Chicken Tetrazzini

This creamy rich casserole is made with chicken, mushrooms, a few veggies, plenty of sauce and cheese. Baked till bubbly and the cheese is melted. The perfect comfort food.

5 from 4 votes

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Course: Chicken

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 523kcal

Author: Jennifer Stewart

Equipment

Ingredients

1 pound spaghetti noodles cooked al dente (reserve ½ cup of water)
6 tablespoons butter divided
1/4 cup onion diced
1 tablespoon garlic minced
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup celery diced
1/2 bell pepper diced
1 1/2 cups mushrooms sliced
2 cups chicken cooked and diced
1 1/2 cups spaghetti sauce
2 cans cream of chicken soup 10.5 ounces
1 cup heavy cream
4 ounces cream cheese cubed
1 cup Colby jack cheese shredded
1 cup Italian style breadcrumbs
2 tablespoons chopped parsley

Instructions

Cook the noodles al dente, according to package directions.
Preheat the oven to 350° and spray a 9x13 inch pan with cooking spray.
Melt 3 tablespoons of butter in a large saute pan and cook the onions and garlic for 4 minutes. Add the salt, pepper, celery and bell pepper and cook for another 2 minutes.
Add the mushrooms and saute for an additional 4 minutes.
Stir in the chicken, spaghetti sauce, cream of chicken soup, heavy cream, and the cream cheese. Stir till combined.
Pour the sauce over the noodles and toss till combined. If you want it a little bit saucier, add a little bit of the spaghetti water.
Spread the spaghetti out in the pan and sprinkle with the cheese.
Melt the remaining butter and stir into the bread crumbs.
Sprinkle the top with the breadcrumbs.
Place the pan in the oven and bake for 30 minutes, or until the casserole is bubbly and the topping is nicely browned.
Remove and serve with your favorite side dish.

Notes

Be sure to cook the noodles "al dente" which means "to the tooth." In simple terms it means that the noodles are still firm and not mushy. The best way to do this is to cook the noodles 1-2 minutes under the recommended cooking time.
If the sauce seems too thick, thin it out a little with some of the pasta cooking water. The starch in it will keep it from being runny.
Other recipes don't use tomato sauce in a tetrazzini recipe so it may seem weird but it really works! If you prefer not to use it, just substitute the amount for more condensed cream soup.

Recipe first appeared on Leftovers Then Breakfast.

Nutrition