Chicken tetrazzini is true comfort food—classic, creamy, and always a crowd-pleaser. This cozy casserole layers tender pasta, juicy chicken, sautéed mushrooms, and a rich, cheesy sauce. It’s family-friendly, simple to customize, and turns leftover chicken into a hearty, shareable meal. In this guide, you’ll find a step-by-step recipe, ingredient tips, storage and make-ahead details, plus ideas for serving and creative variations.
Why You’ll Love This Chicken Tetrazzini
- Easy Prep: Simple steps make it approachable for cooks at any level.
- Versatile: Use up what you have—rotisserie chicken, leftover turkey, or different veggies.
- Comfort Food Classic: Creamy sauce, hearty noodles, and cheese make an irresistibly satisfying meal.
- Great for Leftovers: Tastes even better reheated, and freezes well.
Ingredients for Chicken Tetrazzini
This recipe calls for staple ingredients found in most pantries and freezers. Use it as a base, and adapt to what you have on hand.
- Pasta: Spaghetti is the classic choice. Linguine or angel hair work too—choose based on what’s in your cupboard. Cook until al dente so it holds up in the sauce.
- Chicken: Shredded, cooked chicken is the heart of the dish. Rotisserie chicken saves time, but any shredded or diced cooked chicken (or turkey) works beautifully.
- Mushrooms: White button or cremini mushrooms bring earthy flavor. Sliced fresh mushrooms are best, but canned can be used in a pinch.
- Butter: Used for sautéing and enriching the sauce. Salted or unsalted is fine.
- Garlic: Fresh minced garlic gives the sauce depth and enhances aroma while baking.
- Chicken Broth: Adds flavor and thins the sauce for an even coating. For extra depth, try substituting part of the broth with dry white wine.
- Canned Soup: Cream of chicken and cream of mushroom create a silky base without fuss. If you don’t have both, double up on one or the other.
- Sour Cream: Provides tang and creaminess. Greek yogurt can stand in here for a lighter twist.
- Frozen Peas: These add color and sweetness. Corn or chopped green beans are easy substitutes.
- Cheese: Shredded mozzarella and parmesan work together for a stretchy, flavorful topping and a smooth, creamy sauce. For best melting, grate your own cheese.
- Salt and Pepper: To taste. If using a salty broth or pre-cooked chicken, season carefully.
- Fresh Parsley: Adds a final layer of freshness. Optional, but lovely for flavor and garnish.
Step-by-Step: How to Make Chicken Tetrazzini
This casserole takes about an hour from start to finish. Here’s how to make it, with practical advice at each stage.
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add pasta and cook two minutes less than the package suggests so it stays firm when baked. Drain and set aside.
2. Sauté Mushrooms and Garlic
- Heat butter in a broad, deep skillet over medium heat.
- Add sliced mushrooms and cook, stirring, for five minutes until softened. Stir in garlic and cook another minute until fragrant.
3. Make the Sauce
- Reduce heat to low. Pour in chicken broth, scraping up any bits stuck to the pan. Let simmer for one minute.
- Add both cans of soup, sour cream, and half of the parmesan. Mix well. Simmer to blend flavors.
4. Combine Chicken, Pasta, and Veggies
- Stir in peas and shredded chicken. Season with salt and pepper to taste.
- Fold in drained pasta, mixing until everything is coated in sauce.
5. Assemble and Bake
- Preheat oven to 350°F (175°C).
- Coat a large casserole dish with butter or nonstick spray.
- Spoon in half the pasta mixture. Sprinkle evenly with half the mozzarella. Top with the rest of the pasta, then the remaining mozzarella and the rest of the parmesan.
- Cover with foil. Bake for 30 minutes, then uncover and bake for an extra 10–15 minutes, until bubbly and lightly golden.
6. Rest, Garnish, and Serve
- Let stand out of the oven for 5–10 minutes. This helps it set up and makes serving neater.
- Scatter over chopped parsley. Serve warm in generous spoonfuls.
Ingredient Table
| Ingredient | Amount | Notes |
|---|---|---|
| Spaghetti | 12 oz | Or other long pasta, dry |
| Chicken | 3 cups | Cooked and shredded |
| Mushrooms | 8 oz | Sliced |
| Butter | 4 tbsp | For sautéing |
| Garlic | 3 cloves | Minced |
| Chicken Broth | 1 cup | Or half broth, half white wine |
| Cream of Chicken Soup | 1 can (10.5 oz) | |
| Cream of Mushroom Soup | 1 can (10.5 oz) | |
| Sour Cream | 3/4 cup | Or Greek yogurt |
| Frozen Peas | 1 cup | No need to thaw |
| Parmesan Cheese | 1/2 cup | Freshly grated, divided |
| Mozzarella Cheese | 2 cups | Shredded, divided |
| Salt & Pepper | to taste | |
| Parsley | 2 tbsp | Chopped, for garnish |
Tips and Variations for the Best Tetrazzini
- Go extra creamy: Stir in 4 oz of cream cheese for a decadent texture.
- Mix up the veggies: Replace mushrooms with sautéed spinach, chopped broccoli, or thawed mixed vegetables.
- Swap proteins: Turkey and ham work superbly. Dice or shred and use as you would chicken.
- Add crunch: Sprinkle with breadcrumbs or crushed buttery crackers before the final bake for a crisp topping.
- Make it vegetarian: Use vegetable broth, skip the chicken, and load it up with extra vegetables.
- Gluten-free option: Select gluten-free pasta and canned soups marked gluten-free.
Making Ahead, Storing, and Reheating
To Make Ahead
- Assemble fully through the final cheese layer, but stop before baking.
- Cover tightly with foil and refrigerate up to 24 hours.
- When ready, bake as directed. Add 10–15 extra minutes if cold from the fridge.
Storage and Freezing
- Store cooled leftovers in airtight containers in the refrigerator for up to 3 days.
- To freeze, wrap the unbaked (or baked and cooled) casserole first in plastic, then foil. Freeze up to 3 months.
- Defrost overnight in the fridge. Bake as the original recipe or until thoroughly heated.
Reheating
- Microwave single portions with a splash of broth to restore creaminess.
- To reheat a whole casserole, cover with foil and warm in the oven at 325°F until bubbling.
What to Serve with Chicken Tetrazzini
- Simple green salad: Toss mixed greens with lemon vinaigrette to brighten the meal.
- Roasted vegetables: Try carrots, asparagus, or Brussels sprouts. Their natural sweetness offsets the creamy sauce.
- Crusty bread: Use slices of baguette or warm dinner rolls to mop up every drop.
- Steamed broccoli: Adds color and keeps the meal balanced.
Chicken tetrazzini is the casserole for all ages—creamy, cheesy, and easy to make ahead. It’s adaptable, forgiving, and just the ticket for weeknight dinners or feeding a crowd. Once you give it a try, chances are you’ll keep coming back whenever you want a meal that hits every comfort note.