Description
If you love classic chicken tetrazzini, this cozy, cheesy version is perfect for weeknights or Sunday dinners. Uses leftover chicken, frozen spinach, and pantry staples — ready in under an hour!
Ingredients
Units
Scale
- 6 oz cooked spaghetti (I used Jovial)
- 3/4 cup chopped frozen spinach (thawed)
- 2 cups chopped cooked chicken
- 1 can cream of chicken soup (I love @PacificFoods)
- 1 1/2 cups sour cream or Greek yogurt
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine cooked spaghetti, chopped spinach, chicken, cream of chicken soup, sour cream, salt, and pepper. Mix until well combined.
- Pour mixture into a greased 9×13-inch baking dish. Cover with foil and bake for 20 minutes.
- Remove foil and top with cheddar and mozzarella cheese.
- Bake for another 10 minutes, then broil for 2–4 minutes until bubbly and golden.
- Slice and serve warm.
- Prep Time: 15
- Cook Time: 30
- Category: casserole
- Method: Baked
- Cuisine: American