Cheesy Chicken Spaghetti Casserole – chicken, spaghetti, cream of chicken soup, sour cream, butter, seasonings, Parmesan and cheddar cheese -THE BEST! We make this once a month! Makes a great freezer meal!
This recipe is from Plain Chicken reader, Jennifer Colson. She calls the recipe chicken tetrazzini. I already have a couple of tetrazzini recipes, so I call this Cheesy Chicken Spaghetti Casserole. We thought this was great. It makes a ton. This would be a great potluck dish. You can make this casserole of time and freeze or refrigerate for later.
I suggest dividing this into two 9-inch pans and freezing one of them for later. Each pan would serve about 5 or 6 people. This is good reheated for lunch or dinner the next day. Thank you so much for sharing your recipe with us Jennifer!
Cheesy Chicken Spaghetti Casserole
Ingredients:
- 4 cups cooked chopped chicken (1 whole rotisserie chicken)
- 12- oz spaghetti, cooked and drained
- 2 (10.75-oz) cans Cream of Chicken soup (I used 98% fat free)
- ¼ cup chicken broth
- 16- oz sour cream (I used light)
- 1 stick of butter, melted
- ¼ tsp cayenne pepper
- ¼ cup dried parsley
- ½ tsp salt
- ¼ tsp ground pepper
- 1 tsp Italian seasoning
- ½ cup Parmesan cheese
- 1½ to 2 cups shredded sharp cheddar cheese
- 1 cup Italian breadcrumbs
Instructions:
- Preheat oven to 350ºF.
- Combine first 12 ingredients. Spread into a lightly greased 9×13-inch dish (or 2 9×9-inch dishes). Top with cheddar cheese and breadcrumbs.
- Bake uncovered for 45-60 minutes, until bubbly.
Video:
Notes:
Steph
I used cream cheese instead of sour cream. Great!
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I thought there was way too much parsley and butter so I cut in half the amount. Also the time to cook I felt was to long since everything is already cooked. I cut the time in half as well. Everything turned out perfect! The family loved it! Thanks!
Good to know, I thought a entire stick of butter sounded like a lot. I'll try it this way as well!
I thought there was way too much parsley and butter so I cut in half the amount. Also the time to cook I felt was to long since everything is already cooked. I cut the time in half as well. Everything turned out perfect! The family loved it! Thanks!
After reading the recipe & all the comments I find the comments are very helpful. I always tweak recipes I see to my personal tastes, as I think a lot of people do. After reading your comment Jodi, I re-read the recipe, and I think you may be right for my taste. It does sound like a lot of butter and way too much dried parsley, however it may be fine if you used fresh parsley. This reminds me of a dish I make with chicken thighs,cream. of mushroom soup,sour cream and rice. I cook the chicken first with butter,garlic powder,Cavenders and Salad Supreme., then mix 1 to 1!/2 cups rice with soup,sour cream and a little milk. Bake for 45 minutes or until rice is cooked. I would make this recipe like you said , or use fresh parsley and cut butter in half. I think I would add a 1/2 cup of heavy cream or fill one empty soup can with half and half. I like my dishes extra creamy and I think if you were to freeze it, it would need extra liquid to keep from drying up. You could always add a little chicken broth when cooking it out of the freezer. I don't think people replying does any harm or insults the original poster of the recipe, I think all the ideas are helpful when you read a recipe and it has something you don't like but the rest sounds very good to you. My mother made Turkey Tetrazzini a lot growing up and I love anything with pasta in it as long as it doesn't have bell peppers. I want to make this but only have 3 large CANS of chicken or a big pack of thigh/leg quarters and am too lazy to bone and skin them since I just did a whole one for chicken and rice. I wonder how canned chicken would taste? I'm sure not as good as a rotisserie one, but I have less than a dollar in my bank account and my whopping 15 dollars in food stamps for the month is gone on necessities and I still forgot the sourcream!
I made this tonight.. It was delicious. I didn't have broth or shredded chicken & it still turned out great! Everyone loved it. I like the little bit of heat from the cayenne.. Fantastic flavor overall! Served with Garlic bread. Simple fast dinner
Please forgive this ignorant question…..if i were to make this is 2 pans, when you say "freeze the other one", exactly, how is that done? just stick it in the pan, cover with foil and freeze?
I put it in the pan, cover it with plastic wrap and then with foil and throw it in the freezer.
Easy enough! Thanks for that!
I made this last night and boy was it DELICIOUS!! So much so I brought some left-overs to work for lunch today :)The only thing I added was 1T minced garlic. Yummmmmm! Thanks for posting!! xoxo
i'm wondering can the spaghetti be switched out for a different pasta…and would that affect cook time??
Gawd this looks good. Pinned.
This sounds too good! 🙂
Chicken or turkey tetrazzini is one of my absolute favorites. For some reason Trevor doesn't like it as much. Punk kid….
I made this last night, and it was really good. I halved the recipe and made it in an 8×8 pan. The butter I had was salted, and the next time I make it I'll leave out the extra salt.
Eileen – I am not sure how many cups it is. It is 3/4 of the pound package. Enjoy!
How many cups is 12 oz spaghetti?
Try it with crushed Ritz instead of bread crumbs. It gives a great flavor!