Easy Chicken Tetrazzini
Updated
Updated
This Chicken Tetrazzini recipe is easy, creamy, cheesy, delicious and loved by everyone! It’s classic comfort food and a perfect dinner for the entire family. Great make-ahead meal and freezer-friendly, too.
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5 STAR REVIEW
Chicken Tetrazzini is one of those dishes that when you make it for the very first time, you’ll think to yourself “what a strange combination of gloppy ingredients.” But then it cooks up all cheesy and bubbly, you take a bite, and you are all in. For life. HA. It’s one of the few meals I can remember passing the picky-eater test when my kids were very little, and they still love it today.
Not only is this a great family meal, but also a sure winner when you need to bring something to a potluck or for a friend who’s just had a baby – she’ll be grateful!
Tips for Success
- Pasta. I use thin spaghetti, but you can really make this with any kind of noodles you have. It’s important to cook them al dente, because they will continue cooking as the casserole bakes and you don’t want the noodles to end up mushy.
- Chicken. I season and bake chicken breasts and then dice or shred them up, but rotisserie chicken is great, too. Light or dark meat are both delicious. (Also great with leftover turkey!)
- Sauce. This dish calls for cream of condensed soups. I’ve actually made a completely from scratch version and honestly, I don’t like it as much. Go figure. And this way is quicker!
- Peas – I love sweet peas in this casserole or frozen peas and carrots. You can leave them out, if you prefer but I really recommend leaving them in for added flavor and color.
Easy Chicken Tetrazzini
Ingredients
- 10 ounce can cream of chicken soup
- 10 ounce can cream of mushroom soup
- 2 cups sour cream
- 1/2 cup butter, , melted
- 1/2 cup low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 cup frozen peas
- 1 pound seasoned cooked chicken, , chopped or shredded
- 1 pound thin spaghetti, , cooked al dente
- 1 & 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- Fresh chopped parsley, , for garnish
Instructions
- Preheat oven to 350 degrees F. Coat a 9×13 baking dish with nonstick cooking spray, set aside.
- In large bowl whisk together both soups, sour cream, butter, chicken broth, salt, pepper, and garlic powder until combined.
- Stir in the peas, chicken, and spaghetti; toss to combine until fully coated.
- Pour mixture into the prepared baking dish and sprinkle with the cheeses.
- Cover with foil and bake for 30 minutes, then remove foil and continue baking for another 15 minutes until cheese is melted and casserole is hot throughout.
- Remove from oven and sprinkle with parsley. Let stand 5-10 minutes.
- Serve and enjoy!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!Make Ahead and Storing Leftovers
- Can Chicken Tetrazzini be made ahead of time? Yes! This is a fantastic make-ahead meal. Make as instructed, but instead of baking, cover the casserole tightly with foil and refrigerate for up to 24 hours. When ready to bake, remove from fridge and add about 15 minutes onto the baking time.
- How to freeze Chicken Tetrazzini. Prep according to the recipe in a freezer-safe casserole dish, cover tightly in plastic wrap and again in foil and freeze for up to 2 months. Thaw in the fridge overnight and then bake accordingly.
- How to store leftovers. allow any leftovers to cool completely, then store in an airtight container in the refrigerator for up to 3 days.
What to Serve with Chicken Tetrazzini
Some of our favorite sides to serve with chicken tetrazzini include mushroom rice, garlic bread, roasted carrots, or a simple green salad to round out the meal.
More Comfort Food Recipes To Devour
- One Pot Beef Stroganoff Soup is a hearty and light soup made in one pot.
- Beef and Noodles feature egg noodles, mushrooms, and sirloin in a rich gravy sauce.
- This Easy American Goulash is a classic comfort food dish that’s also budget-friendly and extremely satisfying.
More Easy Chicken Casseroles:
- Chicken Pot Pie Cobbler
- No Peek Chicken and Rice
- Mayo Ritz Cracker Chicken
- Nacho Chicken Casserole
- Cheesy Chicken Spaghetti
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Pinterest, Facebook, and YouTube!
Loved this dish, it was a nice way to change up my typical alfredo. The cheeses added so much flavor along with the seasonings. Highly recommend! Can’t wait for the leftovers! Thanks Amy! I will make this again with peas but I had broccoli that needed to be made, and was great.
This recipe is wonderful…comes together beautifully…tastes delicious!
This was a big hit at our house!! So yummy!
I made this recipe and it was delicious. I did add a small jar of pimentos for extra color. I will be giving a section to my neighbor. She will love it. I also added chicken thighs instead of chicken breast for more flavor. It was perfect. Enjoy
I made this today pretty much as written with the exception of adding some sauted fresh mushrooms that needed to be used up from my fridge. I chose the recipe because I had every ingredient in the house and it is reminiscent of a casserole from my childhood that I loved. I did add some crumbled up bacon on the top because I had a small amount of that left over and it seemed a good addition/idea. Thank you for bringing back a childhood recipe and wonderful memories of a table full of siblings and loads of dinnertime shenanigans!😉
Go and make it today. I’ve been looking for a good recipe chicken, Texas easy simple this is it. I only had it twice in my lifetime in a restaurant was very good.
We are making this tonight and I made blackened chicken to add a little spice! Yum!!!!
I made this and it was amazing! Big hit and I’ve replaced my current recipe with this one!
Made this last night and it was excellent. Just what we needed. I added some sliced mushrooms to it as well as the peas.
This is SO easy and SO delicious! I make this at least a few times a month. Highly recommend!
I have made this a number of times and it is so good! Of course, I can’t leave well enough alone so I have made a few tweaks. I cut the sour cream to down to 1-1/2 C and add 1/2 C of cream cheese. Also, I decrease the mozzarella by 1/2 C and make up the difference with cheddar cheese. Lastly, we like a crunchy topping (crushed potato chips or Ritz crackers).
I made this and it was absolutely delicious and easy .
I did not change one thing, it was amazing, thank you!!!
I made this dish and it was soooo good. My son wants me to make it using steak tips. Would I use the same soups?
Thank you for sharing this recipe. I had friends who made this for me when I lived in Texas but never made it myself.
I made it yesterday and it was excellent. Easy recipe, easy ingredients, and great comfort food. This will be added to my pot luck dish options. I also sent to my daughter in law.
I made this recipe tonight,it was easy and so good. it was a 10 out of 10.I will be making it again
I made this recipe for my daughter’s birthday and everyone loved it especially my daughter’s boyfriend who never comments on anything I make. It was so easy to prepare and I already had all of the ingredients at hand. Thank you
I am making this now. Cut sour cream to one cup and I only have one can condensed soup. But did I over look where the butter comes in the recipe?
It’s included in step #2 – “…whisk together both soups, sour cream, BUTTER, chicken broth, salt, pepper, and garlic powder…”
I made this with peas and carrots as it was all I had. It was delicious. Definitely a keeper and will make it again.
Made this with broccoli instead of peas (family preference)….now it’s heavily requested!
I really loved this recipe and so did the family
This recipe is great an the food is off the chain soo good.i will be making this all the timemy family wants me to fix this every Saturday they love a lot of cheese but they do not eat green peas so i pass the peas.This is a wonderful recipe..
Made this for the fam a few weeks ago & making again tonight! We used protein pasta. This time I will add more chicken and use less pasta.
I made it for the first time for special guests. I’m brave. As it turned out, I had nothing to worry about. It was delicious and everyone loved it. I sent them home with leftovers and kept some for myself. I made it early the day they came and put it in the refrigerator until I knew they were getting close. Then popped it in the oven. So easy and good. It makes a lot. I usually don’t have this many people here, so I will need to freeze left overs. I need to make it for four instead of eight. I can’t image making twice or three times as much. I was perfect for the family I had here. Makes me want to try your other recipes now. Thanks so much!
This dish is so delicious!!!! Simple and quick. I did add sautéed onions, red yellow bell peppers,shallots and fresh garlic, Gouda, fontina,and Vermont seriously sharp cheddar. OMGOSH!!! Chefs kiss!
Thank you for this recipe.
Yummy !!
I made three batches! Delicious and easy. I did add a half a cup more of chicken broth because I made it the day before I was serving it. A sure fired keeper!
Definitely worth making. Delicious
Very easy and delicous
Loved it!
The Tetrazzini was wonderful! It was better than my old recipe!
This is such a great recipe! I had about of cup of chopped baby Bella mushrooms to it. The whole family loves it and it reheats really well!
Omg, this was so good! I didn’t tweak anything other than using lite sour cream. We all went back for seconds! I will make this again for sure.
Thank you for recipe. I followed your instructions and it was delicious. My son and nephew came for dinner Sunday afternoon. They also enjoyed it. I appreciate the helpful advice. I will continue to try more of your recipes.
This was delicious and so easy. I only made a few changes due to dietary restrictions. I used no salt soups and did not add any salt. I also used a little less butter, sour cream and spaghetti. I will definitely make this again!
It was easy to prepare and very tasty!
I loved this recipe. It was straight forward and very easy. I chose to cook the chicken in a cast iron skillet with a little Jamaican Jerk seasoning. I doubled the recipe and served it to 13 people. There was nothing left.
I made this with fajita chicken thighs and it was soooo goood!
Paul’s grandmother made this after every thanksgiving with the left over turkey. She started out by sauteaing the mushrooms in butter with garlic powder and then went on like your recipe. She covered the top with potato chips instead of cheese to give it a little crunch,
Made this great meal several times. The family loves it
Where can I find recipes for cream of chicken and mushroom soups. I am converting this to GF and like to make my own.
A quick Google search
Perfect for our family we all loved it
I have made this several times and made 2 casseroles so I can freeze one for later. I cook extra to take to my mom and she really loves this too, thanks for the recipe!
Great recipe ! Made for the first time. I added 3/4 cup of chicken broth and butter sautéed mushrooms and 1/2 block cream cheese. I used a whole rotisserie chicken. It turned out perfect. Will make again and again ! Thanks for the great recipe!!!
Great recipe ! Made for the first time. I added 3/4 cup of chicken broth and butter sautéed mushrooms and 1/2 block cream cheese. I used a whole rotisserie chicken. It turned out perfect. Will make again and again ! Thanks for the great recipe.
The chicken tetrazzini recipe was great but too much for the two of us. How do you suggest I heat it up to serve agai
Hi Marla – there’s storage instructions in the article. Glad you enjoyed it!
Family loved this. Next time I’ll cut back on the pasta amount.
Can I add fresh mushrooms? Do I have to alter anything?
Sure! Nope, just stir them in.
How can I make this for a crowd of 60 people?
Can this be a freezer meal?
I made a few substitutions based on what was in my kitchen/pantry. I was planning on using canned chicken, but my mother-in-law who has been couch surfing for a year used it all (without telling me) so I ended up using tuna. I also added cream cheese to the sauce mainly because I had some that needed to be used. In addition, I used Italian seasoning. Lastly, I doubled the recipe which made two 11 x 17 pans of food because I have eight kids, two in-laws, and kids’’ friends to feed. It was a hit!