Grandma's 1962 Chicken Tetrazzini: A Timeless Casserole That Still Steals the Show

Grandma's 1962 Chicken Tetrazzini: A Timeless Casserole That Still Steals the Show

Some recipes are so good they transcend decades. This creamy, golden-topped Chicken Tetrazzini is exactly that kind of dish — the sort that gets handwritten on an index card, tucked into a recipe box, and passed down like a family heirloom. Dating back to 1962, this old-fashioned casserole layers tender shredded chicken, earthy mushrooms, and spaghetti in a rich, velvety sauce, all finished with a buttery breadcrumb crust that bakes up perfectly golden brown.

It is the definition of Sunday dinner comfort food. One bite and you will understand why someone went back for thirds — and then probably a fourth helping when no one was watching. Let's bring this vintage treasure back to life in your kitchen today.

Ingredients

• 12 ounces spaghetti, cooked and drained
• 3 cups cooked chicken, shredded (rotisserie works beautifully)
• 2 cups sliced mushrooms
• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 1 cup sour cream
• 1 cup shredded Parmesan cheese, divided
• 1 cup shredded mozzarella cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 cup seasoned breadcrumbs
• 2 tablespoons butter, melted (for topping)

Method