Chicken Tetrazzini is a common meal. I decided to change it up a little by making it even EASIER and CHEESIER! Now…I will warn you…if you don't care for cheese then this recipe is not for you! 🙂 I personally don't know anyone who doesn't like cheese though!
I am a fan of casseroles. I make a lot of casseroles and for the most part my family likes them. This recipe falls into the casserole category for sure!
I looked at a LOT of Chicken Tetrazzini recipes before making this dish. Some of the recipes were fairly complicated. I don't like recipes that are complicated…I am just too busy! 🙂 I simplified this recipe a lot….it may be too simple to be a true tetrazzini…but who cares!
There are several ways that you can cut calories with this recipe. It calls for sour cream, cream of chicken soup and spaghetti noodles. You could easily use low-fat sour cream, non-fat cream of chicken soup and could even swap out the spaghetti noodles for whole wheat or a veggie noodle if you like!
This was pretty quick to make…..the only down side is that you have to cook the spaghetti noodles…but it was worth the extra time that took!
If you aren't a big cheese eater you can definitely cut the amount that is used.
Have you ever made Chicken Tetrazzini? What is your favorite way to make it? Do you like adding extra cheese?
If you like this casserole you need to check out my Easy Mexican Casserole recipe!
Preheat oven to 350 degrees F.
Cook spaghetti noodles according to package directions, drain.
In the pot you cooked the spaghetti in (or a large bowl) combine the sour cream, cream of chicken soup, salt, pepper, chicken, Parmesan cheese and cheddar cheese. Stir together.
Add the spaghetti noodles into this mixture and stir it all up.
Add the mixture to a 13 x 9 baking dish that has been greased or sprayed with nonstick cooking spray.
Top the mixture with the Mozzarella Cheese.
Bake for 30 minutes or until dish is hot and bubbly.
You can substitute low fat sour cream and low fat cream of chicken soup.