Easy Chicken Tetrazzini Bake (Print)
Creamy chicken, noodles, and cheese baked for an easy comfort meal everyone will love.
# Ingredients:
→ Base Ingredients
01 -
10 ounces cream of chicken soup
02 -
10 ounces cream of mushroom soup
03 -
2 cups sour cream
04 -
1/2 cup butter, melted
05 -
1/2 cup low-sodium chicken broth
06 -
1 teaspoon salt
07 -
1/2 teaspoon pepper
08 -
1/4 teaspoon garlic powder
→ Add-ins
09 -
1/2 cup frozen peas
10 -
1 pound seasoned cooked chicken, chopped or shredded
11 -
1 pound thin spaghetti, cooked al dente
→ Cheeses
12 -
1 1/2 cups shredded mozzarella cheese
13 -
1/2 cup shredded cheddar cheese
14 -
2 tablespoons grated Parmesan cheese
→ Garnish
15 -
Fresh chopped parsley
# Steps:
01 -
Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with nonstick cooking spray and set aside.
02 -
In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, melted butter, chicken broth, salt, pepper, and garlic powder until fully combined.
03 -
Stir in the frozen peas, cooked chicken, and cooked spaghetti. Toss the mixture to ensure everything is evenly coated.
04 -
Pour the mixture into the prepared baking dish and sprinkle with the mozzarella cheese, cheddar cheese, and Parmesan cheese.
05 -
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is melted and the casserole is heated through.
06 -
Remove the dish from the oven and garnish with chopped parsley. Allow the casserole to rest for 5-10 minutes before serving.
# Notes:
01 -
Letting the casserole rest allows the ingredients to settle and makes it easier to serve.