Creamy Chicken Tetrazzini

If you want a sure-fire way to turn your weeknight dinner into a guaranteed hit, you’ve found it. This creamy chicken tetrazzini is an easy casserole made with just a few ingredients, but it tastes like you spent hours making it. Simply mix the pasta and chicken together, top it off with a rich and creamy sauce, and pop it in the oven. Then, sit back and relax because everyone’s going to devour it! It’s so satisfying, filling, and totally easy to make – even when you’re too tired to cook.

I love making this classic casserole when I have leftover chicken lying around the fridge. You can throw together a creamy dish full of flavor, and your entire home will smell like a restaurant! Your kids will ask for more than one bowl, and you’ll be so impressed at how little work went into it.

Why You Will Love This Recipe

I love this creamy chicken tetrazzini because of the silky smoothness of the sauce, which clings to every noodle. The mushrooms give the dish a nice earthy touch that helps balance the richness from the cheese and sour cream. It’s the type of dinner that will ease the stress away and make everything better after you take your first bite.

It also happens to be a great option if you want to prepare ahead. You can put the whole thing together the night before, leaving you with a clean kitchen on the day you plan to serve it. Dinner doesn’t have to be stressful anymore; you can make this one and then eat for a few days!

What You Need

Here are some of the key ingredients you’ll need to make this delicious casserole: spaghetti, chicken, mushrooms, butter, chicken broth, cream of mushroom soup, sour cream, parmesan cheese, mozzarella cheese.

Cooked Chicken

I recommend using cooked chicken in this recipe, as it makes it a breeze to prepare and will leave you with plenty of left overs. Cooked chicken also adds great texture and protein to the dish, which will help fill your belly. You can easily use rotisserie chicken from the store, or cook some chicken breasts yourself. Alternatively, you can use turkey to make this recipe a great way to use up your leftovers after Thanksgiving.

Cream of Mushroom Soup

Cream of mushroom soup serves as a wonderful base to hold the whole thing together. Not only does it give the casserole a great flavor, but it also helps thicken it up, so you don’t have to make a roux. For a more from-scratch version, use a thick homemade white sauce spiked with garlic powder and finely diced sauteed mushrooms.

Spaghetti

Long spaghetti is crucial here since it twists around the chicken nicely and holds a huge amount of the sauce. You should cook the pasta until it’s just barely tender since it will keep cooking in the oven. If you don’t have spaghetti available, linguine or a nice chunky short pasta such as penne will work in a pinch.

How to Make It

Just follow these easy instructions to create this bubbly cheesy casserole!

Prep the Pasta

Cook spaghetti in a large pot of salted water according to package directions until just barely tender. Drain noodles well and set aside.

Sauté the Mushrooms

Melt butter in a large skillet over medium-high heat. Add sliced fresh mushrooms and saute for 5 minutes or until liquid evaporates and mushrooms are nicely browned.

Mix the Creamy Sauce

In a large mixing bowl, combine the cream of mushroom soup, chicken broth, sour cream, and parmesan cheese until smooth. Mix in sauteed mushrooms and shredded cooked chicken.

Combine and Assemble

Add cooked spaghetti to the bowl with the chicken mixture, mixing well to coat all noodles. Pour everything into a lightly greased baking dish and smooth into an even layer.

Top with Cheese and Bake

Sprinkle shredded mozzarella cheese evenly over the top of the casserole. Bake in a 350°F oven for 30 minutes or until bubbly and cheese is melted and slightly browned.

My Best Tips

Be sure not to overcook the spaghetti when boiling since the noodles will absorb a lot of the sauce while it bakes. Slightly undercooking the pasta will result in a much saucier final dish.

For a nice crunchy texture, try topping the casserole with buttery breadcrumbs. Toss a small handful of panko breadcrumbs with melted butter and sprinkle over the cheese before baking.

Feel free to add any other veggies to the sauce if you’re feeding picky kids. A handful of frozen peas or fresh finely chopped spinach will mix in nicely and give the finished dish a nice pop of color.

Storage and Reheating

• To Store: Transfer the leftovers to an airtight container or tightly wrap them in plastic wrap and refrigerate for up to 4 days.
• To Freeze: The unbaked casserole can also be frozen. Wrap tightly with aluminum foil, then thaw overnight in the refrigerator before baking.
• To Reheat: Heat individual servings in the microwave. If the noodles are too dry, add a few splashes of milk or broth.

Serving Suggestions

• A crisp Caesar salad topped with freshly ground black pepper.
• Oven roasted green beans with garlic.
• Garlic bread for sopping up any extra sauce.
• Steamed broccoli with a squeeze of lemon.

Frequently Asked Questions

Can I make this casserole ahead of time?

Yes, you can prepare everything in advance. You can assemble it all and refrigerate, covered with plastic wrap for up to 2 days until ready to bake. It might take a few more minutes in the oven as it’s cold from the refrigerator.

What can I use instead of sour cream?

Yes, plain Greek yogurt works well as a substitution for sour cream. It adds the needed tang and creaminess without changing the overall flavor of the casserole.