Description
Indulge in this creamy and flavorful Chicken Tetrazzini, a classic baked pasta dish that’s perfect for a cozy family dinner. Loaded with shredded chicken, mushrooms, and a decadent cream sauce, this comforting casserole is sure to become a favorite in your home.
Ingredients
Scale
For the Pasta:
- 12 oz spaghetti or linguine, broken in half
For the Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 3 cups cooked shredded chicken
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- 1½ cups sour cream
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon dried thyme
For Topping:
- ½ cup seasoned breadcrumbs (optional)
- 2 tablespoons melted butter
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Cook the pasta: Cook the pasta in salted boiling water until al dente. Drain and set aside.
- Prepare the sauce: In a large skillet, sauté onion and mushrooms in butter and olive oil until soft. Add garlic and cook for 1 minute. In a mixing bowl, combine soups, sour cream, chicken broth, spices, and cheeses. Mix in sautéed vegetables, chicken, and pasta.
- Assemble and bake: Pour the mixture into the baking dish. Top with cheeses and breadcrumbs mixed with butter. Bake for 30–35 minutes until bubbly. Rest for 5–10 minutes before serving.
Notes
- Use rotisserie chicken for a quicker prep.
- You can add peas or chopped spinach for a veggie boost.
- Leftovers keep well and reheat beautifully.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
