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–+ servings

Chicken Tetrazzini

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A creamy, cheesy casserole made with shredded chicken and spaghetti in a mushroom-and-chicken-soup sauce, perfect for weeknight dinners and potlucks.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Casserole, Dinner
Cuisine: American
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked chicken, chopped or shredded Rotisserie chicken works great.
  • 1 lb spaghetti
  • 1 can condensed cream of mushroom soup (10.75 oz)
  • 1 can condensed cream of chicken soup (10.75 oz)
  • 1.5 cups chicken broth
  • 0.5 cups heavy cream Can be substituted with half-and-half.
  • 1.5 cups sour cream Can replace some with Greek yogurt for added protein.
  • 2 cups shredded mozzarella cheese For better melting, shred your own.
  • 1 cup shredded cheddar cheese
Spices and Seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp Italian seasoning
  • Salt and freshly ground black pepper to taste

Method
 

Preparation
  1. Preheat your oven to 350°F. Grease a 9x13-inch casserole dish with olive oil or nonstick spray and set aside.
  2. Bring a large pot of salted water to a boil. Add the spaghetti and cook for about 12 minutes or until al dente. Reserve 1 cup of the pasta water, then drain and rinse the pasta under cold water to stop the cooking.
  3. In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, heavy cream, and sour cream until smooth.
  4. Add the garlic powder, onion powder, Italian seasoning, a pinch of salt, black pepper, and the chopped or shredded chicken. Stir until evenly combined.
  5. Add the cooled pasta to the sauce and toss gently to coat. If the mixture looks dry, stir in some reserved pasta water until desired consistency.
Assembly
  1. Transfer half of the chicken-and-pasta mixture to the prepared baking dish. Sprinkle 1 cup of mozzarella and 1/2 cup of cheddar evenly over this layer.
  2. Spoon the remaining chicken-pasta mixture on top, finishing with the remaining 1 cup mozzarella and 1/2 cup cheddar.
Cooking
  1. Bake uncovered for 35–45 minutes, until the casserole is hot and bubbling, and the cheese has melted and turned golden.
  2. Let the dish rest for 5 minutes before sprinkling with chopped fresh parsley and serving.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g

Notes

The casserole can be made ahead and refrigerated for up to 24 hours before baking. For a crunchy topping, mix panko breadcrumbs with melted butter and grated Parmesan to sprinkle on top during the last 10 minutes of baking.
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