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Chicken Tetrazzini with a Twist

Chicken Tetrazzini with a Twist

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Campbell's Kitchen

Chunk chicken, corkscrew pasta, zucchini, carrot and onion are melded together with a creamy mushroom sauce and Parmesan cheese. Stirred together in one pot, this is an easy and satisfying dish.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 44g
  • 14%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 695 mg
  • 28%

Based on a 2,000 calorie diet


  1. Cook pasta according to package directions, omitting salt. Add zucchini and carrot for last 1 minute of cooking time. Drain in colander.
  2. Heat oil in same saucepot. Add onion and cook until tender. Add soup, milk, sour cream, cheese, chicken and pasta mixture. Heat through.
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This is exactly what I was looking for: corkscrew noodles, cream soup, staple ingredients. I did substitute peas and mushrooms. The only reason I didn't give it 5 stars is that I thought it didn't have enough sauce as written. So I made 1/2 a recipe more of the sauce: 1/2 can soup, 2 T milk, 2 T sour cream, 1 T parmesan. Thanks for the great recipe!


Deliscious!! Added 2 garlic cloves to oil, used fresh chicken & mushrooms, extra milk & parmesan. Huge hit with the whole family!

Shanna Sarr

A bit bland as written. I sauteed 1 tbsp of minced garlic with the onion, and added 2 tbsp of Italian seasoning and 1 tbsp of garlic salt to the sauce mixture, as well as a few more shakes of Parmesan cheese on top of the pasta when it was served. Wish I had made more of the sauce, it got a little lost in the pasta.