This Easy Chicken Tetrazzini is the kind of cozy, comforting bake that brings a crowd to the table. Creamy, cheesy, and packed with tender chicken and hearty pasta, it’s a perfect weeknight dinner or a potluck favorite. The best part? It uses simple pantry staples and can be prepped ahead to save time.
The golden, bubbling top is irresistible with its crisp edges and gooey mozzarella. Underneath lies a creamy sauce laced with mushrooms and spaghetti, delivering warmth and richness in every forkful. Whether you’re feeding a family or planning leftovers, this dish hits all the right notes.
Ingredients for this Easy Chicken Tetrazzini
- 12 oz spaghetti, cooked al dente
- 2 cups cooked chicken breast, chopped or shredded
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup chicken broth
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Step 1: Prepare the Base
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside. Cook the spaghetti until just al dente, drain, and set aside.
Step 2: Sauté the Vegetables
In a large skillet, melt the butter over medium heat. Add the diced onion and cook until soft, about 3-4 minutes. Stir in the garlic and mushrooms, cooking until the mushrooms release their moisture and begin to brown.
Step 3: Make the Sauce
Add the cream of mushroom soup, sour cream, and chicken broth to the skillet. Stir to combine until the mixture is smooth and creamy. Season with salt and pepper to taste.
Step 4: Combine Everything
In a large bowl, toss together the cooked spaghetti, shredded chicken, mozzarella, and Parmesan cheese. Pour the sauce over the mixture and stir until everything is evenly coated.
Step 5: Assemble and Bake
Transfer the mixture to your prepared baking dish. Top with extra mozzarella cheese for that golden crust. Bake for 30-35 minutes or until the top is bubbly and slightly browned.
Step 6: Garnish and Serve
Remove from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley before serving for a pop of color and freshness.
Frequently Asked Questions
What type of chicken is best for Tetrazzini?
Cooked chicken breast works perfectly, but rotisserie chicken or leftover roasted chicken adds extra flavor and saves time.
Can I use other pasta besides spaghetti?
Yes, fettuccine, linguine, or even penne can be used in place of spaghetti. Just make sure to cook it al dente.
Can I make this dish ahead of time?
Absolutely. Assemble the casserole and store it covered in the fridge for up to 24 hours before baking.
Is there a substitute for cream of mushroom soup?
You can make a homemade white sauce with butter, flour, milk, and mushrooms as a substitute.
How do I keep it from drying out when reheating?
Add a splash of chicken broth or milk before reheating to keep the dish creamy.
Can I make it vegetarian?
Yes, omit the chicken and add more mushrooms or use a plant-based meat substitute for a vegetarian version.
Easy Chicken Tetrazzini Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dinner
Description
Comfort food doesn’t get much better than this creamy, cheesy Chicken Tetrazzini. It’s the ultimate family-friendly casserole perfect for a weeknight dinner, meal prep, or feeding a hungry crowd. Loaded with shredded chicken, mushrooms, and tender spaghetti all enveloped in a luscious sauce, this easy recipe is a cozy dinner idea you’ll keep coming back to. Whether you’re hunting for dinner ideas or just want a no-fuss, satisfying bake, this is your go-to.
From bubbling cheese to hearty noodles, every bite delivers warm satisfaction. It’s the kind of dish that disappears fast and makes even the pickiest eaters ask for seconds. If you’re after a quick dinner that also doubles as an easy lunch leftover, this Chicken Tetrazzini is your winner.
Ingredients
12 oz spaghetti, cooked al dente
2 cups cooked chicken breast, chopped or shredded
2 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
8 oz mushrooms, sliced
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1/2 cup chicken broth
1 cup shredded mozzarella cheese (plus extra for topping)
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook spaghetti until al dente, drain, and set aside.
- In a skillet, melt butter. Sauté onion for 3-4 minutes, then add garlic and mushrooms. Cook until mushrooms are browned.
- Stir in cream of mushroom soup, sour cream, and chicken broth. Mix until smooth. Season with salt and pepper.
- In a large bowl, combine cooked spaghetti, chicken, mozzarella, and Parmesan. Add sauce and toss to coat.
- Transfer to the baking dish. Top with extra mozzarella.
- Bake for 30-35 minutes or until top is golden and bubbly.
- Let rest 5 minutes, then garnish with parsley before serving.