Chicken Tetrazzini

• servings: 8 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

1 box (16 ounces) spaghetti noodles, (cooked al dente per package instructions)

3 cups rotisserie chicken, (shredded)

2 cans (21.5 ounces) cream of mushroom soup

2 cups sour cream

½ cup chicken stock

½ cup unsalted butter, (melted)

¼ cup parmesan cheese, (grated)

½ teaspoon Kosher salt

½ teaspoon pepper

¼ teaspoon onion powder

¼ teaspoon garlic powder

⅛ teaspoon cayenne pepper

Topping

2 cups shredded mozzarella cheese

1 tablespoon fresh parsley, (chopped for garnish)

Directions

Preheat oven to 325ºF and cook spaghetti noodles al dente.

In a large bowl combine, chicken, cream of mushroom soup, sour cream, stock , butter, parmesan, salt, pepper, onion powder, garlic powder, and cayenne pepper.

Mix until well combined.

Add cooked noodles and toss to combine.

Pour into a greased 9x13-inch baking dish. (You could also use a 12-inch oven-safe skillet.)

Top with shredded mozzarella cheese.

Cover with aluminum foil and bake 45 minutes.

Remove foil and bake an additional 10-15 minutes until cheese is hot and bubbly.

Top with parsley. Serve.

Nutrition

• Calories: 473 kcal