Chicken tetrazzini. - 1

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!

Chicken tetrazzini served in a white plate. - 2

WANT TO SAVE THIS RECIPE?

Enter your email below & we’ll send it straight to your inbox.

Chicken tetrazzini in a cast iron skillet. - 3

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!

Baked pasta in creamy and cheesy sauce in a casserole dish. - 4

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!
Spoonful of chicken tetrazzini from a baking dish. - 5

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.

Baked chicken tetrazzini in a casserole dish garnished with chopped parsley. - 6

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:

  • Garlic Bread
  • Roasted Cauliflower
  • Oven-Roasted Green Beans
  • Green Salad
  • Broccoli Salad

More Chicken Pasta Recipes You’ll Love

One-Pot Chicken and Noodles

Crockpot Angel Chicken

Creamy Cajun Chicken Pasta

Chicken Penne Pasta

Creamy Chicken and Bacon Pasta

Easy Chicken Tetrazzini - 7

Print

Easy Chicken Tetrazzini

8

15

45

491

Try 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
Chicken tetrazzini. - 8
  • Share on Facebook
  • Share on Pinterest