When school is back in session, you'll need some quick and easy dinner recipes to feed the family on a nightly basis. Chicken tetrazzini casserole is a crowd pleaser and a sneaky way to get your kids to eat more vegetables. Fusili pasta is combined with a creamy sauce that's studded with chicken, mushrooms and peas. The casserole is topped with buttery seasoned breadcrumbs before being baked in the oven. You can prep this meal over the weekend and pop it into the oven when you're ready to eat (if it's not going to be eaten within a couple of days, freeze the casserole).
Chicken Tetrazzini Casserole
Courtesy of Pillsbury
1 box Chicken Helper™ crispy Parmesan chicken
3 tablespoons butter, melted
1 1/2 cups hot water
1 1/2 cups milk
2 cups shredded deli rotisserie chicken
1 cup Green Giant™ frozen sweet peas
1 jar (6 oz) Green Giant™ sliced mushrooms, drained
Grated Parmesan cheese, if desired
Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix seasoned crumbs (from Chicken Helper box) and melted butter; set aside.
In 2-quart saucepan, stir uncooked pasta and sauce mix (from Chicken Helper box), hot water and milk; heat just to boiling, stirring frequently. Reduce heat; simmer uncovered about 10 minutes, stirring frequently, until pasta is tender.
In baking dish, mix chicken, frozen peas, mushrooms and pasta. Sprinkle crumb mixture on top. Bake uncovered 15 to 20 minutes or until crumbs start to brown and casserole is bubbling. Serve with grated Parmesan cheese.
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