There are some casseroles that never go out of style, and chicken tetrazzini is surely one of them. This oven baked 3-ingredient version is the kind of thrifty, dependable supper that reminds me of church basements, bridge club luncheons, and family tables where a bubbling dish in the middle could feed a crowd without a fuss. By leaning on just a few handy ingredients, you get all that creamy comfort and old-fashioned flavor with hardly any extra work, which is exactly why a recipe like this earns a permanent spot in the kitchen drawer.
Serve this casserole with a simple green salad, buttery green beans, or a dish of peas if you want something bright alongside all that creamy pasta. Warm dinner rolls or toast points are mighty fine for sopping up the sauce, and for a bridge club sort of meal, a little fruit salad or gelatin salad on the side makes the whole spread feel properly vintage.
Oven Baked 3-Ingredient Chicken Tetrazzini Casserole
Servings: 6
Ingredients
8 ounces spaghetti, broken in half
Directions
1. Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish.
2. Cook the spaghetti in salted water according to the package directions until just tender, then drain well.
3. In a large bowl, stir together the cooked spaghetti, chicken, and condensed cream of chicken soup until everything is well coated.
4. Spoon the mixture into the prepared baking dish and spread it into an even layer.
5. Bake for 30 to 35 minutes, until hot and bubbly around the edges. Let it rest for 5 minutes before serving.
Variations & Tips
Add a cheesy top: If you have a little extra in the icebox, sprinkle the casserole with 1 to 2 cups of shredded cheddar, mozzarella, or Parmesan before baking. It is not part of the three-ingredient base, but it makes a lovely browned top.
Use leftover chicken or turkey: This is one of the finest ways to stretch leftover roast chicken or holiday turkey. Chop it small so it mixes evenly through the pasta and every bite gets a little meat.
Loosen the sauce if needed: Condensed soup can vary a bit in thickness. If your mixture seems too stiff to stir comfortably, add a splash of milk or a few tablespoons of the pasta cooking water before baking.
Make it ahead: Assemble the casserole a few hours early, cover, and refrigerate until baking time. You may need to add 5 to 10 extra minutes in the oven if it is going in cold from the refrigerator.
Add simple seasonings: Even with only three main ingredients, a pinch of black pepper, garlic powder, or a handful of sautéed mushrooms can round things out nicely if you want a little more old-school tetrazzini flavor.
