Chicken Tetrazzini Casserole
This Chicken Tetrazzini Casserole Recipe is comforting & delicious. It is a low carb take on classic chicken tetrazzini that is even better!
Servings: 8
Calories: 370.3
Ingredients
Casserole
- 6 cups shredded chicken cooked
- 4 cups spaghetti squash cooked
- 1 tbsp butter
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic chopped
- 8 oz white mushrooms chopped
Sauce
- 4 oz chicken broth hot
- 4 oz cream cheese very soft
- 4 oz sour cream
- 1 oz white wine
- 1/2 cup parmesan cheese shredded
- 1/2 tsp salt
- 1/4 tsp pepper
Topping
- 2 cups mozzarella cheese shredded
Instructions
- Preheat oven to 400. Place the shredded chicken and spaghetti squash in a greased 9x13 casserole dish.
- Heat the butter and olive oil in a large skillet over medium heat until hot.
- Add the onions and garlic and cook until softened. Next, add the mushrooms and cook until tender.
- Add the vegetables to the casserole.
- Combine the sauce ingredients and mix until smooth.
- Pour the sauce over the filling in the casserole dish. Mix it into the chicken and squash.
- Top with the cheese.
- Bake for 20-25 minutes or until hot and bubbly.
Notes
How to Cook Spaghetti Squash
Instant Pot - Add one cup of water and a rack to the pressure cooker. Cook a 3 lb halved and seeded squash on high pressure for 5 minutes. Quick release.
Oven - Cook a 3 lb halved and seeded squash, cut side down, for 40-50 minutes at 400. It is done when it is fork-tender.
Air Fryer - Cook a 3 lb quartered and seeded squash for 15-20 minutes at 400. It is done when it is fork-tender.
Nutrition
Serving: 1g | Calories: 370.3 | Carbohydrates: 7.4g | Protein: 35g | Fat: 21.9g | Saturated Fat: 10.8g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 6.7g | Trans Fat: 0.1g | Cholesterol: 125.1mg | Sodium: 672.7mg | Potassium: 638mg | Fiber: 1.1g | Sugar: 3.6g | Vitamin A: 638.2IU | Vitamin C: 4.1mg | Calcium: 264.4mg | Iron: 0.9mg