Chicken Tetrazzini
Savor the nostalgia with our Old-Fashioned Chicken Tetrazzini, a timeless classic that brings the warmth of home-cooked comfort to your dining table. This recipe features tender shredded chicken intertwined with al dente fettuccine, smothered in a creamy, homemade cheese sauce, baked to golden perfection.
Dive into the comforting embrace of our Ultimate Chicken Tetrazzini Casserole. This baked dish masterfully combines creamy textures and robust flavors, making it a perfect centerpiece for family dinners or cozy gatherings.
This easy-to-make recipe takes a classic dish and elevates it with a blend of cheeses and a creamy base, promising a mouthwatering old-fashioned recipe experience with every bite.
Cheesy Chicken Tetrazzini Recipe
- This recipe is perfect if you have leftover chicken!
Ingredients
- Cream Cheese, softened.
- Cream of Chicken Soup
- Chicken Broth
- Cooked and Cubed Shredded Chicken
- Cooked and Drained Fettuccine Pasta
- seasonings: Minced Garlic, Dried Parsley, Italian Seasoning, and Ground Black Pepper
- Cheese: Mozzarella Cheese, Cheddar Cheese, Parmesan Cheese
Precooking Pasta:
- Fill a large pot with water, add a pinch of salt, and bring to a boil. Add 1 lb. of Fettuccine Pasta and cook until it’s just under al dente, about 1-2 minutes less than the package instructions suggest. This prevents it from becoming too soft when baked. Drain the pasta and set it aside.
How to make Old Fashioned Chicken Tetrazzini
Preheat and Prepare: Begin by preheating your oven to 375°F. Grease a 9×13 baking pan with nonstick cooking spray and set aside for later use.
Creamy Base:
- In a mixing bowl, combine 8 oz of softened cream cheese with two cans of cream chicken soup, one tablespoon of minced garlic, one teaspoon of dried parsley and Italian seasoning, and 1/2 teaspoon of ground black pepper.
- Whisk these ingredients until well mixed.
- Gradually stir in 1-1/2 cups of chicken broth to achieve a smooth consistency.
Cheese and Chicken Fusion:
Gently fold in 2 cups of shredded mozzarella, 1/2 cup of cheddar cheese, and 1/4 cup of Parmesan cheese into the creamy base.
Add 3–4 cups of shredded chicken, ensuring it’s evenly distributed throughout the mixture.
Assemble the casserole:
- Transfer the creamy chicken mixture to the prepared baking pan.
- Add the cooked fettuccine pasta, tossing well to ensure the pasta is thoroughly coated and the ingredients are well combined.
- Sprinkle the top with the remaining mozzarella, cheddar, and Parmesan cheeses.
Bake to Perfection: Place the casserole in the preheated oven and bake for 35 minutes, or until the center is hot and the edges are bubbly.
After baking, allow the casserole to stand for 10 minutes before serving.
FAQs
Q: How do I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until thoroughly warmed.
Q: Can I use a different type of pasta?
A: Absolutely! While fettuccine is traditional, you can easily substitute it with spaghetti, linguine, or penne for a twist.
What can I serve with chicken tetrazzini?
This casserole pairs wonderfully with a crisp green salad, steamed vegetables, or cheesy Hawaiian roll garlic bread for a complete meal.
Oven Roasted Broccoli
Parmesan Roasted Potatoes
Roasted Cauliflower
Roasted Garlic Mushrooms
Embrace the creamy, cheesy goodness of our Ultimate Chicken Tetrazzini Casserole, a recipe designed to bring nothing but pure comfort to your dinner table.
Ingredients
Seasonings
Cheese
Equipment
- 9 x 13 baking casserole dish
Steps
- 1
Preparation: Preheat your oven to 375°F. Grease a 9x13 baking pan with nonstick cooking spray. Set it aside.
- 2
To begin this recipe, pasta should be cooked and chicken should be cooked and cubed. This recipe begins assuming that those two steps are done. You can use leftover chicken, premade chicken rotisserie chicken or simple skillet fry chicken pieces before starting.
- 3
Prep Cream Cheese: Soften 1 block (8 oz) of cream cheese in the microwave. Place it on a microwave-safe plate and heat for 60 seconds at 50% power.
- 4
Cream Cheese Mixture: In a mixing bowl, combine the softened cream cheese, 2 cans (10.5 oz each) of cream of chicken soup, 1 tablespoon of minced garlic, 1 teaspoon of dried parsley, 1 teaspoon of Italian seasoning, and 1/2 teaspoon of ground black pepper. Whisk well until everything is thoroughly mixed. Stir in 1-1/2 cups of chicken broth into the mixture.
- 5
Adding Cheese and Chicken: Fold in 2 cups of shredded mozzarella cheese, 1/2 cup of shredded cheddar cheese, and 1/4 cup of shredded Parmesan cheese into the mixture. Stir in 3-4 cups of cooked and cubed shredded chicken. Pour the cheese and chicken mixture into the prepared baking pan.
- 6
Combine with Pasta: Add the cooked and drained fettuccine pasta to the pan. Mix well to ensure the pasta is evenly coated and combined with the mixture. Top the mixture with the remaining mozzarella, cheddar, and Parmesan cheese.
- 7
Baking: Bake in the preheated oven for 35 minutes, or until the center is hot and the edges are bubbly. Let it stand for 10 minutes before serving to allow it to set and cool slightly.
Nutrition
- Calories
- 1030
Estimates for one serving.
Filed under Easy Dinner Ideas Viral Recipes Chicken Breast Recipes Casserole Recipes
