No-Boil Chicken Tetrazzini Bake

No-Boil Chicken Tetrazzini Bake

  • 20 Minutes Prep1 Hour0 Total
  • 6 Servings
This cheesy chicken and pea tetrazzini is quick, easy and delicious.

Ingredient List

  • 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 heavy 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 deli rotisserie chicken
  • 1/4 cup Progresso™ Italian style bread crumbs
  • 1/4 cup shredded Parmesan cheese
  • 1/2 cup frozen sweet peas


  1. Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray. Spread spaghetti evenly in dish; set aside.
  2. In 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium-high heat. Add onion; cook, stirring occasionally, 1 to 2 minutes or until translucent. Stir in chicken broth, whipping cream, cream cheese, salt and pepper. Cook 4 to 5 minutes, stirring occasionally, until cheese is melted. Stir in chicken.
  3. Pour chicken mixture over pasta in baking 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.
  4. Meanwhile, in small bowl, melt remaining 1 tablespoon butter. Stir in bread crumbs and Parmesan cheese until well blended.
  5. Remove foil from baking dish. Stir peas into spaghetti mixture. Sprinkle spaghetti mixture evenly with bread crumb mixture. Bake uncovered 8 to 10 minutes longer or until crumbs are golden brown. Serve immediately.


  • You can find preshredded rotisserie chicken in the deli section of your favorite grocery store.
  • Complete this meal with a mixed green salad.