Description

Creamy Chicken Tetrazzini is a comforting casserole dish featuring tender chicken, spaghetti noodles, and a rich, cheesy sauce infused with spinach and a blend of seasonings. Baked until bubbly and golden, this hearty meal combines creamy textures with a crunchy topping of French fried onions, making it a perfect crowd-pleaser for family dinners.

Ingredients

Scale

Chicken and Broth

2 large chicken breasts
2 Tbsp Knorr chicken bouillon
1½ cups reserved chicken broth (plus extra for cooking pasta)

Pasta

16 oz spaghetti (broken in half before boiling)

Sauce

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
1 (10 oz) frozen spinach, thawed and squeezed dry
1 tsp Tony’s Creole seasoning
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste

Cheese and Topping

8 oz Colby Jack cheese, shredded (divided)
4 oz mozzarella cheese, shredded
About 3 oz French fried onions, crushed by hand

Instructions

Cook Chicken: Place chicken breasts in a large stockpot and fill it about ¾ full with water. Add Knorr chicken bouillon. Boil the chicken until cooked through (internal temperature reaches 165°F), about 15–20 minutes. Remove chicken from broth and shred or dice it.
Cook Pasta in Broth: In the same pot with the reserved broth, break the spaghetti noodles in half and cook until al dente. Drain the noodles, reserving at least 2 cups of the broth for later use.
Make the Sauce: 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 becomes translucent, about 5–7 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Add Cream and Cheese: Pour in the heavy cream, then stir in the cream of chicken soup. Add the Velveeta cheese cubes and stir continuously until melted and smooth. Pour in about ¾ cup of the reserved chicken broth and mix well to create a creamy sauce.
Incorporate Additional Ingredients: Once the sauce is smooth, stir in the sour cream, thawed and squeezed dry spinach, and half of the shredded Colby Jack cheese. Add more broth as needed (up to 1½ cups total) to achieve a creamy, pourable consistency.
Assemble the Casserole: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray. Add the cooked spaghetti noodles to the dish and spread them evenly. Layer the shredded chicken on top. Pour the creamy sauce over the chicken and noodles, gently tossing in the dish to coat everything evenly.
Add Cheese and Topping: Sprinkle the remaining Colby Jack and shredded mozzarella cheese evenly over the sauce. Lightly crush the French fried onions by hand and sprinkle them over the top for a crispy finish.
Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Bake Uncovered: Remove the foil and bake for an additional 20–25 minutes or until the casserole is bubbly and the top is golden brown.
Rest and Serve: Allow the casserole to rest for 10 minutes before serving. This resting period helps the sauce thicken slightly, making it easier to serve and enjoy.

Notes

Make sure to reserve enough chicken broth when boiling chicken and cooking pasta for the sauce consistency.
Crushing French fried onions by hand ensures they spread evenly and crispen properly during baking.
If the sauce seems too thick before assembling, add additional reserved broth gradually to reach desired creaminess.
Use a food thermometer to check the chicken’s internal temperature for safe cooking.
This recipe can be prepared a day ahead by assembling the casserole and refrigerating it before baking.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Casserole
Method: Baking
Cuisine: American

Keywords: Chicken Tetrazzini, creamy chicken casserole, cheesy chicken pasta bake, comfort food, baked spaghetti casserole