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Chicken Tetrazzini

Servings 8

Ingredients

  • 16 oz thin spaghetti, cooked
  • 1/2 cup butter (1 stick)
  • 4 chicken breasts, cooked, diced (about 1.5 - 2 pounds)
  • 2 cans cream of chicken soup
  • 2 cup sour cream (16 ounces)
  • 1/2 cup chicken broth (or dry white wine)
  • salt & pepper to taste
  • 2 Tbsp parmesan cheese
  • 2 cup shredded mozzarella cheese (1 bag)

Instructions

  • Boil noodles.
  • Brown & dice chicken, if not already done. I used a big pan so I could mix up the whole casserole in it once the chicken was ready.
  • Combine butter, cooked chicken, soup, sour cream, salt, pepper and broth (or white wine, if using). Add cooked noodles. Stir together.
  • Pour into a greased 13x9 (or 2 8x8 or 9x9 pans). Sprinkle both cheeses on top.
  • If baking immediately, bake in a 300 degree oven for 45 minutes, covered with foil. Remove foil and bake for another 15 minutes.
  • If refrigerating for later, bake at 300 degrees for 55 minutes, covered with foil. Remove foil and bake for another 15 minutes.
  • If freezing, wrap before baking. To bake, defrost overnight or add another 30 minutes or so to bake at 300 for 1 hour, 20 minutes. Remove foil and bake for another 15 minutes.
  • Enjoy!