These glazed sweet potatoes are a three-generation-old family recipe that are rich and delicious and go perfectly with the usual Thanksgiving ingredients.
| Servings: | 5 |
| Yield: | 4 to 6 – servings |
Ingredients
- 8 ounces spaghetti
- 2 (8 ounce) cans mushrooms, drained
- ½ cup butter
- 4 boneless chicken breast halves, cooked
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 (16 ounce) container sour cream
- 2 tablespoons grated Parmesan cheese
Instructions
- Break spaghettini into 1 inch pieces. Cook according to package directions. Drain.
- Saute mushrooms in butter or margarine. Cut chicken into large pieces, and mix with mushrooms. Stir in sour cream and condensed soup. Fold in noodles. Turn into a buttered casserole dish, and sprinkle with the Parmesan cheese.
- Bake at 300 degrees F (150 degrees C) for 40 minutes.
Nutrition Facts
| Calories | 826 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 166 mg |
| Dietary Fiber | 4 g |
| Protein | 38 g |
| Saturated Fat | 28 g |
| Sodium | 1447 mg |
| Sugars | 4 g |
| Fat | 53 g |
| Unsaturated Fat | 0 g |
Reviews
really good! added bacon. because well it’s bacon lol. my family has never had it before it was a total hit even with the littles!!
I cut the recipe in half. It made plenty. Very easy and delicious
This recipe calls for way too much soup and sour cream. If I make again, I will cut back to 1 can of soup and 8-12 oz sour cream. Be sure to add seasonings to suit personal taste. I added poultry seasoning, rose,ar6,
I added some broccolini to keep it from being so ‘white’, and a splash of white cooking wine went well with the mushrooms and chicken. I doubled the amounts, but still only ended up with 1 serving leftovers. Sorry, but I only thought about a picture when I finished and was looking at my empty plate. 😉
I enjoyed it. Not dry at all….the way I like it
Great base recipe! I added old bay seasoning to my chicken when cooking. I also only used 12 oz of sour cream instead of 16oz. I used 1 Can of cream of mushroom and 1 Can of cream of chicken soup. I added parsley, oregano, Italian seasoning and a little bit of garlic salt instead of actual garlic cloves. So delish!!
Very good! Did not have enough sour cream so I used some heavy cream. My husband is not a big love of pasta but he thought it was great, even asked for seconds. I will make this again!
Turn out GREAT!!! Modified it because I don’t like mushrooms. I put chicken bouillon cubes and a dash of soy sauce in while boiling my spaghetti and chicken. I added Parmesan cheese and chicken broth to the butter, sour cream and cream of chicken soup (I used the amount from the recipe). I thinned the sauce with the chicken broth and it turned out creamy and FABULOUS. My family LOVED it will definitely be making it again.
This is my go to tetrazzini recipe. The only changes I make are I either cut the butter in half or none at all. I swap out sour cream for plain greek yogurt. I also do a little more sauce as we like it saucy! 😉 We have made it with zoodles, but the zoodles have a lot of water so make sure you get as much excess water out. But if just following the recipe exactly, you can’t go wrong!
This was so delicious…creamy, rich, tasty. I made a few tweeks. First, I only had 1/2 the sour cream the recipe called for, so I added about 4 oz reduced fat cream cheese with the sour cream. Second, I much prefer cream of celery soup over cream of mushroom, so I used one can of each. Third, I felt the combination of the above ingredients was a little too thick, so I added in about 3/4-1 cup of chicken stock (organic stock, not broth). Fourth, I only used 1/4 cup butter instead of the 1/2 cup, and I think I could have even cut back to 1/8th of a cup of butter. Fifth, I added diced pimientos, because they’re supposed to be in Chicken Tetrazinni (I may have spelled it wrong. Sorry!). It was fantastic. So good. I’ll be making this again! Oh, and my husband smoked 4-1/2 chicken breasts yesterday, and that’s the chicken I used for this recipe. That probably added to the flavor, also.
This was so delicious…creamy, rich, tasty. I made a few tweeks. First, I only had 1/2 the sour cream the recipe called for, so I added about 4 oz reduced fat cream cheese with the sour cream. Second, I much prefer cream of celery soup over cream of mushroom, so I used one can of each. Third, I felt the combination of the above ingredients was a little too thick, so I added in about 3/4-1 cup of chicken stock (organic stock, not broth). Fourth, I only used 1/4 cup butter instead of the 1/2 cup, and I think I could have even cut back to 1/8th of a cup of butter. Fifth, I added diced pimientos, because they’re supposed to be in Chicken Tetrazinni (I may have spelled it wrong. Sorry!). It was fantastic. So good. I’ll be making this again! Oh, and my husband smoked 4-1/2 chicken breasts yesterday, and that’s the chicken I used for this recipe. That probably added to the flavor, also.
Super easy, my daughter loved it and also ate the leftovers. The flavor was good as it is but I did add some spices. It wouldn’t be the meal I would pick for guests but it’s perfect for a weeknight.
Great for easy comfort food, I used half a rotisserie chicken I had leftover about 12 oz spaghetti 16 oz light sour cream and 2 cans healthy request cream of chicken w 2 cans of mushrooms, then topped with panko. Tried to make it a bit lighter, and nobody noticed:)
Great recipe. Didn’t have mushrooms on hand (would have been better if I did). Used 2 cans cream of mushroom. Also used whipped cream cheese and added some milk instead of the sour cream(all I had)and 4 cloves of garlic. Also added some crushed red pepper flakes and thyme to the chicken. Delicious. Kids devoured it.
I used half the amount of sour cream
Really good. My husband loved it. The only modification I made was I put in less mushrooms because my husband is not a big fan of them.
Made this recipe with a few alterations. I boiled my chicken first in water and “Better than bullion” and then chopped it up. I used 3 Tbsp butter to saute the mushrooms and garlic, and although I swear I bought sour cream I did not, so I had about 4 oz of that. I also added some Velveeta to make it a little cheesy. It came out a little dry, but I think that is because my oven runs hot and I didn’t think to shorten the time because some reviews were concerned with the excess sauce. I will definitely make this again, though!
Very simple and good base recipe. I sautéed 7 cloves of sliced garlic and a large handful of fresh sliced basil in olive oil and butter, then added the partially boiled, sliced chicken to flavor it together. Salt and pepper to taste, then mix in the Parmesan cheese,8oz sour cream and one can of condensed mushroom soup(un diluted). Add cooked pasta and adjust seasonings to taste and serve!
WAY too much butter and too soupy!! It’s a great base but definitely needs some adjustments. Next time I’ll cut the butter down to 1/4 cup at most. A full thing of sour cream isn’t necessary either. I’d change it to about 10 oz. I also used 1 can cream of mushroom and 1 can cream of chicken to give it a little more flavor, but in all reality only 1 can of either would probably be enough. A little onion powder and black pepper would probably go a long way, as well.
This was awesome! Even my 2 year old grand daughter loved it! Made a double batch and it did not last long. Sautéed the mushrooms in garlic added an extra zing to the dish. Will definitely make this again
We liked this meal very much! Thank you for the recipe. I used a package of fresh sliced white button mushrooms instead of canned, and I also added a half a block of cream cheese because I had it in the fridge and needed to use it up. Made it extra creamy & delicious & I would recommend these additions/revisions. For presentation: It could use a sprinkle of fresh parsley on it, or some spinach in it, for color, as the appearance is all “white” on the plate. Next time I’ll try adding either a package of baby spinach or some broccoli in it for color & taste!