Chicken Tetrazzini—just the name makes my mouth water. Picture this: a cozy evening, a chill in the air, and a rich, creamy dish that’s like a warm hug for your taste buds. Honestly, it’s like the culinary version of your favorite sweater, comforting and reliable, and yet somehow—unexpectedly—exciting every single time.
Steps
- Begin by preheating your oven to 350°F (175°C). Boil water in a large pot, add salt, and cook the spaghetti until it’s just al dente. Drain the pasta and set it aside.
- In a large skillet, melt butter over medium heat and sauté chopped onions until they are translucent. Add mushrooms and cook until they are soft, then stir in minced garlic and cook for an additional minute.
- In a large mixing bowl, combine cooked chicken, cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, and seasonings. Mix well until everything is evenly incorporated.
- Add the cooked spaghetti and sautéed vegetables to the sauce mixture, stirring gently to ensure the pasta is fully coated and the ingredients are distributed evenly.
- Transfer the mixture into a greased 9×13 inch casserole dish, spreading it evenly. Top with shredded cheese and, if desired, a sprinkle of breadcrumbs for added texture.
- Bake the casserole in the preheated oven for about 30 minutes, or until the cheese is melted and bubbly. Allow it to cool slightly before serving.
- Serve the chicken tetrazzini hot, garnished with chopped parsley if desired. Enjoy with a side of garlic bread or a simple green salad.
Ingredients
- 1 pound thin spaghetti
- 2 cans (10.5 ounces each) cream of chicken soup
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup chicken broth
- 1/4 cup butter
- 2 cups shredded cooked chicken (about 1 pound)
- 1 cup frozen peas, thawed
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- Optional: 1/2 cup sautéed mushrooms
- Optional: 1/2 cup sautéed onions
FAQ
- Can I make Chicken Tetrazzini gluten-free?
- Yes, you can easily make Chicken Tetrazzini gluten-free by using gluten-free cream soups and gluten-free pasta. There are also recipes online for homemade gluten-free versions of cream of chicken and mushroom soups.
- Is it possible to freeze Chicken Tetrazzini?
- Absolutely, Chicken Tetrazzini is a great dish to freeze. Make sure it’s completely cooled before wrapping it tightly. You can freeze it before baking or after, but if you freeze it after baking, add a splash of chicken broth or milk when reheating to ensure it stays moist.
- Can I substitute the cream of mushroom soup in the recipe?
- Yes, if you or someone you’re serving doesn’t like mushrooms, you can substitute cream of mushroom soup with cream of chicken or cream of celery soup. Both work well and maintain the creamy texture of the dish.
- How can I reheat Chicken Tetrazzini without it drying out?
- To reheat Chicken Tetrazzini and keep it from drying out, add a little milk or chicken broth to the dish and warm it slowly either in the microwave in short increments or on a stovetop over low heat.
- What vegetables can be added to Chicken Tetrazzini?
- You can add a variety of vegetables to Chicken Tetrazzini such as peas, carrots, broccoli, or bell peppers. Just ensure that the total amount of vegetables is balanced with the pasta and sauce, so the dish doesn’t end up too dry.
Tips
- To add richness and depth to your Chicken Tetrazzini, consider including sautéed mushrooms in butter and garlic. This simple addition can elevate the flavor profile of the dish.
- If you’re preparing the recipe for a smaller group, you can halve the ingredients and still have plenty left over. Alternatively, prepare the full recipe and freeze half for an easy meal later.
- For a creamier texture when reheating leftovers, add a splash of milk or chicken broth to maintain the dish’s original consistency.
- If you’re looking to make this dish gluten-free, substitute with gluten-free pasta and soups. Many readers have successfully adapted the recipe this way without sacrificing taste.
Equipment
- Large Casserole Dish – This is essential for baking the tetrazzini. A 9×13 inch glass or ceramic dish is commonly used.
- Large Pot – Needed for boiling the pasta.
- Saute Pan – Useful for sautéing mushrooms or other vegetables.
- Cheese Grater – If you prefer to grate cheese fresh instead of buying pre-shredded.
- Measuring Cups and Spoons – For precise measurement of ingredients.
- Mixing Bowls – Useful for combining ingredients before adding them to the casserole dish.
