Chicken Tetrazzini Pasta Bake is a classic American pasta dish, conveniently made into a pasta bake. It’s easy, simple, and ready in less than 40 minutes.
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 45 minutesminutes
Servings 8
Calories 479kcal
Author Sandra
Ingredients
2tablespoonsbutter
8ounceswhite mushroomsthinly sliced
2garlic clovesminced
1small yellow oniondiced
1/4cupwhite wine or white cooking wine
2tablespoonbutter
14.5ouncecarton Campbell’s Creamy Herb Garlic Soup
6ouncescream cheese
1cupMonterey Jack cheeseshredded
1cupparmesan cheeseshredded
1/2-3/4cupmilk
1cupfresh spinachcoarsely chopped
3slicesbaconcooked and crumbled
2cupschopped cooked chickenI used chicken breast
8ouncesspaghetticooked al dente
1/4cupItalian panko bread crumbs
Instructions
Cook noodles according to package directions. Drain and set aside.
Preheat oven to 350 degrees.
In a large sauce pan, add mushrooms, onions, garlic, and butter. Season with salt and pepper to taste.
Over medium-high heat, cook mushrooms and onions until the mushrooms are tender and onions are translucent about 5-7 minutes.
Add in white wine, and let it cook for another 3 minutes. Reduce heat to medium, and pour in Campbell’s Creamy Garlic & Herb Soup and cream cheese. Let it simmer over medium heat until cream cheese is almost completely melted.
Add Monterey Jack and parmesan cheese. Stir in milk, and let it simmer until cheeses are completely melted.
Stir in spinach and chicken. Then add in bacon and noodles, and toss noodles until completely coated in the sauce.
Pour pasta into a 2-quart baking dish. Top with panko bread crumbs, and place in oven. Bake for 20 minutes uncovered or until hot and bubbly.