Description
This Easy Chicken Tetrazzini recipe is a comforting and creamy baked pasta dish that is perfect for a family dinner. With tender chicken, mushrooms, and a flavorful cheese sauce, this casserole is sure to become a favorite.
Ingredients
Spaghetti or Linguine:
12 ounces
Butter:
2 tablespoons
Onion (finely chopped):
1 small
Garlic (minced):
2 cloves
Mushrooms (sliced):
8 ounces
Cooked Shredded Chicken:
2 cups
Cream of Mushroom Soup:
1 can (10.5 ounces)
Sour Cream:
1 cup
Chicken Broth:
½ cup
Shredded Mozzarella Cheese:
1 cup
Grated Parmesan Cheese:
½ cup
Salt:
½ teaspoon
Black Pepper:
¼ teaspoon
Italian Seasoning:
½ teaspoon
Breadcrumbs (optional):
¼ cup
Chopped Fresh Parsley (optional):
1 tablespoon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Cook the pasta: Cook the pasta in salted boiling water until al dente. Drain and set aside.
- Sauté onion and mushrooms: In a large skillet, melt the butter over medium heat. Add the onion and cook until softened. Stir in garlic and mushrooms; cook until tender.
- Combine ingredients: Add chicken, cream of mushroom soup, sour cream, chicken broth, cheeses, salt, pepper, and Italian seasoning. Stir well.
- Assemble and bake: Add cooked pasta to the mixture. Transfer to a greased baking dish. Optionally, sprinkle with breadcrumbs. Bake until bubbly.
- Garnish and serve: Garnish with parsley before serving.
Notes
- Rotisserie chicken works great in this recipe.
- Add peas or chopped spinach for a veggie boost.
- Can be assembled ahead and baked when ready.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 3g
- Sodium: 590mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
