Looking for a hearty, comforting meal that the whole family will love? Then look no further than Chicken Tetrazzini! This classic casserole is the perfect combination of tender chicken, creamy sauce, and melted cheese, all baked together in a bubbly, golden masterpiece. Whether you’re cooking for a weeknight dinner or preparing a crowd-pleasing dish for a weekend gathering, this easy Chicken Tetrazzini recipe is sure to satisfy.
What is Chicken Tetrazzini?
Chicken Tetrazzini is a rich and creamy pasta casserole made with chicken, pasta, a creamy sauce (often made with cream of mushroom soup), and lots of cheese. It’s typically baked in the oven until golden and bubbly on top. This dish is named after the famous Italian opera singer, Luisa Tetrazzini, and was created in the early 20th century in the United States. Though it has Italian origins, it has become an all-American comfort food classic, perfect for families and gatherings.
What makes Chicken Tetrazzini so irresistible? The layers of flavors come together beautifully—tender chicken and pasta coated in a creamy sauce, with the delightful crunch of crispy breadcrumbs on top. It’s cheesy, satisfying, and just plain delicious! Let’s dive into this simple yet mouthwatering recipe that’ll be ready in no time!
Ingredients
| Ingredient | Amount (US) | Amount (UK) |
|---|---|---|
| Chicken breast | 2 cups (shredded) | 300g (shredded) |
| Spaghetti (or any pasta) | 8 oz | 225g |
| Cream of mushroom soup | 1 can (10.5 oz) | 1 can (300g) |
| Milk | 1 cup | 240ml |
| Parmesan cheese | 1 cup (grated) | 100g (grated) |
| Mozzarella cheese | 1 cup (shredded) | 100g (shredded) |
| Butter | 4 tbsp | 60g |
| Garlic powder | 1 tsp | 1 tsp |
| Onion powder | 1 tsp | 1 tsp |
| Salt | 1 tsp | 1 tsp |
| Black pepper | 1/2 tsp | 1/2 tsp |
| Olive oil | 1 tbsp | 15ml |
| Bread crumbs (optional for topping) | 1/4 cup | 25g |
Instructions: How to Make Chicken Tetrazzini
1. Cook the Pasta
Start by cooking your pasta (spaghetti or any type you prefer) according to the package instructions. Make sure to cook it al dente—firm to the bite. Once done, drain the pasta and set it aside. The pasta will soak up the creamy sauce later, so getting it just right is important for the best texture!
2. Prepare the Chicken
If you’re using uncooked chicken, heat 1 tablespoon of olive oil in a skillet over medium heat. Season your chicken breasts with a pinch of salt and pepper and cook them until golden and fully cooked through (about 6-7 minutes per side, depending on thickness). Once cooked, shred the chicken into bite-sized pieces using a fork. Pro tip: If you’re short on time, feel free to use leftover chicken or store-bought rotisserie chicken for convenience.
3. Make the Creamy Sauce
In a separate saucepan, melt the butter over medium heat. Add the garlic powder and onion powder, stirring for about 1 minute to release their flavor. Then, add in the cream of mushroom soup and milk, whisking until smooth. Let the mixture simmer gently for 2-3 minutes until hot and creamy. The sauce should be velvety and thick, just like the comforting sauce you’d expect from a casserole.
4. Combine Pasta, Chicken, and Sauce
Now it’s time to bring everything together! Add the shredded chicken and cooked pasta into the creamy sauce. Stir gently to ensure that every strand of pasta is coated in the sauce. Then, stir in the Parmesan cheese and mozzarella cheese, allowing the cheese to melt and create an ultra-creamy, cheesy sauce.
5. Assemble and Bake
Transfer the mixture into a greased 9×13-inch baking dish. Spread everything out evenly. If you love a crispy, golden topping, sprinkle bread crumbs over the top for a delightful crunch. Then, bake the casserole in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the top is golden and the sauce is bubbling around the edges.
6. Serve and Enjoy
Once out of the oven, let the Chicken Tetrazzini rest for a few minutes. This allows the sauce to set just slightly, making it easier to serve. Then dish it out, grab a fork, and dig in! Every bite is creamy, cheesy, and full of savory goodness.
Tips for Malaysians: Ingredient Substitutes and Variations
Living in Malaysia or somewhere with limited access to certain ingredients? No problem! Here are some easy swaps and tips to make this dish just as delicious:
- Cream of Mushroom Soup: If you can’t find canned cream of mushroom soup, opt for local mushroom soup or make your own by sautéing fresh mushrooms in butter and adding some cream. You can even use coconut milk for a richer, tropical twist.
- Parmesan Cheese: Grana Padano or Pecorino Romano are great alternatives. If you prefer a local option, look for hard cheeses like Cheddar or Edam for a similar salty, umami flavor.
- Mozzarella: Cheddar or processed cheese can work in place of mozzarella. While you won’t get the exact same gooey, stretchy texture, the dish will still be creamy and cheesy.
- Spaghetti: Any local pasta like penne, fettuccine, or macaroni will do the trick—don’t worry about sticking strictly to spaghetti!
- Bread Crumbs: For a crunchy topping, you can use panko crumbs, crushed crackers, or even crispy fried onions for a fun twist.
FAQs
1. Can I use frozen chicken for Chicken Tetrazzini?
Yes, frozen chicken works just fine. Just make sure to fully cook it before shredding. Using pre-cooked chicken can save you even more time!
2. Can I prepare this dish in advance?
Absolutely! You can assemble the casserole the night before, store it in the fridge, and then bake it the next day. It’s a great make-ahead meal.</p