Pioneer Woman Chicken Tetrazzini
This baked pasta casserole combines shredded chicken with spaghetti, mushrooms, a creamy sauce, and two types of cheese. Once baked, the top is golden and bubbly while the inside remains rich and creamy. It’s a dish that feels fancy enough for guests but simple enough for a weeknight dinner.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
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12 oz spaghetti noodles
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3 cups cooked chicken, shredded (rotisserie works well)
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2 tbsp olive oil or butter
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1 medium onion, chopped
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2 cloves garlic, minced
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8 oz mushrooms, sliced
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1 can of cream of chicken soup
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1 can of cream of mushroom soup
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1 ½ cups chicken broth
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1 cup sour cream
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1 cup shredded mozzarella cheese
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½ cup grated Parmesan cheese
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1 tsp dried thyme
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Salt and black pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Cook the pasta: Boil spaghetti in salted water until al dente. Drain and set aside.
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Sauté vegetables: Heat oil in a skillet, then sauté onion, garlic, and mushrooms until softened.
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Make the sauce: In a large bowl, mix cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, thyme, salt, and pepper. Stir in the sautéed vegetables and chicken.
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Combine with pasta: Add the cooked spaghetti and toss to coat everything evenly.
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Transfer to baking dish: Pour mixture into a greased 9×13 casserole dish. Top with mozzarella and Parmesan cheese.
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Bake: Place in a preheated oven at 350°F (175°C) and bake uncovered for 30–35 minutes, until bubbly and golden.
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Serve hot: Garnish with parsley and serve with garlic bread or salad.