Super-easy chicken tetrazzini. Uses rotisserie chicken to save time.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with nonstick cooking spray.

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  • Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Pour rotini into prepared baking dish.

  • Melt butter in a heavy saucepan over medium heat. Cook and stir onions, celery, and bell pepper in melted butter until softened, about 5 minutes.

  • Stir milk, cream of mushroom soup, poultry seasoning, salt, and black pepper into the onion mixture. Reduce heat to medium-low and bring to a simmer; about 5 minutes. Add chicken and 1/2 cup Cheddar cheese to the milk mixture; remove immediately from heat and pour over the rotini. Top pasta and sauce mixture with remaining Cheddar cheese.

  • Bake in preheated oven until cheese is melted and beginning to brown, about 25 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

515.7 calories; 33.3 g protein; 43.6 g carbohydrates; 93.1 mg cholesterol; 524 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/14/2013
I cut back on the milk in this recipe and added a few mushrooms that I had in my fridge. When you are putting this together, make sure you check to be sure that there is enough seasoning in this because I thought it was a little on the bland side. This was easy to make and would be a good dish for a busy night! Thanks for the recipe! Read More
(10)
17 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/14/2013
I cut back on the milk in this recipe and added a few mushrooms that I had in my fridge. When you are putting this together, make sure you check to be sure that there is enough seasoning in this because I thought it was a little on the bland side. This was easy to make and would be a good dish for a busy night! Thanks for the recipe! Read More
(10)
Rating: 4 stars
04/14/2013
I cut back on the milk in this recipe and added a few mushrooms that I had in my fridge. When you are putting this together, make sure you check to be sure that there is enough seasoning in this because I thought it was a little on the bland side. This was easy to make and would be a good dish for a busy night! Thanks for the recipe! Read More
(10)
Rating: 5 stars
06/04/2014
This turned out great. I didn't have the bell pepper but had some corn on hand. I had made beer can chicken the day before. The family loved it and will definitely make again. Great flavor. Read More
(6)
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Rating: 4 stars
11/30/2014
I made this with linguine and TONS of veggies (broccoli, carrots, celery, onions). My husband asked for more AND requested more veggies next time! It turned out great! ! Read More
(5)
Rating: 4 stars
10/06/2013
This was a good quick and easy dish that I modified based upon what I had on hand and I cut the recipe in half. I had fresh portabella mushrooms so I added almost a whole 10oz. package of those but left out the celery. I also added 1 large clove of garlic. I used canola oil to cook the veggies instead of butter. The milk seemed like too much so I cut that in half. I didn't have enough cheddar cheese so I substituted with Swiss for half of the cheese and sprinkled some parmesan on top before I baked it. My only disappointment was that it had too much pepper but that may have been my own mistake when I cut the recipe down. I would make it again but leave out the pepper. Read More
(4)
Rating: 5 stars
05/09/2018
I was looking for a quick recipe using rotisserie chicken and this recipe was perfect! As a disclaimer, I made a couple of changes because I didn't want to make a trip to the grocery store. I used a can of cream of mushroom soup with roasted garlic and a combination of shredded cheddar and swiss cheeses. I also used whole wheat linguine for the pasta. As several others had suggested, I reduced the amount of milk to 13/4 cups, and I found that amount to be perfect for the amount of chicken and pasta. My husband really enjoyed it and I will add the recipe to my growing list of AR favorites. I think the next time I'll add some frozen peas and a small can of mushrooms. I also think the recipe would work with chopped ham or turkey. Read More
(3)
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Rating: 5 stars
02/22/2015
I used leftover chicken thighs to make this! It was awesome. The only thing I added was 1/2 tsp. of Italian seasoning. I served it with garlic bread. Read More
(2)
Rating: 5 stars
01/09/2017
I did as many others reduce the milk in half. I also added 1/4c sherry and added garlic powder. To increase the vegetables I also added broccoli to my onion and green peppers. It turned out great. Read More
(2)
Rating: 5 stars
05/27/2015
Excellent. Added garlic for enhanced flavor. Read More
(2)
Rating: 5 stars
02/22/2017
I made this exactly as instructed except no celery because I had none. Came out excellent. Two 13 yr old boys darn near ate the entire 9x13. With oven baked garlic breadsticks on the side, it was a winner for sure. Oh yeah, I did sprinkle some Panko on top of the cheese after it had cooked for awhile. Just because I like a little crunch on a cream casserole. Read More
(1)