Crock Pot Chicken Tetrazzini Recipe
This Creamy Crock Pot Chicken Tetrazzini Recipe is made with a store-bought rotisserie chicken, cream of mushroom soup, sliced mushrooms, chicken broth, freshly grated Parmesan cheese and stirred into cooked spaghetti. It is a rich and creamy chicken and pasta recipe perfect for dinner or lunch.
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Put the cubed chicken in the crock pot and add the drained canned mushrooms, cream of mushroom soup, diced onion, and chicken broth.
Season with ½ teaspoon of ground black pepper.
Mix with a large spoon, place the lid on the crock pot and cook for 3 hours on high or 5 hours on low.
20 minutes before the recipe will be finished boil the spaghetti noodles in a pot of salted water following the directions on the package.
When the spaghetti is finished uncover the crock pot and add the ½ a cup of finely grated Parmesan cheese and mix.
Add the drained spaghetti noodles to the crock pot and mix until all of the noodles are covered with the sauce.
Top each serving with more Parmesan cheese and some chopped fresh parsley if desired.
Serve with a salad and garlic bread if desired.
Makes 6 to 8 servings.
Makes a great leftover rotisserie chicken crock pot recipe.
Do not overcook the chicken or it will be dry.
You can use any type of pasta in place of the spaghetti noodles if you have another pasta on hand.
You could also serve the chicken tetrazzini over cooked white rice if you like.
Serving: 1 Serving | Calories: 454 kcal | Carbohydrates: 60 g | Protein: 32 g | Fat: 8 g | Saturated Fat: 3 g | Cholesterol: 59 mg | Sodium: 547 mg | Potassium: 553 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 97 IU | Vitamin C: 7 mg | Calcium: 133 mg | Iron: 2 mg
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