Chicken Tetrazzini
Chicken Tetrazzini is a chicken pasta dish that is creamy, savory, and a perfect chicken casserole to whip up. This recipe showcases rotisserie chicken, tender spaghetti, all smothered in a savory creamy sauce, and topped with cheese and baked to perfection.
Servings 8 servings
Ingredients
- 3 cups cooked chopped, or shredded chicken.
- 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
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
- 1/2 tsp Italian seasoning
Instructions
- Preheat oven to 350°F and then grease a 9x13 casserole dish with olive oil or cooking spray. Set the dish aside.
- Bring a large pot of salted water to boil and cook your spaghetti for 12 minutes or until al dente. Reserve 1 cup of pasta water and then drain and rinse the pasta with cold water to stop the cooking process and prevent it from sticking.
- In a large bowl, combine mushroom soup, chicken soup, chicken broth, heavy cream, and sour cream.
- Add in garlic powder, onion powder, pepper, Italian seasoning, and chopped chicken. Mix all the ingredients well.
- Add cooked pasta to the creamy sauce mixture and stir until all the pasta is evenly coated. Add the reserved cup of pasta water if the mixture seems a little dry.
- Transfer half of the chicken and pasta mixture to the prepared baking dish and then sprinkle cheese 1 cup of mozzarella cheese and ½ cup of cheddar over it.
- Add the rest of the chicken pasta mixture and top it with the remaining mozzarella and cheddar cheese.
- Bake the casserole for 35-45 minutes until hot, bubbly, and the cheese has melted.
- Let the casserole sit for 5 minutes before garnishing with fresh parsley and serving with garlic bread, green beans, or a side salad for a complete meal