Fast and Easy Chicken Tetrazzini

Fast and Easy Chicken Tetrazzini

busymom

"Super-easy chicken tetrazzini. Uses rotisserie chicken to save time."
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Ingredients

1 h 5 m servings 516 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 516 kcal
  • 26%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 33.3 g
  • 67%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 524 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with nonstick cooking spray.
  2. Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Pour rotini into prepared baking dish.
  3. Melt butter in a heavy saucepan over medium heat. Cook and stir onions, celery, and bell pepper in melted butter until softened, about 5 minutes.
  4. Stir milk, cream of mushroom soup, poultry seasoning, salt, and black pepper into the onion mixture. Reduce heat to medium-low and bring to a simmer; about 5 minutes. Add chicken and 1/2 cup Cheddar cheese to the milk mixture; remove immediately from heat and pour over the rotini. Top pasta and sauce mixture with remaining Cheddar cheese.
  5. Bake in preheated oven until cheese is melted and beginning to brown, about 25 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 9
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I cut back on the milk in this recipe and added a few mushrooms that I had in my fridge. When you are putting this together, make sure you check to be sure that there is enough seasoning in thi...

This was a good, quick and easy dish that I modified based upon what I had on hand, and I cut the recipe in half. I had fresh portabella mushrooms so I added almost a whole 10oz. package of tho...

This turned out great. I didn't have the bell pepper but had some corn on hand. I had made beer can chicken the day before. The family loved it and will definitely make again. Great flavor.

I used leftover chicken thighs to make this! It was awesome. The only thing I added was 1/2 tsp. of Italian seasoning. I served it with garlic bread.

I made this with linguine and TONS of veggies (broccoli, carrots, celery, onions). My husband asked for more AND requested more veggies next time! It turned out great! !

True to its name, this was an easy recipe, and my family enjoyed it. I didn't have cream of mushroom soup, so I subbed cream of chicken soup. I added with the milk (didn't change the amount) a ...

So, so, good! Didn't have cream of mushroom soup so I used cream of celery soup with a few fresh mushrooms sliced. What a great easy meal that tasted awesome! Thanks

This was delicious, will definitely make again

Excellent. Added garlic for enhanced flavor.

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