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Tempting Tetrazzini Casserole

Tempting Tetrazzini Casserole

4.29
(21)

You've just got to try this unbelievably tasty way to use up leftover turkey or chicken.  This creamy casserole is easy to make and absolutely delicious!

serves 6 people

Ingredients

cost per recipe: $9.41

The price is determined by the national average.

  • 4

    tablespoons butter, melted

  • 1

    medium onion, chopped (about 1/2 cup)

  • 1

    package (8 ounces) sliced mushrooms

  • 2

    tablespoons dry sherry

  • 1

    can Campbell's® Condensed Cream of Chicken Soup

  • 1 1/2

    cups milk

  • 3/4

    cup grated Parmesan cheese

  • 3

    cups cubed cooked chicken  or turkey

  • 1/2

    cup frozen peas

  • 8

    ounces (1/2 of a 1-pound package) spaghetti, prepared according to package directions (about 4 cups)

  • 1/3

    cup plain dry bread crumbs

view nutrition info

How to Make It

Set the oven to 400°F.  Melt half the butter.  Stir the melted butter and bread crumbs in a small bowl. Heat the remaining butter in a 4-quart saucepan over medium heat.  Add the onion and cook for 1 minute.  Add the mushrooms and cook for 5 minutes or until tender, stirring occasionally.  Add the sherry.  Cook for 1 minute, stirring to scrape up the browned bits from the bottom of the saucepan. Stir in the soup, milk and Parmesan cheese. Add the chicken, peas and spaghetti and toss to coat. Spoon the chicken mixture into a 13x9x2-inch baking dish.  Sprinkle the bread crumb mixture over the chicken mixture. Bake for 25 minutes or until the mixture is hot and bubbling.
Step 1

Set the oven to 400°F.  Melt half the butter.  Stir the melted butter and bread crumbs in a small bowl.

Step 2

Heat the remaining butter in a 4-quart saucepan over medium heat.  Add the onion and cook for 1 minute.  Add the mushrooms and cook for 5 minutes or until tender, stirring occasionally.  Add the sherry.  Cook for 1 minute, stirring to scrape up the browned bits from the bottom of the saucepan.

Step 3

Stir in the soup, milk and Parmesan cheese. Add the chicken, peas and spaghetti and toss to coat. Spoon the chicken mixture into a 13x9x2-inch baking dish.  Sprinkle the bread crumb mixture over the chicken mixture.

Step 4

Bake for 25 minutes or until the mixture is hot and bubbling.

Recipe Tips

  • Helper: For 3 cups cubed, cooked chicken: Cook 1 1/2 pounds skinless, boneless chicken breasts, cubed, in a 3-quart saucepan over medium heat in 5 cups boiling water, for 5 minutes or until the chicken is cooked through.
  • Easy Substitution: Substitute 2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
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Made With
Campbell's® Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

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Ratings & Reviews

(21)
  • funsizewife

    November 30, 2016

    Funsizewife

    How much Parmesan cheese?

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  • jessil

    November 28, 2015

    Will do it again

    Simple and pretty good

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  • carroll h.

    October 13, 2014

    Easy and great

    This is great as is or can add touches to bump it up a notch, I added 1 can cream of celery and 1 reg. size can cream of mushroom soup, mix together with 1/2 c white wine and 1/2 c sour cream, add cooked peas. I also do a small whole turkey in crock pot with diced onions and when home use this broth and pull turkey off, put everything together while noodles cook and dinner done in 20 minutes. Lots of flavor - everyone LOVES IT. Mix Italian Bread with butter for a topping - makes it Delish!! *Adult Style - Dice mushrooms simmer in butter with some fresh garlic, Add steamed diced broccoli instead of peas. **

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  • Renea H.

    March 3, 2014

    Yummy

    This is a very easy recipe, that my picky family loved!! Even my 15 year old, who rarely eats had seconds! I'm one happy mom!!

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  • Kirstin A.

    December 18, 2013

    Creamy Mushroom & Chicken Tetrazzini

    Hi Guys, This is the one my Mum used to make growing up, we loved it. Boil your washed free range chicken to simmer for around an hour depending on size (in the water add a whole onion with skin on, celery stalk, carrot, S&P and fresh bay leaf with a few whole pepper corns. Drain and shred chicken(skin removed) when cool to touch and add to below : Mix together in a bowl, one can of cream of celery soup WITH one can of cream of chicken soup,(if you can't find cream of celery, can use cream of mushroom) a cup of light sour cream, a good handful of chopped mushrooms to your liking, add a cup of green peas... Mix well with a cup of grated fresh paramesan cheese. In the meantime, have your boiled water going and cook half a packet of no.3 spaghetti pasta, ( in the drained & reserved stock water that you boiled your chook in ) Sautee over medium heat, one finely diced onion, half a red capsicum-finely diced, 2 finely sliced stalks of fresh celery with one or two cloves of fresh garlic -chopped or crushed in a little extra virgin olive oil and a knob of butter. -remember to season here also with a little S&P -Once soft (around ten minutes simmer) add to your bowl with the chicken and soup mixture along with the cooked pasta and mix well gently with hands. -(it is easier to mix gently with hands to ensure even mixture) In a casserole dish, put your pasta,soup mix in dish and sprinkle with some fresh basil torn up and either some grated cheese of choice or some crushed up jatz crackers that have been mixed with some melted butter for a crunchy topping. Bake in oven 180 degrees for around 40 minutes or until golden top. Sit for five-ten minutes to settle, and then serve with a fresh crisp garden salad. TIP: If you don't have time to cook your raw chook, you can cheat and follow recipe with using a cooked BBQ chook with skin removed of course. OPTIONAL- You can also add any vegies to your liking, but I usually only use some beautiful soaked porcini mushrooms and some frozen green peas along with the sauteed onion e.t.c. Enjoy...obviously this recipe is SOMETIMES food :) It's delicious though, our family loves it :)

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