Main Dishes

Chicken Tetrazzini recipe from your local grocery store Save A Lot

Chicken Tetrazzini

Difficulty Moderate
Serves 8
Prep Time 25 minutes
Cook Time 20 minutes
4 cups diced chicken breast, fully cooked
2 10.5oz. cans Kaskey's cream of mushroom soup
¾ cup sour cream
1 cup chicken broth
4 Tbsp. butter, divided
8-oz. fresh mushrooms, thinly sliced
1 medium white onion, small dice
2 tsp. minced garlic
1 tsp. parsley flakes
1 tsp. Italian seasoning
1 ½ cups frozen peas
¾ cup grated parmesan cheese, divided
1 lb. spaghetti, cooked
½ cup Italian bread crumbs



  1. Preheat oven to 450 degrees. Grease a 9x13 casserole dish and set aside.
  2. In a large bowl, combine the cream of mushroom soup, sour cream and chicken broth. Whisk until smooth and set aside.
  3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms and cook until most of the moisture has left the mushrooms, about 12 minutes.
  4. Add the onion, garlic, parsley flake and Italian seasoning to the pan and cook until onion is translucent, about 3-5 minutes. Remove from heat.
  5. In the large bowl with the soup mixture, add in the diced chicken, frozen peas, ½ cup parmesan cheese, cooked spaghetti and the cooked mushroom mixture. Mix well until combined.
  6. Add this mix to the prepared casserole dish.
  7. Combine the remaining parmesan cheese with the bread crumbs and sprinkle across the casserole. Chop the remaining 2 tablespoons of butter into small pieces and scatter them across the bread crumbs.
  8. Bake for 20 minutes or until sauce is bubbling. Note: Place casserole dish on a baking sheet to prevent any sauce from dripping onto the bottom of the oven.