Easy Chicken Tetrazzini

Here’s a simple, creamy, and family-friendly Easy Chicken Tetrazzini recipe — the baked comfort food classic that uses pantry staples.

🥘 Easy Chicken Tetrazzini

Ingredients

• 12 oz spaghetti (or linguine), broken in half

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

• 2 tbsp butter

• 1 medium onion, diced

• 8 oz mushrooms, sliced (optional but traditional)

• 2 cloves garlic, minced

• 1 can (10.5 oz) cream of chicken soup

• 1 can (10.5 oz) cream of mushroom soup

• 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 until al dente, drain, and set aside.

2. Sauté veggies → In a skillet, melt butter and cook onion, mushrooms, and garlic until soft.

3. Make the sauce → In a large bowl, combine cream soups, sour cream, chicken broth, Italian seasoning, and pepper. Stir in the cooked onion/mushroom mix.

4. Assemble → Add pasta and chicken to the sauce, toss well, and spread into a greased 9×13 baking dish.

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

6. Bake → 350°F (175°C) for 25–30 minutes, until bubbly and golden on top.

✨ Tips & Variations:

• Cheesy upgrade → Mix in cream cheese for an extra creamy base.

• Veggie boost → Stir in peas, spinach, or broccoli.

• Make-ahead → Assemble casserole a day before, refrigerate, then bake when ready.

Would you like me to also write up a one-pot stovetop version (no baking, everything creamy in one pan), or keep it strictly casserole-style?