Creamy Chicken Tetrazzini Casserole
Equipment
- knife
- Cutting board
- Measuring cups and spoons
- mixing bowl
- 13 x 9-inch casserole dish
- Aluminum foil (if freezing)
Ingrediënten
- 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
Instructies
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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