chicken tetrazzini casserole

This chicken tetrazzini is comforting and supremely creamy; a cheesy pasta bake loaded with juicy chicken and plump mushrooms.

Chicken Tetrazzini Recipe

oz thin spaghetti or linguine

rotisserie chicken (*or cook 2 lbs chicken breast)

lb button mushrooms (thickly sliced)

onion (finely chopped)

garlic

Tbsp Olive Oil

unsalted butter

all-purpose flour

chicken broth

lemon juice

half and half (or sub with equal parts milk & heavy cream)

tsp sea salt (or

tsp black pepper,

parsley, (chopped,

mozzarella cheese

Preheat Oven to 350˚F. Cook pasta in a large pot of salted water until aldente according to package instructions then rinse to stop the cooking process, drain and set aside.

Cut 4 cups of chicken meat from a rotisserie chicken and shred into bite-sized pieces and set aside.&nbsp;

Place a large dutch oven or pot over medium/high heat. Add 2 Tbsp oil then add sliced mushrooms and sauté 3 min or until softened. Add diced onions and cook until onions are soft and golden, 5-7 min. Add minced garlic and sauté another 1-2 min until fragrant. Remove to the cutting board with chicken.

In the same pot, melt 4 Tbsp butter and whisk in 1/3 cup flour until lightly golden (1 1/2 min). Add 2 1/2 cups chicken broth, 1 Tbsp lemon juice, 1 tsp salt, 1/4 tsp pepper and whisk until smooth. Add 1 1/2 cups half and half and bring to a simmer. Season&nbsp;sauce with more salt and pepper to taste.&nbsp;

Return chicken, mushrooms, onions and pasta to the pot then sprinkle in 1/4 cup chopped fresh parsley and stir to combine. Sprinkle the top generously with shredded mozzarella, cover and bake at 350˚F for 30 min then remove lid and continue baking 15 min.**

Chicken Tetrazzini is a creamy, cheesy pasta dish that the whole family will love. Easy to make and freezer friendly, it&#x27;s a great casserole to share with friends.

Chicken Tetrazzini

chicken (about 1 pound)

unsalted butter (plus more for buttering pan)

cream of chicken soup

sour cream

dry white wine

salt

black pepper

Tablespoons parmesan cheese

Combine 1/2 cup butter, cooked chicken, soup, sour...

Combine 1/2 cup butter, cooked chicken, soup, sour cream, salt, pepper and white wine. Add cooked noodles.

Pour into a buttered 13x9. Sprinkle both cheeses...

Pour into a buttered 13x9. Sprinkle both cheeses on top.

Bake in a 300 degree oven for 45...

Bake in a 300 degree oven for 45 minutes, covered with foil. Remove foil and bake uncovered for another 15 minutes.

May be made in advance and refrigerated (before...

May be made in advance and refrigerated (before cooking). However, add time if that is the case to heat thoroughly! Enjoy!

https://mediavine-res.cloudinary.com/video/upload/ozvmqailupk9vyw08goe.mp4

Comfort food. This Chicken Tetrazzini recipe has been a family favorite for many years! It's also a great dish to bring a new mom!

A cheesy chicken tetrazzini casserole with juicy chicken and creamy homemade sauce. Use shortcuts mentioned for a quick and easy dinner.

Cheesy Chicken Tetrazzini

Tablespoons olive oil.

lemon.

black pepper.

salt (or

3-4 boneless, skinless chicken breasts. (about 1.5 pounds.)

Tablespoon unsalted butter.

Tablespoons flour.

milk.

heavy cream.

chicken broth/stock.

Salt and pepper

mozzarella cheese (shredded

oz white cheddar cheese (shredded

oz Colby cheese (shredded

oz linguine pasta.

In a medium bowl combine, oil, lemon juice, garlic salt and pepper and mix well.

Add Chicken breasts and toss them around to coat well, if you have time cover with plastic wrap and refrigerate for an hour or else let them set until the oven is ready.

Preheat your oven to 450F. Place chicken on a lined baking sheet and bake for 30-35 minutes until chicken no longer pink or the internal temperature is 165F at the thickest part of the chicken.

Set aside to cool and slice.

While chicken is baking:

Cook pasta according to package directions until al dente , rinse with cold water and set aside.

Bake the chicken:

In a pot over medium heat, melt butter with oil then add flour and whisk until lightly golden.

Pour in the milk, cream and stock whisking the mixture until it comes to a smooth consistency, adjust salt and pepper.

Prepare the sauce:

Pre heat oven to 350F.

In a 13x9 inch baking dish combine pasta, cheese and diced chicken.

Pour in the sauce evenly over the pasta.

Bake for 30 minutes or until cheese melts and mixture becomes bubbly and a little golden on the sides.

Let it cool down and bit, plate and serve with a side salad.

Assemble and bake:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1675702459/iBZ0x4yoi.mp4

This chicken tetrazzini casserole is creamy, comforting and extra cheesy. One of the best kid friendly pasta bake recipes. Learn how to make this chicken and pasta bake with lots of tips and substitutions to adjust it to your liking. This dish can be made easier using cream of mushroom soup and cream of chicken soup.

Easy Chicken Tetrazzini Casserole Recipe has everything you need for a great meal. The creamy chicken and pasta come together for the best comfort food.

Chicken Tetrazzini Casserole

chicken breasts

oz Linguine

Cup Butter (Divided Evenly)

mushrooms (sliced)

tsp minced garlic

tsp pepper

flour

heavy whipping cream

parmesan cheese (shredded)

Preheat oven to 350 degrees.

Cook the linguine based on the package instructions.  Drain and save some of the pasta water.

In a large skillet, melt 1/2 of the butter amount over medium heat.

Add the mushrooms and cook until they are tender (approximately 5 minutes).

Next add in the chicken, minced garlic, salt and pepper.

Cook over medium heat until the chicken is golden brown on all sides stirring occasionally (approximately 6-7 minutes).

Remove the chicken and mushrooms from the pan to a separate dish.  Leave any remaining sauce in the large skillet.

Then over medium heat, melt the remaining butter in the large skillet.

Whisk in the flour until thoroughly combined.

Then whisk in the broth and heavy whipping cream adding them each slowly.

Then cook the sauce until it thickens, approximately 5-7 minutes.

Toss in the pasta, chicken and mushrooms to combine.  Add some of the pasta water if needed to thoroughly combine.

Place in a 9X13 baking dish.

Top with the parmesan cheese.

Bake uncovered for 20-25 minutes.

An elevated Chicken Tetrazzini that has a homemade sherry laced cream sauce filled with spaghetti, chicken, peas and mushrooms. It is creamy, cheesy and a delicious crowd-pleasing dinner!(can use cooked turkey too!)

Deluxe Chicken Tetrazzini Recipe

oz spaghetti (cooked al dente per package instructions)

celery (diced, (chopped water chestnuts could also be used))

yellow or white onion (diced)

tbsp butter

oz mushrooms (sliced, button or baby bella mushrooms will work)

garlic (minced)

(scant) all purpose flour

milk

(heaping) sharp cheddar cheese (shredded)

peas

Worcestershire sauce

nutmeg

onion powder

tsp kosher salt

tsp black pepper

cooking sherry

chicken (or turkey) (diced)

almonds

non stick spray

Once you start the sauce the Tetrazzini comes together really quickly. I recommend measuring out all the ingredients before you get started. It will be a faster and easier work flow!

Recipe Tip

Preheat the oven to 375. Generously spray a 9x13 baking dish with non stick spray.

Break the spaghetti noodles in half and cook them in a pot of salted boiling water, to al dente per package instructions. Drain and lightly rinse with cool water  to stop the cooking. Set aside.

Toast the slivered almonds in a dry pan over medium heat until golden, stirring occasionally so they don&#39;t burn.

Meanwhile, in a large skillet over medium heat sauté the celery and onions in butter, for about 3 minutes. Add the mushrooms and sauté another 2 minutes.

Add the minced garlic and cook another minute.

Whisk the flour into the veggie mixture, making a roux.

Now slowly whisk in the milk. Stirring constantly, bring the mixture to a simmer over medium heat until it starts to thicken, be patient. Do not let the mixture boil.

Turn the heat back to low, add the shredded cheddar cheese, peas, Worcestershire, nutmeg, onion powder, salt and pepper. Stir until the cheese has melted.

Now whisk in the cooking sherry.

Remove from the heat and stir in the cooked chicken, toasted almonds, and cooked spaghetti. Toss to coat the ingredients with the sauce.

Pour the mixture into the prepared baking dish. Sprinkle the parmesan cheese over top and bake for 15-20 minutes until the tetrazzini is bubbly and the cheese is melted on top.

Recipe Instructions

Prepare the dish completely as instructed above. However instead of baking, let the dish cool. Then cover and place in the fridge for up to 2 days.

To bake, remove the cover and place in a 375° oven for 30 minutes.

Making Ahead

Serve hot. Scoop out servings and pair with a side salad and garlic bread.

Serving

This creamy rich casserole is made with chicken, mushrooms, a few veggies, plenty of sauce and cheese.  Baked till bubbly and the cheese is melted. The perfect comfort food.

spaghetti noodles (cooked al dente (reserve ½ cup of water))

butter (divided)

onion (diced)

ground pepper

celery (diced)

bell pepper (diced)

chicken (cooked and diced)

spaghetti sauce

cream of chicken soup (10.5 ounces)

heavy cream

cream cheese (cubed)

Colby jack cheese (shredded)

breadcrumbs

parsley

Cook the noodles al dente, according to package directions.

Preheat the oven to 350° and spray a 9x13 inch pan with cooking spray.

Melt 3 tablespoons of butter in a large saute pan and cook the onions and garlic for 4 minutes.  Add the salt, pepper, celery and bell pepper and cook for another 2 minutes.

Add the mushrooms and saute for an additional 4 minutes.

Stir in the chicken, spaghetti sauce, cream of chicken soup, heavy cream, and the cream cheese.  Stir till combined.

Pour the sauce over the noodles and toss till combined.  If you want it a little bit saucier, add a little bit of the spaghetti water.

Spread the  spaghetti out in the pan and sprinkle with the cheese.

Melt the remaining butter and stir into the bread crumbs. 

Sprinkle the top with the breadcrumbs.

Place the pan in the oven and bake for 30 minutes, or until the casserole is bubbly and the topping is nicely browned.

Remove and serve with your favorite side dish.

When you need to get dinner for the whole family on the table quickly, make this EASY, no fuss One Pan Chicken Tetrazzini recipe!

Easy Chicken Tetrazzini

broad egg noodles (, cooked al dente)

fine sea salt (, divided)

garlic powder

olive oil (, divided)

yellow onion (, chopped)

baby bella mushrooms (, sliced)

green peas

milk (, whole or 2% preferred)

parmesan cheese (,

bread crumbs

Preheat oven to 375°F.

Combine 1 teaspoon of the salt, pepper, and garlic powder in a small bowl. Season chicken breast on all sides with the seasoning mixture. Set aside.

Heat 2 tablespoon of the olive oil in a large oven safe skillet over medium-high heat.

When the oil is warm, place the chicken in the pan and cook for 4-5 minutes on each side, cooking until the chicken is just cooked through (165°F). Remove the chicken from the pan and set aside to cool. When cooled, shred the chicken using 2 forks.

Reduce the heat to medium-low and add the remaining 2 tablespoons of olive oil to the pan if needed. Saute the onion in the pan and toss it frequently until soft and fragrant, approximately 2-3 minutes. Add the sliced mushrooms and cook for another 3 minutes. Finally, add the frozen peas along with the remaining 1 teaspoon of salt and saute for another 2 minutes. Vegetables should be soft. Remove the vegetables from the pan and set aside.

Reduce heat to low and add the butter to the pan. When the butter is fully melted and starts to bubble, add the flour and mix into a paste. Slowly pour in the heavy cream as you stir the mixture with a wooden spoon.

Keep stirring as you pour in the milk in small increments. You should be left with a smooth creamy mixture. Pour in 1 cup of the parmesan cheese and stir until just melted.

Add the cooked egg noodles, shredded chicken and sautéed vegetables into the pan with the cheese sauce and toss to combine. Top the mixture with another cup of shredded parmesan cheese and the bread crumbs.

Bake in the oven for 20 minutes at 375°F. Top with fresh parsley and serve warm.

If you&#39;ve tried this recipe, come back and let us know how it was in the comments or ratings!

A splash of sherry will take this recipe to the next level.

This is such a great dinner recipe and definitely going to be a hit here! Excited to make this for dinner tomorrow night. Full of so much flavor and sounds perfect!

I had Chicken Tetrazini once with an old friend many years ago and remember liking it - this brought back old memories - cant wait to try it.  I love the parmesan on top!

Delicious combination and delicious Happy Meal for my family. Weekend is the best time to plan this special Dinner platter.

I am always looking for flavorful but easy meals that the whole family will love! This dish is absolutely amazing - so full of flavor!

I love anything made with noodles.  As soon as I saw your dish I knew I had to make it, it's all my favorite ingredients!  I did add mushrooms though and it was delicious!  Thanks for sharing.

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Top 7 chicken tetrazzini casserole recipes from across the web

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Top Tags

Chicken Tetrazzini Recipe

Chicken Tetrazzini

Cheesy Chicken Tetrazzini

Chicken Tetrazzini Casserole

Deluxe Chicken Tetrazzini Recipe

Chicken Tetrazzini

Easy Chicken Tetrazzini

The most viewed chicken tetrazzini casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine