This “cheater” Chicken Tetrazzini is the quickest way between you and creamy, delicious, noodle-y goodness!
Preheat the oven to 375ºF.
Saute the mushrooms in a small pan with the butter. Set aside once golden brown on the edges.
Cook the pasta until just shy of al dente. The pasta will continue to cook in the oven. Reserve a bit of the cooking water to thin the sauce.
Combine the cooked chicken, pasta, mushrooms, soup, sour cream, salt, pepper, and parsley in a large bowl. Toss to coat. Thin the sauce a bit, with about 1/2 of a cup of the noodle cooking water. Pour mixture into a greased (sprayed) baking dish.
Top with cheese. Bake for 30-35 minutes until bubbly. If you desire, broil for two minutes to turn the top golden brown.
Top with additional parsley.
Enjoy!
Cooks note: I used fat free cream of chicken soup and sour cream and it came out fantastic.
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this was pretty good – i think someone more experienced than I am with fresh herbs could probably amp up the fresh flavor.
Delicious. The flavour is amazing. And super easy to throw together on a busy week night.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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A. on 10.26.2011
I had some chicken breasts thawing for dinner tonight and looking for something new to do with them. This was exactly what I was looking for!!!
It was sooo good. And so easy. I can’t wait for the leftovers tomorrow for lunch.
I didn’t use mushrooms and added bacon. I also used linguini noodles as I had no spaghetti noodles on hand.
Will be making this often!