Easy Chicken Tetrazzini

Easy Chicken Tetrazzini is a delicious pasta dish with a creamy sauce and cheese melted on top. This classic comfort meal is easy to make and has just a few ingredients! This comforting casserole can be easily adapted to suit your family’s preferences and tastes.

If you’ve never had chicken tetrazzini, it’s a pasta dish with a creamy sauce and cheese melted on top. Pasta and cheese lovers will go crazy over this delicious dish. It combines the best of both worlds! Seriously so yummy!

Easy Chicken Tetrazzini uses either a boiled chicken, leftover roasted chicken or even a purchased rotisserie chicken. I think you could even substitute leftover turkey from Thanksgiving!

Ingredients:

3-4 cups cooked chicken (I boiled the chicken so I could have my own chicken stock to use in this casserole.
16 oz pasta (spaghetti or linguine)
1 small onion chopped
4-6 cloves of garlic, minced
4 tbsp butter
1/4 cup flour
1 cup white button mushrooms chopped
1 can of cream of mushroom soup
1 can of cream of onion soup
1/2 cup sour cream
2 cups milk
2-4 cups of chicken stock
4 oz cream cheese, cubed
2 cups shredded monterey jack cheese
1 cup grated parmesan cheese
2 tsp each (salt, pepper, thyme, crushed red pepper) adjust per your preference.

In a large skillet melt butter and saute the onion until translucent. Preheat your oven to 400 degrees fahrenheit.

Add the chopped mushrooms and saute 3-4 minutes. Add garlic and cook an additional minute.

Add the flour and cook 1-2 minutes to cook the raw flour taste out but careful to not let it scorch.

Slowly add the milk whisking constantly to blend out any flour lumps.

Add in both cans of the cream soups (note: you can use any cream soup that like and have on hand.). Stir until smooth and add your chicken stock as needed to thin out the cream sauce.

Toss in your seasonings (adjust to your taste, using a little less salt if you like or a little more red pepper flakes to spice it up)

Add your cooked chicken and give it a good stir. Lower the burner to a simmer. While this is heating through cook your pasta according to the directions to al dente.

Next add a small bag of frozen peas and carrots. This step is totally optional but I really like the added nutrition and color to this dish.

Now, add half the grated parmesan cheese and about half the monterey cheese. Note: you can use whatever kind of cheese you and your family like.

Toss the cooked pasta in the sauce.

Pour into a prepared 10×15 baking dish (spray with Pam or lightly butter) and top with the remaining cheeses and bake for 20-25 minutes until hot and bubbly and the cheese has browned.