Description
Easy Chicken Tetrazzini is a delightful pasta dish that combines tender chicken, creamy sauce, and spaghetti, baked to perfection with a golden, cheesy crust.
Ingredients
- Cooked chicken: 2 cups, shredded
- Spaghetti: 8 oz (about half a standard package)
- Cream of mushroom soup: 1 can (10.5 oz)
- Chicken broth: 1 cup
- Parmesan cheese: 1 cup, grated (plus extra for topping)
- Peas: 1 cup (frozen or fresh)
- Garlic: 2 cloves, minced
- Onion: 1 medium, diced
- Salt and pepper: to taste
- Olive oil: 1 tablespoon (for sautéing)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the spaghetti in salted boiling water until al dente, about 8-10 minutes, then drain.
- Prepare the chicken by shredding it into bite-sized pieces.
- In a skillet, heat olive oil and sauté onion and garlic until translucent, then transfer to a mixing bowl.
- Combine cooked chicken, cream of mushroom soup, chicken broth, peas, and half of the Parmesan cheese in the bowl. Season with salt and pepper, and mix well.
- Gently add the cooked spaghetti to the chicken mixture and toss to combine.
- Transfer the mixture to a greased 9×13 inch baking dish, spread evenly, and sprinkle remaining Parmesan cheese on top.
- Bake for 25-30 minutes until bubbly and golden brown.
Notes
- Overcooking the pasta can lead to a mushy texture.
- Always preheat the oven for even cooking.
- Season the mixture well for enhanced flavor.
- Use room temperature ingredients for better blending.
- Mix all ingredients thoroughly for a flavorful dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Tetrazzini, Pasta, Casserole, Easy Dinner, Comfort Food