Speedy Chicken Tetrazzini
Need dinner fast? This speedy chicken tetrazzini uses Alfredo sauce, cooked chicken, and pasta for a creamy, cheesy casserole that’s ready in no time.
Ingredients
- 8 ounces spaghetti
- 3 cups chopped , (cooked chicken)
- 1 cup grated Parmesan cheese, (divided)
- 1 can cream of mushroom soup, (10.5 ounces)
- 1 1/2 cups Alfredo sauce, (from a jar or homemade)
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- Dash freshly ground black pepper
- 1 cup mushrooms, (canned or frozen, drained or thawed)
- 1 cup frozen peas, (thawed)
- 4 strips bacon, (cooked, diced or crumbled)
Instructions
- Prepare the Oven and Baking Dish: Preheat the oven to 350°F and butter a 2-quart baking dish.
- Cook the Pasta: Bring a large pot of water to a boil and add 1 tablespoon of salt and the spaghetti. Cook following the package directions for al dente.
- Make the Sauce: In a bowl, combine the chicken, half of the Parmesan cheese, the soup, Alfredo sauce, chicken broth, wine, pepper, mushrooms, peas, and bacon.
- Combine Ingredients and Bake: Drain the spaghetti and stir it into the chicken mixture. Turn the spaghetti mixture into the prepared baking dish and sprinkle with almonds and the remaining Parmesan cheese. Bake for 30 to 40 minutes or until bubbly.
- Serve: Serve in bowls or on plates with crusty bread and fresh sliced tomatoes if desired.
Nutrition
Calories: 804kcalCarbohydrates: 44gProtein: 22gFat: 62gSaturated Fat: 14gPolyunsaturated Fat: 16gMonounsaturated Fat: 29gTrans Fat: 0.02gCholesterol: 68mgSodium: 1242mgPotassium: 493mgFiber: 7gSugar: 5gVitamin A: 181IUVitamin C: 1mgCalcium: 198mgIron: 2mg
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