Description
This easy one-pot dinner is a favorite with both young and old. Tender pasta and chicken wrapped in creamy, cheesy sauce wins dinner every time! It’s budget-friendly, quick and easy to put together, and it can be made ahead or even frozen for later. It’s time we bring this delicious vintage recipe back into vogue.
Ingredients
For the Sauce:
- 2 (10.5 oz) cans “cream of” soup
- 2 cups sour cream, room temperature
- 3/4 cup reserved pasta water
- 1 Tablespoon Italian seasoning
- 2 teaspoons homemade chicken bouillon
For the Casserole:
- 1 lb. spaghetti, cooked al dente
- 3 cups pre-cooked chicken, chopped or shredded
- 2 cups shredded Mozzarella, divided
- 1 cup extra sharp Cheddar, divided
- salt and pepper, to taste
- optional garnish, chopped parsley
Instructions
- Preheat your oven to 400°.
- Boil your pasta according to package instructions using the oven-safe skillet or pot you will be using for the casserole.
- Reserve 1 cup of pasta water and set aside. Then drain your pasta in a colander.
- Stir together the sauce while your pasta drains. Add the cream soups, sour cream, 3/4 cup of reserved pasta water, and Italian seasoning to the pan in which you boiled the pasta. Stir them into a creamy sauce over medium-low heat.
- Stir 1 1/2 cups of the Mozzarella and 2/3 cup of the Extra Sharp Cheddar into the sauce and continue to stir until melted. Shut off the heat.
- Add the chicken and the drained pasta to the cheesy sauce. Stir to evenly distribute the sauce and coat all the chicken and pasta.
- Sprinkle the top of the chicken tetrazzini casserole with the remaining cheese. Cover with a lid or foil.
- Bake covered for 15 to 20 minutes at 400°, until the chicken is hot, the cheese is melted and the casserole is bubbly around the edges.
- Prep Time: 10
- Cook Time: 20
- Category: Main Dish, Casserole, Chicken, Pasta
- Method: stove top and oven
- Cuisine: Italian-American