– 2 cups cooked chicken, shredded – 8 oz spaghetti, cooked – 1 can cream of mushroom soup – 1 cup sour cream – 1/2 cup chicken broth – 1/2 cup grated Parmesan cheese – 1 cup shredded mozzarella cheese – 1/2 cup chopped onion – 1/2 cup sliced mushroom – 2 tbsp butter – Salt and pepper to taste
Preheat your oven to 350°F (175°C). Cook spaghetti until al dente, drain, and set aside while you prepare the creamy chicken sauce.
In a large skillet, melt butter and sauté onions and mushrooms until soft. Add salt and pepper to taste for extra flavor.
Stir in the cream of mushroom soup, sour cream, and chicken broth. Cook for 3–4 minutes until heated through and well combined.
Add cooked chicken to the sauce and stir. Let the mixture simmer for another 2–3 minutes on low heat until everything is evenly coated.
Mix in the cooked spaghetti and gently toss until all pasta is covered in the creamy chicken mixture.
Transfer the pasta mixture into a greased baking dish. Top evenly with mozzarella and Parmesan cheese for a cheesy crust.
Bake for 25–30 minutes until bubbly and golden on top. Let it rest for 5 minutes before serving. Enjoy your delicious Chicken Tetrazzini!
Jamie’s style is Californian since the technique is rooted in traditional French cooking, but the flavors are inspired by Latin and Asian food and locally sourced ingredients.
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