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chicken tetrazzini with mushrooms, spinach, spaghetti, and parmesan cheese

Chicken Tetrazzini

Diana Rattray
This chicken tetrazzini is a delicious, comforting, all-in-one pasta casserole. Treat your family to this easy and tasty chicken dish!
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Servings 4 servings
Calories 657
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Course Casseroles, Chicken, Mushrooms, Spaghetti, Spinach
Cuisine Italian-American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients
  

  • 8 ounces spaghetti, dry
  • 1 tablespoon kosher salt
  • 2 tablespoons unsalted butter
  • 6 ounces mushrooms, sliced
  • 1/4 cup shallots, chopped
  • 1 cup spinach, coarsely chopped
  • 1 10.5-ounce can cream of chicken soup, or cream of mushroom
  • 1/2 cup sour cream
  • 1 cup half-and-half
  • 2 to 3 cups cooked chicken, diced
  • 1/2 cup grated Parmesan cheese, preferably fresh
  • Salt and pepper, to taste
  • Chopped fresh parsley, for garnish, optional

Instructions

  • Heat the oven to 350 F and butter a 2-quart baking dish or spray it with baking spray.
  • Fill a large saucepan with about 3 quarts of water and add 1 tablespoon of kosher salt. Bring the water to a boil over high heat. Add the pasta to the pot and cook following the package directions for al dente pasta.
  • Meanwhile, heat the butter in a large skillet or sauté pan over medium heat and add the mushrooms and shallots. Cook, stirring, for about 4 to 5 minutes, until most of the liquid from the mushrooms has evaporated.
    Sautéing mushrooms in a skillet.
  • Add the spinach to the mushrooms and continue to cook, stirring, for a minute or two, just until the spinach has melted.
    Add the spinach to the mushrooms in the skillet.
  • Add the soup, sour cream, half-and-half, diced chicken, and half of the Parmesan cheese; heat just until it begins to simmer, then taste and adjust the seasonings with salt and pepper.
    Making chicken tetrazzini with creamy sauce in a skillet.
  • Add the drained pasta to the sauce mixture and toss to combine. Turn the pasta mixture into the prepared baking dish.
    Sprinkle the remaining Parmesan cheese over the casserole and bake in the preheated oven for about 45 to 50 minutes, or until the top is lightly browned and the casserole is bubbling.
    Tetrazzini in the baking dish, ready to bake.
  • Remove the casserole to a rack and let it cool for about 10 minutes.
  • Serve portions on plates and garnish with parsley, if desired.

Nutrition

Calories: 657kcalCarbohydrates: 56gProtein: 34gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 117mgSodium: 2296mgPotassium: 654mgFiber: 3gSugar: 8gVitamin A: 1409IUVitamin C: 5mgCalcium: 242mgIron: 2mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword casserole, chicken tetrazzini, mushrooms, one pot meal, parmesan cheese, spinach
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