Description
This Easy Chicken Tetrazzini recipe is a comforting and creamy baked pasta casserole that the whole family will love. With a rich combination of shredded chicken, mushrooms, and a blend of creamy soups, this dish is easy to prepare and perfect for a cozy dinner.
Ingredients
Scale
Spaghetti:
- 12 ounces spaghetti (broken in half)
Chicken Mixture:
- 2 tablespoons butter
- 2 cloves garlic (minced)
- 1 small onion (diced)
- 1 cup sliced mushrooms
- 2 cups cooked shredded chicken
Sauce:
- 1 (10.5-ounce) can cream of mushroom soup
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese:
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Garnish:
- Chopped parsley for garnish
Instructions
- Preheat Oven: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Cook Spaghetti: Cook spaghetti until al dente, then drain and set aside.
- Sauté Vegetables: In a skillet, cook onion, garlic, and mushrooms until softened.
- Prepare Sauce: In a bowl, mix cream of mushroom soup, cream of chicken soup, sour cream, chicken broth, salt, and pepper. Add pasta, chicken, vegetables, and Parmesan.
- Bake: Transfer mixture to baking dish, top with mozzarella, and bake for 30–35 minutes.
- Garnish: Garnish with parsley before serving.
Notes
- You can substitute turkey for chicken or add peas for extra veggies.
- This casserole can be made ahead and refrigerated up to 24 hours before baking.
- Add a sprinkle of crushed crackers or breadcrumbs on top for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 560
- Sugar: 4g
- Sodium: 790mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 115mg
