My mother in law passed down this 4 ingredient comfort food and it is ridiculously good.
Step back in time to the ultimate comfort food classic with this Old-Fashioned Chicken Tetrazzini. Perfect for busy weeknights or bringing to a neighborhood potluck, this baked pasta dish is a cozy masterpiece of tender chicken, al dente noodles, and vibrant veggies wrapped in a luxurious, creamy sauce. What sets this version apart is a smart culinary secret: using a splash of starchy pasta water to emulsify the sauce, ensuring every single noodle is perfectly coated without becoming greasy. Baked under a blanket of hand-grated Parmesan and buttery breadcrumbs, it emerges from the oven with a golden, bubbly, and downright irresistible crust.
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Old Fashioned Chicken Tetrazzini
Ingredients:
| Ingredient | Quantity |
| Spaghetti or linguine (broken in half) | 8 oz |
| Cooked, shredded chicken | 2 cups |
| Low-sodium cream of mushroom soup | 1 can (10 1/2 oz) |
| Frozen peas and/or sliced mushrooms | 1 cup |
| Freshly grated Parmesan cheese (from a block) | 1/2 cup |
| Low-sodium chicken broth | 1/2 cup |
| Garlic powder | 1/2 tsp |
| Black pepper | 1/4 tsp |
| Panko breadcrumbs or crushed Ritz crackers | 2 tbsp |
Step-by-Step Directions:
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Boil the Pasta & Save Water: Bring a large pot of salted water to a boil. Cook your pasta according to the package directions until it is just al dente. Right before draining, scoop out and reserve 1/2 cup of the starchy pasta water, then drain the rest.
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Mix the Sauce Base: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish. In a large mixing bowl, whisk together the cream of mushroom soup, chicken broth, garlic powder, and black pepper until completely smooth.
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Combine Everything: Fold the drained pasta, shredded chicken, and frozen peas or mushrooms into the soup mixture. Add about 1/4 cup of your reserved pasta water and toss vigorously with tongs. The starch will help the sauce emulsify and cling to the noodles. Add a splash more water if the mixture seems too thick.
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Assemble and Bake: Pour the mixture into your prepared baking dish, spreading it into an even layer. Evenly sprinkle the freshly grated Parmesan cheese over the top, followed by the breadcrumbs or crushed crackers. Bake for 25/30 minutes until the edges are bubbly and the top is deeply golden brown and crispy.
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Rest and Serve: Remove the casserole from the oven and let it rest on the counter for exactly 10 minutes. This gives the sauce time to set and thicken for the perfect scoopable texture. Serve warm!
