Description
Chicken Tetrazzini is a creamy, comforting casserole made with tender chicken, spaghetti, mushrooms, and a cheesy sauce, baked to golden perfection—ideal for family dinners or meal prep.
Ingredients
Scale
- 3 cups cooked chicken, shredded
- 12 ounces uncooked spaghetti
- 10.5 oz can cream of chicken soup
- 10.5 oz can cream of mushroom soup
- 2 cups reduced-sodium chicken broth
- 1 cup sour cream
- 2 cups mushrooms, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups shredded mozzarella cheese, divided
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Cook the spaghetti in salted water according to package directions until al dente. Drain and set aside.
- In the same pot, melt butter over medium heat. Add mushrooms, onion, and garlic. Cook until softened, about 5-6 minutes, stirring regularly.
- In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, salt, and pepper.
- Add the cooked chicken, spaghetti, and sautéed vegetables to the soup mixture. Stir in 1 cup of shredded mozzarella cheese.
- Pour the mixture into the prepared baking dish and spread evenly.
- Top with the remaining 1 cup of shredded mozzarella cheese.
- Bake uncovered for 25-30 minutes, or until hot and bubbly.
- Let stand for 5 minutes before serving.
Notes
- Can be made ahead and refrigerated before baking.
- Use rotisserie chicken for convenience.
- Swap mozzarella for Parmesan or cheddar for a different flavor.
- Freeze leftovers in individual portions for easy reheating.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 420
- Sugar: 4g
- Sodium: 710mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg