Easy Chicken Tetrazzini
Ingredients
- 10 oz can cream of chicken soup
- 10 oz can cream of mushroom soup
- 2 cups sour cream
- 1/2 cup butter, melted
- 1/2 cup chicken broth
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 1/2 cup frozen peas
- 1 lb seasoned, cooked chicken, chopped or shredded
- 1 lb thin spaghetti, cooked al dente
- 1 1/2 cups shredded mozzarella cheese
- 2 T grated Parmesan cheese
- Parsley, fresh or dried to sprinkle on top
Directions
- Preheat oven to 350. Coat a 9×13 baking dish with cooking spray, set aside.
- In large bowl, whisk together both soups, sour cream, butter, chicken broth, salt, pepper and garlic powder until combined.
- Stir in peas, chicken, and spaghetti. Toss to combine until fully coated.
- Pour mixture into the prepared baking dish and sprinkle with the cheeses.
- Cover with foil and bake for 30 minutes. Remove foil and continue baking for another 15 minutes or until cheese is melted and casserole is heated through.
- Remove from oven and sprinkle with parsley. Let stand 5 – 10 minutes.
Moe and Deb 
Leave a comment