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.
Course Main Course
Keyword casseroles, chicken recipes, easy pasta recipes
1poundCooked Chickenboneless, skinless and shredded or chopped
1cupFrozen Peascooked to about half of the package directions (cook just enough to defrost)
12ouncesSpaghetticooked to package directions for al dente
1½cupsShredded Mozzarella Cheesedivided (1 cup to stir in the sauce and ½ cup for the top)
3tablespoonsGrated Parmesan Cheesedivided (2 tablespoons to stir in the sauce and 1 tablespoon to sprinkle on top)
1teaspoonChopped Parsley for garnishoptional
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.
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.