This rich and creamy easy chicken tetrazzini casserole is a big hit with kids. Creamy pasta with shredded chicken and sweet peas is a freezer-friendly casserole you'll make over and over. A “mommy meals” staple.
Preheat the oven to 350°F and place a large pot of water to boil over HIGH heat.
Boil the pasta for 4 minutes less than the lowest time listed on the package. This will keep it firmer so the pasta stays firm once baked. Drain the noodles and set them aside.
Meanwhile, gently stir together the cooked chicken, just half of the parmesan cheese, can of cream of chicken soup, Alfredo sauce, chicken broth, Italian seasoning, and pepper.
Fold the pasta into the chicken and sauce. Add the peas and stir to combine.
Spoon the casserole filling into a lightly greased 9 x 13 inch baking dish. Or you can split it into two 8 x 8 inch pans so you can bake one now and freeze one for later.
Sprinkle the remaining parmesan over the top and bake for 30 - 35 minutes or until bubbly.
Recipe Notes
FREEZER MEAL TIPS:Store the prepared casserole covered in aluminum foil in your freezer. To bake it, you can choose:1. Let it thaw overnight in the fridge and then bake as directed.2. Bake directly from frozen: Keep the casserole lightly covered in foil for the first 15 - 20 minutes and add an additional 10 - 20 minutes to the total baking time. The mixture should be hot and bubbly.