Description
Chicken Tetrazzini is a creamy, cheesy pasta casserole made with tender chicken, mushrooms, and spaghetti, all baked together in a rich sauce for a comforting and satisfying meal.
Ingredients
Units
Scale
- 12 ounces spaghetti or linguine
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 3 cups cooked chicken, shredded
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tablespoons butter, melted (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat butter and olive oil over medium heat. Add onion and cook until soft, about 4-5 minutes. Add garlic and mushrooms; sauté until mushrooms are tender.
- In a large bowl, combine the cooked chicken, mushroom mixture, cream of mushroom soup, sour cream, milk, salt, pepper, mozzarella, and Parmesan.
- Add the cooked spaghetti and mix until everything is well coated.
- Pour the mixture into the prepared baking dish and spread evenly.
- If using, mix breadcrumbs with melted butter and sprinkle over the top.
- Bake for 30-35 minutes, or until bubbly and golden on top. Let rest 5 minutes before serving.
Notes
- Use rotisserie chicken for quick prep.
- You can substitute cream of chicken soup if preferred.
- Add peas or spinach for extra vegetables and color.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4g
- Sodium: 640mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg