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Chicken Tetrazzini is a creamy casserole made with chicken, mushrooms, spaghetti squash, onions, bell peppers and cheese. It’s delicious comfort food that is easy to whip up for dinner. This casserole can be prepared ahead of time and refrigerated until it’s ready to go into the oven.
While spaghetti squash was used here to lighten up the dish, you can easily substitute in your favorite thin spaghetti or pasta noodles of your choice.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Large spaghetti squash
- Shredded cooked boneless, skinless chicken breast
- Campbell’s Healthy Request Cream of Mushroom soup
- Plain non fat yogurt
- Light Miracle Whip
- Grated Romano cheese
- Chopped onion
- Chopped bell pepper. I used a orange one.
- Sliced mushrooms
- Fat free shredded cheddar cheese
- Velveeta original shreds
- Salt and black pepper
- Lemon pepper
- Garlic powder
- Onion powder
- Olive oil
Making the Tetrazzini
- Preheat the oven.
- Add the cream of mushroom soup, yogurt, miracle whip, lemon pepper, garlic powder, onion powder and Romano cheese into a mixing bowl and combine thoroughly. Set the sauce aside.
- Cook the spaghetti squash in the microwave on high for 4 min. Remove from the microwave, cut in half and remove the seeds. Place cut side face down in a casserole and return to the microwave for 5 min.
- Shred the spaghetti squash into strands and place in a bowl. Sprinkle Romano cheese, black pepper and garlic powder over the squash and toss to incorporate. Set the squash aside.
- Add the olive oil to a skillet and heat it up. Add the onion and bell peppers to the skillet and saute.
- When they are tender, add the mushrooms to the other vegetable along with black pepper and garlic powder. Stir in the spices and saute the mushrooms.
- Add the sauteed vegetables to the spaghetti squash and toss to incorporate them.
- Add the chicken to the squash and toss to incorporate it through out the squash.
- Add the cream of mushroom soup mixture to the squash mixture and using a fork toss and work the sauce into the veggies.
- Transfer the spaghetti squash mixture into a greased baking pan and spread it out evenly.
- Mix the cheddar cheese and Velveeta shreds together on a plate and then sprinkle evenly over the casserole.
- Pop the casserole into the oven and bake. Remove when casserole is hot and bubbly and the cheese is melted.
- Store leftovers in the refrigerator.
Serving Ideas
- Chicken Tetrazzini with spaghetti squash can be served as main dish for lunch or dinner.
- It pairs well with a side salad or vegetable and a dinner roll or piece of garlic bread.
- A smaller portion of the casserole can be served with a bowl of soup and some fruit.
WW – 4 pt
Servings: 8
Calories: 180kcal
Equipment
- Cutting board
- Chef knife
- glass casserole
- 9" x 13" baking pan
- skillet
- measuring spoons
- large mixing bowl
- Wooden spoon
Ingredients
- 8 oz shredded boneless skinless chicken breast
Sauce Mixture
- 1 can Campbell Healthy Request Cream of Mushroom Soup
- 5 tbsp plain non fat yogurt
- 1 tbsp light Miracle Whip
- 1 tbsp grated Romano cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp lemon pepper
Spaghetti Squash
- 1 large spaghetti squash (see note at end)
- 2 tbsp grated Romano cheese
- pinch black pepper
- ¼ tsp garlic powder
Vegetables
- 2 tsp olive oil
- 1 c chopped onion
- 1 medium bell pepper, chopped. I used an orange one.
- 8 oz container of mushrooms, sliced
- ¼ tsp garlic powder
- pinch black pepper
Cheese Mix
- ⅔ c Kraft fat free shredded cheddar
- ⅓ c Velveeta original shreds
Instructions
- Preheat the oven to 350℉
Sauce Mixture
- Place the cream of mushroom soup in a medium mixing bowl.
- Add in the yogurt and Miracle Whip and thoroughly blend together.
- Add in the Romano cheese, garlic powder, onion powder and lemon pepper. Stir until well incorporated. Set aside.
Spaghetti Squash
- Place the squash into the microwave and cook on high for 4 min.
- Remove and cut in half and remove the seeds.Place each half of the squash face down into a glass casserole. Microwave on high for an additional 4 -5 min.
- Remove the squash from the microwave and separate the strands of squash with a fork. Transfer the spaghetti squash to a large mixing bowl.
- Sprinkle the Romano cheese, garlic powder and black pepper over the squash. Toss until these ingredients are evenly spread throughout the spaghetti squash. Set the squash aside.
- Vegetables
- Heat the olive oil in a large skillet.
- Add the chopped onion and bell pepper to the skillet and sautee until tender.
- Add the sliced mushrooms to the skillet along with the garlic powder and black pepper and saute until they are tender.
- Add all of the sauteed vegetables to the bowl with the spaghetti squash. Toss until evenly distributed throughout the squash.
- Add the shredded chicken to the squash and vegetables and toss to mix.
- Add all of the sauce mixture to the squash mixture and toss until all of the spaghetti squash, vegetables and chicken are evenly and well coated with the sauce.
- Transfer the squash mixture into a greased 9" x 13" baking pan. Spread it out evenly with a fork and level off the top.
- Evenly spread the cheese mixture over the top. Cover with foil and place in the oven and cook for 30 min.
- Remove from the oven and let it sit for 5 min before serving.
- Left overs refrigerate well. I would not freeze this casserole.
Notes
Thin spaghetti or other noodle type of pasta of your choice can be used in place of the spaghetti squash.
If pasta is used in this recipe, left overs can be frozen for later use.
In my opinion, the spaghetti squash will become water logged and mushy if frozen and thawed.
Nutrition
Serving: 1serving | Calories: 180kcal | Carbohydrates: 20g | Protein: 14.5g | Fat: 5g | Saturated Fat: 1.5g | Sodium: 402mg | Fiber: 3g
Tried this recipe?Let us know how it was!
