Easy Chicken Tetrazzini
Creamy, comforting, and packed with tender chicken and cheesy goodness, Easy Chicken Tetrazzini is the kind of casserole that makes weeknights feel like a warm hug.
Servings: 6 servings
Equipment
- Mixing Bowl
- 9x13 inch Baking Dish
Ingredients
Ingredients
- 1/2 cup Butter, melted
- 2 cans Cream of chicken soup 10.5 ounces each
- 3 cups Cooked chicken, shredded
- 8 ounces Linguine or spaghetti, cooked and drained
- 1 cup Grated Parmesan cheese
- 1 cup Milk
- 1/2 cup Frozen peas
- 1/2 teaspoon Garlic powder
- Salt and pepper to taste
- Paprika for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish with a bit of butter or nonstick spray to prevent sticking.
- In a large mixing bowl, combine the melted butter, cream of chicken soup, shredded chicken, cooked pasta, grated Parmesan cheese, milk, peas, garlic powder, salt, and pepper. Stir thoroughly so everything is evenly coated and the sauce is smooth. Taste and adjust salt and pepper if needed.
- Pour the mixture into the greased 9×13 inch baking dish and spread it out evenly with a spatula so the top is level.
- Sprinkle paprika on top for added color, if desired. You can also add a light layer of extra Parmesan or breadcrumbs for a crunchier top.
- Bake for 30-35 minutes, or until the edges are bubbly and the top is lightly golden. If your oven browns unevenly, place the dish on the middle rack for best results.
- Allow to cool slightly before serving so the sauce sets a bit. Serve warm and enjoy!
Notes
Use leftover roasted or rotisserie chicken to save time and add flavor. Shred while warm for easier mixing.