Chicken Tetrazzini Casserole
This Chicken Tetrazzini Casserole is a creamy, chicken pasta dish that’s perfect for a mid-week comfort food dinner with lots of cheese and chunks of rotisserie chicken baked to a golden brown.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 8 servings
- 1 lb chicken breast, cooked and chopped (See Note 1)
- 16 oz spaghetti or linguini
- 1 tsp garlic powder
- 2 tbsp sherry (dry)
- 1 cup sour cream
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 cups chicken broth
- 1 cup shredded mozzarella cheese
- 1/2 cup parmesan cheese
Preheat the oven to 350°F. Cook pasta in heavily salted water for 10 minutes. Drain, do not rinse, and toss with some olive oil. Set aside.
In a large bowl mix together the garlic powder, sherry, sour cream, cream of mushroom and cream of chicken soups and chicken broth until well combined. Gently mix in the chopped chicken and cooked spaghetti, tossing to coat.
Pour evenly into a greased 13x9" pan coated in cooking spray or olive oil and sprinkle mozzarella and parmesan cheeses evenly on top. Bake for 30 minutes.
- I like to use 2 rotisserie chicken breasts. Remove skin and chop breast meat into bite size pieces.
Calories: 451kcal | Carbohydrates: 48g | Protein: 27g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 936mg | Potassium: 499mg | Fiber: 1g | Sugar: 2g | Vitamin A: 395IU | Vitamin C: 5mg | Calcium: 199mg | Iron: 1.8mg