Cheesy and Zingy Chicken Tetrazzini

Cheesy and Zingy Chicken Tetrazzini


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Impress your guests with a beautifully cheesy tetrazzini chock full of fresh mushrooms, crisp almond slices, and a creamy soup blend. Use this simple recipe as is, or experiment with noodles, veggies, and spices to your preference!

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Time needed

20 min preparation + 40 min cooking

Serving Size / Yield

6-8 servings


  • 1 package spaghetti or vermicelli noodles
  • 3-4 C. cooked chicken breasts, cut into bite-sized pieces
  • 1 (10 oz.) can sweet peas, drain
  • 1 (10 oz.) can cream of chicken soup
  • 1 (10 oz.) can cream of mushroom
  • 1 (8 oz.) container sour cream
  • ¾ C. fresh mushrooms, sliced
  • 1/2 C. shredded Parmesan cheese
  • ¼ C. almonds, sliced
  • 1 tsp. thyme
  • Salt and pepper to taste
  • 2 C. shredded cheddar cheese

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Prepare pasta according to packaging instructions and set aside. In a separate bowl, combine chicken with cream of chicken soup, cream of mushroom soup, sour cream, mushrooms, Parmesan, thyme, almonds, salt and pepper. Once evenly incorporated, add in pasta and stir well. Transfer to a greased baking dish and sprinkle cheddar cheese over top. Cover dish with aluminum foil and bake for 30 minutes at 350 degrees. Uncover and return to oven for 10 more minutes or until cheese is golden brown.

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