Creamy and comforting Chicken Tetrazzini is a classic casserole recipe that’s a hit with the whole family. Tender pasta is baked in a creamy sauce with chicken and topped with a buttery crumb topping. Absolute comfort food!

Chicken tetrazzini on a white plate.


Chicken Tetrazzini

There’s a chill in the air and it has me craving all the cozy casseroles and comfort dishes! In between baking cookies and wrapping gifts, I want something that’s going to be hearty, satisfying and flavorful. This easy Chicken Tetrazzini Casserole is just the thing that will keep me going all through the colder months.

My kids LOVE baked pasta recipes and this Chicken Tetrazzini is one of their favorites. It’s fantastic and quick if you have some leftover pasta on hand from earlier in the week. If not, you just need an extra 8 minutes to cook up some pasta for this recipe.

Sauce for tetrazzini being made with cream of chicken soup in a glass bowl.

What is Chicken Tetrazzini

Chicken Tetrazzini is a baked pasta dish made with diced chicken or turkey, noodles and a creamy sauce that may or may not contain cheese. Often, a bit of sherry is added to the sauce but it’s not absolute must have in this recipe.

I like to throw in some peas for a bit of color and mushrooms because a Classic Chicken Tetrazzini calls for them. If you have mushroom adverse family member, you can certainly leave them out. Nobody likes drama at the dinner table.

And because time is always hard to find around here, I made the creamy sauce even easier by using my favorite Campbell’s Condensed Cream of Chicken Soup.

If you remember, I cut the prep time for my Cheesy Brussel Sprouts by using Campbell’s Cream of Mushroom Soup and it was one of the best recipes I’ve made all year.

Campbell’s Cream of Chicken soup is even creamier than I remember and tastes just like homemade. 

Woman sprinkling salt into a bowl of cream of chicken soup.
Woman pouring a sauce over pasta.

How To Make Chicken Tetrazzini

This tetrazzini recipe comes together rather quickly and is can be made in advance for an even easier weeknight dinner.

I like to use up leftover chicken from earlier in the week or leftover rotisserie chicken works really well, too.

  1. To make the creamy sauce, simply whisk together the Campbell’s Cream of Chicken Soup, half and half, sour cream, butter and seasonings.
  2. Toss the sauce with the cooked pasta together in a bowl to combine. Fold in the mushrooms (if using), chicken and peas.
  3. Transfer the ingredients to a casserole dish coated with cooking spray and sprinkle with the buttery breadcrumb mixture.
  4. Bake your chicken tetrazzini casserole in the oven for 35-40 minutes or until the top is golden brown and the casserole is bubbling.
  5. Allow the casserole to cool for 10 minutes before serving.

What To Serve With Chicken Tetrazzini

We love to serve this dish alongside a fresh and light green salad or a big pile of green beans. Since it’s more of a one pot dish, you don’t really need to add much….except maybe dessert.

Variations on Tetrazzini

You can add a few things to make this recipe your very own but our favorites are slipping in a few porcini mushrooms to punch up the flavor.

Or substitute the chicken with leftovers from Thanksgiving for a Turkey Tetrazzini that’s not going to make you fear the leftovers. Or add some chopped ham for a salty, extra savory twist.

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Pasta being served from a baking dish.

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Chicken tetrazzini on a white plate.

Get the Recipe: Chicken Tetrazzini Recipe

Yield: 8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
The ultimate comfort food, easy Chicken Tetrazzini is the one pot, make ahead meal the whole family will love.
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Ingredients

  • 4 cups cooked chicken breast, chopped
  • 1 tablespoon olive oil
  • 1 pound white mushrooms, sliced
  • 1 large onion, finely chopped
  • 5 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme leaves
  • 2 10 ounce can Cream of Chicken Soup
  • 3 cups whole milk, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/2 cup melted butter, divided
  • 1 teaspoon garlic powder
  • 1/8 teaspoon ground nutmeg
  • 1 pound linguine, cooked al dente
  • 3/4 cup frozen peas
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1 cup grated Parmesan
  • 1/4 cup Panko breadcrumbs
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese

Equipment

  • baking dish

Instructions 

  • Preheat the oven to 450 degrees.
  • Place the chicken in a very large bowl, set aside.
  • Heat the olive oil in a skillet over medium heat.
  • Add the mushrooms and saute over until the liquid from the mushrooms evaporates and the mushrooms become golden brown, about 12 minutes.
  • Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes.
  • Transfer the mushroom mixture to the bowl with the chicken.
  • In a separate bowl, whisk together the cream of chicken soup, milk, sour cream, 1/2 the butter, garlic powder and nutmeg.
  • Add the linguine, sauce, peas, 1 cup mozzarella and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
  • Transfer the pasta mixture to a baking dish coated with cooking spray.
  • Stir the remaining cheese, breadcrumbs and butter together in a small bowl.
  • Sprinkle the cheese mixture over the pasta.
  • Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Video

YouTube video

Notes

Chicken Tetrazzini can be assembled up to 24 hours in advance and stored in the refrigerator, covered tightly, until ready to bake.
Calories: 351kcal, Carbohydrates: 13g, Protein: 33g, Fat: 18g, Saturated Fat: 9g, Cholesterol: 98mg, Sodium: 458mg, Potassium: 616mg, Fiber: 2g, Sugar: 8g, Vitamin A: 795IU, Vitamin C: 14mg, Calcium: 293mg, Iron: 2mg
Author: Kellie
Course: Dinner
Cuisine: American, Italian