Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Get the oven going
Heat your oven to 350°F. Give a 9x13 baking dish a quick coat of nonstick spray and set it off to the side.
- 2
Cook the spaghetti and prep the chicken
Bring a big pot of salted water to a boil and cook the thin spaghetti just to al dente — it'll keep cooking in the oven, so you don't want it mushy. Drain and set it aside. If you haven't already, shred or chop the cooked chicken into bite-sized pieces. A store-bought rotisserie bird works great here, or use leftover roasted breasts.
- 3
Mix the sauce
Melt the butter (the microwave works just fine). In a big mixing bowl, whisk together both cans of soup, the sour cream, melted butter, chicken broth, salt, pepper, and garlic powder until smooth and creamy.
- 4
Toss it all together
Stir the frozen peas, chicken, and cooked spaghetti into the sauce. Use tongs or two big spoons to toss until every noodle is coated.
- 5
Layer in the dish and top with cheese
Pour the whole mixture into the prepared 9x13 dish and spread it out evenly. Sprinkle the mozzarella, cheddar, and parmesan across the top.
- 6
Bake covered, then uncovered
Cover the dish with foil and bake for 30 minutes. Pull off the foil and bake another 15 minutes, until the cheese is melted, bubbly, and just starting to brown around the edges.
- 7
Rest and serve
Let the casserole rest 5–10 minutes — this helps it set up so the slices don't slide apart. Finish with chopped fresh parsley and serve hot.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Creamy Chicken Tetrazzini
Created by: HomeCooking
Ingredients
- 10 oz cream of chicken soup
- 10 oz cream of mushroom soup
- 2 cup sour cream
- 1/2 cup butter
- 1/2 cup chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/2 cup frozen peas
- 1 lb cooked chicken
- 1 lb thin spaghetti
- 1 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tbsp grated parmesan cheese
- 0 fresh parsley
Instructions
- Get the oven goingHeat your oven to 350°F. Give a 9x13 baking dish a quick coat of nonstick spray and set it off to the side.
- Cook the spaghetti and prep the chickenBring a big pot of salted water to a boil and cook the thin spaghetti just to al dente — it'll keep cooking in the oven, so you don't want it mushy. Drain and set it aside. If you haven't already, shred or chop the cooked chicken into bite-sized pieces. A store-bought rotisserie bird works great here, or use leftover roasted breasts.
- Mix the sauceMelt the butter (the microwave works just fine). In a big mixing bowl, whisk together both cans of soup, the sour cream, melted butter, chicken broth, salt, pepper, and garlic powder until smooth and creamy.
- Toss it all togetherStir the frozen peas, chicken, and cooked spaghetti into the sauce. Use tongs or two big spoons to toss until every noodle is coated.
- Layer in the dish and top with cheesePour the whole mixture into the prepared 9x13 dish and spread it out evenly. Sprinkle the mozzarella, cheddar, and parmesan across the top.
- Bake covered, then uncoveredCover the dish with foil and bake for 30 minutes. Pull off the foil and bake another 15 minutes, until the cheese is melted, bubbly, and just starting to brown around the edges.
- Rest and serveLet the casserole rest 5–10 minutes — this helps it set up so the slices don't slide apart. Finish with chopped fresh parsley and serve hot.