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5
from 1 vote
Easy Chicken Tetrazzini
Inspired by Taste of Home
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Course:
Entree
Cuisine:
American
Servings:
8
servings
Calories:
684
kcal
Author:
Dan from Platter Talk
Ingredients
2
cups
sliced mushrooms
1
tablespoon
olive oil
1/4
cup
all-purpose flour
2
cups
chicken broth
or better yet, make your own stock like we did.
1
can low fat cream of mushroom soup
1
can low fat cream of chicken soup
1
can low fat cream of celery soup
optional
1/4
cup
milk
we use skim
1
tablespoon
minced fresh parsley
1
teaspoon
salt
1/8 to 1/4
teaspoon
ground nutmeg
1/4
teaspoon
pepper
1
rotisserie chicken
shredded
8
ounces
spaghetti
cooked and drained
1
cup
grated hard Italian cheese
1/2
cup
Italian flavored breadcrumbs
Instructions
Preheat oven to 350 degrees F.
In large skillet, heat olive oil on medium high setting and sautée mushrooms.
Stir in flour and cans of soup; gradually add the chicken broth while continuing to stir for a couple of minutes until it thickens slightly.
Remove from the heat; stir in the milk, parsley, salt, nutmeg, and pepper.
Fold in the chicken, spaghetti and grated cheese.
Turn into a greased 3-qt. baking dish; sprinkle with breadcrumbs.
Bake, uncovered, for 1 hour or until heated through. Yield: 8 servings.
Nutrition
Calories:
684
kcal
|
Carbohydrates:
72
g
|
Protein:
38
g
|
Fat:
27
g
|
Saturated Fat:
7
g
|
Cholesterol:
109
mg
|
Sodium:
3035
mg
|
Potassium:
2285
mg
|
Fiber:
5
g
|
Sugar:
9
g
|
Vitamin A:
1126
IU
|
Vitamin C:
6
mg
|
Calcium:
259
mg
|
Iron:
2
mg