Description
Chicken Tetrazzini is a comforting and creamy baked pasta dish made with chicken, spaghetti, mushrooms, and a rich, flavorful sauce. This easy-to-make casserole is perfect for feeding a crowd or enjoying as a family dinner.
Ingredients
Units
Scale
- 3 cups cooked, shredded chicken
- 12 ounces uncooked spaghetti
- 10.5 ounce can cream of chicken soup
- 10.5 ounce can cream of mushroom soup
- 2 cups reduced-sodium chicken broth
- 1 cup sour cream
- 2 cups sliced mushrooms
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded mozzarella cheese, divided
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook the spaghetti in salted water according to package directions until al dente. Drain and set aside.
- In the same pot, melt butter over medium heat. Add the mushrooms, onion, and garlic, and cook until softened, about 5-6 minutes, stirring regularly.
- In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, salt, and pepper.
- Add the cooked chicken, cooked spaghetti, and sautéed vegetables to the soup mixture. Stir in 1 cup of shredded mozzarella cheese.
- Pour the mixture into the prepared baking dish. Top with the remaining mozzarella cheese.
- Bake uncovered for 25-30 minutes, or until the dish is hot and bubbly. Let it rest for 5 minutes before serving.
Notes
- For a lighter version, use reduced-fat sour cream and swap out the cream soups for a homemade creamy base.
- You can also add vegetables like spinach, peas, or bell peppers to the dish for added nutrition and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 643
- Sugar: 4g
- Sodium: 945mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 111mg