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Chicken Tetrazzini Recipe

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This classic Italian dish gets a speedy make-over with this dish. It is so creamy and tasty that it will be requested often.—Lynnette Davis, Tullahoma, Tennessee

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Chicken Tetrazzini Recipe

Prep: 10 min. Bake: 30 min.

Yield: 4-6 Servings

10 30 40

Ingredients

1/2 cup butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 jar (4-1/2 ounces) sliced mushrooms, drained
2 tablespoons diced pimientos, drained
2 cups cubed cooked chicken
4 ounces spaghetti, cooked and drained
1 cup (8 ounces) sour cream
Grated Parmesan cheese
Paprika

Directions

In a saucepan, melt butter over low heat. Add soups and mushrooms. Stir until well blended. Remove from the heat; add pimientos, chicken, spaghetti and sour cream.
Pour mixture into a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 30-35 minutes. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 cup) equals 417 calories, 30 g fat (16 g saturated fat), 114 mg cholesterol, 1,046 mg sodium, 15 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Chicken Tetrazzini in Country Woman September/October 1991, p35

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Chicken Tetrazzini

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Reviewed on Feb. 28, 2009 by Libbylou0227

My family loves this especially with homemade pasta and green chilies. The chilies give it some real flavor!!

Reviewed on Nov. 24, 2008 by 2princesses2love

I cut the butter a lot & used light ingredients & my whole family liked this meal. It was so simple to throw together! We'll definately make this again.