Description
Chicken Tetrazzini is a creamy, comforting baked pasta casserole featuring tender shredded chicken, sautéed mushrooms and onions, and a rich blend of cream soups and sour cream. Tossed with spaghetti and topped with mozzarella, Parmesan, and optional buttery breadcrumbs, this classic American dish is perfect for family dinners and easy meal prep.
Ingredients
Scale
Pasta
- 12 oz spaghetti or linguine, broken in half
Sautéed Vegetables
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
Main Mixture
- 3 cups cooked shredded chicken
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- 1½ cups sour cream
- 1 cup chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ½ cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
Topping (Optional)
- ½ cup seasoned breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Pasta: Boil salted water and cook the broken spaghetti or linguine until al dente. Drain well and set aside to cool slightly.
- Sauté Vegetables: In a large skillet, heat the butter and olive oil over medium heat. Add the finely chopped onion and sliced mushrooms, sautéing until they become soft and fragrant, about 5 to 7 minutes. Then add minced garlic and cook for an additional minute to release its aroma.
- Prepare the Sauce Mixture: In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, chicken broth, garlic powder, dried thyme, salt, black pepper, and half of the grated Parmesan cheese. Stir well to blend all the flavors together.
- Combine All Ingredients: Add the sautéed vegetables, shredded chicken, and cooked pasta into the sauce mixture. Gently toss everything until the pasta and chicken are evenly coated with the creamy sauce.
- Assemble in Baking Dish: Pour the combined mixture evenly into the prepared baking dish. Sprinkle the shredded mozzarella cheese and the remaining Parmesan cheese over the top. If using seasoned breadcrumbs, toss them with melted butter and sprinkle evenly over the cheese layer for a crunchy topping.
- Bake the Tetrazzini: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the casserole is hot and bubbly with a golden top.
- Rest and Serve: Remove the dish from the oven and let it sit for 5 to 10 minutes before serving. This resting time helps the casserole set for easier portioning and enhances flavor melding.
Notes
- Use rotisserie chicken to save preparation time and add depth of flavor.
- Add peas or chopped spinach for a healthy vegetable boost.
- Leftovers store well in the refrigerator and reheat nicely, making it a great make-ahead meal.
