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Chicken Tetrazzini

Alfredo pasta sauce and rotisserie chicken make fast work of assembling this creamy-good casserole chock full of good-for-you veggies.


4 servings

Total Time

Cook Time


  • 8 oz. penne pasta
  • 1 tbsp. oil
  • sliced
  • 1 jar (15 oz.) Alfredo pasta sauce
  • 2 c. leftover cooked chicken
  • thawed
  • halved, drained
  • 1/4 c. shredded Parmesan cheese
  • crushed


Heat oven to 350°F. Coat 2-qt. baking dish with cooking spray. Cook pasta according to package directions. Drain, reserving 1 cup cooking water. In large nonstick skillet, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned, 5 minutes.  

Stir in Alfredo sauce and reserved pasta water, then chicken, green beans, and tomatoes; bring to boil. Cook, stirring, until heated through, 1 min. Stir in pasta, then cheese. Transfer to baking dish; sprinkle with croutons. Bake 20 min. or until golden and hot. Let stand 10 min. before serving.   

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