Ingredients
- Cooked chicken, shredded: 3 cups
- Spaghetti, cooked and drained: 1 pound
- Cream of mushroom soup: 2 cans (10.75 ounces each)
- Sour cream: 1 cup
- Milk: 1/2 cup
- Shredded Parmesan cheese: 1/2 cup
- Shredded cheddar cheese: 1 cup
- Butter, melted: 2 tablespoons
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the cooked spaghetti, shredded chicken, cream of mushroom soup, sour cream, milk, and Parmesan cheese. Mix well to ensure all ingredients are evenly distributed.
- Step 3: Pour the mixture into the prepared baking dish and spread evenly.
- Step 4: Sprinkle the shredded cheddar cheese evenly over the top of the tetrazzini.
- Step 5: Drizzle the melted butter over the cheese.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the tetrazzini is heated through. Let stand for a few minutes before serving.
Notes
- For easier cleanup, spray your measuring cup with cooking spray before adding the sour cream.
- Reheat individual portions in the microwave for a quick and comforting lunch the next day.
- Garnish with a sprinkle of fresh parsley for a pop of color and added flavor.
- Store leftover tetrazzini in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American