Chicken Tetrazzini

This creamy rich chicken tetrazzini casserole is made with chicken, mushrooms, a few veggies, plenty of sauce and cheese. Baked till bubbly and the cheese is melted. The perfect comfort food!

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Course: Main Dishes

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Author: Jennifer Stewart

Ingredients

1 16 ounce package spaghetti noodles
6 tablespoons butter divided
1/4 cup diced onion
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup diced celery
1/2 bell pepper diced
1 1/2 cups mushrooms cleaned, sliced
2 cups chicken cooked, diced or shredded
1 1/2 cups spaghetti sauce
2 10.5 ounce cans cream of chicken soup
1 cup heavy cream
4 ounces cream cheese cubed
1 cup shredded Colby jack cheese
1 cup Italian style breadcrumbs
2 tablespoons chopped parsley for garnish

Instructions

Cook the noodles al dente, according to package directions. Reserve 1/2 cup of the cooking water for thinning the sauce out later.
Preheat the oven to 350° and spray a 9x13 inch pan with cooking spray.
Melt 3 tablespoons of butter in a large saute pan and cook the onions and garlic for 4 minutes. Add the salt, pepper, celery and bell pepper and cook for another 2 minutes.
Add the mushrooms and saute for an additional 4 minutes.
Stir in the chicken, spaghetti sauce, cream of chicken soup, heavy cream, and the cream cheese. Mix till combined.
Pour the sauce over the noodles and toss till combined. If the sauce is too thick or you want to thin it out, add some of the reserved pasta water.
Spread the saucy spaghetti out in the pan and sprinkle with the shredded cheese.
Melt the remaining butter in the microwave and mix with the bread crumbs. Toss to coat.
Sprinkle the top of the casserole and cheese with the breadcrumbs.
Place in the oven and bake for 30 minutes, or until the casserole is bubbly and the topping is nicely browned.
Remove and serve with your favorite side dish.
Enjoy!

Notes

You can cook the chicken before using in the recipe or for easier prep, use a rotisserie chicken from the deli. I like to keep cooked chicken breasts in the freezer for just this purpose.

I prefer shredded chicken in this dish but cubed works well too.

Cook the pasta "al dente" or firm to the bite. The noodles will cook even more when baked and if you over cook the pasta in the beginning it will be mushy after its baked.

You can cook the pasta ahead of time, drain, and store in the refrigerator until ready to use.

If the sauce seems too thick, thin it out with some of the pasta cooking water. Or you can use chicken stock or broth.

Do not cover the casserole when baking as you want the crumb topping to turn golden brown and crispy. If it starts to get too brown, cover with foil towards the end of the baking time.

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