Chicken Tetrazzini
A comforting and creamy casserole dish featuring tender chicken, pasta, and melty cheese.
Equipment
- Large skillet
- large pyrex dish (about 3 quarts)
- Pot for cooking pasta
Ingredients
- 3 c shredded chicken cooked
- 3 c cooked spaghetti pasta
- 10 ½ oz cream of mushroom soup canned
- 5 oz cream of chicken soup about half a can
- 3 c shredded cheddar jack cheese
- ⅓ c yellow onion chopped
- ⅓ c green bell pepper chopped
- 2 tsps diced pimentos
- 1 ¾ c chicken broth
- 1 tbsp olive oil
- ½ tsp salt
Instructions
- Heat olive oil in a skillet until hot and shimmering. Toss in the yellow onion and green bell pepper, sautéing until they are soft and fragrant. The onions should turn translucent, which indicates they are ready. Avoid rushing this step as undercooked vegetables will detract from the dish's texture.
- Stir in the cream of mushroom soup and cream of chicken soup, allowing them to blend smoothly with the veggies until you achieve a creamy consistency that coats the pan beautifully without sticking or scorching.
- Gently mix in the cooked spaghetti pasta along with the shredded chicken and chicken broth. Ensure a nice, even distribution of ingredients so that everything feels homogenous. If the mixture appears too dry, adjust by adding more broth as needed.
- Stir in the shredded cheddar jack cheese gradually, letting it melt and meld with the other ingredients. The dish should begin to emit a wonderful aroma. Sprinkling in the cheese gradually ensures an even melt and creamy texture.
- Spoon the mixture into a greased casserole dish, smoothing it into an even layer. The mixture should look inviting and creamy, with colorful elements visible. Remember to scrape the skillet to include all those tasty bits for added flavor.
- Place the casserole in a preheated oven and bake until it is bubbly and golden on top. The delightful smell will permeate your kitchen. If the top is browning too quickly, loosely cover it with foil during the final stages to retain moisture while it finishes baking.
Notes
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Expert Tips: Aim for al dente spaghetti to prevent it from becoming too mushy during baking. If the sauce thickens too much while baking, a splash of chicken broth (about 1/4 cup) can help loosen it before putting it in the oven. If the casserole turns out dry, covering it with foil while baking helps retain moisture. For added flavor, use a mix of white and dark meat in the chicken. Shredding chicken with your hands can create a better texture.
Reheating Instructions: Reheat the casserole in the oven at 350 degrees F (175 degrees C) for about 15-20 minutes, or until heated through.
Serving Suggestions: Serve with a side salad for freshness or pair with garlic bread for a complete meal. Garnish with parsley for a pop of color.
Recipe Variations: Replace spaghetti with penne for a different texture. Add mushrooms for an earthy flavor. Use a blend of cheeses for more depth.