Easy Chicken Tetrazzini
A creamy, cheesy pasta casserole packed with chicken and vegetables, perfect for a comforting family dinner.
Ingredients
Canned Goods
- 1 can cream of chicken soup (10 ounce can)
- 1 can cream of mushroom soup (10 ounce can)
Dairy
- 2 cups sour cream
- 1/2 cup butter (melted)
- 1/2 cup low-sodium chicken broth
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
Vegetables
- 1/2 cup frozen peas
Main Protein
- 1 pound seasoned cooked chicken (chopped or shredded)
Pasta
- 1 pound thin spaghetti (cooked al dente)
Cheese
- 1.5 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
Garnish
- to taste fresh chopped parsley (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Spray a 9x13 inch baking dish with nonstick spray.
- Mix soups, sour cream, melted butter, chicken broth, salt, pepper, and garlic powder in a large bowl.
- Stir in peas, chicken, and cooked spaghetti; combine well.
- Pour into dish, sprinkle with cheeses, cover with foil, and bake 30 minutes. Remove foil and bake 15 more minutes.
- Garnish with parsley, let stand 5-10 minutes, then serve.
Notes
For a creamier texture, stir in a little extra sour cream before baking.