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Chicken Tetrazzini
Chicken Tetrazzini is easy to make with cream of mushroom soup. This creamy chicken noodle casserole with peas is great for any day of the week.
Course
Main Course
Cuisine
American
Keyword
Chicken Recipes, Chicken Tetrazzini
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
8
Calories
205
kcal
Author
Stephanie Manley
Ingredients
▢
4
cups
water
▢
1
teaspoon
salt
▢
1
cup
noodles
▢
1
can
cream of mushroom soup
▢
1
cup
milk
▢
1
can
chicken or 1 cup cooked chicken
▢
1
can (15 ounces)
peas
drained
▢
1/2
cup
breadcrumbs
▢
3
tablespoons
butter
melted, plus more for the dish
Instructions
Preheat the oven to 375°F. Butter an 8-inch casserole dish.
Bring the water and salt to a boil in a large pot.
Gradually add the noodles so that the water continues to boil. Cook for 8 to 10 minutes.
Drain the noodles and return them to the pot.
Mix the soup and milk together in a bowl until blended.
Add the soup mixture to the pot with the noodles, along with the chicken and peas, and stir to combine.
Pour the noodle mixture into the buttered casserole dish.
Place the breadcrumbs in a small bowl with the melted butter, and stir to combine.
Sprinkle the breadcrumbs evenly over the noodles
Bake for 15 minutes.
Nutrition
Calories:
205
kcal
|
Carbohydrates:
19
g
|
Protein:
13
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Cholesterol:
38
mg
|
Sodium:
807
mg
|
Potassium:
305
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
1005
IU
|
Vitamin C:
4.5
mg
|
Calcium:
67
mg
|
Iron:
1.5
mg
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#copykatrecipes
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