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Sherried Mushroom & Onion Chicken Tetrazzini Bake

  • prep time: 10 min
  • total time: 45 min
  • serves: 6 people
  • calories: 486 1 serving
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Comfort food has a name, and it's tetrazzini. Tetrazzini has been around for generations and this Sherried Mushroom & Onion Chicken Tetrazzini Bake is a perfect example of why - not only is it easy to create thanks to the use of rotisserie chicken, but it's also downright decadent thanks to the combination of pasta, mushrooms, and creamy Parmesan wine sauce. Campbell's® Condensed Cream of Chicken Soup is the secret weapon here, saving you the trouble of thickening chicken broth into a silky sauce.

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Ingredients

  • 8 ounces uncooked spaghetti (this will make about 4 cups cooked)
  • 4 tablespoons unsalted butter (amount divided in recipe steps below)
  • 1/3 cup plain dry bread crumbs
  • 1 medium onion, chopped (about 1/2 cup)
  • 8 ounces sliced button mushrooms (about 3 1/2 cups)
  • 2 tablespoons dry sherry
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup
  • 1 1/2 cups milk
  • 3/4 cup grated Parmesan cheese
  • 3 cups shredded rotisserie chicken
  • 1/2 cup frozen peas

Instructions

  • Tips

    • Don't have rotisserie chicken?  Substitute 2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the 3 cups cooked chicken.
    • If you happen to have leftover chicken or turkey, you can cut it into cubes and sub it in for the rotisserie chicken (same measurement of 3 cups).
    • If you don’t have sherry, you can substitute dry white wine or dry vermouth.

  • Step 1

    Cook the spaghetti according to the package directions, until it’s al dente, then drain. While the spaghetti is cooking, heat the oven to 400°F. Melt 2 tablespoons butter. Stir the melted butter and the bread crumbs in a small bowl.

  • Step 2

    Heat the remaining 2 tablespoons 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. Add the sherry and cook and stir for 1 minute.

  • Step 3

    Stir in the soup, milk and Parmesan cheese. Add the chicken, peas and cooked spaghetti and toss to coat. Season with salt and pepper. 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 the bread crumb mixture is lightly browned.

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Calories 486
Total Fat 18 g
Sat. Fat 9 g
Trans Fat 0 g
Cholesterol 98 mg
Sodium 819 mg
Total Carb 45 g
Dietary Fiber 3 g
Sugar 7 g
Protein 35 g
Vitamin D 5 %DV
Calcium 21 %DV
Iron 13 %DV
Potassium 13 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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