Easy Chicken Tetrazzini

Instructions:

1. Preheat the oven to 350°F (175°C). Lightly grease a baking dish.
2. Melt the butter in a skillet and sauté the onion, garlic, and mushrooms until tender.
3. In a mixing bowl, whisk together the cream of mushroom soup, sour cream, chicken broth, Italian seasoning, salt, and pepper.
4. Combine the cooked pasta, shredded chicken, sautéed vegetables, and sauce. Stir in mozzarella and half of the Parmesan.
5. Transfer the mixture to the baking dish and sprinkle with the remaining Parmesan.
6. Bake for 25–30 minutes, or until hot, bubbly, and lightly golden on top.
7. Garnish with fresh parsley and serve warm.

Variations

• Swap chicken for turkey — perfect for using up holiday leftovers.
• Add peas or spinach for extra color and nutrition.
• Use Swiss or Gruyère instead of mozzarella for deeper flavor.
• Try linguine for a silkier texture or egg noodles for a classic casserole feel.

Tips

• Add buttered breadcrumbs on top before baking for a crunchy, golden crust.
• Don’t overcook the pasta beforehand — slightly al dente keeps it perfect after baking.
• Mix in a splash more broth if you prefer a creamier, looser sauce.