I will seriously never forget the first time I had chicken tetrazinni as an adult. I’m sure that I ate it as a child and it just didn’t stick with me, but as a married woman I was always on the prowl for great recipes to make for my family.
When I had our first child, people brought us meals for a few weeks. It was my aunt that brought the tetrazinni and I just about died. It was SO GOOD. It has become my go to recipe when taking meals to other families with new babies! It looks and tastes complicated, but it really isn’t!
It took a lot of attempts to figure out the perfect combo for us and the tastes we preferred, but this is it and EVERY time I send it to someone’s house I always get a request for the recipe afterwards. I hope your family enjoys it as much as we do!
Perfect Chicken Tetrazinni
4 chicken breasts
16 oz spaghetti noodles
1/2 cup butter
1/2 cup chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups sour cream
Salt & Pepper
Preheat oven to 375. Boil chicken breasts. When they are cooked through the the middle, remove from pot and replace with spaghetti noodles (don’t turn down heat). While noodles are cooking, shred the chicken. Before draining the noodles, save 1/2 cup of the broth from the pot. Drain noodles.
Combine cooked noodles, shredded chicken, melted butter, cream soups, and sour cream in a mixing bowl. Season well with salt and pepper. Dump into a greased 9×13 pan. Cover casserole with bread crumbs. Sprinkle cheese on top. Cover with foil and bake for 40-45 minutes.
Note: This 9×13 pan will feed our family of 3 for 2-3 meals. I like to half the recipe and make in an 8×8 pan. When I half it, I just use 1 can of cream soup (chicken OR mushroom).