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Chicken Tetrazzini

A creamy, savory dish featuring tender chicken, pasta, and flavorful toppings, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 8 oz spaghetti Use any preferred pasta shape.
  • 2 cups cooked chicken, shredded Preferably rotisserie or leftover chicken.
Sauce and Veggies
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup chicken broth
  • 1 cup diced mushrooms
  • 1/2 cup frozen peas
  • 1/4 cup chopped parsley For garnish.
Cheese and Seasonings
  • 1 cup grated Parmesan cheese
  • 2 tbsp olive oil For sautéing.
  • 1/2 tsp garlic powder
  • to taste Salt and pepper Adjust according to preference.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large pot, boil water and cook the spaghetti according to package instructions until al dente. Drain and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the diced mushrooms and sauté until tender, about 5-7 minutes.
  4. In a large mixing bowl, combine the cooked spaghetti, shredded chicken, sautéed mushrooms, cream of mushroom soup, chicken broth, peas, and garlic powder. Mix well and season with salt and pepper.
  5. Pour the mixture into a greased 9×13 inch baking dish, spreading it evenly.
  6. Sprinkle the remaining Parmesan cheese over the top.
Baking
  1. Bake the dish in the oven for 25-30 minutes or until the top is golden and bubbly.
  2. Once out of the oven, sprinkle chopped parsley on top for freshness, serve, and enjoy!

Notes

Chicken Tetrazzini can be made ahead and stored in the fridge. To reheat, cover with foil and bake at 350°F for 20-25 minutes or microwave individual servings. You can also freeze it for up to 2 months, thaw in refrigerator overnight before reheating.