Creamy Chicken Tetrazzini
This creamy chicken tetrazzini brings together tender spaghetti, juicy chicken, mushrooms, peas, and a rich sauce made with cream soups, sour cream, and white wine—topped with Parmesan and baked to perfection.
Ingredients
- 2 cooked chicken breasts chopped or shredded
- 8 oz spaghetti
- 1 tbsp butter
- 1 cup sliced mushrooms
- ½ cup finely diced onion
- 2 cloves garlic minced
- 1 can 10.5 oz cream of chicken soup
- 1 can 10.5 oz cream of mushroom soup
- ½ cup sour cream
- ¾ cup milk
- ½ cup white wine or chicken broth
- ¾ cup frozen peas
- 1 cup grated Parmesan cheese divided
- Salt & pepper to taste
- Optional: shredded mozzarella or cheddar for topping
Instructions
- Cook spaghetti al dente, drain, and set aside. Preheat oven to 350°F.
- Melt butter in skillet and sauté mushrooms, onion, and garlic. Season lightly.
- Stir in both soups, sour cream, milk, wine, and half the Parmesan. Heat through.
- Combine sauce with spaghetti, chicken, and peas. Mix well.
- See full steps with tips & photos → https://p4pd.org/creamy-chicken-tetrazzini-recipe/
Notes
- Use rotisserie chicken to save time.
- For extra veggies, add chopped spinach or bell peppers.
- Broiling at the end gives the casserole a delicious golden finish—keep an eye on it!