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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.
👥 8 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●casserole dish
- ●pot
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 375°F. Butter an 8-inch casserole dish.
(15 ounces) peas (drained)1 canbutter (melted, plus more for the dish)3 tablespoons
2
Bring the water and salt to a boil in a large pot.
water4 cups(15 ounces) peas (drained)1 cansalt1 teaspoon
3
Gradually add the noodles so that the water continues to boil. Cook for 8 to ⏱️ 10 minutes.
noodles1 cup(15 ounces) peas (drained)1 canwater4 cups
4
Drain the noodles and return them to the pot.
noodles1 cup(15 ounces) peas (drained)1 can
5
Mix the soup and milk together in a bowl until blended.
milk1 cup(15 ounces) peas (drained)1 can
6
Add the soup mixture to the pot with the noodles, along with the chicken and peas, and stir to combine.
noodles1 cup(15 ounces) peas (drained)1 can
7
Pour the noodle mixture into the buttered casserole dish.
8
Place the breadcrumbs in a small bowl with the melted butter, and stir to combine.
(15 ounces) peas (drained)1 canbutter (melted, plus more for the dish)3 tablespoons
9
Sprinkle the breadcrumbs evenly over the noodles
noodles1 cup(15 ounces) peas (drained)1 can
10
Bake for ⏱️ 15 minutes.
Nutrition Facts
calories
205 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
2 g
sugar Content
3 g
sodium Content
807 mg
protein Content
13 g
cholesterol Content
38 mg
carbohydrate Content
19 g
saturated Fat Content
4 g
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