Easy Chicken Tetrazzini Recipe

Easy Chicken Tetrazzini is the ultimate comfort food casserole that combines tender pasta, succulent chicken, and earthy mushrooms all enveloped in a lusciously creamy cheese sauce and baked to bubbly perfection. This classic American dish transforms simple ingredients into a restaurant-quality meal that’s elegant enough for company yet easy enough for busy weeknights. What makes this recipe truly irresistible is the triple cheese combination that creates incredible richness, while the creamy sauce coats every strand of pasta and bite of chicken.

Named after Italian opera singer Luisa Tetrazzini, this beloved casserole has been gracing American dinner tables since the early 1900s, and it remains a favorite today for good reason. The beauty of Chicken Tetrazzini lies in its versatility—it’s perfect for using up leftover rotisserie chicken, making it a smart make-ahead meal, and it freezes beautifully for future dinners. One bite of this creamy, cheesy, satisfying dish and you’ll understand why families have been passing down this recipe for generations.

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Recipe Quick Facts

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8-10
Difficulty Level: Easy
Cuisine Type: American/Italian-American
Course: Dinner/Main Dish
Dietary Labels: Contains Dairy, Contains Gluten

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Why You’ll Love This Recipe

• Incredibly creamy and cheesy with layers of mozzarella, Parmesan, and cheddar creating ultimate comfort
• Perfect way to use rotisserie chicken or leftovers, making dinner fast and economical
• Make-ahead and freezer-friendly—assemble ahead and bake when ready for effortless entertaining
• Feeds a crowd affordably while tasting like gourmet restaurant fare

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Ingredients

For the Pasta and Chicken

• 12-16 oz linguine, thin spaghetti, or fettuccine
• 4 cups cooked chicken, shredded or diced (1 rotisserie chicken or 1½ lbs chicken breast)
• 2 tablespoons olive oil or butter
• 8 oz button or cremini mushrooms, sliced
• 1 medium onion, finely chopped
• 3-4 garlic cloves, minced
• ½ cup frozen peas (optional)

For the Creamy Sauce

• ½ cup unsalted butter, melted (or 4 tablespoons for roux-based sauce)
• ⅓ cup all-purpose flour
• 3 cups low-sodium chicken broth
• 2 cups sour cream (or 2 cups half-and-half)
• 10.5 oz can cream of mushroom soup (optional shortcut method)
• 10.5 oz can cream of chicken soup (optional shortcut method)
• 1 tablespoon lemon juice
• 1½ teaspoons salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• ¼ cup fresh parsley, chopped

For the Cheese Topping

• 2 cups shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• ⅓ cup grated Parmesan cheese

Ingredient Quality Tips: Use rotisserie chicken for convenience and added flavor—remove and discard the skin before shredding. Freshly grated Parmesan melts better than pre-grated varieties. Cook pasta 1-2 minutes less than package directions since it continues cooking in the oven. Sauté mushrooms until golden for deeper, richer flavor.

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Equipment Needed

Essential Tools

• Large pot for boiling pasta
• Large skillet or sauté pan
• 9×13-inch baking dish
• Whisk
• Large mixing bowl
• Colander
• Wooden spoon or spatula
• Aluminum foil

Optional Tools

• Box grater for fresh cheese
• Slotted spoon
• Meat thermometer

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Step-by-Step Instructions

1. Preheat and prepare: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray and set aside.
2. Cook the pasta: Bring a large pot of salted water to boil and cook pasta until al dente, about 1-2 minutes less than package directions. Drain well and set aside.
3. Sauté vegetables: In a large skillet, heat olive oil or 2 tablespoons butter over medium-high heat. Add sliced mushrooms and cook for 5-7 minutes until golden and liquid has evaporated. Add chopped onion and cook 3-4 minutes until softened. Stir in minced garlic and cook 1 minute until fragrant. Remove from heat and set aside.
4. Make the creamy sauce (from scratch method): In the same skillet, melt 4 tablespoons butter over medium heat. Sprinkle in flour and whisk constantly for 2 minutes to create a roux. Gradually pour in chicken broth while whisking continuously to prevent lumps. Add half-and-half or sour cream and bring to a gentle simmer, whisking frequently, until sauce thickens (about 5-8 minutes). Stir in lemon juice, salt, pepper, and parsley.​
5. Alternative shortcut method: In a large bowl, whisk together melted butter, cream of mushroom soup, cream of chicken soup, sour cream, chicken broth, garlic powder, salt, and pepper until smooth.
6. Combine everything: Add cooked pasta, shredded chicken, sautéed mushroom-onion mixture, peas (if using), and 1 cup of the mozzarella cheese to the sauce. Toss gently until everything is well coated and evenly combined.
7. Transfer and top: Pour the mixture into the prepared baking dish and spread evenly. Top with remaining mozzarella, cheddar, and Parmesan cheese, distributing evenly over the surface.
8. Bake: Cover tightly with aluminum foil and bake for 20 minutes. Remove foil and bake uncovered for an additional 10-15 minutes until cheese is melted, bubbly around the edges, and lightly golden on top.
9. Rest and serve: Let casserole rest for 5-10 minutes before serving to allow sauce to thicken slightly. Garnish with fresh chopped parsley and serve hot.​

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Pro Tips for Success

• Don’t overcook the pasta—it should be very al dente since it continues cooking in the oven
• Sauté mushrooms until golden brown and all moisture evaporates for concentrated flavor
• Make the roux slowly and whisk constantly to prevent lumpy sauce—patience creates silky texture​
• Use rotisserie chicken for ultimate convenience and deeper flavor
• Let casserole rest 5-10 minutes after baking so sauce sets and doesn’t run when serving​
• Add a squeeze of lemon juice to brighten the rich, creamy sauce​​

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Substitutions & Variations

• Pasta options: Use spaghetti, linguine, fettuccine, penne, or even egg noodles—any pasta works
• Turkey swap: Use leftover turkey instead of chicken for a Thanksgiving leftover transformation
• Lighter version: Replace sour cream with Greek yogurt and use milk instead of half-and-half for reduced calories​
• Spicy kick: Add diced jalapeños, red pepper flakes, or use Pepper Jack cheese​
• Vegetable boost: Add broccoli florets, spinach, bell peppers, or asparagus for extra nutrition​
• Cheese variations: Try smoked Gouda, Gruyère, or Swiss cheese for different flavor profiles​
• No mushrooms: Omit mushrooms or use cream of chicken soup instead of cream of mushroom​
• Crunchy topping: Add buttered panko breadcrumbs or crushed Ritz crackers on top before baking​

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Storage & Make-Ahead Tips

• Refrigerator: Store covered tightly with foil or in an airtight container for up to 4 days​
• Freezer: Assemble completely but don’t bake, wrap tightly with plastic wrap then foil, and freeze up to 3 months. Thaw overnight in refrigerator before baking. Add 10-15 minutes to baking time if baking from cold. Alternatively, freeze baked leftovers for up to 2 months.
• Reheat: Microwave individual portions for 2-3 minutes, or reheat covered in 350°F oven for 20-25 minutes until warmed through
• Make Ahead: Assemble the entire casserole up to 24 hours in advance, cover, and refrigerate. Bring to room temperature for 30 minutes before baking, then bake as directed.

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Serving Suggestions

• Serve alongside a crisp Caesar salad or simple green salad with vinaigrette to balance richness
• Pair with garlic bread, warm dinner rolls, or buttery biscuits for soaking up the creamy sauce​
• Add roasted or steamed vegetables like green beans, broccoli, or asparagus as a side
• Serve with a dry white wine like Chardonnay or Sauvignon Blanc, or sparkling water with lemon
• Perfect for potlucks, holiday gatherings, and feeding a crowd at casual dinners

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Nutrition Information (Per Serving)

Calories: 485 | Protein: 32 g | Carbohydrates: 38 g | Fat: 22 g | Fiber: 2 g | Sugar: 3 g | Sodium: 720 mg

Nutrition values are approximate and based on 10 servings

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FAQ

1. Can I make this ahead?
Yes! Assemble the entire casserole up to 24 hours before baking, cover tightly, and refrigerate. Let it sit at room temperature for 30 minutes before baking for even heating.

2. Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is the easiest option and adds great flavor. One rotisserie chicken yields about 4 cups of shredded meat—perfect for this recipe.

3. What can I substitute for cream of mushroom soup?
Make a homemade white sauce with butter, flour, chicken broth, and cream, or use cream of chicken soup instead. You can also use a simple béchamel sauce.

4. Can I freeze Chicken Tetrazzini?
Yes! Freeze unbaked (best option) or baked leftovers for up to 3 months. Wrap tightly with plastic wrap and foil, label with date, then thaw overnight before reheating.

5. Why is my tetrazzini watery?
Make sure pasta is well-drained and cooked al dente. Also, sauté mushrooms until all moisture evaporates. Let the casserole rest 5-10 minutes after baking to allow sauce to thicken.

6. Can I use a different pasta shape?
Yes! While traditionally made with spaghetti or linguine, any pasta shape works including penne, rotini, or egg noodles.

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Recipe Notes

Chicken Tetrazzini was created in San Francisco around 1908-1910 and named after Italian opera soprano Luisa Tetrazzini, who was enormously popular in America at the time. The dish was allegedly invented at the Palace Hotel in San Francisco, though some credit chef Ernest Arbogast. The original recipe featured turkey rather than chicken, but chicken became the standard variation over time. This casserole gained widespread popularity in the 1950s and 1960s when convenient ingredients like canned cream soups made it an accessible weeknight meal for busy American families. The dish exemplifies mid-century American comfort food—economical, family-friendly, and perfect for using leftovers. Today, Chicken Tetrazzini remains a beloved classic, appreciated for its make-ahead convenience, crowd-pleasing nature, and ultimate comfort food status. Food bloggers and home cooks continue to adapt the recipe, creating both traditional versions with homemade sauce and quick shortcuts using canned soups.