Oven Baked 4-Ingredient Chicken Tetrazzini
This Oven Baked 4-Ingredient Chicken Tetrazzini is a creamy, comforting casserole made with spaghetti, cooked chicken, condensed cream of mushroom soup, and Parmesan. It bakes until hot, bubbly, and lightly golden for an easy cozy dinner.
Ingredients
- 8 ounces spaghetti broken in half, about half of a standard 16-ounce box
- 2 cups cooked chicken chopped or shredded, such as rotisserie chicken
- 2 cans condensed cream of mushroom soup 10.5 ounces each, undiluted
- 1 cup grated Parmesan cheese divided, with 3/4 cup mixed into the casserole and 1/4 cup sprinkled over the top
Instructions
- Heat the oven to 350°F and lightly grease a 9-by-13-inch baking dish or a similar rectangular casserole dish.
- Bring a large pot of salted water to a boil and cook the broken spaghetti until just tender, then drain it well.
- In a large bowl, combine the cooked chicken, both cans of condensed cream of mushroom soup, and 3/4 cup of the grated Parmesan until the chicken is coated.
- Add the hot, drained spaghetti to the chicken mixture and toss everything together until evenly combined.
- Spread the spaghetti mixture evenly into the prepared baking dish and sprinkle the remaining 1/4 cup Parmesan over the top.
- Bake for 30 to 35 minutes, until the casserole is hot and bubbling around the edges and lightly golden on top.
- Let the casserole stand for 5 to 10 minutes before serving so it scoops more neatly.
Notes
Cover leftovers and refrigerate for up to 3 days. Reheat individual servings in the microwave until hot, adding a tiny splash of milk or chicken broth if the pasta seems dry. Reheat larger portions in a covered baking dish at 350°F until warmed through, uncovering for the last few minutes if you want the top to perk back up. Freezing after baking is not recommended because the spaghetti can become too soft.
Nutrition
Calories: 330kcal
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