Description
This Easy Chicken Tetrazzini recipe is a comforting and creamy pasta bake that’s perfect for weeknight dinners. Made with tender shredded chicken, a rich mushroom and chicken soup sauce, and topped with melted mozzarella and Parmesan cheeses, this casserole is deliciously satisfying and simple to prepare.
Ingredients
Scale
Pasta and Protein
- 12 ounces spaghetti or linguine
- 2 cups cooked, shredded chicken
Sauce
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 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
- 1/4 teaspoon garlic powder
Vegetables and Toppings
- 1 cup frozen peas (optional)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (optional, for topping)
- Chopped parsley for garnish (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook until al dente according to package instructions. Drain the pasta thoroughly and set it aside.
- Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Make the Sauce: Reduce the heat to low. Stir in the cream of mushroom soup, cream of chicken soup, sour cream, and chicken broth, mixing until the sauce is smooth and combined. Season with salt, black pepper, and garlic powder.
- Combine Ingredients: Add the shredded chicken and frozen peas (if using) to the sauce, stirring to combine well. Then fold in the cooked pasta until everything is evenly coated with the sauce.
- Assemble Casserole: Transfer the pasta mixture to the prepared baking dish, spreading it out evenly. Sprinkle the shredded mozzarella and grated Parmesan cheese uniformly over the top. If desired, sprinkle breadcrumbs over the cheese layer for added crunch.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the dish is hot, bubbly, and the cheese is melted and lightly browned.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped parsley if desired before serving.
Notes
- Rotisserie chicken works great for this recipe, saving time and adding flavor.
- Add sautéed mushrooms or bell peppers for extra vegetables and nutrition.
- You can prepare this dish ahead of time and refrigerate it before baking.
- Use gluten-free pasta and breadcrumbs to make this recipe gluten-free.
- For a lower-fat version, substitute sour cream with Greek yogurt and reduce the cheese amounts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 510
- Sugar: 4g
- Sodium: 710mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 90mg
