Easy Chicken Tetrazzini
Ingredients:
12 oz spaghetti or fettuccine pasta
2 cups cooked, shredded chicken (rotisserie chicken works great)
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 1/2 cups chicken broth
1 cup sour cream
1/2 cup heavy cream (optional for extra creaminess)
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 small onion, finely chopped
2 garlic cloves, minced
1 cup sliced mushrooms (optional)
1/2 cup frozen peas (optional)
2 tbsp butter
1 tsp dried thyme
1 tsp dried basil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
Cook the Pasta:
Cook the spaghetti or fettuccine according to package instructions until al dente. Drain and set aside.
Sauté Vegetables:
In a large skillet, melt butter over medium heat. Add chopped onion and garlic, cooking until softened (about 3-4 minutes). Add mushrooms (if using) and cook for another 3-4 minutes until they are tender. Season with thyme, basil, salt, and pepper. If you’re using frozen peas, add them at this stage.
Prepare the Sauce:
In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, chicken broth, sour cream, and heavy cream (if using). Stir in the sautéed onion, garlic, mushrooms, and shredded chicken. Mix everything together until well combined.
Assemble the Casserole:
Add the cooked pasta into the sauce mixture, gently tossing until everything is coated. Transfer the pasta and sauce mixture into the prepared baking dish.
Top with Cheese:
Sprinkle the grated Parmesan, mozzarella, and cheddar cheese evenly over the top.
Bake:
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Serve:
Remove from the oven and garnish with fresh parsley. Serve hot and enjoy!
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Kcal: 450 per serving (approx.) | Servings: 6-8