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Loaded Tetrazzini

chicken and spaghetti casserole with vegetables and Alfredo sauce
Prep Time 45 mins
Cook Time 45 mins
Course Main Course
Cuisine American
Servings 8

Ingredients
  

  • 2 large boneless chicken breasts, cooked or use rotisserie chicken
  • 1 cup chopped ham, prosciutto or bacon
  • 4 stalks celery, chopped
  • 1 large sweet onion, chopped
  • 1 sweet red or yellow pepper
  • 8 oz thin spaghetti
  • 1 can Cream of Mushroom soup see note section for other options
  • 1/2 cup onion dip or sour cream see note section for other options
  • 1/2 cup Alfredo sauce see note section for other options
  • salt and pepper
  • 4 oz shaved Parmesan cheese

Slow Cooker Chicken

  • 4 cups chicken broth
  • 2 large boneless, skinless chicken breasts

White Sauce

  • 8 Tbsp unsalted butter
  • 1/2 cup flour
  • 2 cups half and half or cream
  • 1 1/2 cups chicken broth
  • 6 Tbsp white wine or cooking sherry
  • 1 tsp salt
  • 1 tsp white pepper you can use black

Instructions
 

Slow Cooker Chicken

  • Place chicken in slow cooker and cover with broth
  • Cook for 3 hours on high or 6 hours on low
  • Drain, reserving broth for another use if desired, and shred or chop chicken

Loaded Tetrazzini

  • Bring salted water or chicken broth to a boil and add pasta
  • Stir pasta down into liquid, cook 2 minutes, then cover and remove from heat. Pasta will continue to cook as you prepare the rest of the ingredients
  • Saute vegetables in a drizzle of olive oil until soft
  • Add ham or bacon and cook 1 minute
  • Combine soup with Alfredo sauce, and sour cream or dip, and tin with a little chicken broth or white wine if necessary to reach desired consistency
  • Add vegetables and other meat to sauce.
  • Drain pasta, and don't worry if it's not quite cooked through, it will finish during final baking
  • Add pasta to vegetable and sauce mixture and gently fold in chicken.
  • Turn into a greased 9" x 13" casserole or baking dish and sprinkle with Parmesan cheese
  • Dish may be covered and refrigerated for up to 36 hours before baking
  • Bake uncovered at 325 degrees for 45-60 minutes until hot and bubbly
  • Refrigerate or freeze leftovers

White Sauce

  • Melt butter in a large sauce pan over medium high heat
  • Whisk in flour until blended and cook for 1 minutes, whisking constantly.
  • Stir in cream, broth, wine and seasonings
  • Bring to a boil and cook for 8 minutes or until thick, whisking constantly

Notes

You can substitute 2 1/2-3 cups of any white sauce or Bechamel sauce if desired in place of the Alfredo sauce, sour cream or onion dip, and Cream of mushroom soup
 
Keyword Alfredo sauce, chicken casserole, do ahead, tetrazzini