Description
A comforting, creamy chicken tetrazzini casserole that is easy to make and perfect for family dinners.
Ingredients
Scale
- 3 cups cooked chicken, shredded
- 8 ounces spaghetti
- 1 cup mushrooms, sliced
- 1 cup frozen peas
- 1/2 cup onion, chopped
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the spaghetti according to package instructions; drain.
- In a large skillet, heat olive oil over medium heat. Add onions and mushrooms; sauté until tender.
- In a large bowl, combine cooked spaghetti, chicken, peas, sautéed onions and mushrooms, chicken broth, sour cream, milk, garlic powder, salt, and pepper. Mix well.
- Transfer the mixture into a greased casserole dish. Top with shredded cheddar cheese and breadcrumbs.
- Bake for 30-35 minutes, or until bubbly and golden on top.
- Let it sit for a few minutes before serving.
Notes
- For a richer flavor, you can add a splash of white wine to the chicken broth.
- Feel free to use leftover turkey instead of chicken.
- This dish can be prepared ahead of time and stored in the refrigerator prior to baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg