Chicken Tetrazzini is a creamy, cheesy blast from the 1950s. This mid-century classic mixes tender chicken, mushrooms, and a rich sauce that hits all the comfort food notes. We go through a lot of chicken in my house, so this one’s been on repeat—and the kids always cleaned their plates when it was on the menu!
Chicken Tetrazzini
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Ingredients
12 oz spaghetti
2 cups cooked, shredded chicken
1 cup sliced mushrooms
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup chicken broth
1/2 tsp garlic powder
Salt and pepper to taste
Directions
- Preheat oven to 350°F.
- Cook spaghetti according to package instructions; drain.
- In a large bowl, mix chicken, mushrooms, cream of mushroom soup, sour cream, Parmesan cheese, and chicken broth.
- Stir in cooked spaghetti and season with garlic powder, salt, and pepper.
- Transfer to a greased baking dish and top with mozzarella cheese.
- Bake for 25 minutes until bubbly and golden.
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