Name: Chicken Tetrazzini
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 box (16 ounces) spaghetti noodles, (cooked al dente per package instructions); 3 cups rotisserie chicken, (shredded); 2 cans (21.5 ounces) cream of mushroom soup; 2 cups sour cream; ½ cup chicken stock; ½ cup unsalted butter, (melted); ¼ cup parmesan cheese, (grated); ½ teaspoon Kosher salt; ½ teaspoon pepper; ¼ teaspoon onion powder; ¼ teaspoon garlic powder; ⅛ teaspoon cayenne pepper; Topping; 2 cups shredded mozzarella cheese; 1 tablespoon fresh parsley, (chopped for garnish)

JoenDeb Recipes

Preheat oven to 325ºF and cook spaghetti noodles al dente.

In a large bowl combine, chicken, cream of mushroom soup, sour cream, stock , butter, parmesan, salt, pepper, onion powder, garlic powder, and cayenne pepper.

Pour into a greased 9x13-inch baking dish. (You could also use a 12-inch oven-safe skillet.)

Cover with aluminum foil and bake 45 minutes.

Remove foil and bake an additional 10-15 minutes until cheese is hot and bubbly.

1 box (16 ounces) spaghetti noodles, (cooked al dente per package instructions)

2 cans (21.5 ounces) cream of mushroom soup

1 tablespoon fresh parsley, (chopped for garnish)

Chicken Tetrazzini

Ingredients

Directions

Nutrition