Saturday, December 2, 2023

Easy Chicken Tetrazzini

For our three person Friday get-together (Bev, Pat, and Cindy are in FL), I wanted to cook something for which I had the ingredients, was pretty simple, didn’t dirty many pans, and met the likes/dislikes of the diners.  As it turned out, I had a box of gluten free pasta and some chicken breasts and the dish I came up with was chicken tetrazzini.  The recipe I picked was Easy Chicken Tetrazzini from Amy on her “Belly Full” blog.  I made just a couple of changes as noted.

Easy Chicken Tetrazzini


10 ounce can cream of chicken soup

10 ounce can cream of mushroom soup

2 cups sour cream

½ cup butter, melted

½ cup low-sodium chicken broth

1 teaspoon salt

½ teaspoon pepper

¼ teaspoon garlic powder

½ cup frozen peas

1 pound seasoned cooked chicken, chopped or shredded (note 1)

1 pound pasta, cooked al dente

1½ cups shredded mozzarella cheese

½ cup shredded cheddar cheese

2 tablespoons grated Parmesan cheese

Fresh chopped parsley, for garnish (Larry had none)

Note 1: Larry began with raw chicken breasts


Preheat oven to 350 degrees F. 

Coat a 9×13 baking dish with nonstick cooking spray, set aside.

Prep chicken by trimming, Jaccarding, and seasoning with salt, pepper, and Italian seasoning. 

Bake chicken to an internal temp of 155F.

When cool enough to handle, cut chicken into bite sized pieces.

In large bowl whisk together both soups, sour cream, butter, chicken broth, salt, pepper, and garlic powder until combined.

Stir in the peas, chicken, and spaghetti; toss to combine until fully coated.

Pour mixture into the prepared baking dish and sprinkle with the cheeses.

Cover with foil and bake for 30 minutes, then remove foil and continue baking for another 15 minutes until cheese is melted and casserole is hot throughout.

Remove from oven and sprinkle with parsley. Let stand 5-10 minutes.

Serve and enjoy!

The Verdict:

For a quick and easy version made with canned soups, we all thought it was plenty good and I would make it again.  The only disappointment was the amount of liquid in the bottom of the dish, so next time I’ll omit the chicken broth.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


11/25/23 meal date


  1. I always wanted try this but no one will eat peas I suppose I can try another veggie! looks great! thanks for the tip on the broth

  2. That looks like one of those "cant' stop eating" recipes. I'm surprised there was liquid at the bottom, 1/2 cup of broth isn't that much. The a la dente pasta should have soaked some of that up. And with those two cans of soup, you need some liquid. And 1/2 cup of butter seems like a lot of butter. Do you think that much was necessary?

  3. What a delicious comfort meal! I always loved making tetrazzini with leftover turkey too!

  4. Hi Larry, Nothing like a basic stick to your ribs comfort food casserole to satisfy hunger. One of our favorite stand by dishes consists of chicken thighs in a casserole dish, completely smothered with Cream of Chicken Soup enhanced with half and half milk and spices, then baked until the chicken is falling apart tender. Serve the soup and chicken mixture over rice... Take Care, Big Daddy Dave

  5. Comfort food is my favorite this time of year. It looks really tasty.


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