Chicken Tetrazzini is one of those heartwarming dishes that brings back fond memories of family gatherings and potlucks at the local church. Originating from the early 20th century, this creamy pasta bake is named after the Italian opera star Luisa Tetrazzini, but it has become a staple in many Midwestern kitchens. It’s a wonderful way to use leftover chicken and is perfect for feeding a crowd or comforting the soul on a chilly evening.This creamy chicken tetrazzini is delightful on its own, but you can pair it with a fresh green salad to add a bit of crunch and color to your plate. Warm, crusty bread is also perfect for soaking up any creamy sauce left on your plate. For a touch of brightness, consider serving it with some lemony green beans or roasted carrots.
Ingredients12 ounces of spaghetti2 cups cooked chicken, shredded1 can (10.5 ounces) cream of mushroom soup1 can (10.5 ounces) cream of chicken soup1 cup sour cream1 cup chicken broth1/2 cup grated Parmesan cheese1/2 cup shredded mozzarella cheese1/4 cup butter1 small onion, finely chopped1 clove garlic, minced1 cup sliced mushrooms1 cup frozen peasSalt and pepper to taste1 tablespoon dried Italian seasoning1/2 cup breadcrumbsDirections1. Preheat your oven to 350°F (175°C).2. Cook the spaghetti according to package directions until al dente. Drain and set aside.3. In a large skillet, melt the butter over medium heat. Sauté the onions and garlic until they’re fragrant and translucent, about 5 minutes.4. Add the mushrooms to the skillet and cook until they’re soft, about another 5 minutes.5. In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, and chicken broth. Mix until smooth.6. Stir in the cooked chicken, sautéed vegetables, frozen peas, Parmesan cheese, Italian seasoning, and salt and pepper. Mix well.7. Add the cooked spaghetti to the mixture and toss until the pasta is well coated.8. Pour the mixture into a greased 9×13-inch baking dish. Top with the shredded mozzarella cheese and breadcrumbs.
9. Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is bubbling.
10. Let it cool slightly before serving. Enjoy the creamy goodness!Variations & TipsFor a richer flavor, you can use half-and-half or heavy cream in place of the chicken broth. If you’re not a fan of mushrooms, substitute with diced bell peppers or another vegetable of your choice. For a crunchy topping, mix the breadcrumbs with a little melted butter before sprinkling on top. You can also add some cooked bacon or ham for an extra savory twist.
