Name: Creamy Chicken Tetrazzini Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 large chicken breasts; 2 Tbsp Knorr chicken bouillon; 16 oz spaghetti (broken in half before boiling); 2–3 Tbsp unsalted butter; 1 medium onion, diced; 1 Tbsp minced garlic; 2 (10.5 oz) cans cream of chicken soup; 8 oz sour cream; 8 oz Velveeta cheese, cubed; 1 cup heavy cream; 1½ cups reserved chicken broth (plus extra as needed); 1 (10 oz) frozen spinach, thawed and squeezed dry; 1 tsp Tony’s Creole seasoning; 1 tsp garlic powder; 1 tsp onion powder; Salt & pepper to taste; 8 oz Colby Jack cheese, shredded (divided); 4 oz mozzarella cheese, shredded; About 3 oz French fried onions, crushed by hand

Ingredients

2 large chicken breasts

2 Tbsp Knorr chicken bouillon

16 oz spaghetti (broken in half before boiling)

2–3 Tbsp unsalted butter

1 medium onion (diced)

1 Tbsp minced garlic

2 (10.5 oz) cans cream of chicken soup

8 oz sour cream

8 oz Velveeta cheese (cubed)

1 cup heavy cream

1½ cups reserved chicken broth

1 (10 oz) frozen spinach, thawed and squeezed dry

8 oz Colby Jack cheese (shredded)

4 oz mozzarella cheese (shredded)

About 3 oz French fried onions (crushed by hand)

1 tsp Tony’s Creole seasoning

1 tsp garlic powder

1 tsp onion powder

Salt & pepper to taste

Instructions

Step 1: Place chicken breasts in a large stockpot and fill it about ¾ full with water. Add the chicken bouillon. Bring to a boil and simmer until the chicken reaches 165°F, about 15–20 minutes. Remove the chicken and shred or dice it.

Step 2: In the same pot with the broth, break the spaghetti noodles in half and cook until al dente. Drain, reserving at least 2 cups of the broth for later.

Step 3: In a skillet or Dutch oven, melt the butter over medium heat. Sauté the diced onion with Tony’s Creole seasoning, garlic powder, onion powder, salt, and pepper until the onion is translucent, about 5–7 minutes. Add the minced garlic and cook for 1 more minute.

Step 4: Pour in the heavy cream and stir in the cream of chicken soup. Add the Velveeta cubes and stir until melted. Pour in about ¾ cup of the reserved chicken broth and mix well to create a smooth sauce.

Step 5: Stir in the sour cream, thawed spinach, and half of the shredded Colby Jack cheese. Add more broth as needed until the sauce is creamy and pourable, about 1½ cups total.

Step 6: Preheat the oven to 350°F and spray a 9×13 inch baking dish with nonstick spray.

Step 7: Layer the cooked spaghetti noodles evenly in the baking dish. Top with the shredded chicken. Pour the creamy sauce over and gently toss to coat the noodles evenly.

Step 8: Sprinkle the remaining Colby Jack and mozzarella cheese over the top. Crush the French fried onions by hand and sprinkle them evenly on top.

Step 9: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 20–25 minutes, until bubbly and golden brown on top.

Step 10: Let the casserole rest for 10 minutes before serving to allow the sauce to thicken slightly.

Tips & Variations

Use freshly cooked chicken or rotisserie chicken instead of boiling breasts for added flavor and convenience.

For a lighter version, substitute sour cream with Greek yogurt and use reduced-fat cheeses.

Add mushrooms or bell peppers when sautéing onions for extra vegetables and flavor.

French fried onions add great crunch, but panko breadcrumbs with a little melted butter can be a tasty alternative.

FAQs

Can I use a different pasta?

Yes, while spaghetti works well, you can substitute with linguine, fettuccine, or penne to suit your preference.

Is it possible to make this dish ahead of time?

Absolutely, you can assemble the casserole a few hours ahead or the night before. Keep it covered in the refrigerator and bake just before serving, adding extra baking time if baking straight from chilled.