There are some casseroles that belong just as much to memory as they do to the supper table, and chicken tetrazzini is one of them. This easy oven baked version leans into the kind of practical cooking so many Midwestern church cooks knew by heart: simple pantry ingredients, a warm oven, and a dish big enough to feed whoever happened to come through the door. With just three main ingredients, it turns out creamy, comforting, and hearty, the sort of meal that feels right at home at a weeknight supper or a potluck with folding tables and coffee perking in the corner.
Serve this casserole with buttered green beans, a simple lettuce salad, or sweet peas for a little color on the plate. Warm dinner rolls or sliced bread are mighty nice for catching the creamy sauce, and if you are feeding a crowd, a dish of fruit salad or applesauce alongside makes it feel just like an old-fashioned community dinner.
Oven Baked 3-Ingredient Chicken Tetrazzini Casserole
Servings: 6
Ingredients
8 ounces spaghetti, broken in half
2 cups cooked chicken, chopped or shredded
2 cans (10.5 ounces each) condensed cream of chicken soup
Directions
1. Heat the oven to 350°F and lightly grease a 2-quart casserole dish.
2. Cook the spaghetti in salted water until just tender, then drain it well.
3. In a large bowl, stir together the drained spaghetti, cooked chicken, and condensed cream of chicken soup until everything is evenly coated.
4. Spread the mixture into the prepared casserole dish, smoothing it into an even layer.
5. Bake for 30 to 35 minutes, until hot and bubbly around the edges and lightly golden on top. Let it rest for 5 to 10 minutes before serving.
Variations & Tips
Add a cheesy top: If you want a little more color and richness, scatter a cup of shredded cheddar or mozzarella over the casserole before baking. It is no longer a strict three-ingredient dish, of course, but it does make a mighty pretty supper.
Use turkey instead of chicken: This is a fine way to use leftover turkey after a holiday meal. The flavor stays gentle and comforting, and it turns a handful of leftovers into a full second supper.
Loosen the sauce if needed: If your soup is especially thick or your chicken is on the dry side, stir in a splash of milk before baking. That helps keep the casserole creamy and makes it easier to spoon out after it rests.
Make it ahead: You can mix the casserole earlier in the day, cover it, and refrigerate it until baking time. If it goes into the oven cold, add about 10 extra minutes so the center gets piping hot.
Try a vegetable addition: A handful of peas or sautéed mushrooms tucks in nicely if you do not mind stepping beyond the original church-supper simplicity. Those little additions stretch the pan and bring a touch more color to the table.