Chicken Tetrazzini

This classic family dish mixes our juicy chicken with noodles and vegetables to create to perfect dish for any large gathering.

Main Course, Pasta, Italian, Roasting & Baking, Stovetop, Boneless Skinless Breast Fillets, Dinner Party, Family Friendly

Prep

Minutes

Cook

1:10

Hrs:Min

Servings

Calories

470

Per Serving

Protein

25g

Ingredients

1 Sanderson Farms Boneless, Skinless Chicken Breast Fillet, cooked and diced into bite size pieces
1 (7-ounce) package spaghetti noodles, broken into thirds and cooked according to package directions
2 tablespoons unsalted butter
1 cup diced yellow onion, ¼”
3/4 cup diced celery, ¼”
1 ½ cups sliced mushrooms, stems removed
½ teaspoon salt
¼ teaspoon ground black pepper
2 (1.6-ounce) packages Alfredo sauce mix
4 cups milk
¼ cup diced red bell peppers, ¼”
½ cup Panko bread crumbs
1 tablespoon unsalted butter, melted

Never frozen

No added salt

No added water

Fed a natural diet full of protein and vitamins

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Preheat oven to 350°F.
Melt 2 tablespoons butter in a 5-quart stockpot.
Add onion, celery, mushrooms, salt and pepper. Cook 5 minutes or until vegetables are soft.
Add the Alfredo sauce mix and milk. Cook according to package instructions adding the red bell peppers in the last 2 minutes.
Add the cooked chicken and spaghetti noodles to the sauce. Stir well to combine.
Spray a 3-quart baking dish with oil. Transfer mixture into baking dish.
Mix bread crumbs with 1 tablespoon melted butter in a small bowl.
Top chicken tetrazzini with bread crumb mixture.
Bake in preheated 350°F oven 30 minutes.