Creamy Chicken Tetrazzini

Portions:4
Cooking Time:40 minutes
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Equipment

Ingredients

  • 8 oz. gluten-free or regular fine noodles
  • 1 can 10.5 oz. condensed cream of mushroom soup
  • ¼ cup grated Parmesan cheese
  • 1 can 4 oz. mushrooms, drained
  • 2-3 cups cooked chicken shredded
  • ½ pint 1 cup sour cream
  • Additional grated Parmesan cheese for topping

Instructions

  • Preheat your oven to 350°F (175°C).
  • Cook the noodles according to package instructions in salted water until al dente.
  • Drain and set aside.
  • In a mixing bowl, combine cooked noodles, condensed cream of mushroom soup, grated Parmesan cheese, drained mushrooms, and shredded chicken.
  • Stir until well combined.
  • Fold in the sour cream until evenly distributed.
  • Transfer the mixture into a greased baking dish, spreading it out evenly.
  • Bake in the preheated oven for 25-30 minutes, or until the mixture is heated through and bubbly.
  • Sprinkle additional grated Parmesan cheese over the top during the last few minutes of baking, if desired.
  • Serve hot and enjoy!

Notes / Tips / Wine Advice:

Wine Advice:

Pair this dish with a medium-bodied white wine like Chardonnay or a light-bodied red wine such as Pinot Noir.

Nutritional Information

Calories: 480 kcal | Carbohydrates: 38 g | Protein: 28 g | Fat: 23 g | Fiber: 2 g | Sugar: 3 g
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Course Chicken / Main Dish
Cuisine American