Name: Chicken Tetrazzini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

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Chicken tetrazzini 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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Ingredient Notes

Spaghetti – I like regular spaghetti noodles but you can use your favorite. You can even switch out the spaghetti for egg noodles.
Chicken – Any cooked chicken. I like to use a rotisserie chicken for even more flavor.
Spaghetti sauce – This is optional and not normally found in tetrazzini. But I love the extra kick in flavor it adds. Switch for more condensed cream soup.
Cream of chicken soup – You can use one can of chicken and one can of mushroom if you like.

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How to Make Chicken Tetrazzini

Cook the spaghetti al dente, according to package directions. Drain, and save 1 cup of the pasta water. Preheat the oven to 350° and spray a 9×13 baking dish with cooking spray.

mushrooms in a pan for chicken tetrazinni recipe

Melt half the butter in a large pan. Cook the garlic and onions for 3-4 minutes. Add celery, bell pepper, and spices. Cook for another 1-2 minutes. Toss in the mushrooms and cook for an additional 3-4 minutes.

Stir in the chicken soup, tomato sauce, cream cheese, and cream. Stir until mixed. Stir in the chicken.

Toss the sauce and noodles together. If there isn’t enough sauce, add some of the pasta water.

unbaked chicken tetrazzini in a white dish

Spread mixture into the prepared dish and top with cheese. Melt the remaining butter and mix with the breadcrumbs. Sprinkle over the casserole.

garnishing chicken tetrazzini with chopped Italian parsley

Bake for 30 minutes, or until the casserole is bubbling and the topping is a light golden brown. Remove and let cool a few minutes before serving.

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

cheesy chicken tetrazzini the entire family loves

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 it?

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.

as the pasta bakes it makes a cream sauce that is delicious!

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.
This chicken tetrazzini is great for using leftover chicken or leftover turkey.
Add in some veggies like fresh squash or peas.
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.