Description
A delicious and creamy chicken tetrazzini casserole that is perfect for a comforting meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 ounces spaghetti
- 1 cup mushrooms, sliced
- 1 cup celery, chopped
- 1 cup green onions, chopped
- 1 cup cooked peas
- 3 cups cream of mushroom soup
- 1 cup milk
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Cook spaghetti according to package instructions; drain and set aside.
- In a large mixing bowl, combine shredded chicken, mushrooms, celery, green onions, peas, cream of mushroom soup, milk, mozzarella cheese, garlic powder, and black pepper.
- Add the drained spaghetti to the mixing bowl and stir until well combined.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Top with grated Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes or until golden and bubbly.
Notes
- You can use leftover rotisserie chicken for added flavor.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg