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Quick & easy chicken tetrazzini casserole recipes - This simple and healthy 15 minute meal is baked in the microwave oven using boneless chicken, asparagus, mushrooms, pasta, and a creamy sauce.

Chicken Tetrazzini

Course Main Course, Main Dish
Cuisine American


  • 1 pound uncooked angel hair pasta or gluten-free pasta
  • 2 14.5 oz cans low fat, low sodium chicken broth
  • 2 10.75 oz cans low fat, low sodium condensed cream of mushroom soup
  • 1 cup low fat sour cream
  • 3 ounces Parmesan cheese grated (about 1 cup), divided
  • 1 cup skim milk
  • 1 cup onion finely chopped
  • 4 cloves garlic minced or pressed
  • 1 teaspoon black pepper
  • 1 can shredded chicken (or 1 pound chicken or turkey meat, diced)
  • 16 ounces sliced mushrooms
  • 1 cup asparagus spears trimmed and cut into 1-inch pieces
  • 1 cup shredded cheddar cheese optional


  • Prepare pasta according to package directions except replace water with chicken broth. Cook until noodles are al dente.
  • While the pasta cooks, combine soup, sour cream, half of Parmesan cheese, milk, onion, garlic, and black pepper.
  • Add chicken, mushrooms, and asparagus. Mix well.
  • Transfer pasta and broth to a 3-quart casserole dish.
  • Add soup mixture and toss to coat the pasta evenly.
  • Microwave on high for 6 to 8 minutes or until heated through.
  • Top with the remaining Parmesan cheese and cheddar if using.
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