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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
  • Total Time
    Prep: 10 min. Bake: 30 min.
  • Makes
    4-6 servings


  • 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 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 13x9-in. baking dish. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 30-35 minutes.
Nutrition Facts
1 cup: 417 calories, 30g fat (16g saturated fat), 114mg cholesterol, 1046mg sodium, 15g carbohydrate (2g sugars, 2g fiber), 18g protein.

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Average Rating:
  • tinarm
    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.

  • awall46
    Oct 2, 2011

    No comment left

  • gussypooh
    Nov 21, 2009

    No comment left

  • Libbylou0227
    Feb 28, 2009

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

  • 2princesses2love
    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.