Old Fashioned Chicken Tetrazzini
Savor the nostalgia with our Old-Fashioned Chicken Tetrazzini, a timeless classic that brings the warmth of home-cooked comfort to your dining table. This recipe features tender shredded chicken intertwined with al dente fettuccine, smothered in a creamy, homemade cheese sauce, baked to golden perfection.
Servings: 6 servings
Calories: 1030kcal
Equipment
- 9 x 13 baking casserole dish
Ingredients
- 3-4 cups shredded chicken cooked and cubed
- 21 oz. cream of chicken soup 2 cans of 10.5 oz (also fine to use cream of mushroom soup)
- 1 lb fettuccine pasta 16 oz cooked and drained
- 1-1/2 cups chicken broth
Seasonings
- 1 tablespoon minced garlic
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground black pepper
Cheese
- 8 oz cream cheese softened in microwave
- 3 cups shredded mozzarella cheese divided
- 1 cup shredded cheddar cheese divided
- 1/2 cup shredded Parmesan cheese divided
Instructions
- Preparation: Preheat your oven to 375°F. Grease a 9x13 baking pan with nonstick cooking spray. Set it aside.
- To begin this recipe, pasta should be cooked and chicken should be cooked and cubed. This recipe begins assuming that those two steps are done. You can use leftover chicken, premade chicken rotisserie chicken or simple skillet fry chicken pieces before starting.
- Prep Cream Cheese: Soften 1 block (8 oz) of cream cheese in the microwave. Place it on a microwave-safe plate and heat for 60 seconds at 50% power.
- Cream Cheese Mixture: In a mixing bowl, combine the softened cream cheese, 2 cans (10.5 oz each) of cream of chicken soup, 1 tablespoon of minced garlic, 1 teaspoon of dried parsley, 1 teaspoon of Italian seasoning, and 1/2 teaspoon of ground black pepper. Whisk well until everything is thoroughly mixed. Stir in 1-1/2 cups of chicken broth into the mixture.
- Adding Cheese and Chicken: Fold in 2 cups of shredded mozzarella cheese, 1/2 cup of shredded cheddar cheese, and 1/4 cup of shredded Parmesan cheese into the mixture. Stir in 3-4 cups of cooked and cubed shredded chicken. Pour the cheese and chicken mixture into the prepared baking pan.
- Combine with Pasta: Add the cooked and drained fettuccine pasta to the pan. Mix well to ensure the pasta is evenly coated and combined with the mixture. Top the mixture with the remaining mozzarella, cheddar, and Parmesan cheese.
- Baking: Bake in the preheated oven for 35 minutes, or until the center is hot and the edges are bubbly. Let it stand for 10 minutes before serving to allow it to set and cool slightly.
Notes
- Boost the Flavor: Don't hesitate to adjust the seasonings to suit your taste. Adding a pinch of red pepper flakes can introduce a subtle heat, while a squeeze of fresh lemon juice at the end can brighten the dish and cut through the richness. Fresh herbs like parsley or basil, sprinkled on top before serving, can also enhance the flavor and add a pop of color.
- Make-Ahead Tip: You can assemble the entire dish up to the point of baking and then cover and refrigerate it for a day or two before you need it. When ready to eat, rest on counter for 15 minutes to take off fridge chill. Then bake it a bit longer than the recipe suggests, since it will be cold from the refrigerator. This is perfect for busy weeknights or preparing meals for friends and family.
Nutrition
Serving: 2cups | Calories: 1030kcal