Chicken Tetrazzini (Creamy Chicken or Turkey and Spaghetti)
My version of Chicken Tetrazzini, inspired by a combination of my grandmothers recipes and recipes I found on the internet. Chicken and spaghetti noodles bathed in a creamy sauce, and topped with cheddar cheese. It can be made with turkey or chicken, and is great paired with a salad & crusty bread.
My version of Chicken Tetrazzini, inspired by a combination of my grandmothers recipes and recipes I found on the internet. Chicken and spaghetti noodles bathed in a creamy sauce, and topped with cheddar cheese. It can be made with turkey or chicken, and is great paired with a salad & crusty bread.
- salt and pepper to taste
- 1 can cream of chicken soup
- 1/4 teaspoon cayenne pepper
- 1 can cream of mushroom soup
- 1 teaspoon seasoned salt
- 1/4 cup onion finely diced
- 2 cups sharp cheddar cheese grated
- 2 cups chicken (or turkey) cooked and shredded
- 3 cups dry spaghetti broken into two inch pieces
- 1/4 cup green pepper finely diced
- 4 ounces diced pimentos (jarred) drained (optional)
- 1 1/2 cups chicken stock up to 2 cups may be used
- 1 cup additional grated sharp cheddar cheese
- Carbohydrate 77.4000287985122 g
- Cholesterol 317.600000128121 mg
- Fat 95.3289137840492 g
- Fiber 0.188700005426542 g
- Protein 81.8054662829166 g
- Saturated Fat 46.4489715200533 g
- Serving Size 1 1 Serving (1159g)
- Sodium 3802.75039389862 mg
- Sugar 77.2113287930857 g
- Trans Fat 8.3576622517885 g
- Calories 1494 calories
Step-by-step
- Cook, cool, and then shred chicken (white meat or combination white & dark).
- Cook spaghetti in same chicken broth until al dente and drain.
- Combine cooked spaghetti with remaining ingredients except additional 1 cup sharp cheddar.
- Place mixture in casserole pan and top with remaining sharp cheddar.
- Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately at 350F degrees for 45 minutes until bubbly.
- (If the cheese on top starts to get too cooked, cover with foil).
Chicken stock does the heaviest lifting in this casserole, hydrating the dry spaghetti as it bakes while marrying the canned soups and aromatics into a cohesive sauce. When measuring the liquid, remember that starches in pasta continue absorbing moisture in the oven, meaning up to two full cups of stock may be required if the mixture looks overly thick before baking. Cooking the spaghetti only until al dente prevents the noodles from turning to mush once subjected to prolonged oven heat.
Assembling casseroles ahead of time changes how fats and proteins behave during storage. This dish tolerates refrigeration for up to two days and extended freezing up to six months when wrapped tightly to prevent freezer burn. Thawing frozen casseroles completely in the refrigerator before baking ensures even heat penetration from edge to center, avoiding cold spots in the shredded poultry.
Sharp cheddar cheese provides the primary fat and flavor barrier on the surface, but dairy solids burn easily under direct heat. Monitoring the baking progress at 350 degrees Fahrenheit prevents the top layer from turning bitter before the interior bubbles thoroughly. Covering the pan with aluminum foil shields the cheese if browning happens faster than the total 45-minute cooking time dictates.
Selecting a proper casserole dish material impacts crust formation and heat retention. Glass and ceramic retain heat longer than thin metal pans, continuing to cook the pasta after removal from the oven source. Allow the baked dish to rest for ten minutes before serving so the sauce can settle and thicken properly on the plate.
