Italian Chicken Tetrazzini Recipe

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Italian Chicken Tetrazzini Recipe

Read Reviews
4 3 4
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

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

Nutritional Facts

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

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

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Reviews forItalian Chicken Tetrazzini

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tinarm User ID: 163179 37065
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
Libbylou0227 User ID: 660862 14710
Reviewed Feb. 28, 2009

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

MY REVIEW
2princesses2love User ID: 652335 38097
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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