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Comfort food has a name, and it's tetrazzini. Tetrazzini has been around for generations and this Tempting Tetrazzini Casserole is a perfect example of why- it's baked pasta with mushrooms in a creamy Parmesan wine sauce. So decadent, and with this recipe, so easy. While the spaghetti is cooking, make the sauce with the cream sauce secret weapon- condensed cream of chicken soup. Add chicken, peas and the spaghetti, sprinkle with buttered bread crumbs and bake. Tempting Tetrazzini Casserole will live on as one of your family's favorite recipes!
Cook and drain the spaghetti according to the package directions. 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.
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.
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.
Bake for 25 minutes or until the mixture is hot and the bread crumb mixture is lightly browned.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.