Chicken Tetrazzini Recipe
Indulge in the ultimate comfort food with this creamy, cheesy Chicken Tetrazzini, where tender spaghetti meets seasoned chicken in a rich, velvety sauce. Perfect for cozy family dinners, this dish is a warm embrace on a plate, guaranteed to satisfy every craving.
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Servings: 8 servings
Ingredients
- 1 pound thin spaghetti cooked until al dente
- 1 pound seasoned cooked chicken chopped or shredded
- 1/2 cup low-sodium chicken broth
- 1/2 cup butter melted
- 2 cups sour cream
- 10- ounce can cream of chicken soup
- 10- ounce can cream of mushroom soup
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup frozen peas
- 1/2 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- Fresh chopped parsley for garnish
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with nonstick spray, setting it aside for later use.
- In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, melted butter, chicken broth, salt, pepper, and garlic powder. Whisk until the mixture is smooth and well blended.
- Fold in the cooked spaghetti, shredded chicken, and frozen peas, ensuring everything is evenly coated with the creamy mixture.
- Transfer the pasta and chicken mixture into the prepared baking dish, spreading it out evenly. Sprinkle the top with mozzarella, cheddar, and Parmesan cheeses.
- Cover the dish with aluminum foil and bake for 30 minutes. Afterward, remove the foil and bake for an additional 15 minutes, or until the cheese is fully melted and the casserole is heated through.
- Once done, take the casserole out of the oven and garnish it with freshly chopped parsley. Let it rest for 5-10 minutes before serving.
- Enjoy your comforting and creamy chicken spaghetti casserole!