Chicken Tetrazzini
A creamy and comforting pasta bake, Chicken Tetrazzini combines tender spaghetti, juicy chicken, and mushrooms in a rich, cheesy sauce. Topped with a crunchy Chex cereal crust for added texture, this casserole is baked until golden and bubbly.
Prep Time
30 min
Total Time
30 min
Servings
6
Ingredients
Pantry
4 15-oz cans Broth
1 lb Spaghetti
1 tsp Garlic Powder
2 cups Rice Chex Cereal
2 10.5-oz cans Cream of Mushroom Soup
Fridge and Freezer
1 8-oz package Mushrooms
1 lb Cooked Chicken
8 oz Cream Cheese
1 lb Frozen Peas
1 cup Mozzarella
Directions
Wash hands with soap and water. Preheat the oven to 375 degrees. Grease a large 9x13” casserole dish. Cut the cream cheese into chunks.
Heat a little oil in a large skillet over medium-high heat. Cook mushrooms until tender, then remove to a plate.
Increase heat to high. In the same pan, heat the broth to boiling. Add pasta; cook for 4 minutes, stirring occasionally. Reduce heat to medium. Stir in the cream of mushroom soup, cooked chicken, cream cheese, garlic powder, and season with salt and pepper; cook for about 2 minutes or until warm.
Add peas, reserved mushrooms and mozzarella cheese. Stir well, then transfer to the prepared casserole dish. Top casserole with crushed cereal.
Bake for about 15 minutes or until bubbly. This recipe makes 6 servings. Refrigerate leftovers within 2 hours.
*Use gluten-free cream of mushroom soup and pasta to make this recipe gluten-free.