Easy Chicken Tetrazzini

Here’s a creamy, comforting, and simple Easy Chicken Tetrazzini recipe — perfect for weeknight dinners or make-ahead casseroles.

🥘 Easy Chicken Tetrazzini

Ingredients

• 12 oz spaghetti (or linguine)

• 3 cups cooked chicken, shredded (rotisserie works great)

• 2 tbsp butter

• 1 medium onion, diced

• 8 oz mushrooms, sliced (optional but classic)

• 2 cloves garlic, minced

• 1 can (10.5 oz) cream of chicken soup

• 1 can (10.5 oz) cream of mushroom soup (or use 2 chicken if preferred)

• 1 cup sour cream

• 1 cup chicken broth

• 1 tsp Italian seasoning

• ½ tsp black pepper

• 1 ½ cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• ½ cup breadcrumbs (optional, for topping)

Instructions

1. Cook pasta: Boil spaghetti just to al dente (it will cook more in the oven). Drain and set aside.

2. Make the base: In a skillet, melt butter. Sauté onion, mushrooms, and garlic until soft.

3. Mix sauce: In a large bowl, stir together cream soups, sour cream, chicken broth, Italian seasoning, and pepper. Add cooked onion/mushroom mixture.

4. Assemble: Add pasta and shredded chicken to the sauce, tossing until coated. Spread into a greased 9×13 baking dish.

5. Top: Sprinkle with mozzarella, Parmesan, and breadcrumbs (if using).

6. Bake: Bake at 350°F (175°C) for 25–30 minutes, until hot and bubbly with a golden topping.

✨ Variations:

• Cheesy twist → Add cream cheese to the sauce for extra richness.

• Veggie boost → Stir in spinach or peas.

• Make-ahead → Assemble casserole, cover, and refrigerate up to 24 hrs before baking.

Would you like me to also make a one-pot stovetop version (no baking, just creamy pasta in one pan), or keep it as the baked casserole style?