Description
This Easy Chicken Tetrazzini recipe is a comforting baked pasta casserole featuring tender chicken, creamy sauce made from cream of chicken and mushroom soups, sour cream, and a blend of cheeses. It’s a perfect weeknight dinner that’s flavorful, cheesy, and simple to prepare, serving up to 8 people.
Ingredients
Scale
Sauce and Base
- 1 (10 ounce) can cream of chicken soup
- 1 (10 ounce) can cream of mushroom soup
- 2 cups sour cream
- 1/2 cup butter, melted
- 1/2 cup low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
Additional Ingredients
- 1/2 cup frozen peas
- 1 pound seasoned cooked chicken, chopped or shredded
- 1 pound thin spaghetti, cooked al dente
Cheeses and Garnish
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- Fresh chopped parsley, for garnish
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C). Lightly coat a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Prepare Sauce: In a large bowl, whisk together both cans of cream of chicken soup and cream of mushroom soup, sour cream, melted butter, low-sodium chicken broth, salt, pepper, and garlic powder until smooth and well combined.
- Add Main Ingredients: Stir in the frozen peas, seasoned cooked chicken, and cooked thin spaghetti into the sauce mixture. Toss everything together until the pasta and chicken are fully coated with the creamy sauce.
- Assemble and Bake: Pour the mixture into the prepared baking dish. Sprinkle the shredded mozzarella, cheddar, and grated Parmesan cheeses evenly over the top. Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for an additional 15 minutes or until the cheese is melted, bubbly, and golden.
- Garnish and Serve: Remove from oven, sprinkle with fresh chopped parsley for a burst of color and flavor. Let it stand for 5-10 minutes before serving to allow it to set.
Notes
- Use seasoned cooked chicken for extra flavor or leftover roasted chicken.
- Par-cook the spaghetti until al dente to avoid mushy pasta after baking.
- Frozen peas add a nice pop of color and sweetness; you can substitute with fresh peas if available.
- If you prefer a crispier top, broil the casserole for 2-3 minutes at the end of baking, watching carefully to avoid burning.
- This dish can be made ahead and refrigerated before baking; just add extra baking time if baking from cold.
