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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

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 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 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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