Ingredients:
- 1 can (10 ounces) cream of chicken soup
- 1 can (10 ounces) cream of mushroom soup
- 2 cups sour cream
- 1/2 cup butter, melted
- 1/2 cup low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 cup frozen peas
- 1 pound seasoned cooked chicken, chopped or shredded
- 1 pound thin spaghetti, cooked al dente
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- Fresh chopped parsley, for garnish
Directions:
Step 1: Preparing the Oven and Dish- Preheat your oven to 350 degrees F (175 degrees C).
- Coat a 9×13 baking dish with nonstick cooking spray and set it aside.
- In a large bowl, whisk together both the cream of chicken soup, cream of mushroom soup, sour cream, melted butter, chicken broth, salt, pepper, and garlic powder until they are well combined.
- Stir in the frozen peas, chopped or shredded chicken, and al dente cooked spaghetti. Toss all these ingredients together until they are fully coated with the creamy mixture.
- Pour this mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the shredded mozzarella cheese, cheddar cheese, and grated Parmesan cheese on top of the casserole.
- Cover the dish with foil and bake it in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and continue baking for another 15 minutes or until the cheese is perfectly melted, and the casserole is hot throughout.
- Once the Easy Chicken Tetrazzini is ready, remove it from the oven and sprinkle it with freshly chopped parsley for a touch of freshness and color.
- Let it stand for 5-10 minutes to cool slightly.
- Serve and enjoy your delicious and comforting meal!
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