Discover a comforting classic with this Easy Chicken Tetrazzini recipe. Perfect for family dinners or gatherings, this dish combines tender shredded chicken, spaghetti, and mushrooms in a creamy, cheesy sauce. Simple to prepare and full of flavor, it’s a favorite that everyone will love!
Why You’ll Love This Recipe
This Chicken Tetrazzini is a go-to for busy nights. It’s quick, budget-friendly, and a fantastic way to use leftover chicken. The creamy sauce made with common pantry ingredients ensures a rich and satisfying meal every time. Plus, the customizable nature allows you to tweak it to your taste!
Ingredients
Gather the following ingredients to make this delicious casserole:
Main Ingredients
- Pasta
- 12 ounces spaghetti, angel hair, or linguine
- Chicken
- 2 cups shredded cooked chicken (leftover or rotisserie)
- Mushrooms
- 1 cup sliced button mushrooms
- Butter
- 3 tablespoons unsalted butter
- Garlic
- 2 cloves fresh garlic, minced
- Chicken Broth
- 1 cup low-sodium chicken broth
Sauce Ingredients
- Canned Soups
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10.5 ounces) cream of mushroom soup
- Sour Cream
- 1/2 cup sour cream
- Frozen Peas
- 1 cup frozen peas
- Cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Seasonings
- Salt
- To taste
- Black Pepper
- To taste
- Parsley
- Fresh chopped parsley for garnish
Equipment Needed
- Large pot for boiling pasta
- Large skillet
- 9×13-inch casserole dish
- Mixing bowls
- Measuring cups and spoons
Instructions
1. Cook the Pasta
Start by cooking your pasta:
– Bring a large pot of salted water to a boil.
– Add the spaghetti and cook until al dente, typically 8-10 minutes.
– Drain and set aside.
2. Sauté the Mushrooms and Garlic
Enhance the flavor base:
– In a large skillet, melt 3 tablespoons of butter over medium heat.
– Add the minced garlic and sauté until fragrant, about 1 minute.
– Add the sliced mushrooms and cook until they release their moisture and become tender, approximately 5 minutes.
3. Prepare the Sauce
Create a creamy mixture:
– Lower the heat and pour in 1 cup of chicken broth.
– Stir in the cream of chicken and cream of mushroom soups until well combined.
– Add the sour cream and mix until the sauce is smooth.
– Incorporate the frozen peas and grated Parmesan cheese, stirring until the cheese melts.
4. Combine Pasta, Chicken, and Sauce
Bring everything together:
– Add the cooked pasta and shredded chicken to the skillet.
– Season with salt and black pepper to taste.
– Toss everything gently to ensure the pasta and chicken are evenly coated with the sauce.
5. Assemble the Casserole
Layer the ingredients for baking:
– Preheat your oven to 350°F (175°C).
– Pour half of the pasta mixture into the prepared casserole dish.
– Sprinkle 1/2 cup of shredded mozzarella cheese over the top.
– Add the remaining pasta mixture and finish with the rest of the mozzarella cheese.
6. Bake to Perfection
Finalize the dish in the oven:
– Cover the casserole dish with aluminum foil.
– Bake in the preheated oven for 30 minutes.
– Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
7. Serve and Enjoy
Add the finishing touches:
– Let the casserole cool for about 5-10 minutes before serving.
– Garnish with freshly chopped parsley for a burst of color and freshness.
Tips for the Best Chicken Tetrazzini
Elevate your casserole with these simple tips and variations:
Make It Extra Cheesy
- Add Cream Cheese: Incorporate 8 ounces of full-fat cream cheese into the sauce for added richness and tang.
Enhance the Chicken Flavor
- Pan-Fry the Chicken: Before adding to the casserole, cook the shredded chicken in the skillet with a bit of butter and garlic. Deglaze with white wine to capture those flavorful brown bits.
Customize the Vegetables
- Vegetable Options: If you’re not a fan of mushrooms, substitute with broccoli florets, spinach, or green beans to add color and nutrients.
Swap the Protein
- Different Meats: Use leftover turkey or ham instead of chicken for a new twist on the classic dish.
Go Vegetarian
- Vegetarian Option: Omit the chicken and use vegetable broth. Add more vegetables like bell peppers, zucchini, or artichokes for a hearty vegetarian version.
Make Ahead and Storage
Plan ahead with these storage tips:
Make-Ahead Instructions
- Assemble Early: Follow the recipe up to step 5 and cover the casserole with foil.
- Refrigerate: Store in the refrigerator for up to 24 hours before baking.
- Baking Later: When ready to bake, follow the original baking instructions and add an extra 15 minutes if baking from cold.
Storing Leftovers
- Refrigeration: Place leftover casserole in an airtight container and refrigerate for up to 3 days.
- Freezing: Wrap the assembled but unbaked casserole tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Serving Suggestions
Complete your meal with these side dishes:
Fresh Green Salad
A crisp salad with a light vinaigrette balances the creamy casserole.
Garlic Bread
Toasted garlic bread is perfect for soaking up the delicious sauce.
Steamed Vegetables
Broccoli, green beans, or asparagus add a healthy touch to your dinner.
Light Dessert
Finish with something light like fruit salad or sorbet to keep the meal balanced.
Frequently Asked Questions
Can I Use Fresh Chicken Instead of Leftover?
Yes! Cook and shred fresh chicken breasts or thighs before adding them to the recipe.
What Type of Cheese Works Best?
Mozzarella provides a great melt, while Parmesan adds a savory depth. Feel free to experiment with cheddar or Gouda for different flavors.
How Do I Make It Gluten-Free?
Use gluten-free pasta and ensure your canned soups are gluten-free.
Can I Add Tomatoes?
Absolutely! Adding sun-dried tomatoes can introduce a tangy sweetness to the dish.
Nutritional Information
While the exact nutrition can vary based on ingredients and portion sizes, here’s a general overview per serving:
- Calories: Approximately 450
- Protein: 25g
- Carbohydrates: 40g
- Fat: 20g
- Fiber: 4g
- Sodium: 800mg
This Easy Chicken Tetrazzini is a versatile and delightful dish that brings comfort and satisfaction to any table. Whether you’re using leftover chicken or preparing fresh, the creamy, cheesy sauce and tender pasta make it a standout meal. Customize it with your favorite vegetables or cheeses to make it uniquely yours. Enjoy this hearty casserole with your loved ones and savor every delicious bite!
Easy Chicken Tetrazzini
Try Chicken Tetrazzini for a comforting, home-cooked meal! The dish combines shredded chicken, pasta, and mushrooms. It is served in a creamy cheese sauce that is to die for.
Ingredients
- 2 cups sour cream, room temperature
- 1 can cream of chicken soup
- salt and pepper, to taste
- 1/4 cup butter
- 1 can cream of mushroom soup
- 16 ounces linguine or spaghetti, cooked and drained
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breast or 2 cups shredded cooked chicken
- 1/2 cup frozen peas, thawed
- 8 ounces button mushrooms, sliced
- 1/2 cup chicken broth or white wine
- 2 cups shredded mozzarella cheese
- fresh chopped parsley, for garnish
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 9x13-inch casserole dish. Use oil or cooking spray.
- Cook the pasta to al dente according to the package instructions. Drain the pasta and set it aside. If using raw chicken, grill, bake, or fry it until cooked through. Let the chicken rest for 10 minutes. Then, shred or chop it into bite-sized pieces.
- In a large skillet over medium heat, melt the butter. Add the garlic and cook until fragrant. Add the mushrooms. Cook, stirring constantly, for about 5 minutes. They should be tender and browned.
- Reduce the heat to low. Add the chicken broth or wine and cook for 1 minute. Add the chicken and mushroom soups, sour cream, peas, and Parmesan cheese. Stir well. Add the pasta and chicken. Toss until well-coated. Taste and add salt and pepper as needed.
- Pour half the prepared pasta and sauce into the casserole dish. Sprinkle 1 cup of mozzarella evenly over the surface. Add the rest of the pasta. Top with the remaining mozzarella cheese.
- Cover the dish with foil. Bake for 30 minutes. Remove the foil. Bake for 10-15 minutes or until golden and bubbly.
- Remove the dish from the oven. Let it cool for 5-10 minutes. Serve with fresh parsley garnish. Enjoy!
