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Chicken Tetrazzini is my go-to comfort dish for gatherings or busy nights when I want something filling and guaranteed to please everyone at the table. Despite its rich taste, this version comes together quickly yet always leaves the kitchen smelling like home.
I first made this after a friend brought it to a potluck and it disappeared in minutes. Since then it has become a dinner tradition in my house especially on chilly days when only something creamy and cheesy will do.
Ingredients
- Cream of chicken soup: for a savory creamy base choose a low sodium option if you like more control over salt
- Cream of mushroom soup: adds depth and an earthy richness opt for high quality brands for the best flavor
- Sour cream: gives the sauce velvety tang and creaminess always use full fat for a silkier texture
- Butter: melted infuses richness and helps blend the sauce
- Chicken broth: brings more savory flavor and adjusts sauce consistency look for low sodium
- Salt and pepper: to season carefully taste as you go for perfect balance
- Garlic powder: for subtle warmth and flavor you can use fresh garlic if you want extra punch
- Frozen peas: a pop of color and sweet freshness frozen peas are just as nutritious as fresh and hold up well in the bake
- Cooked chicken: seasoned and either chopped or shredded choose rotisserie for convenience or use leftover grilled chicken for added flavor
- Thin spaghetti: cooked al dente so the noodles do not turn mushy during baking
- Shredded mozzarella: for melty stretch and classic comfort cheese purchase whole blocks and shred yourself for the best melt
- Shredded cheddar: brings a sharper cheesy note look for aged cheddar for more depth
- Grated parmesan: gives savory finish and helps brown the topping choose freshly grated for heightened flavor
- Fresh parsley: for garnish adds color and a fresh finishing touch
Step-by-Step Instructions
- Prepare the Baking Dish:
- Preheat your oven to three hundred fifty degrees. Grease a standard nine by thirteen baking dish with spray so nothing sticks during baking
- Make the Creamy Sauce:
- Whisk the cream of chicken soup the cream of mushroom soup the sour cream the melted butter the chicken broth the salt the pepper and the garlic powder together in a big bowl. Mix until the sauce is smooth and fully blended
- Combine Ingredients:
- Add the frozen peas the cooked chicken and the cooked thin spaghetti into the bowl of sauce. Toss with gentle hands until all the pasta and chicken are thoroughly coated
- Assemble the Casserole:
- Transfer the pasta mixture into your prepared baking dish. Spread it into an even layer then shower over with mozzarella cheddar and parmesan to cover the top
- Bake Covered:
- Cover the baking dish snugly with foil. Slide it into the oven and bake for thirty minutes. This keeps the moisture in so everything gets piping hot and tender
- Finish Uncovered:
- After thirty minutes remove the foil. Bake for another fifteen minutes or until cheese is melted bubbly and just golden on top
- Rest and Garnish:
- Let the casserole sit for five to ten minutes out of the oven. This allows the sauce to thicken and makes slicing easy. Sprinkle plenty of chopped parsley across the top for freshness before serving
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I absolutely love using rotisserie chicken in this recipe since it cuts prep time and adds a savory herbed note. My kids always sneak extra cheese on top before baking and it has become their signature move.
Storage tips
Once cooled store leftovers in a tightly sealed container in the fridge for up to four days. To freeze wrap the unbaked casserole well in layers of plastic and foil then store for up to two months. Thaw in the fridge overnight and bake as usual
Ingredient substitutions
Feel free to swap in leftover turkey for chicken after the holidays. If you cannot have mushrooms simply use two cans of cream of chicken soup. For a veggie boost try chopped broccoli or spinach in place of peas
Serving suggestions
This casserole is filling enough to stand alone but I love pairing it with a crisp green salad and garlic bread. For a brighter finish sprinkle a touch of lemon zest on top before serving
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Cultural and historical context
Chicken Tetrazzini was named after an Italian opera star but it is a truly American invention. It became popular for stretching protein with affordable pantry staples and remains a classic baked pasta dish in the United States
Recipe FAQs
- → Can I substitute the cream of mushroom soup?
Yes, you can use additional cream of chicken soup or cream of celery soup if preferred, adjusting seasoning as needed for flavor balance.
- → Can I use rotisserie chicken?
Absolutely. Rotisserie chicken works well for this dish and saves prep time. Shred or chop before mixing with the other ingredients.
- → How do I make it ahead?
Assemble the casserole completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few minutes to the baking time.
- → Can I freeze chicken tetrazzini?
Yes, assemble the dish without baking, wrap tightly, and freeze. Thaw overnight in the fridge, then bake as directed.
- → What side dishes pair well?
Fresh green salad, garlic bread, or roasted vegetables are excellent accompaniments for this comforting bake.