It is NO secret that I love me a good casserole and this casserole does NOT disappoint. It has everything you love from a traditional rich and creamy tettrazni but with a little extra something.
Full disclosure, obviously this is NOT keto…but last week was a rough one for me and some comfort food was much needed and for me a casserole screams comfort.
This tettrazini recipe starts like most others. There is chicken, pasta, cream of something soup, sour cream and cheese. What makes this recipe different is the addition of green chilies and some extra spices.
To help make it a little easier I used a rotisserie chicken, but you could definitely use leftover chicken or bake some up real quick. You could also use leftover pasta if you wnated… whatever you can do to make it a little easier is always a good idea in my mind.
Sooooo rich and creamy
Just as a traditional tettrazini this one is super creamy. Between the sour cream. cream of chicken soup and butter the noodles are surrounded with a delicious sauce that I could eat by the spoon full… it really is just that good.
To add even more flavor, as I mentioned above, I added in chopped green chilies, chili powder, cumin and garlic powder. The combo of these spices with the chilies adds just enough kick to each bite. Don’t worry though, it is not too spicy… it has just a hint. If you wanted to add extra heat you could add in some chopped jalapenos or even some cayenne pepper (just be careful).
1 rotisserie chicken cut up and deboned (or 4 cooked chicken breasts)
1/2 cup butter (room temperature)
2 cans cream of chicken soup
2 cups sour cream
1 can (3-5 oz) chopped green chilies
2-3 teaspoons chili powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon garlic powder
1/2 - 1 cup chicken stock (as needed)
2 cups shredded Monterey jack cheese (or your cheese of choice), divided
Additional chili powder for top (if desired)
Preheat oven to 375
Spray a large casserole dish with nonstick spray, set aside
In a large bowl toss together pasta and chicken
In a medium bowl whisk together butter, cream of chicken soup, sour cream, green chilies, spices and 1 cup of cheese
Gently stir sauce into pasta with chicken until just combined, adding in chicken stock as needed to get it to a stirrable consistency - you want it to be loose enough that when it bakes it does not dry out but not too wet that it is soupy once baked
Pour pasta mixture into casserole dish
Top with remaining cheese and spices if using
Cover with foil and bake for 20 minutes
Remove foil and bake for an additional 10-15 minutes or until cheese begins to brown and casserole is bubbly
Remove and let sit for 10 minutes before serving
PS... the left overs are AMAZING!
You can use any pepper you would like or leave them out all together