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Easy Chicken Tetrazzini

5 from 1 vote
This is Cheesy Tetrazzini heaven that feeds a crowd. Cook your chicken ahead of time in a slow cooker and this goes from start to table in minutes. With tender chicken, cream, cheese, mushrooms, and pasta - what's not to love?
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Prep Time 15 minutes
Cook Time 30 minutes
Slow Cooker time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Servings: 6
Course: Dinner, Main Course, Main Dish
Cuisine: American, Italian
Calories: 674
Ingredients Equipment Method

Ingredients
  

Ingredients:
  • 1 lb cooked spaghetti cooked to just under al dente
  • 1 lb chicken breasts cooked and shredded
  • 1 can condensed cream of mushroom soup no added liquid
  • 1 can condensed cream of chicken soup no added liquid
  • 2 cups sour cream
  • 32 oz chicken broth/stock with ½ cup reserved
  • 1 cup mushrooms fresh, washed and sliced
  • 1 cup mozzarella shredded
  • 1 cup sharp white cheddar shredded
  • ½ cup butter melted
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 bay leaf
For the Topping:
  • 1 sleeve round butter crackers crushed
  • 2-3 Tbs butter melted
  • ½ cup parmesan grated
  • ¼ cup dried parsley

Equipment

  • Slow Cooker
  • 13x9" baking dish

Method
 

  1. In a slow cooker, add the chicken, stock, and bay leaf and cook on high for about two hours or until fall apart tender
  2. During the last 20 minutes, cook your spaghetti in well-salted water to almost al dente and preheat your oven to 375℉
  3. Remove the chicken from the cooker, reserving ½ cup of the stock and discarding the bay leaf. Shred the chicken as fine as you like and place in a very large mixing bowl
  4. Add in the mushrooms, condensed soups (do not add extra liquid), sour cream, butter, and shredded cheeses and mix until well combined
  5. Fold in cooked spaghetti and place into a 13X9 baking dish - set aside
  6. In a small bowl, combine the crushed crackers with the melted butter, parmesan, and parsley and mix well - it should not be too wet, if it is, add a few more crushed crackers
  7. Distribute the cracker topping over the pasta mixture evenly
  8. Bake for 30 minutes or until golden brown and bubbly. Let rest about 5-10 minutes before serving.