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chicken tetrazzini being served up with a scoop, creamy noodles dangling down
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5 from 14 votes

Chicken Tetrazzini

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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: casserole
Servings: 8 people
Author: Lisa Longley


  • 16 ounces uncooked spaghetti
  • 8 tablespoons unsalted butter
  • 16 ounces mushrooms chopped small
  • 1/3 cup all purpose flour
  • 2 cups chicken stock
  • 1 1/4 cup milk
  • 1 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cups sour cream
  • 2 cups mozzarella cheese divided
  • 2 cups cooked chicken shredded and cut into bite sized pieces (read all my tips and tricks for keeping chicken on hand)
  • 1/4 cup Parmesan shredded


  • Preheat the oven to 350 degrees. 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 salt. Add the spaghetti and cook according to package instrucitons.
  • While the noodles are cooking, melt butter in a large skillet. Add the mushrooms and saute until they are soft, about 4 to 6 minutes.
  • Whisk in the flour and then very slowly whisk in the chicken stock. Add just a few tablespoons at a time, whisking to combine it, until it is completely added.
  • Whisk in the milk, garlic powder, onion powder, salt and 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.
  • Add noodles and chicken to the prepared baking dish. Stir in the sauce. Top with remaining mozzarella and Parmesan cheese. Cover and bake for 30 minutes.