Description
Comfort food doesn’t get much better than this creamy, cheesy Chicken Tetrazzini. It’s the ultimate family-friendly casserole perfect for a weeknight dinner, meal prep, or feeding a hungry crowd. Loaded with shredded chicken, mushrooms, and tender spaghetti all enveloped in a luscious sauce, this easy recipe is a cozy dinner idea you’ll keep coming back to. Whether you’re hunting for dinner ideas or just want a no-fuss, satisfying bake, this is your go-to.
From bubbling cheese to hearty noodles, every bite delivers warm satisfaction. It’s the kind of dish that disappears fast and makes even the pickiest eaters ask for seconds. If you’re after a quick dinner that also doubles as an easy lunch leftover, this Chicken Tetrazzini is your winner.
Ingredients
12 oz spaghetti, cooked al dente
2 cups cooked chicken breast, chopped or shredded
2 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
8 oz mushrooms, sliced
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1/2 cup chicken broth
1 cup shredded mozzarella cheese (plus extra for topping)
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook spaghetti until al dente, drain, and set aside.
- In a skillet, melt butter. Sauté onion for 3-4 minutes, then add garlic and mushrooms. Cook until mushrooms are browned.
- Stir in cream of mushroom soup, sour cream, and chicken broth. Mix until smooth. Season with salt and pepper.
- In a large bowl, combine cooked spaghetti, chicken, mozzarella, and Parmesan. Add sauce and toss to coat.
- Transfer to the baking dish. Top with extra mozzarella.
- Bake for 30-35 minutes or until top is golden and bubbly.
- Let rest 5 minutes, then garnish with parsley before serving.