Description
This Easy Chicken Tetrazzini is a creamy, cheesy baked pasta dish featuring tender shredded chicken, spaghetti, and a savory blend of mushrooms and cheeses. Perfect for a comforting weeknight dinner, it combines rich heavy cream and chicken broth to create a luscious sauce baked to golden perfection.
Ingredients
Scale
Chicken and Pasta
- 2 cups cooked chicken, shredded
- 12 oz spaghetti, cooked
Sauce and Seasonings
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup mushrooms, sliced
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a baking dish to prepare for baking the casserole.
- Mix Ingredients: In a large mixing bowl, combine the shredded cooked chicken, cooked spaghetti, heavy cream, chicken broth, mozzarella cheese, Parmesan cheese, sliced mushrooms, garlic powder, salt, and pepper. Stir everything together until well mixed and evenly combined.
- Prepare for Baking: Pour the chicken and pasta mixture into the greased baking dish. For an extra cheesy top, sprinkle additional shredded mozzarella cheese evenly over the mixture.
- Bake: Bake in the preheated oven for 25–30 minutes or until the top is beautifully golden brown and bubbly, ensuring the dish is heated through and the flavors meld.
- Serve: Remove from the oven and let the casserole cool for a few minutes before serving to allow it to set and enhance flavors.
Notes
- Use freshly cooked spaghetti rather than dried straight in the dish to avoid excess moisture.
- Feel free to add vegetables like peas or bell peppers for extra color and nutrition.
- Substitute heavy cream with half-and-half for a lighter version, though the sauce may be less rich.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- For a gluten-free option, use gluten-free pasta.
