This easy chicken tetrazzini casserole combines shredded chicken, spaghetti noodles, and mushrooms, all coated in a delicious cheesy sauce!
I love how using cream of chicken soup and cream of mushroom soup makes this dish quick, easy, and affordable! As a bonus, it's a great way to use up leftover rotisserie chicken. Sometimes, I also swap in leftover turkey instead if I have it on hand.
This is my go-to recipe for family gatherings, and everyone always begs for seconds!
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Ingredients for Chicken Tetrazzini Casserole
- Pasta: Spaghetti, angel hair pasta, and linguine all work well in this dish. But spaghetti is my favorite for sure.
- Chicken: You need shredded, cooked chicken. I'm telling you, leftover chicken is the way to go, here!
- Butter: For sauteing and making the sauce super-rich.
- Garlic: Fresh garlic adds depth and makes the casserole smell incredible while it's baking!
- Mushrooms: I use button mushrooms, but any sliced mushrooms will do. They're essential for earthy flavor.
- Chicken Broth: Thins the sauce while adding flavor. Sometimes, to jazz things up, I use white wine instead.
- Canned Soup: I use both cream of chicken soup and cream of mushroom soup. They create a rich, creamy sauce.
- Sour Cream: The sauce just isn’t complete without the creamy tang of sour cream.
- Frozen Peas: For more nutrients, color, and flavor. Peas also help break up the richness.
- Cheese: Parmesan cheese and mozzarella create the coziest sauce! I highly recommend using freshly grated. It will have a better flavor and melt more readily.
- Seasoning: I use regular table salt and black pepper. Add both to taste.
- Parsley: Garnish with fresh parsley to make the dish pop!
How to Make Chicken Tetrazzini
This is the best chicken tetrazzini I've ever had, but it's so easy to make! You can have it ready in about an hour. Follow these easy steps.
1. COOK PASTA. Cook the pasta al dente according to the package instructions.
2. SAUTE MUSHROOMS. Cook the garlic in butter until fragrant. Add the mushrooms and cook for 5 minutes.
3. ADD INGREDIENTS. Add the remaining ingredients. Reduce the heat. Add the chicken broth and cook for 1 minute. Add the cream of chicken soup, cream of mushroom soup, sour cream, peas, and Parmesan. Stir. Add the pasta, chicken, salt, and pepper. Toss.
4. ASSEMBLE CASSEROLE. Pour half the cooked pasta and sauce into the casserole dish. Sprinkle 1 cup of mozzarella on top. Top with the remaining pasta and mozzarella cheese.
5. BAKE PASTA. Cover and bake at 350 degrees Fahrenheit for 30 minutes. Remove the cover and bake for 10-15 minutes.
6. COOL & SERVE. Let cool for 5-10 minutes. Garnish with parsley, and enjoy!
Tips for the Best Chicken Tetrazzini
This tetrazzini recipe is as hearty and satisfying as it gets. Here are a few of my tips and variations to make it even more irresistible!
- Make it extra cheesy. To give the dish extra creaminess and tang, add 8 ounces of full-fat cream cheese. Mmm!
- Pan-fry the chicken. Cook the chicken in the same skillet you use for the sauce. Add the butter and garlic to the pot with the leftover juices. Then, deglaze with wine to get all those yummy brown bits off the bottom. Whenever I do this, it adds so much extra flavor.
- Ditch the mushrooms. Don’t like mushrooms? Feel free to add in other veggies to bulk up the casserole. Broccoli florets or any other green vegetables work well.
- Swap out the chicken. Instead of chicken, try this dish with leftover turkey or ham. You can't go wrong!
- Go vegetarian. Leave out the chicken and use 2 cans of cream of mushroom soup and veggie stock or white wine. Toss in more veggies to add extra flavor.
How to Make Ahead and Store
Have a busy week? Add this easy casserole to your meal prep day! It's one of my favorite dishes to enjoy for packed lunches.
To Make-Ahead: Assemble according to the directions up to step 5 and cover with foil. Refrigerate the unbaked casserole for up to 24 hours. When ready to serve, bake according to the instructions plus another 15 minutes.
To Store: Store leftover casserole in an airtight container and refrigerate for up to 3 days.
To Freeze: Wrap the assembled casserole tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
What to Serve with Chicken Tetrazzini
Want to turn this dish into a well-balanced family dinner? Here are some of my top serving suggestions:
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Creamy Chicken and Bacon Pasta
Easy Chicken Tetrazzini
8
servings15
minutes45
minutes491
kcalTry Chicken Tetrazzini for a comforting, home-cooked meal! The mixture of shredded chicken, pasta, and mushrooms in a creamy cheese sauce is to die for.
Ingredients
16 ounces linguine or spaghetti, cooked and drained
1 pound boneless, skinless chicken breast or 2 cups shredded cooked chicken
1/4 cup butter
3 cloves garlic, minced
8 ounces button mushrooms, sliced
1/2 cup chicken broth or white wine
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups sour cream, room temperature
1/2 cup frozen peas, thawed
1/4 cup freshly grated Parmesan cheese
salt and pepper, to taste
2 cups shredded mozzarella cheese
fresh chopped parsley, for garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 9×13-inch casserole dish with oil or cooking spray.
- Prep: Cook the pasta to al dente per the package instructions. Drain and set aside. If using raw chicken, grill, bake, or fry until cooked through. Then, let it rest for 10 minutes before shredding or chopping into bite-sized pieces.
- In a large skillet over medium heat, melt the butter. Add the garlic and cook until fragrant. Then, add the mushrooms and cook, stirring constantly, for about 5 minutes. They should be tender and browned.
- Reduce the heat to low, add the chicken broth or wine, and cook for 1 minute. Add the chicken and mushroom soups, sour cream, peas, and Parmesan cheese. Stir well, then add the pasta and chicken and toss until well-coated. Taste and add salt and pepper, as needed.
- Pour half the prepared pasta and sauce into the casserole dish. Sprinkle 1 cup of mozzarella even over the surface. Add the rest of the pasta and top with the remaining mozzarella cheese.
- Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for 10-15 minutes or until golden and bubbly.
- Remove the dish from the oven and let cool for 5-10 minutes. Serve with fresh parsley garnish, and enjoy!
Nutrition
- Total number of serves: 8
- Calories: 491kcal
- Fat: 29g
- Saturated Fat: 15g
- Cholesterol: 115mg
- Sodium: 956mg
- Potassium: 543mg
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 3g
- Protein: 28g
- Vitamin A: 1244IU
- Vitamin C: 11mg
- Calcium: 253mg
- Iron: 2mg
- Vitamin D: .24mg
- Vitamin E: .85mg
- Vitamin K: 71mg
- Vitamin B6: .57mg
- Vitamin B12: 1mg
- Folate: 32mg
- Magnesium: 49mg
- Zinc: 2mg
- Selenium: 44mg
- Copper: .33mg
9 Comments
I love the comment regarding nutritional values- also enjoy cooking for diabetic grandson and it takes so much time for a novice like me to count carbs
Hi, Jane!
We are currently in the process of updating all of our old recipes to include full nutritional info. It will take some time, but we are working on it diligently!
I wish you would put the nutritional information with your recipes. I have a diabetic grandson and it would be much easier for me to use your recipes if I didn’t have to figure the carbohydrate grams to figure his insulin needs.
Hi, Carolyn!
I’ve recently spoken with Kim about this since so many commenters are asking for it. I believe we’re going to try to start implementing this soon. It will take quite some time to update all the recipes on the site. But *fingers crossed* hopefully we can start working on that very soon.
Wishing you and your grandson all the best! <3
Regarding calculating the carbs per serving: for casseroles we would use 1 c. casserole = 30 g carbohydrate. Would basically use for any casserole.
I have been looking, desperately for a good tetrazzini recipe and this my friend looks delicious. I prepped it earlier today so I can just bake it after a baseball game for my family. I’m beyond excited, the sauce was delicious when I sampled it!!! Thank you for sharing, you’re an inspiration to this Momma!
Where do you get 15 minutes prep time? All of these ingredients and all the steps take way, way longer than that!
Hi Holly!
The prep is mostly getting everything out and ready.
It’s an estimate, of course, since everyone will do things differently 🙂
Me too…thanks for the Great uncomplicated recipes…