The Best Chicken Tetrazzini Casserole Recipe
This Chicken Tetrazzini Casserole is a creamy, comforting dish that's perfect for a cozy family dinner. It’s made with tender chicken, pasta, a rich creamy sauce, and lots of melted cheese. This casserole is simple to prepare and bakes into a golden, bubbly dish that’s always a crowd-pleaser.
Equipment
- Large baking dish (9x13 recommended)
- Large pot for cooking pasta
- Mixing bowl
- Measuring cups and spoons
- Whisk or spoon for mixing
Ingredients
- 12 oz pasta (spaghetti, linguine, or fettuccine)
- 3 cups cooked, shredded chicken
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup sliced mushrooms (optional)
- 1/2 cup frozen peas (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- Optional: 1/4 cup breadcrumbs for a crunchy topping
Instructions
- Preheat your oven to 375°F (190°C).
- Boil pasta in salted water until al dente, according to package instructions. Drain and set aside.
- In a large mixing bowl, combine cream of mushroom soup, chicken broth, sour cream, garlic powder, onion powder, salt, and pepper. Mix well.
- Add shredded chicken, pasta, mushrooms, and peas (if using) to the sauce. Mix until all ingredients are evenly coated.
- Pour the mixture into a greased 9x13 baking dish. Spread evenly, then sprinkle mozzarella and Parmesan cheese on top. If you like a crunchy topping, add breadcrumbs at this stage.
- Bake for 25-30 minutes or until the top is golden and bubbly.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley, if desired.