Variations to Recipe
- You can use egg noodles or other pasta shapes like fettuccine, penne, or linguine for this recipe.
- If you don’t have rotisserie chicken, you can use poached or roasted chicken breasts or thighs, leftover baked chicken, or leftover turkey for this recipe.
- Any type of cream soup can be used, or homemade cream soup as well.
- If you don’t have chicken broth on hand, you can use vegetable broth, chicken stock, or water.
- Half-and-half or whole milk can be used instead.
- Greek yogurt or plain yogurt can be used as a substitute for sour cream.
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Tips For Success
- Make sure to chop the chicken into bite-sized pieces of uniform size.
- You want to cook the pasta according to the directions. Remember that you will bake the pasta in the oven, so you don’t want it overcooked or soggy.
- If you want a golden brown texture on top of the casserole, toss it in the oven and turn on the broiler.
- Do not overcook the casserole, or it can dry out the pasta dish.
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Storing and Freezing
Storing: Leftovers can be stored in the fridge for up to 3-4 days. Then, you can reheat them when you are ready to eat.
Reheating: To reheat chicken tetrazzini, cover it with foil and bake at 350°F for 30-35 minutes or until it is heated through. You can also reheat individual servings in the microwave.
Freezing: Simply assemble the casserole and then cover it tightly, and freeze it for up
to 3 months. When you’re ready to bake, thaw the casserole overnight in the fridge and
then bake it
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