Description
This Easy Chicken Tetrazzini is a comforting, creamy pasta bake combining tender shredded chicken, spaghetti, and a rich cheese sauce topped with mozzarella. Perfect for a family dinner, it bakes to a golden bubbly perfection in just 40 minutes, providing a hearty and satisfying meal.
Ingredients
Scale
Chicken and Pasta
- 2 cups cooked chicken, shredded
- 12 oz spaghetti, cooked
Sauce and Seasonings
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup mushrooms, sliced
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a baking dish to prepare for the casserole.
- Mix Ingredients: In a large mixing bowl, combine the shredded cooked chicken, cooked spaghetti, heavy cream, chicken broth, shredded mozzarella, grated Parmesan, sliced mushrooms, garlic powder, salt, and pepper. Stir well until all ingredients are evenly incorporated.
- Assemble Dish: Pour the prepared mixture into the greased baking dish. For extra cheesiness, sprinkle additional mozzarella cheese evenly on top.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the top is golden brown and bubbly, indicating the casserole is heated through and nicely browned.
- Cool and Serve: Remove from the oven and let the dish cool for a few minutes to set before serving. This allows the flavors to meld and makes for easier portioning.
Notes
- You can substitute the heavy cream with half-and-half or a lighter cream option for a lower-fat version.
- Adding a cup of peas or broccoli florets can add color and extra nutrients.
- Use freshly grated Parmesan for the best flavor impact.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Ensure the spaghetti is cooked al dente to prevent mushiness after baking.
