Pioneer Woman Chicken Tetrazzini Recipe
Are you looking for a cozy meal? The Pioneer Woman Chicken Tetrazzini Recipe is perfect.
Ingredients
- 1 pound thin spaghetti broken in half.
- 4 cups cooked chicken shredded or cubed.
- 2 cans cream of mushroom soup.
- 1 cup sour cream.
- 1/2 cup chicken broth.
- 1 teaspoon salt.
- 1/2 teaspoon black pepper.
- 1/4 teaspoon cayenne pepper optional.
- 2 cups grated sharp cheddar cheese.
- 1/2 cup grated Parmesan cheese.
- 1/4 cup melted butter.
Instructions
Boil the Pasta
- Cook the spaghetti in boiling water. Use salted water for better flavor. Do not overcook the noodles. Keep them slightly firm or "al dente."
Prepare the Chicken
- Shred your pre-cooked chicken. You can use a rotisserie chicken. This saves a lot of time. Place the chicken in a large bowl.
Mix the Creamy Sauce
- Combine the soup and sour cream. Add the chicken broth and spices. Mix until the texture is smooth.
Combine Ingredients
- Add the cooked noodles to the bowl. Pour in the creamy sauce mixture. Toss everything together very well.
Add the Cheese
- Stir in half of the cheddar cheese. The cheese adds great richness. Ensure the chicken is evenly spread out.
Prepare the Baking Dish
- Grease your 9x13 inch baking pan. Pour the mixture into the pan. Smooth the top with a spoon.
Add the Topping
- Sprinkle the remaining cheddar on top. Add the Parmesan cheese as well. Drizzle the melted butter over it.
Bake the Dish
- Bake at 350 degrees Fahrenheit. Let it cook for 30 minutes. The top should be bubbly and golden.
Notes
- Use a rotisserie chicken for extra flavor.
- It makes the prep work much faster.
- Do not skip the cayenne pepper.
- It adds a nice little kick.
- Do not overbake the casserole.
- You want the sauce to stay creamy.
- Let the dish rest after baking.
- Wait about five minutes before serving.
- This helps the sauce thicken up.
- You can add frozen peas for color.
- Mushrooms are also a great addition.
- Always use sharp cheddar for the best taste.