Description
This chicken tetrazzini is an easy, creamy and delicious classic comfort dish. It is a perfect winter warmer and pretty much everyone absolutely loves it. You can make it ahead of time and freeze it pretty well, too!
Ingredients
Scale
- 1 pound thin spaghetti or linguine, uncooked
- 4 tablespoons melted butter, divided
- 1 pound button or brown mushrooms, sliced
- 3 garlic cloves, finely minced
- 1 pound chicken breasts, cooked and sliced ( or shredded rotisserie chicken)
- 2 cans cream of mushroom soup
- 2 cups sour cream
- 1 cup low-sodium chicken broth
- 2 tablespoons capers, optional
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups Mozzarella cheese, shredded
- 1/2 cup shredded cheddar cheese
- 1/4 cup Parmesan cheese, shredded
- 2 tablespoons fresh parsley, finely chopped, for garnish
Instructions
- Preheat your oven to 350˚F| 176˚C.
- Cook pasta in a large pot of salted water until al dente according to the package directions. Drain and set aside.
- In a large pan heat 2 tablespoons butter over medium-high heat. Add the sliced mushrooms and sauté 4 minutes or until softened. Then add garlic and cook another 1-2 minutes or until fragrant. Remove from the heat.
- In a large bowl combine the remaining butter, cooked mushrooms, cooked chicken, soup, sour cream, chicken broth, capers, pasta, salt and pepper. Stir until evenly coated.
- Transfer the pasta mixture into a 9 x13-inch baking casserole dish. Top with cheeses. Bake for 40-45 minutes or until cheeses are melted and the casserole is heated through.
- Remove from the oven and garnish with parsley.
- Serve and enjoy!
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Casserole recipes
- Cuisine: American
Nutrition
- Calories: 558kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 31g
- Saturated Fat: 16g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg