Chicken Tetrazzini for One

Course Main Course

Cuisine American

Keyword baked chicken spaghetti, chicken tetrazzini, creamy chicken casserole, single serving casserole

Prep Time 20

Cook Time 30

Total Time 50

Servings 1 serving

A baked chicken and spaghetti casserole in a creamy cheese sauce with mushrooms, made in a 5-inch dish.

Ingredients

1 tablespoon olive oil divided
1 chicken breast or thigh (4–5 ounces) cut into 1-inch pieces; or 1 cup cooked cubed chicken
¼ teaspoon kosher salt divided
⅛ teaspoon black pepper
½ cup chopped onion
1 garlic clove minced
¼ cup sliced mushrooms
⅓ cup low-sodium chicken broth
2 tablespoons sour cream
3 tablespoons heavy cream
¼ teaspoon Italian seasoning
¼ cup shredded cheddar
¼ cup shredded mozzarella
1 cup cooked spaghetti (from about 2 ounces dry)
Optional grated Parmesan and chopped parsley

Directions

Heat the oven to 375°F.
If you are using raw chicken, sprinkle it with half of the salt and the pepper. Sear it in ½ tablespoon of the oil for 1 to 2 minutes per side, then set it aside. It will finish cooking in the oven.
In the remaining oil, cook the onion for about 2 minutes, the garlic for 30 seconds, and the mushrooms for 2 minutes. Pour in the broth.
Take the skillet off the heat. Stir in the sour cream, heavy cream, cheddar, mozzarella, Italian seasoning, and the rest of the salt. Fold in the chicken and the cooked spaghetti.
Spoon everything into a buttered 5-inch baking dish and cover it with foil. Bake for 25 minutes, until any raw chicken reaches 165°F.
Remove the foil. Top with Parmesan and parsley if you like.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); breast or thigh (the first choice counted), ¼ teaspoon Italian seasoning counted as dried oregano, ¼ cup shredded mozzarella counted as fresh mozzarella, cooked spaghetti counted as cooked pasta. Brands and portions vary, so use it only as an approximation.