Chicken Tetrazzini

Chicken Tetrazzini

from amandascookin.com
60 min
8 servings

This chicken tetrazzini recipe is as easy as mixing all the ingredients together in a bowl, layering it in a casserole dish, and baking until it's a bubbly golden brown.

Ingredients

  • 1 lb dried spaghetti (cooked)
  • 24 oz chicken (shredded. about 3-4 breasts)
  • 20 oz cream of mushroom soup (2- 10 oz cans)
  • 10 oz cream of chicken soup
  • 1 1/2 cups sour cream (full fat)
  • 1/3 cup low sodium chicken stock
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp pepper
  • 1/4 cup parmesan (grated)
  • 1 cup cheddar cheese (grated)
  • 1 cup mozzarella (grated)

Directions

  1. 1

    Preheat the oven to 325F and lightly grease a 9x13 casserole dish.

  2. 2

    Cook spaghetti noodles according to package directions, removing from the water once they are al dente.

  3. 3

    In a large bowl add soups, sour cream, chicken stock, shredded chicken, sea salt, garlic powder, onion powder, and pepper and mix.

  4. 4

    Toss the cooked spaghetti into the sauce and mix until well combined.

  5. 5

    Add the spaghetti and chicken mixture into the casserole dish and top with ¼ cup parmesan cheese, cheddar, and mozzarella.

  6. 6

    Bake for 30 minutes covered with tinfoil. Remove tinfoil and bake for an additional 10-15 minutes.

  7. 7

    Optionally garnish with additional parmesan cheese and fresh chopped parsley.