Chicken Mushroom Soup Tetrazzini Casserole

Chicken Mushroom Soup Tetrazzini Casserole


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Serve up this hot and bubbly casserole for a quiet night in or even for a big gathering! This pasta bake has a creamy mushroom flavor that pairs perfectly with tender chicken and sweet peas.

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Time needed

5 min preparation + 40 min cooking

Serving Size / Yield

4-6 servings


  • ½ stick butter
  • 1 onion, chopped
  • 1 C. mushrooms, sliced
  • 1 can cream of chicken soup
  • 1 C. milk
  • ½ C. Parmesan cheese
  • 2-3 C. chicken, cooked and cubed
  • ½ C. sweet peas
  • 1 package spaghetti, cooked and drained
  • ¼ C. breadcrumbs
  • Fresh parsley for garnish

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In a saucepan, melt butter and sauté onion until translucent. Add mushrooms and cook for 5 minutes. Stir in cream of chicken soup, milk, and Parmesan. In a greased baking dish, toss pasta, peas, and chicken in sauce and top with breadcrumbs. Bake at 400 for 25 minutes. Garnish with fresh parsley.

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