Easy Chicken Tetrazzini

Amy Herald

By
@Meave

Quick and easy weeknight dinner. I love the cheese and wine flavor with the pasta and mushrooms, but if you don't like the taste of wine you can always substitute chicken broth.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
20 Min
Cook:
30 Min
Method:
Bake

Ingredients

3 can(s)
(10 1/2 oz.) cheddar cheese soup
3 c
chicken, cooked and chopped
1 lb
spaghetti, broken
1 can(s)
mushrooms
1/2 c
white wine or chicken broth
1 bag(s)
8 oz. fresh parmesan cheese. (set aside 1/4 cup)
2 Tbsp
fresh chopped parsley

Step-By-Step

1Cook spaghetti according to package directions; set aside, keep warm.
2Meanwhile, while spaghetti is cooking, mix soup, 1/4 cup parmesan cheese, wine and mushrooms in a small saucepan. Simmer over low heat 5 minutes or so, until heated through and flavors are blended.
3Add chicken and simmer 1 more minute.
4Remove from heat and mix with hot cooked spaghetti.
5Pour into a glass casserole and sprinkle with remaining parmesan cheese.
6Cover and bake at 350 for 30 minutes.
7Garnish with fresh chopped parsley if desired.

About this Recipe

Course/Dish: Chicken, Pasta, Casseroles
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Quick & Easy