Chicken tetrazzini is a dish of baked spaghetti and chicken in a rich and creamy sauce. This baked pasta is pure comfort food!
This Chicken Tetrazzini is the ultimate comfort food! This dish is made up of shredded chicken, creamy sauce, and plenty of pasta.
It's a family favorite that’s so easy to put together. This is also a great way to turn leftover chicken into a whole new dinner.
Ingredients and substitutions
- Chicken: Feel free to use leftover cooked chicken or rotisserie chicken.
- Pasta: Penne, fettuccine, or linguine work well as substitutes for spaghetti.
- Cream of mushroom soup: Use another can of cream of chicken soup if preferred.
- Cream of chicken soup: You can make a homemade cream of chicken substitute with this recipe.
- Sour cream: Feel free to use reduced-fat sour cream, but I don't recommend using fat-free sour cream as it can be grainy. Fat-free plain Greek yogurt can also be used.
How to make chicken tetrazzini
Here you'll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350°F. Grease a 9x13-inch baking dish.
Step 2: Cook spaghetti in salted water according to package directions until al dente. Drain and set aside.
Step 3: Using the same empty pot, melt butter over medium heat.
Step 4: Add mushrooms, onion, and garlic. Cook until vegetables are softened, about 5-6 minutes, stirring regularly.
Step 5: In a large bowl, whisk together both soups, chicken broth, sour cream, salt, and pepper.
Step 6: Add cooked chicken, spaghetti, and sautéed vegetables to the soup mixture.
Step 7: Stir in 1 cup of cheese.
Step 8: Pour mixture into prepared baking dish.
Step 9: Top with remaining cheese.
Step 10: Bake uncovered for 25-30 minutes, or until hot and bubbly. Let stand 5 minutes before serving.
Tips
- To freeze: Cook the pasta for 1-2 minutes less than al dente. Assemble the casserole but do not bake. Cover tightly with foil and freeze for up to 2 months. Bake directly from frozen, adding baking time as needed.
- Make ahead: To make ahead, assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Remove from the fridge and let sit at room temperature while you preheat the oven.
Serving suggestions
Serve with a fresh green salad, fruit salad, or steamed green vegetables, like green beans, broccoli, or asparagus, to help round out the meal. You can also serve it with rolls or garlic bread to help sop up the sauce.
Storage
Chicken tetrazzini should be stored in an airtight container in the refrigerator. It will keep for up to 3 days when properly stored in the fridge.
More chicken dinner recipes!
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Chicken Tetrazzini
Equipment
- 9x13 baking dish
Ingredients
- 3 cups cooked chicken shredded
- 12 ounces uncooked spaghetti
- 10.5 ounce can cream of chicken soup
- 10.5 ounce can cream of mushroom soup
- 2 cups reduced-sodium chicken broth
- 1 cup sour cream
- 2 cups mushrooms sliced
- 1 onion diced
- 3 cloves garlic minced
- 2 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups shredded mozzarella cheese divided
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- Cook spaghetti in salted water according to package directions until al dente. Drain and set aside.
- Using the same empty pot, melt butter over medium heat.
- Add mushrooms, onion, and garlic. Cook until vegetables are softened, about 5-6 minutes, stirring regularly.
- In a large bowl, whisk together both soups, chicken broth, sour cream, salt, and pepper.
- Add cooked chicken, spaghetti, and sautéed vegetables to the soup mixture.
- Stir in 1 cup of cheese.
- Pour mixture into prepared baking dish.
- Top with remaining cheese.
- Bake, uncovered, for 25-30 minutes, or until hot and bubbly.
- Let stand 5 minutes before serving.
Notes
- Chicken: Feel free to use leftover cooked chicken or rotisserie chicken.
- Pasta: Penne, fettuccine, or linguine work well as substitutes for spaghetti.
- Cream of mushroom soup: Use another can of cream of chicken soup if preferred.
- Cream of chicken soup: You can make a homemade cream of chicken substitute with this recipe.
- Sour cream: Feel free to use reduced-fat sour cream, but I don't recommend using fat-free sour cream as it can be grainy. Fat-free plain Greek yogurt can also be used
- Nutrition values are estimates.
Cyndi
Haven't made it yet! However, it's the closest to the recipe my Sister used to make, that is my all time favorite! I've been searching for years to find it! I don't remember her using sour cream but Kraft Old English Cheese that comes in a small clear glass jar, with a metal lid & sealed with a hard plastic tamperproof seal. In addition, it had a very small amount of Worstershire Sauce! It is & always will be my favorite chicken dish!
Kate Dean
Yay! I'm glad that you found a similar recipe that you can adjust to make it like you remember!