Description
A comforting Chicken Tetrazzini Casserole combining tender shredded chicken, cooked spaghetti, sautéed mushrooms and onions, all baked in a creamy sauce with cheese topping for a warm family-friendly meal.
Ingredients
Scale
Chicken and Pasta
- 2 cups cooked chicken, shredded
- 8 oz spaghetti, cooked
Vegetables
- 1 cup mushrooms, sliced
- 1/2 cup onion, diced
Sauce and Seasoning
- 2 cups chicken broth
- 1 cup sour cream
- 1/4 cup butter
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Topping
- 1 cup shredded cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Sauté Vegetables: In a skillet, melt the butter over medium heat and sauté the diced onions and sliced mushrooms until they become soft and fragrant, enhancing their flavors.
- Combine Ingredients: In a large mixing bowl, combine the shredded cooked chicken, cooked spaghetti, sautéed mushrooms and onions, chicken broth, sour cream, garlic powder, salt, and black pepper. Mix thoroughly until all components are evenly incorporated.
- Prepare Casserole Dish: Lightly grease a casserole dish to prevent sticking, then transfer the combined mixture into it, spreading it out evenly.
- Add Cheese Topping: Sprinkle the shredded cheese evenly over the top of the casserole mixture to create a melty, golden crust when baked.
- Bake: Place the casserole in the preheated oven and bake for 30 minutes or until the cheese is bubbly and slightly golden brown, indicating the dish is heated through and ready to serve.
Notes
- Use rotisserie chicken for a quick shortcut.
- Sour cream can be substituted with Greek yogurt for a lighter version.
- Feel free to use any type of cheese you prefer, such as mozzarella or cheddar.
- Ensure spaghetti is cooked al dente to avoid mushy texture after baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
