Make Ahead: Assemble the dish a day in advance, cover, and refrigerate. Bake when ready to serve.
Customizing the Flavour: Add frozen peas, spinach, or chopped bell peppers for extra vegetables.
Serving Suggestions: Serve with garlic bread and a green salad for a complete meal.
Allergy-Friendly Options: Use gluten-free pasta and soup if needed. Substitute dairy-free sour cream and cheese if required.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 2 months.
EASY CHICKEN TETRAZZINI
Easy Chicken Tetrazzini is a creamy, cheesy pasta bake made with tender chicken and mushrooms. This comforting dish is perfect for family dinners or potlucks and comes together with simple pantry ingredients.
Ingredients
- 12 oz spaghetti or linguine
- 2 tablespoons butter
- 1 small onion diced
- 2 cups sliced mushrooms
- 2 garlic cloves minced
- 2 cups cooked chicken shredded
- 1 can 10.5 oz cream of mushroom soup
- 1 cup sour cream
- ½ cup chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ cup breadcrumbs optional topping
Instructions
Cook the Pasta:
- Cook pasta according to package instructions. Drain and set aside.
Prepare the Sauce:
- In a large skillet, melt butter over medium heat. Sauté onion and mushrooms for 5–6 minutes until soft. Add garlic and cook for 1 minute more.
Mix the Ingredients:
- In a large bowl, combine cooked pasta, shredded chicken, sautéed vegetables, cream of mushroom soup, sour cream, chicken broth, mozzarella, Parmesan, salt, pepper, and Italian seasoning. Mix well.
Assemble the Casserole:
- Transfer mixture into a greased 9x13-inch baking dish. Sprinkle breadcrumbs on top if using.
Bake:
- Bake in a preheated oven at 350°F (175°C) for 30–35 minutes, or until bubbly and golden on top.