Description
A creamy and comforting chicken tetrazzini made with cream of mushroom soup.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 oz spaghetti
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk
- 1 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup chopped parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the spaghetti according to package instructions. Drain and set aside.
- In a large bowl, mix together the cream of mushroom soup, chicken broth, milk, garlic powder, salt, and pepper.
- Add the shredded chicken, cooked spaghetti, frozen peas, and half of the Parmesan cheese to the bowl. Stir until well combined.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Top with the remaining Parmesan cheese.
- Bake for 25-30 minutes or until bubbly and golden on top.
- Garnish with chopped parsley before serving.
Notes
- Ensure the chicken is cooked thoroughly before shredding.
- You can substitute the chicken with turkey for a different flavor.
- Feel free to add other vegetables like mushrooms or bell peppers.
- For a crispy topping, broil for an additional 2-3 minutes after baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken tetrazzini, cream of mushroom soup, easy chicken recipes