Finding an Easy Chicken Tetrazzini Casserole recipe that is easy, creamy, cheesy, and delicious can feel overwhelming, especially when you want a classic comfort food that pleases the entire family. Many recipes rely on gloppy ingredients or canned soup packets, which often fail the picky-eater test with kids, leaving you frustrated when your make-ahead meal or freezer-friendly dishes don’t turn out as expected.
The solution is simple: use a crowd-favorite casserole recipe like this one from my sister, Ruth Clark, which is comforting, supremely loaded with pasta, tender, plump mushrooms, and a nice mystery sauce that bakes all the flavors together. Whether you’re serving it for casual dinners, holiday parties, or bringing a meal to a new mother, this popular simple recipe is ridiculously easy to prepare, kid-friendly, and reheats beautifully. Even rotisserie chicken works for a quick and satisfying option.
If you want to take it a step further, you can experiment with my Chicken Sausage Pasta Recipe twist to add a new layer of flavorful, winning comfort that will impress everyone at the table. Once you try it, you’ll see why this wonderful recipe has become a favorite among friends, a true winner for any occasion, and perfect for creating memorable family meals.
Ingredients Needed for Chicken Tetrazzini:
Here is the complete list of simple and easily available ingredients that you’ll need to make Chicken Tetrazzini:
- Pasta: pound, cooked, drained, spaghetti, linguine, thin, noodles, favorite
- Shredded Chicken: chicken, breasts, cubed, shredded, rotisserie, breast, light, dark, meat, cook
- Soup & Broth: cans, condensed, cream, soup, cups, water, low-sodium, regular, bouillon
- Cheese: Cheddar, Mozzarella, seals, moisture
- Mushrooms: Mushrooms, White, neutral, color, rinse, sauteeing, dry, slice, thickly
- Aromatics: onion, garlic, flavor
- Roux & Thickener: Roux, flour, thicken, butter
- Seasonings & Flavor Builders: Build, Flavor, salt, pepper, parsley, lemon, juice, brighten
- Cream & Milk: Half, substituting, equal, parts, milk, heavy
- General Notes: ingredients, simple, fridge, pantry, staples, combine, perfect, way, casserole
Choosing the Right Pasta for Tetrazzini:
For the best recipe, it’s smart to skip value-brand, mass-produced, or Barilla pasta, as it tends to absorb too much water and becomes mushy or dry. Instead, choose bronze-cut, higher-quality, hardier Durum wheat semolina flour pasta that can stand up to baking. These types are easily found in your grocery aisle, including brands like De Cecco, Rustichella d’Abruzzo, Garofalo, Liguori, and others, ensuring your Tetrazzini holds its shape and texture perfectly.
How to Make Chicken Tetrazzini Casserole (Step-by-Step):
Here is the top secret behind this dish, which is described in step by step form to make this super easy and tasty Chicken Tetrazzini Casserole:
Step 1: Preheat
Preheat your oven to 350 degrees F (175 C) and grease a 9×13-inch baking dish with a thin layer of butter or olive oil to prevent sticking and help create a golden crust.
Step 2: Prepare Pasta
Cook spaghetti noodles in salted water until barely al dente; this prevents them from becoming mushy when baked. Reserve 1/2 cup of pasta water to adjust sauce consistency, then drain the noodles and set aside.
Step 3: Saute Vegetables
In a skillet, heat olive oil and saute mushrooms and onions until golden and fragrant, about 5 minutes. Add garlic for a final minute, then transfer the veggies to a plate to prevent overcooking.
Step 4: Make Sauce
In the same skillet, melt butter, add flour, and whisk 1-2 minutes to remove the raw taste. Slowly drizzle in chicken broth and lemon juice, stirring constantly until smooth, then season with salt and pepper for balanced flavor.
Step 5: Combine Ingredients
In a large pot or Dutch oven, combine the drained pasta, cubed chicken, sauteed veggies, and the sauce, gently stirring together. For a creamier texture, add 1/4 cup of the reserved pasta water.
Step 6: Assemble Casserole
Spread the mixture evenly in the buttered casserole dish, sprinkle shredded Cheddar or Mozzarella cheese on top, and cover with foil or a lid to lock in moisture.
Step 7: Bake
Bake in the preheated oven for 20 minutes, then remove the foil and continue baking for another 15 minutes to achieve a golden, bubbly topping.
Step 8: Broil & Serve
Optional: broil for 1-2 minutes to get a crispy, golden crust. Finally, serve immediately while hot, ensuring every bite is creamy, cheesy, and loaded with flavor.
How to Cook Chicken for Pasta Casseroles:
Prep Chicken
- Substitute rotisserie chicken for raw if you want an easy option in your tetrazzini recipe.
- For raw chicken breast, take 1 1/2 lbs of large breasts and cut them in half crosswise for faster cooking.
Saute Chicken
- Add 1 Tbsp oil to a Dutch oven or pot.
- Use the same pot later for veggies and sauce to make cleanup easier.
- Sautee chicken for 4-5 minutes per side until golden brown and cooked through to 165˚F on a thermometer.
- Sprinkle salt and pepper on both sides.
Chop and Proceed
- Chop chicken into 1″ pieces.
- Proceed with the casserole assembly for your easy Chicken Tetrazzini Casserole.
Tips for Success:
- Cook Pasta – Use thin spaghetti noodles and cook them al dente so they continue cooking in the casserole but don’t end up mushy.
- Prepare Chicken – Season the chicken well before baking, using breasts, rotisserie, light, dark meat, or leftover turkey.
- Make Sauce – Mix cream, condensed soups, or a scratch version. The quicker option saves time without losing flavor.
- Add Vegetables – Include peas, sweet, frozen carrots, and any veggies you leave in for added flavor and color.
- Final Touch – Ensure all ingredients are combined so the dish is delicious and well-balanced.
How to make Chicken Tetrazzini Casserole:
Here is the complete detail and video tutorial on how to make this easy Chicken Tetrazzini Casserole:
Variations of Chicken Tetrazzini:
Protein Options
- Swap the baked chicken breast with leftover turkey
- Use tuna instead of chicken for a lighter protein
Vegetable Options
- Easily substitute the veggies by adding:
- Mushrooms
- Dice onions
- Sauteed red peppers
- Steamed broccoli florets
- Artichoke hearts
- Fresh spinach
- Frozen carrot/pea mix
Cheese Options
- Experiment with different cheese:
- Havarti
- Cheddar
- Monterey Jack
- Pepper Jack
- Sprinkle parmesan on top for extra flavor.
Make-Ahead and Storage Tips:
Storage:
When I first tried this Chicken Tetrazzini casserole, I realized how fantastic it is to make ahead and enjoy later, especially on a busy night with friends or family. You can easily prep the recipe by using an oven-safe or freezer-safe dish, then mix everything, top with cheese, and instead of baking right away, simply cover tightly with foil and plastic wrap. If you plan to refrigerate, it stays good for up to 24 hours before cooking—just remove from the fridge, add 15 minutes onto the instructed bake time, and you’ll have a meal ready to serve.
For Freezing, once the casserole has cooled completely, store it in the freezer for up to 2 months in a freezer-safe dish, or even 6 months if wrapped very well; just thaw overnight accordingly in the refrigerator. Leftover portions are easy to store in an airtight container in the refrigerator for 3 days, though I’ve also safely refrigerated for 4 days and enjoyed it. Some even stretch it to 5 days, but I personally like finishing sooner.
Reheat:
For best results when Reheating, always place the casserole in the oven at 350°F until warmed through. If it was stored after freezing, allow it to thaw overnight in the refrigerator before baking. I’ve found that while Freezing, Thaw, and Reheat cycles can slightly change the texture, the dish still tastes fantastic and remains one of my top favorites to make and share.
What to Serve with Chicken Tetrazzini:
Whenever I make chicken tetrazzini, I like to balance the casseroles with different side dishes that make the meal complete, filling, and nutritious. Here are my favorite sides that always serve the recipe well:
- Mushroom rice – a simple and earthy choice
- Garlic bread or Sourdough Bread – warm and comforting
- Roasted carrots, Roasted Cauliflower, or Roasted Broccoli – roasted veggies always add flavor
- Green salad, Caesar Salad, or Maroulosalata Greek Lettuce Salad – fresh and crisp
- Tomato Cucumber Mozzarella Salad – light, refreshing, and colorful
- Cucumber, Tomato, and Avocado mixed into salads – adds texture and balance
- Quick to Whip sides that cover all major food groups and pair beautifully with the dish
Recipe Notes:
- Start the casserole by selecting pasta, I always pick Italian durum wheat semolina, and if possible, bronze-cut, because this higher quality type can absorb water, expand nicely, and doesn’t turn dry.
- For the chicken, measure about 1.5 lbs chicken breasts and heat 1 Tbsp oil in a dutch oven pot over medium-high heat.
- Season with salt and pepper, then saute for about 4 min per side until golden brown and cooked through on both sides.
- Remove the meat to a cutting board, let it cool, then cut lengthwise in half for even cooking.
- Finally, chop into bite-sized pieces before adding to the recipe.
