Souper Chicken Tetrazzini
Creamy, cheesy, and bursting with comforting flavors, Souper Chicken Tetrazzini is the ultimate crowd-pleasing casserole perfect for weeknight dinners or potluck gatherings. This hearty dish combines tender shredded chicken, perfectly cooked spaghetti, and a rich sauce made from a duo of cream soups, sour cream, and chicken broth, creating a silky, flavorful base. Topped with gooey mozzarella, nutty Parmesan, and a golden breadcrumb crust, every bite delivers a satisfying blend of textures. Enhanced with sautéed onions and garlic for depth, this one-dish wonder is easy to prepare with just 20 minutes of prep time and bakes to bubbly perfection in under 30 minutes. Serve it hot, garnished with fresh parsley, for a comforting meal that’s sure to become a family favorite. Perfect for lovers of baked pasta recipes and creamy chicken dishes alike!
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Recipe Information
Ingredients
- 12 oz Cooked spaghetti
- 3 cups Cooked chicken breast, shredded
- 10.5 oz Cream of mushroom soup
- 10.5 oz Cream of chicken soup
- 1 cup Chicken broth
- 1 cup Sour cream
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 4 tbsp Butter
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Breadcrumbs
- 1 tbsp Olive oil
- 2 tbsp Chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.
Cook the spaghetti according to the package instructions. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, chicken broth, sour cream, salt, and black pepper. Stir until the mixture is smooth.
Add the shredded chicken, cooked spaghetti, sautéed onion and garlic, 1 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese to the soup mixture. Mix everything thoroughly.
Transfer the mixture to the prepared baking dish and spread it into an even layer.
Sprinkle the remaining 1 cup of mozzarella cheese and the remaining 1/2 cup of Parmesan cheese on top.
In a small bowl, mix the breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumb mixture over the cheese layer.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
Remove from the oven and let it cool for 5 minutes. Garnish with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 1338 mg | 58% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 7.1 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 575 mg | 44% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 525 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
