Easy Chicken Tetrazzini Casserole

Chicken Tetrazzini Casserole is a rich and creamy dish made with tender chicken, earthy mushrooms, vegetables, all baked in a delicious sauce. Made with simple ingredients, this is a budget friendly dish the whole family will love.

Chicken Tetrazzini Recipe

Chicken Tetrazzini Casserole is a delicious comfort food recipe that I like to make during the week.

An easy meal, that’s budget friendly, means it’s the perfect dinner idea for a busy weeknight. 

In under an hour, and full of  juicy chicken, veggies, and tender pasta, this can be ready for the family. Complete with a creamy sauce and crunchy breadcrumb topping! Which I have to admit is my favorite part of it.

Not only that, it’s freezer-friendly! So, be sure to make two and freeze one for later. You never know when you will need an easy dinner.

Check out my tuna tetrazzini if you want to try a different version!

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Ingredients Needed

• Spaghetti – I like regular spaghetti noodles but you can use your favorite.
• Chicken – Any cooked chicken. I like to use a rotisserie chicken for even more flavor.
• Veggies – Onion, celery, bell pepper, mushrooms
• Garlic – Fresh minced is best.
• Spaghetti sauce – This is optional. You can use your favorite condensed cream soup.
• Cream of chicken soup – You can use one can of chicken and one can of mushroom if you like.
• Heavy cream – Substitute coconut cream or half and half.
• Cream cheese – regular, fat free, or low fat will work.
• Shredded cheese – I like cheddar but use another like parmesan cheese or mozzarella cheese.
• Kitchen staples –Heavy cream, unsalted butter, seasoned breadcrumbs, parsley, salt, black pepper.

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How to Make Chicken Tetrazzini

1. Cook the noodles al dente, according to package directions. Drain, reserving a little pasta water.
2. Preheat the oven to 350° and spray a 9×13 baking dish with cooking spray.
3. Melt 3 tablespoons of butter in a large saute pan and cook the onions and garlic for 4 minutes. Add the salt, pepper, celery and bell pepper and cook for another 2 minutes.
4. Add the mushrooms and saute for an additional 4 minutes.
5. Stir in the chicken, spaghetti sauce, cream of chicken soup, heavy cream, and the cream cheese.  Stir till combined.

6. Pour the sauce over the noodles and toss till combined.  If you want it a little bit saucier, add a little bit of the spaghetti water.
7. Spread the spaghetti out in the casserole dish and sprinkle with the cheese.
8. Melt the remaining butter and stir into the bread crumbs. 
9. Sprinkle the top with the breadcrumbs.
10. Place the pan in the oven and bake for 30 minutes, or until the casserole is bubbly and the topping is nicely browned.
11. Remove and serve with your favorite side dish.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

How long does it last?

Store any leftovers in the fridge in an airtight container for up to 4 days. Reheat in the micorwave or bake in the oven at 350F until warmed through.

Can I make it ahead of time?

You can make this a few days ahead of time in a couple of ways. Prep the pasta and make the sauce. Store them separately in the refrigerator for up to three days. Then assemble and bake when ready.

If you want to get most of the prep work done, prepare the casserole up to the baking step. Wrap tightly with plastic wrap and store in the refrigerator for up to 2 days in advance.

When ready to bake, remove from the refrigerator 15 minutes before cooking while the oven is preheating.

Can I freeze chicken tetrazzini?

You can make the casserole, bake it, and then freeze it for up to 3 months. Just be sure to thaw overnight in the refrigerator before bakings.

Bake at 350F. for 20 minutes or until bubbly and warmed through.

Spaghetti Casseroles

I love pasta during the week because it’s budget friendly, easy to make, doesn’t take long to put together, and even the kids will eat it.

My favorite ones to make are my chicken spaghetti, this taco spaghetti casserole for Taco Tuesday, and this cheesy baked spaghetti with ground beef.

Serve any of them with some garlic bread, a salad, or add more veggies on the side like these Roasted Beets and Carrots and you are good to go!

Tips for the Best Casserole

• Be sure to cook the noodles “al dente” which means “to the tooth.” In simple terms it means that the noodles are still firm and not mushy. The best way to do this is to cook the noodles 1-2 minutes under the recommended cooking time.
• Great for using leftover chicken or leftover turkey.
• ​Add in some veggies like fresh mushrooms or peas.
• You can even switch out the spaghetti for egg noodles.
• If the sauce seems too thick, thin it out a little with some of the pasta cooking water or chicken broth. The starch in it will keep it from being runny.
• Other recipes don’t use tomato sauce in a tetrazzini recipe so it may seem weird but it really works! If you prefer not to use it, just substitute the amount for more condensed cream of mushroom soup.

If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!

This chicken tetrazzini is an easy and delicious weeknight casserole that is perfect for prepping ahead of time.

Chicken Tetrazzini

This creamy rich casserole is made with chicken, mushrooms, a few veggies, plenty of sauce and cheese. Baked till bubbly and the cheese is melted. The perfect comfort food.

5 from 4 votes

Print Pin Rate

Course: Chicken

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8 servings

Calories: 523kcal

Author: Jennifer Stewart

Equipment

• Plastic Mixing Bowls with Lids – 12 Piece Nesting Bowls Set
• 9 x 13 Baking Dish Ceramic Casserole Dish, White

Ingredients

• 1 pound spaghetti noodles cooked al dente (reserve ½ cup of water)
• 6 tablespoons butter divided
• 1/4 cup onion diced
• 1 tablespoon garlic minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/4 cup celery diced
• 1/2 bell pepper diced
• 1 1/2 cups mushrooms sliced
• 2 cups chicken cooked and diced
• 1 1/2 cups spaghetti sauce
• 2 cans cream of chicken soup 10.5 ounces
• 1 cup heavy cream
• 4 ounces cream cheese cubed
• 1 cup Colby jack cheese shredded
• 1 cup Italian style breadcrumbs
• 2 tablespoons chopped parsley

Instructions

• Cook the noodles al dente, according to package directions.
• Preheat the oven to 350° and spray a 9×13 inch pan with cooking spray.
• Melt 3 tablespoons of butter in a large saute pan and cook the onions and garlic for 4 minutes.  Add the salt, pepper, celery and bell pepper and cook for another 2 minutes.
• Add the mushrooms and saute for an additional 4 minutes.
• Stir in the chicken, spaghetti sauce, cream of chicken soup, heavy cream, and the cream cheese.  Stir till combined.
• Pour the sauce over the noodles and toss till combined.  If you want it a little bit saucier, add a little bit of the spaghetti water.
• Spread the  spaghetti out in the pan and sprinkle with the cheese.
• Melt the remaining butter and stir into the bread crumbs. 
• Sprinkle the top with the breadcrumbs.
• Place the pan in the oven and bake for 30 minutes, or until the casserole is bubbly and the topping is nicely browned.
• Remove and serve with your favorite side dish.

Notes

• Be sure to cook the noodles “al dente” which means “to the tooth.” In simple terms it means that the noodles are still firm and not mushy. The best way to do this is to cook the noodles 1-2 minutes under the recommended cooking time.
• If the sauce seems too thick, thin it out a little with some of the pasta cooking water. The starch in it will keep it from being runny.
• Other recipes don’t use tomato sauce in a tetrazzini recipe so it may seem weird but it really works! If you prefer not to use it, just substitute the amount for more condensed cream soup.

Recipe first appeared on Leftovers Then Breakfast.

Nutrition

Serving: 1g | Calories: 523kcal | Carbohydrates: 30g | Protein: 20g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 981mg | Fiber: 4g | Sugar: 7g

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