Name: Chicken Tetrazzini
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 10 ounce can cream of chicken soup; 1 10 ounce can cream of mushroom soup; 2 cups sour cream (full fat); 1/2 cup salted butter (melted); 1/2 cup chicken broth; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon garlic powder; 1/2 cup frozen peas (*optional); 3 cups seasoned cooked chicken (shredded (we use rotisserie chicken)); 1 16 ounce package thin spaghetti (cooked al dente); 2 cups mozzarella cheese (shredded); 2 tablespoons parmesan cheese (grated); fresh parsley for garnish (chopped *optional)

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The perfect weeknight comfort meal: Chicken Tetrazzini.

A creamy, cheesy dish that everyone will love. This Chicken Tetrazzini comes together so quickly and is a hearty, delicious meal that freezes well and can be made ahead for those busy nights. My family is all in with this one, don’t you love dinners like that? Some call this chicken spaghetti, but whatever you call it, it’s a good one to keep in the rotation year round.

Ingredients:

cream of chicken soup
cream of mushroom soup
sour cream (full fat)
salted butter, melted
chicken broth
salt and pepper
garlic powder
frozen peas (optional)
chicken, shredded (we use rotisserie chicken)
thin spaghetti
mozzarella and parmesan cheese, grated
parsley, chopped (optional)

How to Make Chicken Tetrazzini:

Preheat oven to 350 degrees F. Grease a 9×13 baking dish with oil, set aside.
In large bowl whisk together both soups, sour cream, butter, chicken broth, salt, pepper, and garlic powder until combined.
Stir in the cooked shredded chicken, frozen peas and cooked spaghetti; toss all together to fully coat in the sauce.
Pour mixture into the prepared baking dish and sprinkle with the grated cheeses.
Cover the pan with foil and bake for 30 minutes. After 30 minutes remove the foil and bake for another 15 minutes until the cheese is melted and the casserole is hot throughout. Remove from the oven.
Let casserole sit for 5-10 minutes before serving. Sprinkle with chopped fresh parsley, serve and enjoy!

Where did the name Tetrazzini come from?

Tetrazzini was originated around 1908 in San Francisco at the Palace Hotel, a famous Italian Opera singer used to request a dish very similar to this and they named it after her. Her name was Luisa Tetrazzini. This dish is also called “Chicken spaghetti.”

Variations:

If you want to leave the peas out, you can serve them on top or along side this casserole.
Use up leftover Thanksgiving turkey instead of chicken.
Add peas and carrots to casserole.
You could sauté finely diced onion and minced garlic and add to sauce instead of the powder.

Chicken Tetrazzini

Also known as Chicken Spaghetti, Chicken Tetrazzini is a perfect weeknight comfort meal. A creamy cheesy dish, everyone will love.

Course Main Course

Cuisine American

Keyword chicken

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Author Kami | NoBiggie.net

Ingredients

1 10 ounce can cream of chicken soup
1 10 ounce can cream of mushroom soup
2 cups sour cream full fat
1/2 cup salted butter melted
1/2 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup frozen peas *optional
3 cups seasoned cooked chicken shredded (we use rotisserie chicken)
1 16 ounce package thin spaghetti cooked al dente
2 cups mozzarella cheese shredded
2 tablespoons parmesan cheese grated
fresh parsley for garnish chopped *optional

Instructions

Preheat oven to 350 degrees F.
Grease a 9x13 baking dish with oil, set aside.
In a large bowl, whisk together both soups, sour cream, butter, chicken broth, salt, pepper and garlic powder until combined.
Stir in the cooked shredded chicken, frozen peas and cooked spaghetti; toss all together to fully coat in the sauce.
Pour mixture into the prepared baking dish and sprinkle with the cheeses.
Cover the pan with foil and bake for 30 minutes.
After 30 minutes remove the foil and bake for another 15 minutes until the cheese is melted and the casserole is hot throughout.
Let sit for 5-10 minutes before serving. Sprinkle with chopped fresh parsley, serve and enjoy!

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!

Make ahead and freeze:

This recipe can easily be made a day ahead to be baked when you are ready to enjoy.
You could also double this recipe and make one to freeze.
To freeze: prepare as directed. Add to a metal disposable tin casserole pan (that is freezer safe). Cover with plastic wrap and then with foil. Will keep in the freezer for up to 2 months. To thaw: move to the fridge to thaw overnight. Before you bake it, remove plastic wrap layer and bake the next day as directed on the recipe card.

Tips and Tricks:

Use a rotisserie chicken for ease. We LOVE this tip!
Cook your spaghetti in a low wide pot, this way you don’t need to wait as long for a tall pot of water to come to a boil.
Use packages of pre-grated cheese.