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Italian Chicken Tetrazzini

 Italian Chicken Tetrazzini
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
4-6 ServingsPrep: 10 min. Bake: 30 min.


  • 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


  • 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.

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Italian Chicken Tetrazzini (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.