TETRAZZINI

Tetrazzini image

Here is an easy and creamy chicken and pasta casserole, sure to become a family favorite.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 10

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Ingredients

8 oz uncooked spaghetti, broken in half
2 tablespoons vegetable oil
1/2 cup chopped onion (1 medium)
1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
1/2 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chopped deli rotisserie chicken or cubed cooked turkey
1/3 cup shredded Parmesan cheese
1/3 cup Progresso™ Panko Italian style crispy bread crumbs

Steps:

Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
Cook and drain spaghetti as directed on package; set aside. In 12-inch skillet, heat oil over medium-high heat until hot. Cook onion in oil 2 to 3 minutes, stirring frequently, until almost tender. Stir in soup, half-and-half, salt and pepper; heat to boiling. Stir in chicken and cooked spaghetti. Pour mixture into baking dish.
Cover with foil; bake 20 minutes. In small bowl, mix Topping ingredients; sprinkle over pasta mixture. Bake uncovered about 10 minutes longer or until bubbly around edges and center is hot.

Nutrition Facts : Calories 420, Carbohydrate 42 g, Cholesterol 55 mg, Fat 3, Fiber 2 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 2 g, TransFat 0 g