A tried-and-true dish that still works well today is chicken tetrazzini since it’s inexpensive, simple, and tasty. This traditional recipe combines cooked chicken with pasta and creamy sauce.
Using up leftover chicken with tetrazzini is a terrific way to extend your food budget. In this instance, we utilize the remaining chicken breast from the previous evening’s roast chicken. Barbecue or rotisserie chicken from the store will work absolutely well. Remove the skin and bones from the chicken, then turn it into a creamy pasta dish that the whole family will love.
CHICKEN TETRAZZINI INGREDIENTS
- Chicken: Cooked chicken is used to make this tetrazzini. Utilize leftovers from a grill or roaster, or any other leftovers you may have.
- Dairy: You’ll need butter, sour cream, parmesan cheese, and mozzarella cheese (not fresh mozzarella) from the dairy section.
- Produce: The only item from the produce section that is required is mushrooms. For convenience, we are using frozen peas.
- Pantry: A blend of convenience and fresh ingredients go into making this tetrazzini meal. This is a simple supper to prepare with canned chicken broth, condensed cream of chicken soup, and spaghetti.
- Spices and Herbs: Garlic powder, onion powder, and black pepper are great ways to boost taste without making a lot of work. Garnish with a little minced parsley, if desired.
- Additionally, you’ll need: Aluminum foil, casserole or baking dish, about 2.5 to 3 quarts
HOW TO MAKE CHICKEN TETRAZZINI
- Set oven temperature to 350°F.
- In a big saucepan (we use a 6-quart enameled cast iron Dutch oven), melt the butter over medium heat. Cook the mushrooms for 7 to 8 minutes, or until they become tender.
- Incorporate the chicken broth, cream of chicken soup, onion and garlic powders, and black pepper. Mix thoroughly.
- As you cook the pasta, bring the sauce to a simmer, cover it, and reduce the heat to medium-low to low.
- Cook pasta according to al dente instructions on the package. After thorough draining, set away.
- Smoothly whisk the sour cream into the sauce.
- Stir together the chicken, noodles, and peas with the sauce. Add two tablespoons of parmesan cheese and one cup of mozzarella cheese after that.
- Add the chicken tetrazzini to a large baking dish and cover loosely with aluminum foil.
Bake for 25 to 30 minutes, or until the mixture is bubbling hot throughout.
Take off the foil and sprinkle 1 tablespoon of parmesan and the remaining ½ cup of mozzarella cheese on top. Bake, uncovered, until the cheese melts, three to five minutes.
If preferred, add a little chopped parsley as a garnish. Present and savor.
STORING AND REHEATING
Remaining food can be kept in the refrigerator for up to three days if it is sealed tightly. Microwave reheating is the best option. Loosely cover the dish with a paper towel (or a microwave cover, if available) and heat it through.
RECIPE TIPS
- To ensure that the pasta retains its shape and doesn’t turn mushy in the sauce, try not to overcook it. Just till al dente, cook it.
- After adding the sour cream, avoid letting the sauce boil or simmer.
- When feasible, use low-sodium goods if you have a sensitivity to salt. Good choices include unsalted butter, low-sodium cream of chicken soup, low-sodium broth, cheese, etc.
- Before you begin preparing the tetrazzini sauce, prepare a big pot of water over medium to medium-high heat so that it will be ready when you need it.
- Mushrooms may be difficult to clean. Because they absorb water like a sponge, it is not advisable to soak them. Instead, give one a short rinse under cold water and use your fingertips to gently scrub off any debris. Once dry, lay it on a sanitized kitchen towel or paper towel and continue with the remaining ones.
- Use a damp kitchen or paper towel to lightly wipe the mushrooms to remove any dirt if you don’t want to wet them at all.
- Put the baking dish on a baking sheet if it is completely full. It won’t cause a mess in your oven if it bubbles over.
You may also like these easy, budget friendly dinners:
- Creamy White Chicken Chili
- Honey Mustard Chicken
- Crock Pot Whole Chicken
- Creamy Spinach Artichoke Chicken
Chicken Tetrazzini
A tried-and-true dish that still works well today is chicken tetrazzini since it's inexpensive, simple, and tasty. This traditional recipe combines cooked chicken with pasta and creamy sauce.
Ingredients
- 2 tablespoons Butter
- 8 ounces Mushrooms sliced
- 2 10 ounce cans Condensed Cream of Chicken Soup
- 1 cup Chicken Broth
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- 1 cup Sour Cream
- 1 pound Cooked Chicken boneless skinless and shredded or chopped
- 1 cup Frozen Peas cooked to about half of the package directions cook just enough to defrost
- 12 ounces Spaghetti cooked to package directions for al dente
- 1½ cups Shredded Mozzarella Cheese divided 1 cup to stir in the sauce and ½ cup for the top
- 3 tablespoons Grated Parmesan Cheese divided 2 tablespoons to stir in the sauce and 1 tablespoon to sprinkle on top
- 1 teaspoon Chopped Parsley for garnish optional
Instructions
- For the pasta later, heat up a big pot of water to a medium-to-medium-high temperature.
- Cook the peas according to the package’s instructions, but only use about half of the recommended amount of time. Sauté them just long enough to thaw. Put them away for later use.
- Set oven temperature to 350°F.
- In a large saucepan over medium heat, melt the butter. Once melted and frothy, include the mushrooms. Cook, stirring occasionally, for 7 to 8 minutes, or until they are tender and part of the liquid has cooked off.
- Toss in the pasta later and bring a big pot of water to a boil over medium to medium-high heat.
- Cook the peas according to the package guidelines, cutting the recommended cooking time in half. Just enough heat will allow them to thaw. Store them for later use.
- Turn the oven on to 350°F.
- Put the butter in a big saucepan and melt it over medium heat. Add the mushrooms once it has melted and foamed. Simmer them for 7 to 8 minutes, stirring often, or until they are tender and part of the liquid has evaporated.
Bring the chicken tetrazzini together
- Stir together the chicken, noodles, and peas with the sauce. Add two tablespoons of parmesan cheese and one cup of mozzarella cheese after that.
- Toss in the chicken tetrazzini and cover loosely with aluminum foil in a large baking dish (about 2.5 to 3 quarts).
- Bake for 25 to 30 minutes, or until the mixture is bubbling hot throughout.
- Take off the aluminum foil and sprinkle 1 tablespoon of parmesan and the remaining ½ cup of mozzarella cheese on top. Bake, uncovered, until the cheese melts, three to five minutes.
- If preferred, add a little chopped parsley as a garnish. Present and savor.