Oven Baked 4-Ingredient Chicken Tetrazzini
The Sunday Night Chicken Tetrazzini That Somehow Makes Everybody Linger is a creamy, comforting casserole made with rotisserie chicken, spaghetti, condensed cream of mushroom soup, and a golden Parmesan topping. It feeds a crowd with minimal prep and plenty of browned cheesy edges.
Ingredients
- Butter or nonstick spray for lightly greasing a 9x13-inch baking dish
- Salt for well-salted pasta water
- 1 pound dry spaghetti broken in half
- 4 cups cooked shredded chicken about 1 large rotisserie chicken, skin and bones removed
- 3 10.5-ounce cans condensed cream of mushroom soup undiluted
- 3 cups shredded Parmesan cheese divided, about 12 ounces total
Instructions
- Heat the oven to 350°F and lightly grease a 9x13-inch baking dish with butter or nonstick spray.
- Bring a large pot of well-salted water to a boil, add the broken spaghetti, and cook until just shy of al dente, about 1 to 2 minutes less than the package directions.
- While the pasta cooks, place the shredded chicken in a very large mixing bowl, add all three cans of condensed cream of mushroom soup, and stir until the chicken is evenly coated and creamy.
- Drain the spaghetti very well, shaking the colander several times so extra pasta water does not thin the sauce, then add the hot drained spaghetti to the bowl with the chicken and soup.
- Add 2 cups of the shredded Parmesan and toss until the spaghetti is coated and the chicken is evenly distributed throughout.
- Transfer the mixture to the prepared baking dish, spread it into an even layer, press it down gently, and sprinkle the remaining 1 cup Parmesan evenly over the top.
- Cover the dish loosely with tented foil and bake for 20 minutes, then remove the foil and bake another 15 to 20 minutes, until the edges are bubbling and the Parmesan is golden with deeper brown spots.
- For a crisper cheese top, broil on the top rack for 1 to 3 minutes at the end, watching closely the entire time.
- Let the tetrazzini rest for at least 10 minutes before serving so it thickens and the scoops hold together better.
Notes
Cool leftovers within 2 hours and store in shallow containers in the refrigerator for 3 to 4 days. Reheat portions in a covered oven-safe dish with a small splash of water in a 300°F oven until hot, and reheat chicken leftovers to 165°F. To assemble ahead, cover tightly and refrigerate for up to 24 hours, then add 10 to 15 minutes to the covered baking time.
Nutrition
Calories: 430kcal
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