Easy Chicken Tetrazzini
Ingredients:
12 oz spaghetti or fettuccine noodles
2 cups cooked chicken, shredded or diced
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1/2 cup chicken broth
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup frozen peas (optional)
1/2 cup sliced mushrooms (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
1/2 cup breadcrumbs (optional)
2 tbsp butter (optional for breadcrumbs)
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish and set it aside.
Cook Pasta: Cook the pasta according to package directions. Drain and set aside.
Make the Sauce: In a large bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper. Stir in the shredded chicken and optional peas and mushrooms.
Combine Pasta and Sauce: Add the cooked pasta to the sauce mixture and stir until everything is evenly coated.
Assemble the Dish: Pour the pasta mixture into the prepared baking dish. Sprinkle the cheddar cheese and Parmesan cheese evenly on top.
Optional Topping: If using breadcrumbs, melt the butter and mix with breadcrumbs. Sprinkle the breadcrumb mixture over the cheese.
Bake: Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden brown on top.
Serve: Let it cool for a few minutes before serving. Enjoy with a side salad or garlic bread.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Kcal: 450 kcal per serving | Servings: 6-8 servings