Chicken Tetrazzini
This chicken tetrazzini is an easy, delicious, creamy, and cheesy pasta dish that takes less than 1 hour to make. It's a great comfort food that the whole family will love!
Prep Time10 minutes mins
Cook Time50 minutes mins
Course: Dinner
Cuisine: Italian
Keyword: chicken tetrazzini, pasta
Servings: 8
Calories: 637kcal
- 16 oz fettuccine pasta (or spaghetti, or linguini noodles)
- 4 cups shredded chicken breast (or turkey breast)
- 2 (10oz) cans condensed cream of chicken soup (20 oz total)
- 2 cups sour cream
- 2 cups shredded mozzarella cheese (divided)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken stock
- 1 cup frozen peas
- 1 cup chopped mushrooms
- 1/2 cup parmesan cheese (optional)
- parsely (for garnish)
Preheat the oven to 350 degrees Fahrenheit and grease a 3 quart pan (9x13 size or similar) and set it aside.
Cook the pasta in a boiling pot of water according to the al dente directions on the box. Drain out the water and set the pasta aside.
Add the shredded chicken to a large bowl, and mix in the cream of chicken soup, sour cream, 1 cup of the mozzarella cheese, salt and pepper, and chicken stock and mix it all together until combined.
Fold in the peas and mushroom pieces until mixed evenly.
Add the pasta to the saucy mixture and mix until combined.
Transfer the mixture into the prepared baking dish.
Sprinkle the remaining cheeses over the top of the pasta.
Bake in the preheated oven for 30 to 45 minutes, or until the cheese is golden, the mixture is bubbly and heated through.
Serve warm topped with parsley, if desired.
Calories: 637kcal | Carbohydrates: 54g | Protein: 39g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 167mg | Sodium: 1209mg | Potassium: 582mg | Fiber: 4g | Sugar: 6g | Vitamin A: 939IU | Vitamin C: 8mg | Calcium: 319mg | Iron: 3mg