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

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 spaghetti al dente, according to package directions. Drain, and save 1 cup of the pasta water.
Preheat the oven to 350° and spray a 9x13 baking dish with cooking spray.
Melt half the butter in a large pan. Cook the garlic and onions for 3-4 minutes. Add celery, bell pepper, and spices. Cook for another 1-2 minutes.
Toss in the mushrooms and cook for an additional 3-4 minutes.
Stir in the chicken soup, tomato sauce, cream cheese, and cream. Stir until mixed. Stir in the chicken.
Stir in the chicken.
Toss the sauce and noodles together. If there isn't enough sauce, add some of the pasta water.
Spread mixture into the prepared dish and top with cheese.
Melt the remaining butter and mix with the breadcrumbs.
Sprinkle over the casserole.
Bake for 30 minutes, or until the casserole is bubbling and the topping is a light golden brown.
Remove and let cool a few minutes before serving.

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