Chicken Tetrazzini Casserole

Hello, dear friends! Sunday’s a coming, and I’ve got an easy Sunday lunch recipe for you. It’s Chicken Tetrazzini Casserole, and it’s cheesy, creamy, and a happy thing to come home to after church!

Chicken Tetrazzini Casserole 

Ingredients: 

1 (16 oz) box spaghetti 

1/2 cup chicken broth 

4 cups cooked chicken, chopped or shredded 

1 (10 3/4 oz) can cream of mushroom soup

1 (10 3/4 oz) can cream of chicken soup 

1 (10 3/4 oz) can cream of celery soup 

1 (8 oz) container sour cream 

1 (6 oz) jar or can sliced mushrooms, drained 

1/2 cup shredded Parmesan cheese 

1 tsp pepper 

1/2 tsp salt 

2 cups shredded cheddar cheese 

Preheat the oven to 350 degrees. Cook the spaghetti according to package directions and then drain. Return to the pot and toss with the chicken broth. 

While the noodle are cooking, stir together all remaining ingredients except the chicken and cheddar cheese. Stir in the chicken. Pour this cream sauce over the cooked noodles and toss until well coated. 

Spread mixture into a greased 11×7 baking dish. Sprinkle with cheddar cheese. 

Cover with foil and bake for 30 minutes. Uncover and bake another 5 minutes until the cheese is bubbly. 

I recently served this with crescent rolls from a can, some no-frills green beans cooked in chicken broth (my kids’ favorite way to eat a green bean), a fruity spinach salad with vinaigrette, and peach tea!  To save time, you can easily purchase a rotisserie chicken to shred instead of cooking it yourself. I like to put a whole chicken in the crock pot on Saturday mornings, and then it’s cooked and ready to shred by that afternoon when I’m going to mix the casserole!

Enjoy!!

*****

I’ve got several ideas for my summer blog posts, which will start next week! My summer schedule will include posts on Tuesdays and Thursdays, with an occasional “Fluff the Nest Friday” thrown in there. Enjoy your weekend, and I’ll see you next week!