No-Boil Chicken Tetrazzini Bake

No-Boil Chicken Tetrazzini Bake

This cheesy chicken and pea tetrazzini is quick, easy and delicious.

  • Minutes Prep Time
  • Minutes Total
  • 6 Recipe Yield
  • Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray. Spread spaghetti evenly in dish; set aside.
  • In 12-inch nonstick skillet heat 1 tablespoon of the butter over medium-high heat. Add onions, cook, stirring occasionally, 1 to 2 minutes or until translucent. Stir in chicken broth, cream, cream cheese, salt, pepper, stirring occasionally, cook 4 to 5 minutes or until cheese is melted. Stir in chicken.
  • Pour chicken mixture over pasta in dish; stir (baking dish will be full). Cover tightly with foil. Bake 25 to 30 minutes, stirring well halfway through bake time until spaghetti is tender.
  • Meanwhile, in small bowl, melt remaining 1 tablespoon of the butter. Stir in breadcrumbs and Parmesan cheese until well blended.
  • Remove foil from baking dish. Stir peas into spaghetti mixture. Sprinkle spaghetti mixture evenly with breadcrumb mixture. Bake uncovered 8 to 10 minutes longer or until crumbs are golden brown. Serve immediately.
  • You can find pre-shredded rotisserie chicken in the deli section of your favorite grocery store. Complete this meal with a mixed green salad.


  • 3/4 lb uncooked spaghetti, broken into thirds (from 1 lb box)
  • 2 tablespoons butter
  • 1/2 cup chopped onion (1 medium)
  • 2 1/2 cups Progresso™ chicken broth
  • 1 cup whipping cream
  • 1 package (8 oz) cream cheese, cut into 1-inch pieces, softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups shredded rotisserie chicken
  • 1/2 cup frozen peas
  • 1/4 cup Progresso™ Italian-style bread crumbs
  • 1/4 cup shredded Parmesan cheese

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