Chicken Tetrazzini
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By taylormpeabody
Chicken Tetrazzini
5 steps
Prep:20minCook:45min
Updated at: Sun, 07 Sep 2025 17:00:30 GMT
Nutrition balance score
Good
Glycemic Index
46
Low
Glycemic Load
25
High
Nutrition per serving
Calories548.3 kcal (27%)
Total Fat24.7 g (35%)
Carbs54.6 g (21%)
Sugars3.8 g (4%)
Protein30.3 g (61%)
Sodium1169.2 mg (58%)
Fiber6.3 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
0.5rotisserie chicken
deboned and chopped to bite size
½ tspgarlic powder
2 tspParsley
dried
½ cuplow sodium chicken broth
10.75 ozcream of chicken soup
10.75 ozCream of mushroom soup
16 ozwhole grain linguine
½ tsppepper
½ tspsalt
2 cupsmozzarella cheese
¼ cupparmesan cheese grated
16 ozlight sour cream
8 ozfresh mushrooms
sliced
1zucchini
diced, can also use a bag of frozen squash and zucchini
1yellow squash
diced, can also use a bag of frozen squash and zucchini
Instructions
Step 1
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
OvenPreheatStep 2
Cook spaghetti as directed on package using minimum cook time; drain.
Step 3
Meanwhile, in 10-inch nonstick skillet, cook mushrooms, squash, and zucchini in oil 6 to 8 minutes, stirring occasionally, until tender.
Step 4
In large bowl, mix cooked spaghetti, veggies, chicken, soup, sour cream, chicken broth, and pepper. Pour mixture into baking dish. Sprinkle cheese to cover the top.
Step 5
Bake 40 to 45 minutes or until bubbling on edges and completely heated through. Let stand 5 minutes before serving. Sprinkle with parsley.
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