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Chicken Tetrazzini Recipe

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This Chicken Tetrazzini is a creamy, comforting pasta casserole that’s perfect for feeding a crowd or enjoying as a weeknight family dinner. Made with tender chicken, spaghetti noodles, and a rich mushroom cream sauce, this baked dish is topped with melty cheese and golden breadcrumbs for the ultimate satisfying bite. It’s hearty, flavorful, and just the right mix of nostalgic and indulgent.

Ingredients

Scale
  • 12 oz spaghetti or linguine
  • 3 cups cooked chicken, shredded or diced
  • 6 oz chicken ham, chopped (optional for added flavor)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 8 oz sliced mushrooms (optional)
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 cup chicken broth or stock
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp black pepper
  • 1 tsp dried parsley or thyme (optional)
  • 2 tbsp olive oil or butter
  • ½ cup breadcrumbs (optional topping)
  • 2 tbsp melted butter (for topping, optional)

Instructions

Preheat oven: Set oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.

Cook pasta: Bring a pot of salted water to a boil. Cook pasta until just al dente. Drain and set aside.

Sauté vegetables: In a large skillet, heat olive oil or butter over medium heat. Sauté onion, garlic, and mushrooms until softened, about 5–7 minutes.

Mix sauce: In a large bowl, combine cream of mushroom soup, cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, black pepper, and half the cheeses. Stir until well combined.

Combine all: Add cooked pasta, chicken, chicken ham (if using), and sautéed vegetables to the sauce. Mix until fully coated.

Assemble casserole: Pour the mixture into the prepared baking dish. Sprinkle remaining mozzarella and Parmesan over the top.

Add breadcrumb topping (optional): Mix breadcrumbs with melted butter and sprinkle over the casserole for a crispy topping.

Bake: Bake uncovered for 30–35 minutes, or until hot and bubbly and the top is golden.

Serve: Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Notes

  • Chicken Choice: Use shredded rotisserie chicken for convenience or cooked chicken breasts or thighs for a homemade touch.

  • Pasta Tip: Spaghetti is traditional, but linguine, fettuccine, or even egg noodles work great too. Cook just until al dente to prevent mushiness.

  • Creamy Sauce: A mixture of cream of mushroom soup, sour cream, and broth creates a smooth, savory base. Add a splash of white wine for a more elevated flavor.

  • Cheese Options: Mozzarella and Parmesan are classic, but Monterey Jack or Gruyère can add a delicious twist.

  • Veggie Add-Ins: Mushrooms are traditional, but peas, spinach, or bell peppers can be added for color and nutrition.

  • Crunchy Topping: Top with buttery breadcrumbs or crushed crackers for added texture and a golden finish.

  • Make Ahead: Assemble up to 24 hours in advance and refrigerate. Add 10–15 minutes to bake time if cold.

  • Freezer-Friendly: Freeze unbaked in a foil pan, tightly wrapped. Bake from frozen at 375°F (190°C) for 60–70 minutes, covered for the first half.

Find it online: https://claradelish.com/chicken-tetrazzini-recipe/