Description
This Easy Chicken Tetrazzini is a creamy, cheesy pasta casserole that’s perfect for a comforting weeknight dinner or a family gathering. Simple ingredients and a rich sauce make it a crowd-pleaser.
Ingredients
Units
Scale
- 12 oz spaghetti
- 3 cups cooked chicken, shredded
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried parsley (optional garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Cook spaghetti according to package directions; drain and set aside.
- In a large skillet, melt butter over medium heat. Add onion and garlic; sauté until translucent.
- Stir in both soups, sour cream, and milk. Mix until smooth and heated through.
- Add cooked chicken, salt, and pepper. Mix well.
- Combine the sauce mixture with cooked spaghetti. Toss to coat evenly.
- Transfer mixture to prepared baking dish. Sprinkle mozzarella and Parmesan cheese evenly over the top.
- Bake uncovered for 30–35 minutes or until hot and bubbly and the cheese is golden brown.
- Garnish with dried parsley if desired. Serve warm.
Notes
- Use rotisserie chicken for a quick shortcut.
- Can be made ahead and refrigerated before baking.
- Great for freezing—just thaw before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg