Easy Chicken Tetrazzini
At a Glance
- Prep
- 15 minutes
- Cook
- 30 minutes
- Servings
- 1 casserole, about 6 servings
Categories
- Dinner
- American
- Easy
Dietary
- Egg-free
- Low-sugar
- Nut-free
- Soy-free
Allergens
- Contains or may contain: Milk
- Wheat.
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
A simple and delicious recipe featuring tender chicken, creamy mushroom soup, and melted cheese. This satisfying dish is a breeze to prepare, making it the perfect go-to for a quick and hearty meal.
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Ingredients
- 1 8 oz package of spaghetti pasta, cooked according to package instructions
- 2 cups of chicken, cooked, shredded or diced
- 1 15 oz can of Cream of Mushroom soup
- 1 cup of broth, chicken
- 1 cup of mozzarella cheese, shredded
- 1/2 cup of Parmesan cheese, shredded
- 1/2 cup of Sour Cream
- 1/4 cup (1/2 stick) of butter, melted
- 1/2 teaspoon of onion, powder
- salt and pepper, to taste
- parsley, chopped for garnish - optional
Instructions
Preheat Preheat your oven to 350°F (175°C)
Mix In a large mixing bowl, combine the cooked spaghetti and cooked chicken.
In a separate bowl, mix together the cream of mushroom soup, chicken broth, mozzarella cheese, Parmesan cheese, sour cream, melted butter, garlic powder, onion powder, salt, and pepper.
Pour the soup mixture over the spaghetti and chicken. Mix well until everything is evenly coated.
Transfer the mixture to a greased baking dish.
Bake Bake in the preheated oven for about 25-30 minutes or until the top is golden and bubbly.
Serve Remove from the oven and let it rest for a few minutes before serving. Garnish with chopped parsley if desired.
