Easy, Creamy Chicken Tetrazzini

Some nights, you just want something that is both fool-proof and easy. All the rest of the nights, we’ll go to the extra trouble of making a white sauce from scratch, but tonight … we’re popping the tops off some soup cans.

My family absolutely loves this dish. Gage is asking for seconds while still scooping the last bite in his little sauce-covered mouth. Brittney sits silently in a rapturous fog of tetrazzini bliss. Dave tells me TWICE how good it is, which, coming from a man of few words, really means something.

This is comfort food at its best. While a real Italian might tell you it’s not the tetrazzini her grandmother used to make, a pretend Italian like me will tell you it’s just the sort of thing you need on a fall day when you want something quick and rib-sticking.

Ready for the recipe? Here you go. Be sure to read the notes at the end, because this is a recipe with a lot of options. And you might notice … this is enough for TWO casseroles. That’s because there’s no sense in messing up the kitchen for just one dish. You may as well make a second for a friend or for your freezer.

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Mixing the sauce …

 

Adding the noodles to the sauce

Sprinkling the cheese …

 

Tetrazzini!