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Italian Chicken Tetrazzini Recipe

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
TOTAL TIME: Prep: 10 min. Bake: 30 min. YIELD:4-6 servings

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

  • 1. 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.
  • 2. 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 cup: 417 calories, 30g fat (16g saturated fat), 114mg cholesterol, 1046mg sodium, 15g carbohydrate (2g sugars, 2g fiber), 18g protein

Reviews for Italian Chicken Tetrazzini

Sort By :
MY REVIEW
Reviewed Feb. 19, 2014

"This was very good. I did make a few changes...after melting the butter I added 1 small chopped onion and cooked until softened, then added mushrooms and soups. I also increased past to about 8 oz. and used angel hair. Nice change of pace for dinner."

MY REVIEW
Reviewed Feb. 28, 2009

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

MY REVIEW
Reviewed Nov. 24, 2008

"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."

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Wine Pairings

Medium-Bodied Red Wine

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