Chicken Tetrazini – Crockpot and Oven versions

A friend brought this recipe to my family 14 years ago, when my son was born. We’ve made it often since then. And as a plus, it can cook either in the crockpot or oven!

The ingredients are simple:
about 3 cups of cooked chicken
8 oz. cooked spaghetti noodles
8 oz. sour cream
1/2 cup chicken broth
2 cans cream soup
mozzarella cheese for the top

Now I know some of you are freaking out because I used canned soup. Calm down, it’ll be okay. You can either use cream of chicken soup or cream of mushroom, or a can of each. I use cream of chicken because my kids get all squeamish at the site of those little mushroom pieces.

Break the spaghetti noodles in half and cook them according to the package directions. Drain them and put all the ingredients together in the pan and mix it up. Cover with mozzerella cheese. Bake in the oven at 350 for about 45 minutes.

OR: If you need to mix the casserole up early and stick it in the fridge until time to put it in the oven, add 15 or so minutes to the bake time.

OR: If you’re going to be out of the house put it in the crockpot to bake it.

OR: If you’re going to eat it several weeks from now and need to drive it to Florida, freeze it and then pack it on dry ice. You can read that ultimate pack-your-own-lunch story here.

Tagged as: Chicken, chicken broth, cream of chicken soup, sour cream, spaghetti