Description
This Easy Chicken Tetrazzini Recipe is a creamy, comforting baked pasta dish featuring tender shredded chicken, a savory mushroom and chicken soup sauce, and melted mozzarella and Parmesan cheeses. Perfect for a weeknight dinner, it combines simple ingredients like spaghetti, sour cream, and frozen peas, all baked to golden, bubbly perfection.
Ingredients
Scale
Main Ingredients
- 12 ounces spaghetti or linguine
- 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
- 2 cups cooked, shredded chicken
- 1 cup frozen peas (optional)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Topping
- 1/4 cup breadcrumbs (optional, for topping)
- Chopped parsley for garnish (optional)
Instructions
- Preheat and Prepare the Baking Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to ensure the casserole does not stick.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook until al dente, about 8-10 minutes. Drain the pasta and set it aside while you prepare the sauce.
- Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until softened and translucent. Stir in 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. Mix well until the sauce is smooth and combined. Season with salt, black pepper, and garlic powder.
- Add Chicken, Peas, and Pasta: Stir the shredded cooked chicken and frozen peas (if using) into the sauce. Then fold in the cooked pasta, ensuring everything is coated evenly with the creamy mixture.
- Assemble in Baking Dish: Transfer the pasta and sauce mixture into the prepared baking dish. Spread it out evenly. Sprinkle the shredded mozzarella and grated Parmesan cheeses on top. If you like a crispy topping, sprinkle the optional breadcrumbs evenly over the cheese layer.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 25–30 minutes, or until the casserole is heated through and bubbly, and the cheese on top is melted and slightly golden.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes to set. Garnish with chopped parsley if desired before serving hot.
Notes
- Rotisserie chicken works great for this recipe and saves time.
- Add sautéed mushrooms or bell peppers for extra vegetables and flavor.
- You can prepare this casserole ahead of time, refrigerate it, and bake just before serving.
- For a gluten-free version, substitute gluten-free pasta and breadcrumbs.
- Adjust seasoning to taste, especially salt and pepper, depending on the soups used.
