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Chicken Tetrazzini

A warm and comforting chicken tetrazzini that is quick to prepare and perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded leftovers or rotisserie work great
  • 8 oz spaghetti or fettuccine, cooked al dente slightly undercooked is okay
  • 1 cup mushrooms, sliced cremini or white button
  • 1/2 cup onion, chopped
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese adds nuttiness
  • 1/2 cup grated Parmesan cheese gives salt and depth
  • 1 tablespoon olive oil for sautéing
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Cook the pasta according to package instructions, then drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sliced mushrooms, cooking until softened, about 5–7 minutes.
  4. In a large mixing bowl, combine cooked chicken, cooked pasta, cream of mushroom soup, chicken broth, milk, garlic powder, salt, and pepper. Stir in the sautéed mushrooms and onions.
  5. Transfer the mixture into a greased baking dish and top with shredded cheddar and Parmesan cheese.
  6. Bake for 25–30 minutes, or until the cheese is bubbly and golden.
  7. Let it cool for a few minutes before serving.

Notes

For best results, let the baked casserole rest after cooking to thicken the sauce. Adjust seasoning to taste and consider variations like adding red pepper flakes or using dairy-free alternatives.