Creamy Chicken Tetrazzini
Equipment
- Large pot
- Mixing bowl
- spoon
- Greased baking dish
Ingredients
- 8 oz. gluten-free or regular fine noodles
- 1 can 10.5 oz. condensed cream of mushroom soup
- 1/4 cup grated Parmesan cheese
- 1 can 4 oz. mushrooms, drained
- 2-3 cups cooked chicken shredded
- 1/2 pint 1 cup sour cream
- Additional grated Parmesan cheese for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the noodles according to package instructions in salted water until al dente.
- Drain and set aside.
- In a mixing bowl, combine cooked noodles, condensed cream of mushroom soup, grated Parmesan cheese, drained mushrooms, and shredded chicken.
- Stir until well combined.
- Fold in the sour cream until evenly distributed.
- Transfer the mixture into a greased baking dish, spreading it out evenly.
- Bake in the preheated oven for 25-30 minutes, or until the mixture is heated through and bubbly.
- Sprinkle additional grated Parmesan cheese over the top during the last few minutes of baking, if desired.
- Serve hot and enjoy!
Notes & Wine Advice
Wine Advice:
Pair this dish with a medium-bodied white wine like Chardonnay or a light-bodied red wine such as Pinot Noir.Nutrition values
Calories: 480 kcal | Carbohydrates: 38 g | Protein: 28 g | Fat: 23 g | Sugar: 3 g