Chicken Tetrazzini Recipe
Ingredients Required
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8 ounces spaghetti
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2 (8 ounce) cans mushrooms, drained
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½ cup butter
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4 boneless chicken breast halves, cooked
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2 (10.75 ounce) cans condensed cream of chicken soup
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1 (16 ounce) container sour cream
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2 tablespoons grated Parmesan cheese
Instructions
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Break the spaghettini into 1-inch pieces and cook according to the package instructions. Drain the pasta once done.
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In a skillet, sauté the mushrooms in butter or margarine. Cut the chicken into large chunks and mix it with the mushrooms. Add the sour cream and condensed soup, then gently fold in the noodles. Transfer the mixture into a greased casserole dish and top with a sprinkle of Parmesan cheese.
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Bake the casserole at 300°F (150°C) for 40 minutes, or until bubbly and golden.
Nutritional Breakdown (per serving)
826 | Calories |
53g | Fat |
51g | Carbs |
38g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 826 | |
% Daily Value * | |
Total Fat 53g | 67% |
Saturated Fat 28g | 139% |
Cholesterol 166mg | 55% |
Sodium 1447mg | 63% |
Total Carbohydrate 51g | 18% |
Dietary Fiber 4g | 13% |
Total Sugars 4g | |
Protein 38g | 77% |
Vitamin C 1mg | 1% |
Calcium 181mg | 14% |
Iron 4mg | 24% |
Potassium 571mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5