Description
Easy Chicken Tetrazzini is a creamy, cheesy pasta casserole made with tender chicken, thin spaghetti, peas, sour cream, condensed soups, and three kinds of cheese. This family-friendly comfort food dinner is easy to prepare, freezer-friendly, and perfect for busy weeknights or make-ahead meals.
Ingredients
Scale
- 1 can (10 ounces) cream of chicken soup
- 1 can (10 ounces) cream of mushroom soup
- 2 cups sour cream
- 1/2 cup unsalted butter, melted
- 1/2 cup low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 cup frozen peas
- 1 pound seasoned cooked chicken, chopped or shredded
- 1 pound thin spaghetti, cooked al dente
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- Fresh chopped parsley, for garnish
- Nonstick cooking spray, for the baking dish
Instructions
- Preheat the oven to 350°F and coat a 9-by-13-inch baking dish with nonstick cooking spray.
- Cook the thin spaghetti in salted water until al dente, then drain it well without rinsing.
- Whisk the cream of chicken soup, cream of mushroom soup, sour cream, melted butter, chicken broth, salt, black pepper, and garlic powder in a large bowl until smooth.
- Add the frozen peas, cooked chicken, and drained spaghetti to the sauce.
- Toss gently until the chicken and spaghetti are evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the mozzarella, cheddar, and Parmesan evenly over the casserole.
- Cover the baking dish tightly with foil and bake for 30 minutes.
- Remove the foil and continue baking for 15 minutes, or until the cheese has melted and the casserole bubbles around the edges.
- Remove the casserole from the oven and garnish it with fresh chopped parsley.
- Let the casserole rest for 5 to 10 minutes before serving.
Notes
- Cook the spaghetti only until al dente because it will continue to soften in the oven.
- Use rotisserie chicken, leftover roasted chicken, or cooked chicken breast.
- Use low-sodium chicken broth because the condensed soups and cheeses already contain salt.
- Freshly shredded mozzarella and cheddar melt more smoothly than packaged shredded cheese.
- For a crisp topping, add buttered breadcrumbs with the Parmesan during the final 15 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a small splash of milk or chicken broth before reheating to keep the pasta creamy.
- To freeze before baking, cover the assembled casserole tightly and freeze it for up to 2 months.
- Thaw a frozen casserole overnight in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 casserole
- Calories: 670
- Sugar: 6
- Sodium: 980
- Fat: 36
- Saturated Fat: 20
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 59
- Fiber: 3
- Protein: 34
- Cholesterol: 140