Chicken Tetrazzini

by aimee @ shugarysweets on September 14, 2011

Comfort food. This Chicken Tetrazzini has been a family favorite recipe for many years! It’s also a great dish to bring a new mom!
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Cheesy, Chicken Tetrazzini. One of our favorite meals, perfect for serving a crowd too! EASY and DELISH!
**updated August 2014
We make this Chicken Tetrazzini recipe so often in our house, I can’t believe I never updated these photos! If you scroll all the way down, you’ll see just how atrocious my photography was in the beginning of blogging! Don’t judge, k?
Cheesy, Chicken Tetrazzini. One of our favorite meals, perfect for serving a crowd too! EASY and DELISH!
This cheesy dish needs to happen in your kitchen. It’s perfect for a family meal. Or split it into two dishes (2qt dishes) and share it with a neighbor or friend in need! This dish ALWAYS gets rave reviews, and once you try it, you’ll understand why!!
Cheesy, Chicken Tetrazzini. One of our favorite meals, perfect for serving a crowd too! EASY and DELISH!

Please trust me that this is one of the best tetrazzinis you will ever eat, even though the picture is a little yellow. As you can tell I don’t put mushrooms in mine, as my husband would probably cry, or throw a tantrum. However, the white wine adds a rich flavor to the creamy sauce, you won’t miss the mushrooms (too much).

My mother in law first introduced me to this delish dish! It’s now my go-to recipe to bring to other families, for instance when a baby is born. Kids love it too, but call it white spaghetti, cause tetrazzini sounds a little too scary!

 

Chicken Tetrazinni

Prep Time: 15 minutes

Cook Time: 1 hour

Yield: 8-10

Ingredients

  • 16 oz thin spaghetti, cooked (or any of your favorite noodles)
  • ½ cup butter (plus more for buttering pan)
  • 4 chicken breasts, cooked, diced
  • 2 cans cream of chicken soup
  • 2 cup sour cream
  • ½ cup dry white wine (I use Beringer, but you can also use cooking wine)
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 Tbsp parmesan cheese
  • 2 cup shredded mozzarella cheese

Instructions

  1. Combine 1/2 cup butter, cooked chicken, soup, sour cream, salt, pepper and white wine. Add cooked noodles. Pour into a buttered 13x9. Sprinkle both cheeses on top. Bake in a 300 degree oven for 45 minutes, covered with foil. Remove foil and bake for another 15 minutes.
  2. May be made in advance and refrigerated (before cooking). However, add time if that is the case to heat thoroughly! Enjoy!
http://www.shugarysweets.com/2011/09/chicken-tetrazinni

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{ 21 comments… read them below or add one }

Jeff September 14, 2011 at 11:08 am

trust me, this is good. I once lived at their house and ate these leftovers for a week straight because no one else would. Wow, that doesnt’ sound like it was good. I guess they didn’t eat them because Aimee made something fantastic every night for dinner.

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CajunFleur September 14, 2011 at 12:42 pm

Do you think this would freeze well?

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Aimee September 14, 2011 at 12:52 pm

Cajun- I have frozen it in a foil pan with heavy duty foil on top (freeze before cooking). Then thaw out in refrigerator (I do it on counter, but the meat is already cooked). Bake normally. I usually fold in a cup of extra cheese (normally you would just put it on top), so that it’s not dry. It’s awesome!

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Tara @ Chip Chip Hooray September 14, 2011 at 12:59 pm

Hi Aimee, is the 1/2 cup of butter just used for buttering the pan, or should it be mixed into the pasta, sour cream, etc.?

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Aimee September 14, 2011 at 12:59 pm

Tara, it’s for mixing in! It becomes all creamy…mmmmmm

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Tara @ Chip Chip Hooray September 16, 2011 at 1:23 pm

Ahh, okay! Mmm, butter makes everything better. ;)

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Patti August 11, 2014 at 8:25 am

when do you add the spaghetti? :)

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Heidi August 12, 2014 at 4:54 pm

Super silly question: when you mix the butter with the chicken, soup, sour cream, wine, s&p, is the butter melted? Chopped/chunked so it melts when you bake it? Left whole in stick form? My mind says it should be melted before combining it with everything, but the instructions are unclear.

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aimee @ shugarysweets August 12, 2014 at 5:21 pm

When I toss it into a bowl, the hot noodles and chicken melt the butter. There still may be small clumps, which when cooked they melt down. Hope that helps, sorry for the confusion!!! ENJOY.

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Heidi August 18, 2014 at 7:26 pm

Thanks for the butter info! :)

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Ashley August 13, 2014 at 2:18 pm

Looks amazing! Do you think substituting Greek yogurt for the sour cream would work?

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Em August 14, 2014 at 6:54 pm

Yum, I am trying this recipe tonight. What spices/herbs do you have sprinkled on top of the chicken tetrazzini in your picture?

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aimee @ shugarysweets August 14, 2014 at 8:22 pm

I just added a little dried parsley when it came out of the oven. Just for a touch of color :)

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Michelle Johns August 15, 2014 at 10:38 am

I am not a huge fan of cream of anything soups…is there a substitute I can use?

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Hailey August 16, 2014 at 7:36 pm

Hi! Im making this tonight. Do you think it would be good with some kale thrown in??

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Stephanie August 20, 2014 at 4:32 pm

Just curious how did you cook you’re chicken breasts?? :)

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aimee @ shugarysweets August 20, 2014 at 5:12 pm

Sometimes I bake extra chicken on the weekends, to keep on hand for recipes like this or salad. Sometimes I use my Pampered Chef Deep Covered Baker to microwave chicken. Sometimes I just boil the chicken until tender. And other times I cheat and use a rotisserie chicken :)

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Anonymous August 23, 2014 at 2:36 pm

I made for supper other nite and was amazing !!! Thanks gor sharing recipe

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Rebekah Sherwood August 24, 2014 at 10:37 pm

This looks amazing! I use this recipe for cream of whatever soups and I love it! http://www.bunsinmyoven.com/2011/05/04/cream-of-chicken-soup-substitute/

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Jennie Edwards September 2, 2014 at 6:01 pm

Cooked for dinner tonight and absolutely love this dish! Easy to pull together and will have to keep this for my go-to for any occasion. Thanks for sharing!!

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aimee @ shugarysweets September 2, 2014 at 9:03 pm

So happy to hear it. It’s truly a family favorite around here!!

Reply

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