Chicken tetrazzini is an old school recipe that works perfectly today because it is cheap, easy, and delicious. In this classic dish, cooked chicken is combined with mushrooms and spaghetti in a creamy sauce.
Tetrazzini is a great way to stretch your food budget by using up leftover chicken. Here we use the leftover chicken breast from a roasted chicken made the night before. Store bought rotisserie chicken or barbecue will work just as well. Take the meat off the bone, remove any skin and transform chicken into a creamy pasta casserole that will please the whole family.
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Ingredients
- Chicken – This tetrazzini is made with cooked chicken. Use leftovers from a roaster, barbecue, or whatever you have on hand. You can also make poached chicken; it only takes about 20 minutes.
- Dairy – From the dairy aisle you will need butter, sour cream, mozzarella cheese (not fresh mozzarella), and parmesan cheese.
- Produce – Mushrooms are the only ingredient needed from the produce aisle. For the peas we are using frozen for convenience.
- Pantry – This tetrazzini recipe is made with a combination of fresh and convenience ingredients. Condensed cream of chicken soup, canned chicken broth, and spaghetti make this dinner easy to make.
- Spices and Herbs – Add extra flavor without a lot of fuss by using garlic powder, onion powder, and black pepper. Add a little chopped parsley for garnish, optional.
- You will also need – A casserole or baking dish approximately 2.5 to 3 quarts, aluminum foil
Recipe tips
- Try not to overcook the pasta so it doesn’t get mushy in the sauce and holds its shape. Cook it just to al dente.
- Don’t let the sauce come to a simmer or boil once the sour cream has been added.
- If you are sensitive to salt use low-sodium products where possible. Unsalted butter, low sodium cream of chicken soup, reduced sodium broth, cheese, etc. are all good options.
- Start a large pot of water over medium to medium-high heat before you start making the tetrazzini sauce, so the water is ready when you need it.
- Cleaning mushrooms can be a hassle. They absorb water like a sponge so soaking them is not advised. Instead, rinse one quickly with cold water while gently rubbing off any dirt with your fingers. Then, place it on a clean kitchen or paper towel, gently pat dry, and repeat with the rest.
- If you don’t want to wet the mushrooms at all, wipe them gently with a moist kitchen or paper towel to brush off any dirt.
- If the baking dish is filled to the top, place it on a baking sheet. If it bubbles over, it won’t make a mess in your oven.
Instructions
- Preheat the oven to 350°F
- Melt the butter in a large pot over medium heat (we use a 6-quart enameled cast iron Dutch oven). Add the mushrooms and cook for 7-8 minutes until they soften.
- Add the cream of chicken soup, chicken broth, garlic powder, onion powder, and black pepper. Stir well.
- Bring the sauce to a simmer, then lower the heat to medium-low to low, cover and cook gently while you cook the pasta.
- Cook the pasta to package directions for al dente. Drain well and set aside.
- Add the sour cream to the sauce and stir until smooth.
- Add the chicken, spaghetti, and peas to the sauce, stir to combine. Next, stir in 1 cup mozzarella cheese and 2 tablespoons parmesan cheese.
- Add the chicken tetrazzini to a large baking dish and cover loosely with aluminum foil.
Bake for 25-30 minutes until the mixture is hot and bubbly around the edges.
Remove the foil, top with the remaining ½ cup mozzarella cheese and 1 tablespoon parmesan. Bake, uncovered, for 3-5 minutes until the cheese is melted.
Garnish with a little chopped parsley, if desired. Serve and enjoy.
Storing and reheating
Store leftovers in an airtight container, in the refrigerator for up to 3 days. Best way to reheat is in microwave. Cover the plate loosely with a paper towel (or microwave cover if you have one) and cook until hot all the way through.
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Chicken Tetrazzini
Chicken tetrazzini is an old school recipe that works perfectly today because it is cheap, easy, and delicious. In this classic dish, cooked chicken is combined with mushrooms and spaghetti in a creamy sauce.
Servings: 6
Calories: 655kcal
Ingredients
- 2 tablespoons Butter
- 8 ounces Mushrooms sliced
- 2 (10 ounce) cans Condensed Cream of Chicken Soup
- 1 cup Chicken Broth
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- 1 cup Sour Cream
- 1 pound Cooked Chicken boneless, skinless and shredded or chopped
- 1 cup Frozen Peas cooked to about half of the package directions (cook just enough to defrost)
- 12 ounces Spaghetti cooked to package directions for al dente
- 1½ cups Shredded Mozzarella Cheese divided (1 cup to stir in the sauce and ½ cup for the top)
- 3 tablespoons Grated Parmesan Cheese divided (2 tablespoons to stir in the sauce and 1 tablespoon to sprinkle on top)
- 1 teaspoon Chopped Parsley for garnish optional
Instructions
- Start a large pot of water on medium to medium-high heat to get it going for the pasta later.
- Prepare the peas by cooking them to package directions but use about half the suggested time. Cook them just enough to defrost. Set them aside to use later.
- Preheat the oven to 350°F
- Melt the butter in a large pot over medium heat. When it is melted and foamy, add the mushrooms. Cook for 7-8 minutes until they soften and some of the liquid has cooked out, stir occasionally.
- Add the cream of chicken soup, chicken broth, garlic powder, onion powder, and black pepper. Stir well until the ingredients are combined and the sauce is smooth.
- Raise the heat to medium-high, when the sauce comes to a simmer, lower the heat to medium-low to low and cover the pot. Keep the sauce at a gentle simmer and stir it occasionally to make sure it is not sticking to the bottom.
- Raise the heat on the pasta water (if it not boiling already). Drop the pasta and cook it to package directions for al dente. Remember to salt the water generously. Drain well and set it aside for a moment.
- Add the sour cream to the sauce and stir until smooth.
Bring the chicken tetrazzini together
- Add the chicken, spaghetti, and peas to the sauce, stir to combine. Next, stir in 1 cup mozzarella cheese and 2 tablespoons parmesan cheese.
- Add the chicken tetrazzini to a large baking dish (approximately 2.5 to 3 quarts) and cover loosely with aluminum foil.
- Bake for 25-30 minutes until the mixture is hot and bubbly around the edges.
- Remove the aluminum foil, top with the remaining ½ cup mozzarella cheese and 1 tablespoon parmesan. Bake, uncovered, for 3-5 minutes until the cheese is melted.
- Garnish with a little chopped parsley, if desired. Serve and enjoy.
Notes
- Try not to overcook the pasta so it doesn’t get mushy in the sauce and holds its shape. Cook it just to al dente.
- Don’t let the sauce come to a simmer or boil once the sour cream has been added.
- If you are sensitive to salt use low-sodium products where possible. Unsalted butter, low sodium cream of chicken soup, reduced sodium broth, cheese, etc. are all good options.
Nutrition
Calories: 655kcal | Carbohydrates: 56g | Protein: 44g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 1147mg | Potassium: 665mg | Fiber: 4g | Sugar: 6g | Vitamin A: 942IU | Vitamin C: 14mg | Calcium: 260mg | Iron: 3mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.
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