Before starting, preheat your oven to 375°F (190°C) and lightly grease a large casserole dish. Preparing the components
in stages helps ensure even cooking and a smooth, creamy texture.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to
package instructions until al dente. Drain and set aside. - Prepare the chicken: If not already cooked, cook the chicken using baking, boiling, or
rotisserie-style preparation. Allow it to cool slightly, then shred or chop into bite-sized pieces. - Sauté aromatics: In a skillet over medium heat, melt a small amount of butter if needed.
Add the diced onion and cook until soft and translucent. Stir in the minced garlic and cook briefly until fragrant. - Make the sauce: In a large bowl, combine the melted butter, cream of chicken soup, sour cream,
and chicken broth. Whisk until smooth. Add Italian seasoning, salt, and pepper to taste. - Combine ingredients: Add the cooked pasta, chicken, and sautéed onion mixture to the sauce.
Stir gently until everything is evenly coated. - Add cheese: Fold in half of the mozzarella and Parmesan cheeses, reserving the rest for topping.
- Assemble the casserole: Transfer the mixture into the prepared casserole dish and spread evenly.
Sprinkle the remaining cheese over the top. - Bake: Place the dish in the oven and bake for 30–35 minutes, or until hot and bubbly with a
lightly golden top. - Rest and garnish: Let the casserole rest for about 5 minutes before serving. Garnish with
chopped parsley if desired.
Serving and Storage:
Chicken tetrazzini is best served warm, straight from the oven. It pairs well with a crisp green salad, roasted
vegetables, or garlic bread to balance the richness of the dish. Because it’s filling, moderate portions are
usually more than enough.
Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days. To reheat, use the oven
or microwave, adding a splash of broth or milk if the pasta has absorbed too much sauce.
This casserole also freezes well. Store tightly covered portions in freezer-safe containers for up to two months.
Thaw overnight in the refrigerator before reheating for best texture and flavor.
Tips:
- Use rotisserie chicken for convenience and extra flavor.
- Do not overcook the pasta; it will continue to soften while baking.
- Add mushrooms or peas for extra texture and nutrition.
- Freshly grated cheese melts more smoothly than pre-shredded varieties.
- Cover loosely with foil if the top browns too quickly.
Conclusion:
Easy chicken tetrazzini is a reliable, comforting dish that brings warmth and satisfaction to the table.
Its creamy sauce, tender chicken, and baked pasta make it a go-to recipe for family dinners, gatherings,
or meal prep. The simplicity of the ingredients and steps ensures that anyone can prepare it successfully.
Whether you’re cooking for a crowd or planning ahead for busy nights, this creamy chicken pasta bake delivers
consistent flavor and comforting appeal. With just a little preparation, it’s a dish that’s sure to become a
regular favorite in your home.
FAQ:
Can I make chicken tetrazzini ahead of time?
Yes, assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking.
What type of pasta works best?
Spaghetti is traditional, but linguine or fettuccine also work well.
Can I use a different soup?
Cream of mushroom or cream of celery can be used for variation.
How do I prevent the casserole from drying out?
Ensure enough sauce is used and cover loosely with foil if baking longer.
Can I add vegetables?
Yes, mushrooms, peas, or broccoli are popular additions.
