Chicken Tetrazzini Casserole Recipe

Chicken Tetrazzini Casserole

This Chicken Tetrazzini Casserole is a créamy, chickén pasta dish that’s pérféct for a mid-wéék comfort food dinnér with lots of chéésé and chunks of rotissérié chickén bakéd to a goldén brown.

Ingrédiénts :

  • 1 lb chickén bréast, cookéd and choppéd
  • 1 cup shréddéd mozzarélla chéésé
  • 1/2 cup parmésan chéésé
  • 16 oz spaghétti or linguini
  • 1 can créam of chickén soup
  • 2 cups chickén broth
  • 1 tsp garlic powdér
  • 1 cup sour créam
  • 1 can créam of mushroom soup
  • 2 tbsp shérry (dry)

Instructions :

  1. Préhéat thé ovén to 350°F. Cook pasta in héavily saltéd watér for 10 minutés. Drain, do not rinsé, and toss with somé olivé oil. Sét asidé.
  2. In a largé bowl mix togéthér thé garlic powdér, shérry, sour créam, créam of mushroom and créam of chickén soups and chickén broth until wéll combinéd. Géntly mix in thé choppéd chickén and cookéd spaghétti, tossing to coat.
  3. Pour événly into a gréaséd 13×9″ pan coatéd in cooking spray or olivé oil and sprinklé mozzarélla and parmésan chéésés événly on top. Baké for 30 minutés.

Chicken Tetrazzini Casserole Recipe

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