Chicken Tetrazzini with cream of mushroom soup is a creamy, cheesy pasta casserole filled with tender chicken, mushrooms, and a savory sauce. It is an easy comfort-food dinner and a convenient way to use leftover or rotisserie chicken.
Author:Laura
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:55-60 minutes
Yield:6 servings
Category:Main Course
Method:Baking
Cuisine:American
Diet:Halal
Ingredients
3 cups cooked chicken, shredded or diced
12 ounces spaghetti or linguine
2 cans (10.5 ounces each) cream of mushroom soup
1 cup sour cream
1 cup chicken broth
8 ounces sliced mushrooms
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 small onion, finely chopped
2 cups shredded mozzarella cheese, divided
3/4 cup grated Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
2 tablespoons chopped fresh parsley, optional
1 cup breadcrumbs or crushed buttery crackers, optional
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the spaghetti or linguine until just al dente, about 1 to 2 minutes less than the package directions. Drain and set aside.
Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion and mushrooms and cook for 5 to 7 minutes, until tender and lightly browned.
Add the garlic and cook for about 30 seconds, stirring constantly, until fragrant. Remove the skillet from the heat.
In a large mixing bowl, whisk together the cream of mushroom soup, sour cream, chicken broth, Italian seasoning, salt, and black pepper until smooth.
Add the cooked chicken, sautéed mushrooms and onions, drained pasta, 1 1/2 cups mozzarella, and 1/2 cup Parmesan. Toss gently until everything is evenly coated with sauce.
Transfer the mixture to the prepared baking dish and spread it into an even layer.
Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan evenly over the casserole.
For a crunchy topping, melt the remaining 1 tablespoon butter and combine it with the breadcrumbs or crushed crackers. Sprinkle the mixture evenly over the cheese.
Bake uncovered for 25 to 30 minutes, until the sauce is bubbling around the edges and the cheese is completely melted.
For additional browning, broil for 1 to 2 minutes at the end of baking, watching carefully to prevent burning.
Let the casserole rest for 5 to 10 minutes before serving. Garnish with fresh parsley if desired.
Notes
Leftover cooked chicken or rotisserie chicken makes this casserole especially quick to prepare.
Cook the pasta only until al dente because it will continue cooking in the oven.
Frozen peas, cooked broccoli, spinach, or asparagus can be added for extra vegetables.
For a stronger chicken flavor, replace one can of cream of mushroom soup with cream of chicken soup.
Cheddar, Monterey Jack, or Gruyère can be added for an extra-cheesy variation.
The casserole can be assembled ahead, covered, and refrigerated until ready to bake. Allow additional baking time when cooking directly from the refrigerator.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Add a splash of chicken broth or milk when reheating if the sauce has become too thick.
