Chicken Tetrazzini

Easy chicken tetrazzini is the creamiest, most satisfying pasta bake to date piled with parmesan, cheddar, and mozzarella cheese.

Why this recipe works

This chicken tetrazzini recipe is as easy as mixing all the ingredients together in a bowl, layering it in a casserole dish, and baking until it’s a bubbly golden brown.

What is chicken tetrazzini? It’s a cheesy casserole smothered in a creamy sauce typically accompanied by mushrooms and chicken or sometimes seafood or turkey. Our version uses cream of mushroom soup in place of actual mushrooms, but you can easily dice them some up and throw them in! Think of it as something along the lines of a chicken spaghetti with loads of melty cheese and a thick creamy sauce.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN – You’ll need about 3-4 cooked chicken breasts or 24 oz. Shred or cube the chicken. You can easily shred a precooked rotisserie chicken for quicker prep. This dish also tastes great with shredded turkey! 

SAUCE – We’ve used 2, 10 oz cans of cream of mushroom soup as well as a 10 oz can of cream of chicken soup. If you’d like to use only cream of mushroom or cream of chicken, go right ahead! This particular sauce is quite thick, to minimize the thickness of it reduce the count of cream of mushroom or cream of chicken soups to 2 cans total instead of 3, or simply add more chicken stock to loosen it up. For an alternative to canned soup, try our homemade cream of chicken soup.

PASTA – You can really use whatever type of noodle you’d like. We prefer spaghetti noodles, however, fettuccine, linguine, angel hair, penne, or ziti are all great options as well.

How to Make Chicken Tetrazzini

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat the oven to 325F and lightly grease a 9×13 casserole dish.
2. In a large bowl add soups, sour cream, chicken stock, shredded chicken, sea salt, garlic powder, onion powder, and pepper and mix.
3. Toss the cooked spaghetti into the sauce and mix until well combined.
4. Add the spaghetti and chicken mixture into the casserole dish and top with ¼ cup parmesan cheese, cheddar, and mozzarella.
5. Bake for 30 minutes covered with tinfoil. Remove tinfoil and bake for an additional 10-15 minutes.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Feel free to add some frozen peas or button mushrooms to this dish. You can also optionally top with some buttered breadcrumbs near the end for a nice pop of crunchy texture. Chicken tetrazzini is a filling meal on it’s own but would pair well with some garlic bread or dinner rolls.

More Casserole Recipes

• John Wayne Casserole
• Ground Beef Casserole
• Chicken Noodle Casserole
• Mexican Chicken Casserole
• Chicken Enchilada Casserole
• Sloppy Joe Cornbread Casserole
• Chicken Divan

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Chicken Tetrazzini

This chicken tetrazzini recipe is as easy as mixing all the ingredients together in a bowl, layering it in a casserole dish, and baking until it's a bubbly golden brown.

5 from 43 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American

Servings: 8 servings

1 hour hr

Calories: 583

Author: Amanda Davis

Ingredients

• ▢ 1 lb dried spaghetti cooked
• ▢ 24 oz chicken shredded. about 3-4 breasts
• ▢ 20 oz cream of mushroom soup 2- 10 oz cans
• ▢ 10 oz cream of chicken soup
• ▢ 1 ½ cups sour cream full fat
• ▢ ⅓ cup low sodium chicken stock
• ▢ 1 tsp sea salt
• ▢ 1 tsp garlic powder
• ▢ ½ tsp onion powder
• ▢ ½ tsp pepper
• ▢ ¼ cup parmesan grated
• ▢ 1 cup cheddar cheese grated
• ▢ 1 cup mozzarella grated

Things You’ll Need

• ▢
  13×9 baking dish
• ▢
  Mixing bowls

Before You Begin

• This particular sauce is thick. If you like a thinner sauce, reduce the count of cream of mushroom or cream of chicken soups to 2 cans total instead of 3, or simply add more chicken stock to loosen it up.
• Shred or cube the chicken. You can easily shred a precooked rotisserie chicken for quicker prep. This dish also tastes great with shredded turkey! 
• Store leftovers in an air-tight container kept in the refrigerator for up to 3 days.
• This dish is best served the day of because the sauce soaks into the noodles as it sits. When reheating, you might want to add a bit of water or chicken stock to loosen it up.

Instructions

• Preheat the oven to 325F and lightly grease a 9×13 casserole dish.
• Cook spaghetti noodles according to package directions, removing from the water once they are al dente.
• In a large bowl add soups, sour cream, chicken stock, shredded chicken, sea salt, garlic powder, onion powder, and pepper and mix.
• Toss the cooked spaghetti into the sauce and mix until well combined.
• Add the spaghetti and chicken mixture into the casserole dish and top with ¼ cup parmesan cheese, cheddar, and mozzarella.
• Bake for 30 minutes covered with tinfoil. Remove tinfoil and bake for an additional 10-15 minutes.
• Optionally garnish with additional parmesan cheese and fresh chopped parsley.

Nutrition

Serving: 1serving | Calories: 583cal | Carbohydrates: 52g | Protein: 38g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1391mg | Potassium: 642mg | Fiber: 2g | Sugar: 3g | Vitamin A: 620IU | Vitamin C: 1mg | Calcium: 277mg | Iron: 2mg

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