Chicken Tetrazzini
This chicken tetrazzini recipe is as easy as mixing all the ingredients together in a bowl, layering it in a casserole dish, and baking until it's a bubbly golden brown.
RECIPE AND INSTRUCTIONS HERE -
Ingredients
1 lb dried spaghetti cooked
24 oz chicken shredded. about 3-4 breasts
20 oz cream of mushroom soup 2- 10 oz cans
10 oz cream of chicken soup
1 1/2 cups sour cream full fat
1/3 cup low sodium chicken stock
1 tsp sea salt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp pepper
1/4 cup parmesan grated
1 cup cheddar cheese grated
1 cup mozzarella grated
Instructions
Preheat the oven to 325F and lightly grease a 9x13 casserole dish.
Cook spaghetti noodles according to package directions, removing from the water once they are al dente.
In a large bowl add soups, sour cream, chicken stock, shredded chicken, sea salt, garlic powder, onion powder, and pepper and mix.
Toss the cooked spaghetti into the sauce and mix until well combined.
Add the spaghetti and chicken mixture into the casserole dish and top with ¼ cup parmesan cheese, cheddar, and mozzarella.
Bake for 30 minutes covered with tinfoil. Remove tinfoil and bake for an additional 10-15 minutes.
Optionally garnish with additional parmesan cheese and fresh chopped parsley.
Notes
This particular sauce is thick. If you like a thinner sauce, reduce the count of cream of mushroom or cream of chicken soups to 2 cans total instead of 3, or simply add more chicken stock to loosen it up.
Shred or cube the chicken. You can easily shred a precooked rotisserie chicken for quicker prep. This dish also tastes great with shredded turkey!
Store leftovers in an air-tight container kept in the refrigerator for up to 3 days.
This dish is best served the day of because the sauce soaks into the noodles as it sits. When reheating, you might want to add a bit of water or chicken stock to loosen it up.
Chicken Tetrazzini (Italian creamy chicken mushroom pasta bake)
Chicken Tetrazzini is a big, bubbly Italian pasta bake with a creamy sauce, juicy chicken and buttery garlic mushrooms. It's cheesy and molten, and it's a pasta bake dream come true!
Chicken Tetrazzini Recipe #shorts
Super easy chicken Tetrazzini recipe.
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Hi, my name is T Ippolito and I’m a home cook from New Jersey. I like to share fast and easy recipes using familiar ingredients. I am not a chef. I’m just cooking for my friends & family and sharing it with whoever’s interested.
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Creamy Chicken Tetrazzini Recipe (Quick and Easy!)
This Easy Chicken Tetrazzini Recipe is filled with tender chicken and noodles in a creamy mushroom sauce and topped with loads of cheese. Perfect for a busy weeknight!
FULL RECIPE HERE:
INGREDIENTS:
12 oz. Linguine pasta
½ cup butter, melted
20 oz. cream of mushroom soup*
2 cups sour cream
½ cup chicken broth
1 tsp salt
1 tsp garlic powder
½ tsp black pepper
¼ cup freshly chopped parsley, plus more for garnish
4 cups chicken, cooked and shredded
2 cups mozzarella cheese, shredded
⅓ cup Parmesan cheese, grated
We love to pair this easy pasta recipe with some garlic breadsticks and a nice Caesar Salad!
Breadsticks:
Caesar Salad:
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Enjoy!
Easy Chicken Tetrazzini Recipe
Creamy and comforting Chicken Tetrazzini is a classic casserole recipe that’s a hit with the whole family. Tender pasta is baked in a creamy sauce with chicken and topped with a buttery crumb topping. Absolute comfort food!
-----------------------------------FULL RECIPE BELOW----------------------------------
Chicken Tetrazzini Recipe
Serves 8
4 cups cooked chicken breast, chopped
1 tablespoon olive oil
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1 can Campbell’s Cream of Chicken Soup
3 cups whole milk, room temperature
1/2 cup sour cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 cooked linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup Panko breadcrumbs
3 tablespoons melted butter
Preheat the oven to 450 degrees.
Place the chicken in a very large bowl, set aside.
Heat the olive oil in a skillet over medium heat.
Add the mushrooms and saute over until the liquid from the mushrooms evaporates and the mushrooms become golden brown, about 12 minutes.
Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes.
Transfer the mushroom mixture to the bowl with the chicken.
In a separate bowl, whisk together the cream of chicken soup, milk, sour cream, chicken broth and nutmeg.
Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to a baking dish coated with cooking spray.
Stir the cheese, breadcrumbs and butter together in a small bowl.
Sprinkle the cheese mixture over the pasta.
Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
Full printable recipe card: