Chicken Tetrazzini Florentine

60 6 servings, 1-1/3 cups (325 mL) each
Recipe By
3.7
(15) 14 Reviews
Prep Time
25
min.
Total Time
1
hr.
Servings

6 servings, 1-1/3 cups (325 mL) each

Chicken Tetrazzini Florentine: that’s just another name for a baked chicken and pasta casserole. Also known as dinner for 6 with 25 minutes of prep.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Cook spaghetti in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
  • Meanwhile, heat oil in nonstick skillet on medium heat. Add mushrooms and onions; cook and stir 4 min. or until mushrooms release their liquid. Add milk and cream cheese product; cook 3 to 5 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly.
  • Drain spaghetti mixture in colander; rinse with cold water. Drain well. Return to saucepan. Add chicken, mushroom sauce and 2 Tbsp. Parmesan; mix well. Pour into 13x9-inch baking dish sprayed with cooking spray; cover.
  • Bake 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 8 to 10 min. or until spaghetti mixture is hot and bubbly and mozzarella is melted. Let stand 10 min. before serving.

Substitute

Substitute chopped leftover cooked chicken, turkey or ham for the shredded rotisserie chicken.

Make Ahead

Casserole can be assembled ahead of time. Refrigerate up to 4 hours. Bake 35 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 8 to 10 min. or until spaghetti mixture is hot and bubbly and mozzarella is melted. Let stand 10 min. before serving. If prepping the ingredients more than 4 hours in advance, cook the spaghetti with the spinach, then rinse and drain as directed. Cook sauce as directed. Refrigerate both separately up to 24 hours before using to assemble. Bake 35 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 8 to 10 min. or until spaghetti mixture is hot and bubbly and mozzarella is melted. Let stand 10 min. before serving. Refrigerating the spaghetti and sauce separately helps prevents the spaghetti from absorbing too much of the sauce.

Servings

  • 6 servings, 1-1/3 cups (325 mL) each

Nutritional Information

Serving Size 6 servings, 1-1/3 cups (325 mL) each
AMOUNT PER SERVING
Calories 650
% Daily Value
Total fat 24g
Saturated fat 11g
Cholesterol 175mg
Sodium 980mg
Carbohydrate 53g
Dietary fibre 4g
Sugars 10g
Protein 57g
   
Vitamin A 70 %DV
Vitamin C 25 %DV
Calcium 40 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • pauline_hamlin |

    This recipe is delicious and easy to make. The second time I prepared it, I used ranch dip instead of herb and garlic and found it was even more flavourful. Served with a greek salad and garlic bread, tasty comfort meal!

  • Sharon12271224 |

    I made this for a family gathering. Most liked it but I found it rather bland. If I did make it again, I'd be adding some extra herbs and garlic and making a thicker sauce. It has potential, though.

  • sarraw |

    Did not find that this recipe had much flavor.... the sauce was very thin and did not stick to the past very well. Also, found it could have used some garlic and more cheese. Would not make again - very disappointed.

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