This Chicken Tetrazzini Casserole is a creamy, comforting dish that’s perfect for a cozy family dinner. It’s made with tender chicken, pasta, a rich creamy sauce, and lots of melted cheese. This casserole is simple to prepare and bakes into a golden, bubbly dish that’s always a crowd-pleaser.
History of Chicken Tetrazzini Casserole
Tetrazzini is believed to have been created in the early 1900s and was named after Luisa Tetrazzini, a famous Italian opera singer. Traditionally made with seafood like shrimp or turkey, this casserole later evolved to include chicken as a popular protein option. Today, it’s a classic comfort food known for its creamy, cheesy flavor and tender pasta.
Why Chicken Tetrazzini Casserole?
- Comforting and Creamy: Perfect for when you want a cozy, filling meal.
- Easy to Make: Simple ingredients and quick assembly.
- Crowd-Pleaser: A dish loved by both kids and adults.
- Meal Prep Friendly: Freezes well and reheats beautifully.
What is Chicken Tetrazzini Casserole Made of?
This casserole typically includes:
- Cooked pasta (like spaghetti or linguine)
- Cooked, shredded chicken
- A creamy sauce made with cream of mushroom soup, chicken broth, and sour cream
- Shredded mozzarella or Parmesan cheese
- Optional add-ins like mushrooms, peas, or spinach
What to Have with Chicken Tetrazzini Casserole
Serve this casserole with:
- A fresh green salad with a light vinaigrette
- Garlic bread or dinner rolls
- Roasted or steamed vegetables like broccoli or asparagus
Is Chicken Tetrazzini Casserole Healthy?
Chicken Tetrazzini Casserole can be high in calories due to its creamy sauce and cheese. To make it healthier, use whole-grain pasta, reduced-fat cream of mushroom soup, and less cheese. You can also add more vegetables to boost the nutritional content.
Kitchen Equipment
- Large baking dish (9×13 recommended)
- Large pot for cooking pasta
- Mixing bowl
- Measuring cups and spoons
- Whisk or spoon for mixing
Ingredients
- 12 oz pasta (spaghetti, linguine, or fettuccine)
- 3 cups cooked, shredded chicken
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup sliced mushrooms (optional)
- 1/2 cup frozen peas (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- Optional: 1/4 cup breadcrumbs for a crunchy topping
Directions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Cook Pasta: Boil pasta in salted water until al dente, according to package instructions. Drain and set aside.
- Prepare Sauce: In a large mixing bowl, combine cream of mushroom soup, chicken broth, sour cream, garlic powder, onion powder, salt, and pepper. Mix well.
- Combine Ingredients: Add shredded chicken, pasta, mushrooms, and peas (if using) to the sauce. Mix until all ingredients are evenly coated.
- Assemble Casserole: Pour the mixture into a greased 9×13 baking dish. Spread evenly, then sprinkle mozzarella and Parmesan cheese on top. If you like a crunchy topping, add breadcrumbs at this stage.
- Bake: Bake for 25-30 minutes or until the top is golden and bubbly.
- Serve: Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley, if desired.
Tips
- Use rotisserie chicken to save time.
- For extra flavor, sauté the mushrooms before adding them to the casserole.
- Make it vegetarian by using vegetable broth and skipping the chicken.
- If you like a crunchy topping, sprinkle seasoned breadcrumbs or crushed crackers before baking.
Conclusion
This Chicken Tetrazzini Casserole is a rich, creamy dish that brings all the flavors of classic Tetrazzini to your dinner table. It’s simple to make, customizable, and perfect for family dinners or meal prep. Try it today and enjoy a warm, hearty meal that’s sure to be a hit!
The Best Chicken Tetrazzini Casserole Recipe
This Chicken Tetrazzini Casserole is a creamy, comforting dish that’s perfect for a cozy family dinner. It’s made with tender chicken, pasta, a rich creamy sauce, and lots of melted cheese. This casserole is simple to prepare and bakes into a golden, bubbly dish that’s always a crowd-pleaser.
-
Large baking dish (9×13 recommended)
-
Large pot for cooking pasta
-
Mixing bowl
-
Measuring cups and spoons
-
Whisk or spoon for mixing
- 12 oz pasta (spaghetti, linguine, or fettuccine)
- 3 cups cooked, shredded chicken
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup sliced mushrooms (optional)
- 1/2 cup frozen peas (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- Optional: 1/4 cup breadcrumbs for a crunchy topping
-
Preheat your oven to 375°F (190°C).
-
Boil pasta in salted water until al dente, according to package instructions. Drain and set aside.
-
In a large mixing bowl, combine cream of mushroom soup, chicken broth, sour cream, garlic powder, onion powder, salt, and pepper. Mix well.
-
Add shredded chicken, pasta, mushrooms, and peas (if using) to the sauce. Mix until all ingredients are evenly coated.
-
Pour the mixture into a greased 9×13 baking dish. Spread evenly, then sprinkle mozzarella and Parmesan cheese on top. If you like a crunchy topping, add breadcrumbs at this stage.
-
Bake for 25-30 minutes or until the top is golden and bubbly.
-
Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley, if desired.
