Easy Chicken Tetrazzini Recipe

When it comes to comfort food, Chicken Tetrazzini checks all the boxes. This creamy baked pasta dish brings together tender chicken, a rich mushroom-infused sauce, and layers of gooey cheese—all baked until golden and bubbly. It’s the kind of meal that feeds a crowd, reheats beautifully, and makes weeknights feel a little more cozy. Whether you’re meal prepping, using up leftover chicken, or simply looking for a satisfying one-dish dinner, this recipe delivers every single time.

I first made this dish after Thanksgiving one year, when I had a container of shredded turkey in the fridge and no desire to cook anything complicated. That first version turned out so good, I’ve been making variations of it ever since—with chicken, turkey, and even sautéed mushrooms for a meatless night. It’s become a regular in our home, especially when everyone’s craving something warm and comforting.

Ingredient Breakdown and Why They Work Together

• Linguine (12 oz): Or any long pasta you like—spaghetti or fettuccine work just as well. Cooking it al dente keeps it from getting mushy after baking.
• Butter (3 tbsp, melted): Used in the sauce to create richness and carry flavor.
• Cream of Mushroom Soup (10.5 oz can): A classic shortcut ingredient for creamy casseroles. You can easily make a homemade version too (see below).
• Sour Cream (1 cup): Adds tang and creaminess to balance the richness of the soup and cheese.
• Chicken Broth (1 cup): Loosens the sauce and adds savory depth.
• Garlic Powder (1 tsp): Infuses gentle flavor without overpowering the dish.
• Salt + Pepper: Season to taste. I usually start light and adjust after mixing everything together.
• Cooked Shredded Chicken (2 cups): Rotisserie chicken works perfectly here for ease and flavor. You can also use poached or roasted chicken.
• Fresh Parsley (2 tbsp): Adds a pop of freshness and color that balances out the creaminess.
• Mozzarella Cheese (1½ cups): Melts into creamy, stretchy goodness. Use freshly shredded for best melt.
• Parmesan Cheese (½ cup): Adds sharp, salty depth to the topping. I always sprinkle a little extra on top just before serving.

Step-by-Step Instructions for Easy Chicken Tetrazzini

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Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the linguine until al dente, according to package directions. Drain and set aside.

Step 2: Make the Creamy Sauce

In a large bowl, whisk together the melted butter, cream of mushroom soup, sour cream, chicken broth, garlic powder, salt, and pepper. Whisk until smooth and creamy.

Step 3: Combine Everything

Add the cooked pasta, shredded chicken, and chopped parsley to the bowl. Toss gently with tongs or a large spoon until everything is well coated.

Step 4: Assemble the Casserole

Transfer the mixture to a greased 9x13 inch baking dish. Spread it out evenly. Top with the mozzarella cheese and sprinkle Parmesan all over the top.

Step 5: Bake Until Bubbly

Cover with foil and bake in a preheated 350°F (175°C) oven for 25–30 minutes. For a golden cheese topping, remove the foil for the last 5 minutes of baking. Let rest for 5–10 minutes before serving to help the sauce thicken slightly.

This casserole has saved me on more than one “what’s for dinner?” night. I’ve even brought it to potlucks, and it’s always one of the first dishes to disappear. People love that it’s familiar but still a little different from the usual baked pasta.

How to Make Your Own Cream of Mushroom Substitute

If you prefer to skip canned soup, here’s a simple homemade version:

• 4 tbsp butter
• 1 cup finely diced mushrooms
• 2 tsp minced garlic
• ⅓ cup flour
• 2 cups chicken broth
• 1 cup half-and-half or heavy cream
• Salt and pepper to taste

Sauté mushrooms in butter until soft. Add garlic and cook 1 minute. Stir in flour and cook for another minute. Slowly whisk in broth and cream. Simmer until thickened. Use in place of the canned soup.

Smart Tips for Freezing and Reheating

• To Freeze: Assemble the casserole (without baking), let it cool, then wrap tightly and freeze. Keeps well for up to 3 months. Thaw overnight before baking.
• To Store: Leftovers keep in the fridge for up to 4 days. Reheat individual portions in the microwave or the whole dish in the oven at 300°F.
• To Reheat: Add a splash of broth or cream when reheating to bring back the creamy texture.

I often double the recipe—one for now, one for the freezer. It’s such a lifesaver when you don’t feel like cooking but still want something homemade and hearty.

Serving Suggestions for a Complete Meal

• Salads: Caesar salad or a fresh garden mix
• Vegetables: Steamed broccoli, roasted carrots, or sautéed zucchini
• Bread: Garlic bread, breadsticks, or even a warm dinner roll

On busy weeknights, I’ll pair this with a bagged salad and some warm bread, and dinner’s done. It’s comfort food that doesn’t demand too much from you, which is exactly what we all need sometimes.

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Chef’s Helpful Tips

• Let the casserole rest before serving—it thickens the sauce and improves flavor
• Try a mix of mozzarella and provolone for a cheesier version
• Use leftover turkey in place of chicken for a post-holiday twist
• Add sautéed mushrooms or spinach for extra veggies and texture

Once you’ve made this once, you’ll find endless ways to adjust and tweak it to your family’s tastes. It’s creamy, it’s cozy, and it’s guaranteed to be a regular on your meal plan.

Frequently Asked Questions

• Can I make Chicken Tetrazzini ahead of time?
  Yes, you can assemble it ahead and refrigerate for up to 24 hours before baking.
• What’s the best pasta to use?
  Linguine, spaghetti, or fettuccine work well—just cook it al dente so it holds up.
• Can I make this without canned soup?
  Yes, there’s a homemade cream of mushroom substitute listed above that works perfectly.
• How do I make it more veggie-packed?
  Add sautéed mushrooms, spinach, or bell peppers when mixing the casserole.
• Is it freezer-friendly?
  Yes, freeze before baking and thaw overnight before reheating. It stores well for up to 3 months.