Easy Chicken Tetrazzini Recipe

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Are you looking for a tasty meal that’s easy to make? Chicken Tetrazzini is a great choice. This dish combines pasta, chicken, mushrooms, and a creamy cheese sauce for a comforting dinner the whole family will love. It takes about an hour to prepare and cook, making it perfect for busy weeknights.

You’ll need some basic ingredients like chicken, pasta, mushrooms, and cheese. The recipe is simple to follow. Just cook the pasta and chicken, make a creamy sauce, mix it all together, and bake. The result is a warm, filling casserole that’s sure to please.

Easy Chicken Tetrazzini Recipe: Exact Ingredients List

Here’s what you’ll need to make this yummy chicken tetrazzini:

• 16 ounces linguine or spaghetti
• 1 pound boneless, skinless chicken breast (or 2 cups cooked, shredded chicken)
• 1/4 cup butter
• 3 cloves garlic, minced
• 8 ounces button mushrooms, sliced

For the sauce, grab these items:

• 1/2 cup chicken broth or white wine
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 2 cups sour cream (room temperature)
• 1/2 cup frozen peas, thawed
• 1/4 cup freshly grated Parmesan cheese
• Salt and pepper to taste

To top it off, you’ll need:

• 2 cups shredded mozzarella cheese
• Fresh chopped parsley for garnish

Don’t forget to preheat your oven to 350°F (175°C) and grease a 9×13 inch casserole dish. This recipe serves 8 and takes about 15 minutes to prep and 45 minutes to cook. You’ll love how the creamy sauce coats the pasta and chicken!

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13 inch casserole dish.

Cook pasta until al dente, then drain. If using raw chicken, cook it thoroughly and shred.

Melt butter in a large skillet over medium heat. Add garlic and cook until fragrant. Toss in mushrooms and cook for 5 minutes, stirring often.

Lower the heat and add broth or wine. Cook for 1 minute. Mix in soups, sour cream, peas, and Parmesan. Stir well.

Add pasta and chicken to the skillet. Toss to coat evenly. Season with salt and pepper to taste.

Pour half the mixture into your casserole dish. Sprinkle 1 cup of mozzarella on top. Add the rest of the pasta and top with remaining cheese.

Cover with foil and bake for 30 minutes. Uncover and bake 10-15 minutes more until golden and bubbly.

Let the dish cool for 5-10 minutes before serving. Garnish with fresh parsley and enjoy your comforting meal!

Possible Substitutes List

You can easily swap out ingredients in this chicken tetrazzini recipe to suit your tastes or what you have on hand. Here are some tasty options:

Pasta: Try penne, fettuccine, or rotini instead of linguine or spaghetti.

Protein: Swap the chicken for turkey, ham, or even tuna for a different flavor.

Veggies: Replace mushrooms with broccoli, bell peppers, or spinach. Add extra veggies for more nutrition!

Cheese: Use cheddar or Gruyère instead of mozzarella for a sharper taste.

Soups: Cream of celery or cream of broccoli can work in place of cream of chicken or mushroom.

For a lighter version, try Greek yogurt instead of sour cream. You can also use milk or half-and-half to thin out the sauce if needed.

Don’t have white wine? Use extra chicken broth or even a splash of lemon juice for added flavor.

Remember, these swaps may change the taste a bit, but they’ll still give you a yummy meal. Have fun trying new combos!

How To Make It Diabetes-Friendly

To make this chicken tetrazzini recipe more diabetes-friendly, you can make a few simple changes. Start by using whole wheat pasta instead of regular linguine or spaghetti. This swap adds fiber and helps slow down sugar absorption.

Cut back on the butter to 2 tablespoons and use low-fat sour cream. Replace the canned soups with a homemade sauce using milk, flour, and chicken broth. This reduces sodium and unnecessary additives.

Add more vegetables like bell peppers or spinach to boost nutrients and fiber. Use less cheese overall, opting for strong-flavored varieties so you can use less while maintaining flavor.

Here are some specific swaps:

• Whole wheat pasta (16 oz)
• 2 tbsp butter
• 1 cup low-fat sour cream
• 1 cup each: diced bell peppers, spinach
• 1 cup shredded sharp cheddar (instead of 2 cups mozzarella)

These changes lower the carbs and calories while adding more nutrients. Remember to watch your portion sizes too. Pair a smaller serving with a large side salad for a balanced meal.

Tips, Tricks & Storing

Save time by using rotisserie chicken. Just shred it and add to the dish. You can also use leftover turkey instead of chicken for a tasty twist.

For extra flavor, try adding 1/4 cup of white wine to the sauce. It gives a nice depth to the dish.

Make it veggie-friendly by skipping the chicken and adding more veggies. Broccoli, carrots, or spinach work great.

Prep ahead by making the sauce and cooking the pasta a day before. Store them separately in the fridge, then assemble and bake when ready.

Leftovers taste even better! Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until hot.

Freeze for later. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Want a crunchy top? Sprinkle breadcrumbs mixed with melted butter over the cheese before baking.

For a lighter version, use low-fat cream soups and Greek yogurt instead of sour cream.