Description
This classic Chicken Tetrazzini recipe is a creamy, cheesy pasta casserole made with tender chicken, a rich blend of creamy soups, and a mix of mozzarella and cheddar cheeses. Perfect for a comforting family dinner, it combines cooked spaghetti tossed in a flavorful, creamy sauce, baked to bubbly perfection with a golden cheesy topping.
Ingredients
For the Chicken Tetrazzini
- 3 cups cooked chicken, chopped or shredded
- 1 lb spaghetti
- 1 (10.75 oz) can condensed cream of mushroom soup
- 1 (10.75 oz) can condensed cream of chicken soup
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 1/2 cups sour cream
- 2 cups shredded mozzarella cheese, divided
- 1 cup shredded cheddar cheese, divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp Italian seasoning
- Salt and black pepper to taste
- Olive oil or cooking spray for greasing the dish
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with olive oil or cooking spray to prevent sticking, then set it aside.
- Cook spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook for about 12 minutes, or until al dente. Reserve 1 cup of pasta water, then drain and rinse the spaghetti under cold water to stop further cooking and prevent the noodles from sticking.
- Mix creamy base: In a large bowl, combine the condensed cream of mushroom soup, condensed cream of chicken soup, chicken broth, heavy cream, and sour cream. Stir until smooth and well blended.
- Add seasoning and chicken: Add garlic powder, onion powder, Italian seasoning, salt, black pepper, and the chopped or shredded cooked chicken to the creamy mixture. Mix thoroughly to combine all ingredients evenly.
- Combine pasta and sauce: Add the cooked spaghetti to the bowl with the creamy chicken mixture. Stir well to coat all the pasta with the sauce. If the mixture seems dry, gradually add some of the reserved pasta water to reach your desired consistency.
- Layer the casserole: Transfer half of the chicken and pasta mixture into the prepared baking dish. Sprinkle 1 cup of shredded mozzarella cheese and 1/2 cup of shredded cheddar cheese evenly on top.
- Add remaining mixture and cheese: Spread the remaining chicken pasta mixture over the cheese layer. Top with the remaining 1 cup mozzarella and 1/2 cup cheddar cheese to cover the casserole evenly.
- Bake: Place the casserole in the preheated oven and bake for 35 to 45 minutes, or until the casserole is hot and bubbly, and the cheese on top has melted and begun to turn golden.
- Rest and serve: Remove from the oven and let the casserole sit for 5 minutes to set. Garnish with fresh parsley if desired and serve warm, ideally alongside garlic bread, green beans, or a fresh side salad for a complete meal.
Notes
- Use freshly cooked chicken or leftover roast chicken for best flavor and convenience.
- To make this dish creamier, add more sour cream or a splash of heavy cream.
- Reserved pasta water helps loosen and bind the sauce to the pasta if the mixture is too thick.
- You can add vegetables like mushrooms or peas for extra texture and nutrition.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
