Very few dishes can compete with the creamy, comforting embrace of Chicken Tetrazzini. This version, made with cream of mushroom soup, is a shortcut to deliciousness that doesn’t skimp on flavor. Perfect for busy weeknights or when you’re craving something cozy.
Why This Recipe Works
- The cream of mushroom soup adds a rich, umami-packed base that elevates the dish without extra steps.
- Using pre-cooked chicken saves time without sacrificing taste or texture.
- The combination of pasta, chicken, and creamy sauce baked to perfection creates a satisfying texture contrast.
- It’s versatile, allowing for easy swaps based on what you have in your pantry.
- Leftovers taste even better the next day, making it a great make-ahead meal.
Ingredients
- 8 oz spaghetti, broken into halves
- 2 cups cooked chicken, shredded
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 2 tbsp butter, melted
- 1/4 cup breadcrumbs
Equipment Needed
- Large pot
- Mixing bowls
- 9×13 inch baking dish
- Whisk
- Measuring cups and spoons
Instructions
Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease your baking dish with butter or cooking spray. This ensures your Tetrazzini doesn’t stick and makes cleanup a breeze. Tip: If you’re short on time, using a pre-cooked rotisserie chicken can be a game-changer.
Cook the Pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain well and return to the pot. Tip: Breaking the spaghetti before cooking makes it easier to mix and serve.
Mix the Sauce
In a large mixing bowl, whisk together the cream of mushroom soup, sour cream, milk, Parmesan cheese, garlic powder, onion powder, salt, and pepper until smooth. Add the cooked spaghetti and shredded chicken to the bowl, tossing until everything is evenly coated with the sauce.
Assemble and Bake
Transfer the mixture to the prepared baking dish. Sprinkle the top evenly with mozzarella cheese. In a small bowl, mix the melted butter and breadcrumbs, then sprinkle over the cheese. Bake for 25-30 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2-3 minutes.
Serve and Enjoy
Let the Tetrazzini cool for about 5 minutes before serving. This allows the sauce to thicken slightly, making it easier to serve. Garnish with fresh parsley if desired, and enjoy your creamy, comforting masterpiece.
Tips and Tricks
For those looking to elevate their Chicken Tetrazzini, consider sautéing fresh mushrooms and onions to mix into the sauce for an extra layer of flavor. If you’re watching your calories, substituting the sour cream with Greek yogurt and using low-fat cheese can lighten the dish without losing its creamy texture. Always taste your sauce before adding the pasta and chicken; this is your chance to adjust the seasoning to your liking. For a crunchier topping, mix in some crushed crackers with the breadcrumbs. Lastly, if you’re making this ahead of time, you can assemble the dish up to the baking step, cover, and refrigerate overnight. Just add a few extra minutes to the baking time if starting from cold.
Recipe Variations
- Swap the chicken for turkey or ham for a different protein twist.
- Use different types of pasta like penne or fettuccine for a new texture.
- Add vegetables like peas, carrots, or spinach to sneak in some greens.
- For a spicy kick, mix in some diced jalapeños or a dash of cayenne pepper.
- Replace the cream of mushroom soup with cream of chicken or celery for a different flavor profile.
Frequently Asked Questions
Can I make Chicken Tetrazzini ahead of time?
Absolutely! You can assemble the dish up to the baking step, cover it, and refrigerate overnight. When you’re ready to bake, just add a few extra minutes to the baking time since it will be starting from cold. This makes it a perfect dish for meal prep or entertaining.
Can I freeze Chicken Tetrazzini?
Yes, Chicken Tetrazzini freezes well. Bake it first, let it cool completely, then cover tightly with foil and freeze. To reheat, thaw overnight in the refrigerator and bake at 350°F until heated through, about 30 minutes. You can also freeze individual portions for quick meals.
What can I use instead of cream of mushroom soup?
If you’re not a fan of cream of mushroom soup, you can substitute it with cream of chicken, celery, or even a homemade white sauce. Just make sure to adjust the seasoning accordingly to maintain the dish’s flavor balance.
Summary
This Creamy Chicken Tetrazzini with Cream of Mushroom Soup is a comforting, easy-to-make dish that’s perfect for any night of the week. With its rich sauce, tender chicken, and crispy topping, it’s sure to become a family favorite. Plus, it’s versatile enough to adapt to whatever you have on hand.
