Looking for more pasta dishes? Try Shrimp Linguine, Manicotti, or Baked Mac and Cheese!
Why I love this recipe:
Nostalgia: My mom often made us chicken tetrazzini and in those times you crave a mild, comforting baked casserole, this Chicken Tetrazzini fits the bill. Spaghetti noodles tossed in a creamy, cheesy white sauce and baked. From Scratch: So many recipes online use canned soups but this easy homemade version uses basic pantry ingredients, sautéed mushrooms (which I LOVE, but you can leave out), and a little bit of white wine for flavor. Use Leftover Meat: This is one of my favorite recipes to make if I have extra cooked (or rotisserie) chicken or turkey leftover in the fridge.
How to make Chicken Tetrazzini:
Sauté Mushrooms (Optional): Add butter to dutch oven or pot over medium heat. Once melted, add mushrooms, spreading them apart into an even layer. Sauté for several minutes on medium high heat, then turn and cook on the other side for a few minutes. Add Veggies: Toss in celery and onion and cook, stirring occasionally, for 5 minutes. Add garlic and cook for 30 seconds. Pour in ¼ cup white wine to deglaze the pan and cook for 1-2 minutes. Remove contents to a bowl and set aside. Make Roux: Add remaining ¼ cup butter to the pan and stir in flour. Cook for 1 minute, stirring constantly. Make Sauce: Gradually stir in milk and chicken broth until smooth. Season with chicken bouillon, salt, pepper, and paprika. Once sauce begins to slightly thicken, remove from heat. Combine: Stir in ½ cup mozzarella cheese and ¼ cup parmesan cheese. Taste and adjust seasonings if needed. Stir in sautéed vegetables. Add cooked noodles, cooked chicken and parsley and use tongs to toss and coat everything in sauce. Bake and Serve: Pour into a casserole dish and smooth into an even layer. Top with remaining ½ cup mozzarella cheese and ¼ cup parmesan cheese. Bake at 375 for 25 minutes. Serve this easy Chicken Tetrazzini with a green or wedge salad or roasted vegetables and a breadstick.
Recipe Variations:
Pasta: Use whole wheat spaghetti, or your favorite kind of pasta. Turkey Tetrazzini: Turkey is slightly leaner than chicken, though both are thought of as leaner types of meat. I love to toss in leftover chicken and turkey in this easy meal.
Make Ahead and Freezing Instructions:
To Make Ahead: Sauté the vegetables and cook the sauce. Store the sauce and cooked pasta separately in the fridge, and then combine when ready to bake. To Freeze: The compiled casserole may be frozen, but it wont be very “saucy” after baking, since the pasta will have soaked up some of the sauce. Thaw completely before baking. I originally shared this recipe August 2013. Updated August 2019 and March 2023.
My updated recipe reflects how I make this recipe now, using white wine and higher quality ingredients. If you’re interested in the old recipe using canned cream of mushroom soup, here it is:
1 can cream of mushroom soup or homemade recipe 1 cup sour cream ¾ cup chicken broth 1 ½ cups cooked shredded chicken (rotisserie chicken works great) 8 ounces thin spaghetti 1 cup fresh spinach (optional) Salt and pepper , to taste 1 cup shredded mozzarella cheese ¼ cup freshly grated parmesan cheese
Preheat oven to 375 degrees F. Mix sauce ingredients in a bowl: cream of mushroom soup, sour cream and chicken broth. Cook noodles according to package instructions, just until al dente. If using spinach, add the fresh spinach leaves to the pot of boiling water and pasta right when it’s done cooking. Stir them in to allow them to wilt and then drain everything into a colander. Add the pasta to the bowl with the sauce and toss to combine. Season with salt and pepper, to taste. Stir in chicken and ½ cup of the mozzarella cheese. Pour mixture into an 8” (or similar size) baking pan. Top with remaining mozzarella and parmesan cheese.Bake for 25 minutes or until cheese is melted and bubbly. This post contains affiliate links.
