If you’re on a budget and looking for an inexpensive tasty meal, this recipe makes a ton of delicious food! It’s enough to feed a large hungry family with plenty of leftovers to reheat for lunch the next day. The leftovers are phenomenally flavorful after sitting in the fridge overnight. The creamy cheese sauce is always a fan favorite and pasta lovers will enjoy this dish as well. The crunchy fried onions on top add a crisp, salty contrast to this creamy dish. The addition of veggies makes this a complete meal. Kids won’t even notice the veggies in the rich creamy sauce that’s packed with chicken and noodles. This is a comfort food meal at its finest for when the temperatures drop and you’re craving something tasty, filling, and hot to warm your belly!
How To Make Chicken Tetrazzini:
Preheat oven to 350℉. Grease a 13×9 inch casserole dish. Set aside.
Bring a large pot of water to a boil over high heat.
Once the water boils, stir in the chicken bouillon.
Once the chicken bouillon is dissolved, add the chicken breasts and boil for 20 minutes.
While the chicken is cooking shred the cheese, chop the onion, and gather together all the ingredients to make the casserole.
Once the chicken is cooked through, remove them from the pot with tongs and transfer them to a cutting board. Keep the water boiling.
Add broken spaghetti noodles to the pot of boiling water that the chicken cooked in and cook the pasta noodles according to package directions till al dente.
Drain reserving about 1 to 1½ cups of the pasta water. You will need some of the pasta water to thin out the sauce.
While the pasta is cooking, use two forks to shred the chicken breasts. Set aside.
Melt butter over medium heat in an extra large skillet.
Add the chopped onion and sauté until it’s soft and translucent, about 5 minutes.
Add Creole seasoning, garlic powder, onion powder, salt, and pepper to the onions in the pan.
Stir to combine and “bloom” the spices.
Add the minced garlic to the pan and cook until fragrant, about 30 seconds.
Pour in heavy cream and stir to combine.
Add the two cans of cream of chicken soup, and the can of cheddar cheese soup. Stir to combine.
Add about ½ of the shredded cheddar cheese to the sauce.
Bring to a low simmer and stir until heated through and you have a thick smooth sauce, about 3-4 minutes.
Add 3-4 ladles (about 1 to 1½ cups) of the pasta water that the spaghetti cooked in to thin out the sauce.
Add the frozen vegetables to the sauce and cook until heated through, about 3-4 minutes. Remove from heat.
Add cooked, drained spaghetti to the sauce in the pan.
Add the shredded chicken to the pan.
Stir until the pasta and the shredded chicken are coated in the sauce.
Transfer the mixture to a greased 13×9 inch oven safe casserole dish.
Top with the remaining cheddar cheese, and the shredded mozzarella cheese.
Sprinkle with an even layer of French fried onions.
Cover the casserole dish with foil and bake at 350℉ for 30 minutes. Remove foil and bake for an additional 25-30 minutes or until hot and bubbly.
Remove from the oven and allow to rest for 15 minutes before serving. Sauce will thicken as it cools.
Serve with garlic bread and a crisp green salad to round out the meal.
No garlic bread on hand? No problem. Serve this casserole with a side of Copycat Sizzler Parmesan Cheese Toast. With only three ingredients and five minutes of time you can serve up this soft on one side and crispy on the other toast with all your meals.
Everyone should have a go-to, easy to make, absolutely fabulous Caesar Salad recipe like this one that uses a handful of high quality ingredients. It pairs beautifully with this Chicken Tetrazzini casserole.
Be sure to give this tasty casserole a try. It only takes about 30 minutes of effort to get it into the oven. Once it’s baking all that’s left to do is toss a salad and set the table. This is one meal that your family is sure to enjoy. It’s also one of the first dishes to disappear when I bring it to a pot luck. It will feed a huge hungry crowd! No one can resist the creamy, cheese sauce pasta topped with a layer of melty cheese and crunchy fried onions. This one is absolutely FABULOUS!!! A must try!
Chicken Tetrazzini
Equipment
- 13×9 inch oven safe casserole dish with high sides
- extra large skillet
- stock pot, to cook the chicken breasts and the noodles
Ingredients
- 3 boneless, skinless, chicken breasts
- ¼ cup chicken boullion
- 1 lb spaghetti noodles, broken in half
- 2 tbsp butter
- 1 medium onion, chopped
- 1 tsp Creole seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp pepper
- 4 cloves garlic, minced
- 1 cup heavy cream
- 2 (10 oz) cans cream of chicken soup
- 1 (10 oz) can cheddar cheese soup
- 10 oz bag frozen vegetables
- 2 cups cheddar cheese, shredded
- 1 cup Mozzarella cheese, shredded
- 1½ cups French fried onions
Instructions
- Preheat oven to 350℉. Grease a 13×9 inch casserole dish. Set aside.
- Bring a large pot of water to a boil over high heat. Once the water boils, stir in the chicken bouillon.
- Once the chicken bouillon is dissolved, add the chicken breasts and boil for 20 minutes.
- Remove chicken breasts from the pot with tongs and transfer them to a cutting board. Keep the water boiling.
- Add broken spaghetti noodles to the pot of boiling water that the chicken cooked in and cook the pasta noodles according to package directions till al dente.
- While the pasta is cooking, use two forks to shred the chicken breasts. Set aside.
- Melt butter over medium heat in an extra large skillet.
- Add the chopped onion and sauté until it's soft and translucent, about 5 minutes.
- Add Creole seasoning, garlic powder, onion powder, salt, and pepper to the onions in the pan.
- Stir to combine and "bloom" the spices.
- Add the minced garlic to the pan and cook until fragrant, about 30 seconds.
- Pour in heavy cream and stir to combine.
- Add the two cans of cream of chicken soup, and the can of cheddar cheese soup. Stir to combine.
- Add about ½ of the shredded cheddar cheese to the sauce.
- Bring to a low simmer and stir until you have a thick smooth sauce, about 3-4 minutes.
- Add 3-4 ladles (about 1 to 1½ cups) of the pasta water that the spaghetti is cooking in to thin out the sauce.
- Add the frozen vegetables to the sauce and cook until heated through, about 3-4 minutes. Remove from heat.
- When pasta is cooked, drain and add the spaghetti to the sauce in the pan.
- Add the shredded chicken to the pan and stir until the pasta and the shredded chicken are coated in the sauce.
- Transfer the mixture to a greased 13×9 inch oven safe casserole dish.
- Top with the remaining cheddar cheese, and the shredded mozzarella cheese.
- Sprinkle with an even layer of French fried onions.
- Cover the casserole dish with foil and bake at 350℉ for 30 minutes.
- Remove foil and bake for an additional 25-30 minutes or until hot and bubbly.
- Remove from the oven and allow to rest for 15 minutes before serving. Sauce will thicken as it cools.
- Serve with garlic bread and a crisp green salad to round out the meal.
Did You Make This?
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John 6:35
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