Description
A comforting and creamy slow-cooked chicken tetrazzini dish perfect for family dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 ounces spaghetti, broken in half
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup chicken broth
- 1 cup milk
- 1 cup frozen peas
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a slow cooker, combine the cooked chicken, broken spaghetti, cream of mushroom soup, chicken broth, milk, peas, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
- Let the dry spaghetti sink into the liquids as you stir so it absorbs sauce as it cooks.
- Push the ingredients gently so the noodles sit mostly submerged.
- Cover and cook on low for 4-5 hours, or until the spaghetti is tender.
- Stir in the grated Parmesan cheese before serving until it melts into the sauce.
- Taste and add more salt and pepper if needed.
- Garnish with fresh parsley and serve.
Notes
Use low-sodium broth for a lighter flavor and more control over seasoning. Grate the Parmesan fresh for a smoother melt.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg