Easy Chicken Tetrazzini Recipe (with More Details)

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Ingredients

  • 4-5 boneless chicken breasts (about 4-5 cups cooked and shredded)
  • 1 can cream of celery soup (10.5 oz)
  • 1 can cream of chicken soup (10.5 oz)
  • 1 lb fettuccine or spaghetti, cooked to al dente (not too soft, as it will continue to cook in the oven)
  • 1 medium onion, finely chopped
  • 2-3 cups shredded cheddar cheese (reserve 1 cup for the top layer)
  • 1 1/2 cups chicken broth (use low-sodium for better control over seasoning)
  • 1 scant teaspoon minced garlic (adjust to taste)
  • 1/2 stick unsalted butter (4 tablespoons)
  • Salt and black pepper, to taste
  • Nonstick cooking spray, such as Pam

Detailed Instructions

  1. Cook Chicken:
    • Place chicken breasts in a large pot of lightly salted boiling water.
    • Reduce heat to a simmer and cook until chicken is fully cooked (internal temperature of 165°F), about 20-25 minutes.
    • Remove chicken from water, let it cool slightly, and shred using two forks or a hand mixer for quicker shredding. Set aside.
  2. Cook Pasta:
    • Bring a large pot of salted water to a boil.
    • Add the pasta and cook according to the package directions until just al dente. This prevents it from becoming mushy during baking. Drain well and set aside.
  3. Sauté Onion and Garlic:
    • In a skillet, melt 1/2 stick of butter over medium heat.
    • Add the finely chopped onion and garlic. SautĂ© for 3-4 minutes, stirring occasionally, until the onion is translucent and fragrant. Remove from heat and set aside.
  4. Mix Soups:
    • In a bowl, combine the cream of celery soup and cream of chicken soup. Mix well to form a smooth consistency.
  5. Layer the Ingredients:
    • Preheat oven to 375°F.
    • Lightly grease a 9Ă—13-inch baking dish with nonstick spray.
    • Begin layering as follows:
      • Spread a thin layer of pasta across the bottom of the dish.
      • Add a layer of shredded chicken, followed by some sautĂ©ed onion and garlic.
      • Sprinkle a layer of shredded cheddar cheese (about 1/2 cup per layer).
      • Spread about 9-12 tablespoons of the soup mixture over the layer, ensuring even coverage.
  6. Repeat Layers:
    • Continue layering the pasta, chicken, onion mix, cheese, and soup mixture until all ingredients are used, ending with a generous layer of cheese on top.
  7. Add Chicken Broth:
    • Pour the 1 to 1 1/2 cups of chicken broth evenly over the casserole. This helps to keep it moist and adds flavor during baking.
  8. Bake the Casserole:
    • Cover the baking dish with aluminum foil and bake in the preheated oven for 35-45 minutes, or until heated through and bubbly.
    • Remove the foil and bake for an additional 10 minutes to lightly brown the cheese on top.
  9. Serve and Enjoy:
    • Let the casserole rest for 5-10 minutes before serving to allow the layers to set.
    • Serve hot with a side salad or steamed vegetables for a complete meal.

Pro Tips

  • Make Ahead: Prepare the casserole up to the baking step and refrigerate for up to 24 hours. Add 10 extra minutes to the baking time if cooking from cold.
  • Variations: Add sliced mushrooms, diced bell peppers, or frozen peas for additional flavor and texture.
  • Cheese Options: Use Monterey Jack, Colby, or a Mexican blend for a twist.

This detailed approach ensures a creamy, flavorful, and well-balanced casserole that your family will love! 🧀🍗

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