Creamy Chicken Tetrazzini Casserole

Portions:12
plus preparation time 30 minutes
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Equipment

  • knife
  • Cutting board
  • Measuring cups and spoons
  • mixing bowl
  • 13 x 9-inch casserole dish
  • Aluminum foil (if freezing)
  • oven

Ingredients

  • 5 cups cooked cubed, boneless chicken breast
  • 2 cups sour cream
  • 7 oz. package skinners ready cut spaghetti uncooked
  • 2 cans cream of chicken soup undiluted
  • 8 oz. can mushroom pieces drained
  • 1 stick 1/2 cup margarine or butter, melted
  • White pepper to taste
  • 1 cup freshly grated Parmesan cheese

Instructions

Combine Ingredients:

  • In a large mixing bowl, combine the cooked chicken, sour cream, uncooked spaghetti, cream of chicken soup, drained mushrooms, melted margarine or butter, and white pepper.
  • Mix well.

Assemble Casserole:

  • Transfer the mixture into a greased 13 x 9-inch casserole dish, spreading it evenly.
  • Cover and refrigerate for at least a half a day to allow the pasta to absorb the liquid.

Preheat Oven:

  • When ready to bake, preheat your oven to 350°F (175°C).

Bake:

  • Sprinkle the freshly grated Parmesan cheese evenly over the top of the casserole.
  • Bake in the preheated oven for 25-30 minutes or until the casserole is bubbly and the cheese is melted and golden brown.

Freezing Option:

  • If you choose to freeze the casserole, cover it tightly with aluminum foil before freezing.
  • When ready to bake, thaw it in the refrigerator overnight, then bake as directed.

Notes / Tips / Wine Advice:

Wine Pairing:

A Pinot Grigio or a light Chardonnay would pair well with this creamy and savory casserole, balancing its richness with a refreshing acidity.

Nutritional Information

Calories: 370 kcal | Carbohydrates: 25 g | Protein: 27 g | Fat: 18 g | Fiber: 1 g | Sugar: 2 g
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Course Casserole / Chicken
Cuisine American