Mushroom Chicken Tetrazzini

Mushroom Chicken Tetrazzini

10

"Simple enough, because you can do the preparation all at once and then relax with a glass of wine while it is baking. Serve with crisp salad."

Ingredients

35 m {{adjustedServings}} servings 1072 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1072 kcal
  • 54%
  • Fat:
  • 91.4 g
  • 141%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 32.5 g
  • 65%
  • Cholesterol:
  • 382 mg
  • 127%
  • Sodium:
  • 516 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, cook chicken in microwave until almost cooked through (juices run almost clear).
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Saute onion and mushrooms in a medium saucepan until soft. Add chicken, bouillon and water to cover. Simmer over medium low heat, seasoning with salt and pepper to taste. Add cooked spaghetti and cream and mix all together; finally, stir in the cheese.
  4. Bake in preheated oven for 20 to 30 minutes, or until cooked through. Halfway through cooking, check dish and add more Parmesan cheese if desired, to taste.
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Reviews

10
  1. 12 Ratings

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This was a good dish, but I varied a bit. I used milk instead of heavy cream, chicken broth instead of bouillon cube, and added cream of celery soup, 1 cup of chopped celery, and 1 tsp of poultr...

This is a very good base recipe, but you may want to reduce the amount of cream and add more veggies. Other than that, the 5 people that I tried this recipe on finished off a doubled recipe!

I sauteed my onions, chicken and mushrooms with garlic and oregano. Then I added 1 can of chicken broth and let it simmer for a while. Then I drained some of the liquid and added about 3 cups ...