Oh, sweet friends, there’s nothing quite like a comforting dish to bring warmth to the heart and a smile to the table, is there? And today, we’re diving into a classic that truly feels like a hug in a bowl: a glorious chicken tetrazzini with cream of mushroom soup. This isn’t just a meal; it’s a symphony of tender chicken, perfectly cooked pasta, and a rich, creamy sauce that whispers of home. It’s the kind of dish that makes ordinary evenings feel a little more magical, a true testament to the power of simple ingredients transformed with love.
My earliest kitchen memories are filled with the clatter of pots and the aroma of something delicious simmering on my grandmother’s stove. I remember watching her, fascinated, as she transformed humble pantry staples into feasts that brought our whole family together. This tetrazzini reminds me of that same magic, taking a few familiar ingredients and turning them into something truly special, a dish that has been passed down and perfected over generations.
This recipe for chicken tetrazzini with cream of mushroom soup is not only incredibly easy to bake, making it perfect for those busy weeknights, but it’s also a fantastic family-friendly meal that’s sure to become a new favorite. My top tip? Don’t be shy with the Parmesan – it adds that irresistible golden crust and depth of flavor!
What You Need to Make This Recipe
Crafting this creamy delight requires a few simple, wholesome ingredients that truly sing together. We’re talking about tender boneless, skinless chicken breasts, savory fresh mushrooms, and of course, the star of our luscious sauce, that classic cream of mushroom soup, all mingling with perfectly cooked spaghetti. You’ll find the full list of ingredients and precise measurements for this beautiful chicken tetrazzini with cream of mushroom soup in the recipe card just below.
How to Make chicken tetrazzini with cream of mushroom soup
Preparing this cozy casserole is a joyful journey! We’ll start by preparing our chicken and cooking the spaghetti until it’s al dente. Next, we’ll whisk together a rich, creamy mushroom sauce that’s bursting with flavor. Finally, everything comes together in a harmonious bake, crowned with a golden, crispy topping, ready to create a truly comforting chicken tetrazzini with cream of mushroom soup for your loved ones.
Classic Chicken Tetrazzini with Creamy Mushroom Sauce
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with 1/2 tsp salt and 1/4 tsp pepper. Add chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside. (If using pre-cooked chicken, skip this step).
- Cook spaghetti or linguine according to package directions until al dente. Drain well and set aside.
- In the same skillet (no need to clean), melt 2 tbsp butter over medium heat. Add sliced mushrooms and diced onion. Cook, stirring occasionally, until mushrooms are softened and onions are translucent, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the two cans of cream of mushroom soup, milk, and chicken broth. Bring the mixture to a gentle simmer, stirring constantly, then reduce heat to low.
- Stir in 1/2 cup Parmesan cheese, fresh parsley, dried thyme, and 1/4 tsp black pepper. Continue to cook, stirring, until the cheese is melted and the sauce is smooth and heated through. Taste and adjust seasoning if needed.
- Add the cooked chicken, drained spaghetti, and thawed frozen peas to the sauce in the skillet. Toss gently to coat all ingredients evenly with the sauce.
- Pour the chicken and pasta mixture into the prepared 9×13 inch baking dish.
- In a small bowl, combine panko breadcrumbs and 2 tbsp melted butter. Sprinkle this mixture evenly over the top of the casserole. If desired, sprinkle with additional Parmesan cheese.
- Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the breadcrumb topping is golden brown.
- Remove from oven and let stand for 5-10 minutes before serving. This allows the sauce to set slightly. Serve hot.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
Feel free to add other vegetables like diced carrots or celery along with the onion and mushrooms.
Pro Tips for Making This chicken tetrazzini with cream of mushroom soup
Achieving that perfect, comforting chicken tetrazzini with cream of mushroom soup is easier than you think with a few of my tried-and-true baking secrets.
Perfect Pasta Prep: Always cook your spaghetti or linguine slightly under al dente, as it will continue to cook in the oven. This ensures your pasta remains perfectly textured and doesn’t get mushy in the casserole.
My Secret Trick: When sautéing your mushrooms and onions for the creamy sauce, I always make sure to let them brown slightly. This develops a deeper, richer umami flavor that truly elevates the entire dish, making every bite of this chicken tetrazzini with cream of mushroom soup even more delightful.
Layering for Success: Don’t just dump everything in! Take a moment to evenly distribute the chicken, pasta, and sauce in your baking dish. This ensures every serving gets a lovely mix of all the delicious components.
The Golden Topping: For an extra-crispy, golden topping, mix your panko breadcrumbs with a little melted butter before sprinkling over the casserole. It creates an irresistible crust that’s the perfect contrast to the creamy interior.
Fun Variations for chicken tetrazzini with cream of mushroom soup
One of the beautiful things about home cooking is the freedom to get creative and make a dish truly your own! This chicken tetrazzini with cream of mushroom soup is wonderfully adaptable, so feel free to experiment with these ideas.
Add a Veggie Boost
To sneak in some extra goodness, try adding a cup of thawed, chopped broccoli florets or diced bell peppers to the sauce along with the peas. My kids love when I add a rainbow of colors, and it’s a simple way to boost the nutritional value.
Spice It Up
For those who enjoy a little kick, a pinch of red pepper flakes stirred into the sauce can add a lovely warmth without overpowering the creamy flavors. A friend of mine always asks for a dash of smoked paprika too, for an extra layer of savory depth.
Cheese Please!
While Parmesan is classic, don’t hesitate to experiment with other cheeses. A sprinkle of sharp cheddar or a mild Monterey Jack mixed into the sauce or even layered on top with the panko can add a delightful twist to your chicken tetrazzini with cream of mushroom soup.
What to Serve With chicken tetrazzini with cream of mushroom soup
This heartwarming chicken tetrazzini with cream of mushroom soup is quite a complete meal on its own, but sometimes a little something extra just makes the experience even more special.
I love serving it alongside a crisp, vibrant green salad with a light vinaigrette. The freshness provides a lovely contrast to the rich, creamy pasta. Another wonderful pairing is some warm, crusty garlic bread to soak up every last drop of that delicious sauce. My family always insists on it! For a quick serving idea, a simple steamed green vegetable like asparagus or green beans is always a good choice.
How to Store chicken tetrazzini with cream of mushroom soup
After enjoying a wonderful meal of chicken tetrazzini with cream of mushroom soup, you might find yourself with some delicious leftovers – lucky you! Proper storage ensures they taste just as good the next day.
Fridge Storage
Once cooled to room temperature, transfer any leftover chicken tetrazzini with cream of mushroom soup to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. I always make sure my containers are sealed tight to prevent the pasta from drying out.
Reheating Tips
To reheat, you can warm individual portions in the microwave until heated through, adding a splash of milk or chicken broth if the sauce seems a little thick. For a larger portion, cover loosely with foil and reheat in an oven preheated to 300°F (150°C) until warm, removing the foil for the last few minutes to crisp up the topping if desired.
Nutritional Benefits
While it’s a comforting classic, this chicken tetrazzini with cream of mushroom soup offers more than just deliciousness. With lean protein from the chicken and the added vegetables like mushrooms and peas, it’s a treat that’s both satisfying and nourishing, proving that indulgence can indeed be wholesome with simple, real ingredients.
FAQs
Can I prepare chicken tetrazzini with cream of mushroom soup ahead of time?
Yes, absolutely! You can assemble the casserole completely, cover it, and refrigerate it for up to 24 hours before baking. Just add about 10-15 minutes to the baking time if baking from cold.
Can I use leftover cooked chicken?
Definitely! Using leftover rotisserie chicken or any cooked chicken is a fantastic time-saver for this chicken tetrazzini with cream of mushroom soup. Simply shred or dice it and incorporate it into the recipe.
What kind of pasta works best?
While spaghetti or linguine are classic choices for chicken tetrazzini with cream of mushroom soup, you can certainly use other long, thin pasta shapes like fettuccine or even a shorter pasta like penne or rotini if you prefer.
Can I freeze chicken tetrazzini with cream of mushroom soup?
Yes, this casserole freezes well. After baking and cooling, cover tightly with plastic wrap and then foil. Freeze for up to 2-3 months. Thaw overnight in the fridge before reheating.
Conclusion
There you have it, sweet friends – a recipe for chicken tetrazzini with cream of mushroom soup that’s designed to bring warmth, comfort, and joy to your kitchen. It’s a testament to how simple ingredients, combined with a little love and a dash of nostalgia, can create truly unforgettable meals. So go ahead, gather your ingredients, put on your apron, and create some delicious memories with this creamy, dreamy tetrazzini. Happy baking!