Chicken Tetrazzini
This lusciously creamy chicken casserole is packed with flavor and feeds an army. It's a crowd favorite that disappears fast at potlucks. Delicious reheated and served up for lunch the next day.
Equipment
- 13x9 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 13x9 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 13x9 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.