Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: Serves 8-10
This is a great casserole, freezer-friendly, and can be made in advance. A creamy, cheesy pasta that’s worth sharing. If you have any leftover chicken even turkey, you can easily throw this together. Perfect for an easy dinner or to serve for the holidays. A hearty, comforting dish that has been one of the most requested by my family and friends.
Ingredients
16 ounces thin spaghetti, cooked (or any of your favourite noodles)
½ c. butter (plus more for buttering pan)
4 chicken breasts, cooked, diced
2 cans cream of chicken soup
2 c. sour cream
½ c. dry white wine (I use Beringer, but you can also use cooking wine)
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons Parmesan cheese
2 c. shredded mozzarella cheese
How to make Chicken Tetrazzini
Step 1: Mix half cup butter with cooked chicken, soup, sour cream, salt, pepper, and white wine. Then, add the cooked noodles. Into a greased 13 x 9-inch baking dish. Pour the mixture and sprinkle the cheeses over.
Step 2: Tent with foil and place in 300 degrees preheated oven and bake for about 45 minutes. Uncover and resume baking for 15 minutes more. If desired, you can make this ahead and store it in the fridge before baking. When ready to serve, pop in the oven and bake until heated through.
Notes:
You can freeze this Chicken Tetrazzini. Assemble and place in a freezer-safe dish (like a foil pan). Freeze for up to 2 months, covered with foil. Before baking, thaw in the fridge overnight.
If desired, you can omit the mushrooms or add more! You can even add some fresh-cut broccoli florets.
Make this Chicken Tetrazzini in advance, cover with foil, and place in the fridge for up to 24 hours. To bake, simply add 10 to 15 minutes in the cooking time.
Nutrition Facts:
Amount Per Serving: Calories: 385 | Total Fat: 26g | Saturated Fat: 14g | Trans Fat: 1g | Unsaturated Fat: 9g | Cholesterol: 79mg | Sodium: 893mg | Carbohydrates: 22g | Fiber: 1g | Sugar: 3g | Protein: 13g
Ingredients
- 16 ounces thin spaghetti, cooked (or any of your favourite noodles)
- ½ c. butter (plus more for buttering pan)
- 4 chicken breasts, cooked, diced
- 2 cans cream of chicken soup
- 2 c. sour cream
- ½ c. dry white wine (I use Beringer, but you can also use cooking wine)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons Parmesan cheese
- 2 c. shredded mozzarella cheese
Instructions
Step 1: Mix half cup butter with cooked chicken, soup, sour cream, salt, pepper, and white wine. Then, add the cooked noodles. Into a greased 13 x 9-inch baking dish. Pour the mixture and sprinkle the cheeses over.
Step 2: Tent with foil and place in 300 degrees preheated oven and bake for about 45 minutes. Uncover and resume baking for 15 minutes more. If desired, you can make this ahead and store it in the fridge before baking. When ready to serve, pop in the oven and bake until heated through.
Notes
You can freeze this Chicken Tetrazzini. Assemble and place in a freezer-safe dish (like a foil pan). Freeze for up to 2 months, covered with foil. Before baking, thaw in the fridge overnight. If desired, you can omit the mushrooms or add more! You can even add some fresh-cut broccoli florets. Make this Chicken Tetrazzini in advance, cover with foil, and place in the fridge for up to 24 hours. To bake, simply add 10 to 15 minutes in the cooking time.
