Sometimes we use the cream of soups in our meals because it seems easier. My kids both think the canned stuff is icky and smells weird. They don’t mind it cooked into the casserole but actually opening and mixing it in they both squirm and try to get out of it. There is a simple way to work around it for just about any recipe. It is up to you to decide what you like best or feel like using. We use both at different times depending on the night.
This is a nice comforting meal. We served it with carrots and garlic bread to make it even more homey. We still have the air conditioning on here (is it really October?) but are still looking for the delicious creamy casseroles and warm flavors of fall.
You can make this casserole ahead and store covered in the refrigerator until ready to bake. Adjust cooking time to add for the cold temperature of the casserole before baking.
Chicken Tetrazzini (with and without canned soup)
- 16 oz thin spaghetti or angel hair, cooked
- ½ cup butter (plus more for buttering pan)
- 1 1/2 – 2 lbs. chicken breast, cooked, diced (bake a couple extra breasts one night for leftovers!)
- 2 cans cream of chicken soup* or homemade mixture
- 2 cup sour cream
- ½ cup dry white wine or chicken stock
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup Parmesan cheese
- 2 cups mozzarella cheese, shredded
- Combine 1/2 cup butter, cooked chicken, soup, sour cream, salt, pepper and white wine. Add cooked noodles.
- Pour into a buttered 13 x 9 casserole dish. Sprinkle both cheeses on top.
- Bake in a 300 degree oven for 45 minutes, covered with foil. Remove foil and bake uncovered for another 15 minutes.
*No Canned Cream Soup Soup: (use this in place of canned soups – add mushrooms, onions, etc. as desired to make different flavor soups)
- 4 tablespoons butter
- 6 tablespoons flour
- 1 cup chicken stock
- 1 cup heavy cream or 1/2 and 1/2
- salt and pepper
- In a saucepan over medium-low heat melt the butter. Slowly whisk in the flour until it become thick. Cook for 1-2 minutes.
- Slowly whisk in the chicken stock and then the heavy cream. Allow to cook until it becomes thick like gravy. Add salt and pepper to taste.