Tetrazzini

 


Ingredients

  • 8
    oz uncooked spaghetti, broken in half
  • 2
    tablespoons vegetable oil
  • 1/2
    cup chopped onion (1 medium)
  • 1
    can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
  • 1/2
    cup half-and-half
  • 1/2
    teaspoon salt
  • 1/4
    teaspoon pepper
  • 2
    cups chopped deli rotisserie chicken or cubed cooked turkey

Topping

  • 1/3
    cup shredded Parmesan cheese
  • 1/3
    cup Progresso™ Panko Italian style crispy bread crumbs

Steps

1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.

2 Cook and drain spaghetti as directed on package; set aside. In 12-inch skillet, heat oil over medium-high heat until hot. Cook onion in oil 2 to 3 minutes, stirring frequently, until almost tender. Stir in soup, half-and-half, salt and pepper; heat to boiling. Stir in chicken and cooked spaghetti. Pour mixture into baking dish.

3 Cover with foil; bake 20 minutes. In small bowl, mix Topping ingredients; sprinkle over pasta mixture. Bake uncovered about 10 minutes longer or until bubbly around edges and center is hot.

 

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