Chicken Tetrazzini is an easy make ahead dinner that is full of comfort. Made with a creamy delicious sauce and baked with spaghetti and chicken, your family will devour this classic dinner.
In the never-ending quest to find recipes that my family can come together around the table and enjoy, I have a delicious casserole for you. This Chicken Tetrazzini is always a big hit with my whole family.
This recipe is easy to follow and results in a creamy noodle casserole. Big warm bowls of this chicken tetrazzini casserole are bite after bite of comfort.
One of my favorite things about this recipe is that you can prepare the whole thing the night before and then put it in the oven when you get home from work. You could even freeze this noodle dish and pull it out in the middle of a busy week.
I made this last week for dinner and it was INCREDIBLE!!! Thank you for this recipe, it will be made again and again at our house!
How to Make Chicken Tetrazzini
While this is an easy recipe, it does involve a few moving pieces, so I suggest reading this brief overview. Get the full ingredients and instructions at the bottom of the post.
Boil the Spaghetti
Bring a large pot of water to a roaring boil and add salt. Add the pasta, and drain it two minutes earlier than is suggested on the box.
Make the Sauce
Start by sauteing the mushrooms in butter. Then you will be whisking in flour to create a roux. Finally, you will add in chicken stock, milk, and spices.
Finish off the Sauce and Put it All Together
After simmering for five minutes, add cheese and sour cream and stir to combine. Mix everything together in the casserole dish, sprinkle the top with more cheese, and then bake for 30 minutes.
Tips and Tricks
- Making a roux: A roux is the backbone of cream sauces. The fat coats the flour, suspending it in the sauce and preventing the sauce from separating when it is hit with high heat on the stovetop or in the oven. In this recipe, we combine the butter we used to sauté the mushrooms with flour. Then we add chicken stock and milk slowly at first (about two tablespoons at a time) and then more quickly.
- Using cream of mushroom soup: If you want to use store-bought canned soup instead to speed things up, you will want to leave out the butter, mushrooms, flour, chicken stock, and milk. (I recommend still using the seasonings.) Replace them with two 10-ounce cans.
- Using different noodles: You will notice that in my Turkey Tetrazzini we use egg noodles. For this one, I decided to go with spaghetti. You really can use any noodle you like. Just make sure that you cook for two minutes less than is listed on the package, as the noodles will continue cooking in the casserole.
- Using cooked chicken: This recipe does call for cooked chicken and I have listed in the notes of the recipe card three methods: cooking it on the stovetop, using an instant pot to cook it, or using a rotisserie chicken from the store. I also love keeping shredded chicken in my freezer, just thaw in the refrigerator before overnight before making this.
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to four days. Reheat in the oven in a covered dish for 40 minutes, at 350 degrees Fahrenheit. You may need to add some milk or chicken stock so that it doesn’t dry out.
Making Ahead
My recipe for chicken tetrazzini is great to prepare the night before. Just wrap it in aluminum foil and put it right in the preheated oven when you are ready to eat. It will take a few extra minutes (5 to 10) to cook, but will be delicious. Store the uncooked recipe in the refrigerator for up to 24 hours before baking.
Freezing Chicken Tetrazzini
This is also a great recipe to make and stick in your freezer for a busy day. I like to store freezer casseroles in a disposable baking dish. Wrap it very well and store it in the freezer for up to three months. Thaw in the refrigerator overnight and then bake the following night, keeping in mind you will need to add a little bit of time as it will be going in the oven cold.
What to Serve with Chicken Tetrazzini
Here are a few recipes that would go great with this delicious casserole.
- My roasted broccoli is a great way to add in some vegetables to this recipe.
- A simple chopped salad is fantastic to go with a pasta dish.
- I adore this creamed spinach recipe and it’s a great way to add some veggies to dinner.
If you make this easy Chicken Tetrazzini recipe or any of my other recipes, please leave me a comment and let me know what you think.
Recipe Video
Chicken Tetrazzini
Ingredients
- 16 ounces uncooked spaghetti (453.6 grams)
- 8 tablespoons unsalted butter (113 grams)
- 16 ounces mushrooms chopped small (453.6 grams)
- 1/3 cup all purpose flour (40 grams)
- 2 cups chicken stock (453.5 grams or 473.2 ml)
- 1 1/4 cups milk (283.75 grams or 295.7 ml)
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup sour cream (227 grams)
- 2 cups mozzarella cheese divided (226 grams)
- 2 cups cooked chicken shredded and cut into bite sized pieces (see notes) (141.7 grams)
- 1/4 cup Parmesan shredded (25 grams)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
- Bring a large pot of water to a boil. Season the water with 1 teaspoon of kosher salt (or 1/2 teaspoon table salt). Add the spaghetti and cook according to the package instructions.16 ounces uncooked spaghetti
- While the spaghetti is cooking, melt butter in a large skillet. Add the mushrooms and saute until they are soft, about 4 to 6 minutes.8 tablespoons unsalted butter, 16 ounces mushrooms
- Whisk in the flour and then very slowly whisk in the chicken stock. Add just a few tablespoons at a time, whisking to combine them, until it is completely added. The more you add, the more quickly you can go. The whole process should take about a minute or 2.1/3 cup all purpose flour, 2 cups chicken stock
- Whisk in the milk, garlic powder, onion powder, salt, and pepper.1 1/4 cups milk, 1 teaspoon garlic powder, 2 teaspoons onion powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Bring to a simmer, and then cook, stirring often, over low heat for 5 minutes. Stir in the sour cream and 1 cup mozzarella, taste, and add more salt and pepper if needed.1 cup sour cream, 2 cups mozzarella cheese
- Add cooked spaghetti and chicken to the prepared baking dish. Stir in the sauce. Top with the remaining 1 cup mozzarella and Parmesan cheese. Cover and bake for 30 minutes.2 cups cooked chicken, 1/4 cup Parmesan, 2 cups mozzarella cheese
Notes
- Stovetop: Place it in a sauce pan with enough wanter to cover it. Bring the water to a boil and cook for 7 to 10 minutes or until the chicken registers 165 degrees with an instant read thermometer.
- Instant Pot Chicken: Add 1 cup of water to the bottom of an Instant Pot. Add wire rack and place chicken on top. Set Instant Pot to manual, high pressure, 8 minutes. At the end of the cook time, vent to release the steam.
- Rotisserie Chicken: Buying a rotisserie chicken is a great quick way to make this recipe. I like to buy several at Costco, shred and freeze them. You can see my instructions here: How to Freeze Chicken.
Ron Alphin says
I used to make a version of this, long ago. But l used only turkey breast to “escape” from the chicken routine. In addition to the mushrooms, l also sautéed onion, celery, and garlic. Occasionally, l also included green peas for color and vegetables, making this a one-dish meal.
serena says
This was THE BEST meal I have ever had! Thank you for sharing Lisa!
I’m so glad you liked it!
Cydney says
Thanks for providing a recipe with real ingredients… not just cans of condensed soups. It’s in the oven right now. The smell is heavenly.
I hope you enjoyed every bite!
Janice U says
I made this, halved, and it made enough for 4 people. Followed recipe, using Costco rotisserie chicken, to the the letter except I added some frozen peas. Sauce is delicious, better than taking the cream soup route which many recipes call for. I will definitely be making this again.
I’m so glad you enjoyed it!
Vickie Hutka says
I tried your recipe and it was every bit as good as you said it was! Thank you for sharing.
I’m so glad you enjoyed this!
Earl Ann Bumpus says
It’s in the oven right now!!! Could have eaten it before baked! This is different from other chicken tet recipes and we like this much better! Maybe it’s the types of cheese… others has used Velveeta, but I don’t use Velveeta anymore. At the last minute I added some spinach to it! Yumm!!!
I’m so happy that you loved it!
Linda says
I added about a quarter cup sherry to sauce. I needed to because I used homemade stock which I did not chill to take the fat off. So tasted a bit oily. Sherry cut that. So good!
I’m glad that you enjoyed it!
Sandie says
Hi I love your recipes. How do I find the nutritional information. I’ve tried hitting the arrow both up and down, neither provide any information. What am I doing incorrectly?
I apologize. It is in there now. Some of our older recipes just don’t have it in there and it still needs to be added. Thank you for bringing this to my attention!
Gia says
I have been receiving your emails for at least a year, saving many in a folder until felt ready to cook like I used to, until I got the email with this recipe, it just spoke to me. LOL I guess it is because this was unlike anything my mother ever made. We were a steak and potatoes family.
Today I made this recipe, and I love it! It is a comfort food that needs to come with a warning. It is very filling so when going back for seconds people need to be aware of how big that second portion is. Or, they can wear sweatpants.
If I could suggest one thing, the recipe calls for 2 cups of mozzarella divided but in
steps 6 and 7 both steps say 2 cups of mozzarella. So I was afraid I didn’t have enough cheese. given how the sauce tastes, I can only assume it is a typo. but an inexperienced cook may not understand and add way more cheese than what is called for. As a cheese lover, I don’t mind a bit extra but 4 cups of cheese would ruin this dish.
Also, the amount of ads made reading this extremely difficult, and writing this ridiculous.
i
I’m so glad you enjoyed this! The way the software works, it only allows for you to pull in the amount called for in the recipe into each step, if that makes sense. But I can clarify in the step itself that it is one cup here, and one cup there. As for the ads, I can appreciate your annoyance, and at the same time, the only way I’m able to provide free recipes to readers is through having ads on my website.
Gerri says
Lisa: I live in Colorado. Above 7000 ft. what adjustments should I make if any