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Easy Chicken Tetrazzini

Ingredients

  • 10 ounce can cream of chicken soup
  • 10 ounce can cream of mushroom soup
  • 2 cups sour cream
  • 1/2 cup butter , melted
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup frozen peas
  • 1 pound seasoned cooked chicken , chopped or shredded
  • 1 pound thin spaghetti , cooked al dente
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons grated Parmesan cheese
  • Fresh chopped parsley , for garnish

Instructions

  • Preheat oven to 350 degrees F. Coat a 9×13 baking dish with nonstick cooking spray, set aside.
  • In large bowl whisk together both soups, sour cream, butter, chicken broth, salt, pepper, and garlic powder until combined.
  • Stir in the peas, chicken, and spaghetti; toss to combine until fully coated.
  • Pour mixture into the prepared baking dish and sprinkle with the cheeses.
  • Cover with foil and bake for 30 minutes, then remove foil and continue baking for another 15 minutes until cheese is melted and casserole is hot throughout.
  • Remove from oven and sprinkle with parsley. Let stand 5-10 minutes.
  • Serve and enjoy!