Easy Chicken Tetrazzini
A wonderfully comforting creamy pasta bake that’s perfect for busy weeknights or family gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Nut-Free
Ingredients
- 8 oz spaghetti, cooked and drained
- 2 cups cooked chicken, shredded
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, melted
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese (for topping)
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C).
- Combine Ingredients: In a large mixing bowl, combine the cooked spaghetti, shredded chicken, cream of mushroom soup, sour cream, chicken broth, Parmesan cheese, melted butter, garlic powder, salt, and pepper. Mix everything together until well blended.
- Transfer to Baking Dish: Pour the mixture into a greased baking dish and spread it out evenly.
- Add Toppings: Sprinkle the shredded mozzarella cheese generously on top of the mixture.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Cool and Serve: Allow the casserole to cool for a few minutes before serving. This helps the sauce set and makes it easier to serve.
Notes
You can substitute the cooked chicken with rotisserie chicken or use turkey for a different flavor. For a lighter option, consider using low-fat sour cream and reduced-fat cheese.
Find it online: https://www.chickenpalette.com/easy-chicken-tetrazzini/