Chicken Tetrazzini Casserole
February 06, 2014
"I have this posted on another site, it's a highly rated recipe and one you will love! I would suggest to add in salt if needed at the table as the creamed soups and Parmesan cheese have plenty of sodium flavor. This is really good!"
- Serving Size: 1 (337.5 g)
- Calories 694.3
- Total Fat - 26.9 g
- Saturated Fat - 13.2 g
- Cholesterol - 205.9 mg
- Sodium - 1149.5 mg
- Total Carbohydrate - 69.9 g
- Dietary Fiber - 3.5 g
- Sugars - 12.4 g
- Protein - 42 g
- Calcium - 538.4 mg
- Iron - 4.7 mg
- Vitamin C - 11.3 mg
- Thiamin - 0.7 mg
Preheat oven to 350 degrees F. Position oven rack to lowest position.
Butter a 13 x 9-inch casserole dish (or a large oval casserole dish).
Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta, leave semi-firm as it will cook more in the oven) drain, then transfer to a large bowl.
Meanwhile in a skillet heat butter or oil over medium-high heat. Add in onion and celery; saute until softened (about 3 minutes). Add in garlic and mushrooms; saute until mushrooms are soft (about 3 minutes).
In a small bowl whisk the cream with flour until smooth.
Mix in whipping cream/flour mix, the three canned soups, cooked chicken or turkey, sour cream, 1/2 cup Parmesan cheese, 1 1/2 cups grated cheddar cheese and frozen peas (if using). Mix in cooked pasta, toss well to combine (I use my hands or tongs to mix the pasta). Season with some pepper.
Transfer/spread to prepared baking dish.
Cover with foil and bake about 30-35 minute. Uncover and sprinkle with 1/2 cup Parmesan cheese then remaining 1 cup grated cheddar cheese, return to oven and bake about 10 minutes more or until hot and bubbly.
Tips & Variations
No special items needed.