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Chicken Tetrazzini

Blossom Lady
May 27, 2021 03:18 AM
Chicken Tetrazzini

This recipe uses leftover or rotisserie chicken, canned soups, fresh mushrooms and spices to make a fast and easy dinner that everyone will love. There’s no cooking hack I like more than picking up a rotisserie chicken in the store and using it to make a fast meal – and I usually pick up two at a time, as chicken vegetable soup and chicken and wild rice soup are always an easy dinner to make with rotisserie chicken as well.

This is meant to be a fast and easy tetrazzini, not a complex one where you make everything from scratch – and that’s totally okay! I love a good canned soup recipe! You can cook everything ahead of time and just put it together when you are ready to cook it ( and using a rotisserie chicken makes the chicken meat part extremely easy). You can prep this the night before, leave the topping off, cover and refrigerate. The next day simply add the topping and cook as per the instructions, adding another 10 minutes to the cooking time to account for the coldness of the dish from the fridge. The method to make this is really easy since you use precooked chicken meat and the soups for flavor. This is meant to be a fast and easy tetrazzini, not a complex one where you make everything from scratch – and that’s totally okay!


Tetrazzini Sauce

  • 2 tablespoons butter
  • 8 ounces mushrooms, sliced thinly
  • 1/2 cup chicken broth
  • one 568 milliliter can cream of mushroom soup
  • one 568 milliliter can cream of Chicken Soup
  • 1 cup sour cream
  • 3 cups shredded roasted chicken breast
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning


  • 12 ounces hot cooked spaghetti cook to al dente


  • 1/4 cup bread crumbs
  • 1/2 teaspoon Italian Seasoning
  • 1/2 cup mozzarella cheese, grated
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
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