Chicken Tetrazzini
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By taylormpeabody
Chicken Tetrazzini
5 steps
Prep:20minCook:45min
Updated at: Thu, 17 Aug 2023 09:46:49 GMT
Nutrition balance score
Good
Glycemic Index
46
Low
Glycemic Load
25
High
Nutrition per serving
Calories628.7 kcal (31%)
Total Fat27.1 g (39%)
Carbs54.4 g (21%)
Sugars4.1 g (5%)
Protein44.7 g (89%)
Sodium1066.8 mg (53%)
Fiber6.3 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1Chicken meat
rotisserie, whole
¼ 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 TbspButter
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, melt butter over medium-high heat. Cook mushrooms, squash, and zucchini in butter 6 to 8 minutes, stirring occasionally, until tender.
Step 4
In large bowl, mix cooked spaghetti, veggies, chicken, soup, sour cream and pepper. Pour mixture into baking dish. Sprinkle with cheese.
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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