Chicken Tetrazzini is a creamy, comforting pasta casserole that turns simple rotisserie chicken into an easy, crowd-pleasing dinner. This version features tender shredded chicken and sautéed mushrooms folded into a rich, creamy sauce. A golden Parmesan breadcrumb crust adds the perfect crunch on top. It’s hearty and flavorful, and perfect for busy weeknights or when you want something warm and satisfying without a lot of effort. If you love easy casseroles, we have a Turkey Tetrazzini that is just as simple and delicious!
Why You’ll Love This Recipe
You’ll love how straightforward this Chicken Tetrazzini is. It relies on pantry staples for big taste with minimal effort. Kids enjoy the noodles while adults appreciate the cozy, homemade feel. It’s a reliable choice for family dinners or potlucks, and the flavors come together beautifully every time.
Substitutions and Variations
Substitutions keep things flexible. Swap sour cream for Greek yogurt to lighten it up. Add peas, broccoli, or spinach for extra veggies and nutrition. Gluten-free pasta and soup make it easy to adapt without losing the creamy texture. These tweaks let you customize based on what you have on hand or dietary needs.
What to Serve with Chicken Tetrazzini
Serve Chicken Tetrazzini with sides that balance its richness. A fresh green side salad adds crispness and lightness. Roasted asparagus or green beans bring color and a fresh contrast. Garlic bread is ideal for soaking up the creamy sauce. These options round out the meal without overpowering the main dish.
Storage and Make-Ahead Tips
Storage is simple and practical. Assemble ahead and refrigerate for up to 2 days before baking. Refrigerate leftovers for 3-4 days or freeze portions for 2-3 months. Reheat covered in the oven or microwave until hot and bubbly. This makes it great for meal prep or busy schedules. Under-cook the pasta slightly if freezing to avoid mushiness later.
Chicken Tetrazzini
Ingredients
- 16 ounces spaghetti
- ½ cup (1 stick / 113 g) unsalted butter, divided
- 8 ounces white button or cremini mushrooms, sliced (about 3 cups)
- 3 cups rotisserie chicken, shredded or chopped (from about 1 large rotisserie chicken)
- 2 cans (10.5-ounce each) condensed cream of mushroom soup
- 2 cups sour cream
- ½ cup chicken broth
- ¼ cup grated Parmesan cheese
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper, optional
TOPPING
- 2 cups (226 g) mozzarella cheese, shredded
- 1 cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 3 tablespoons unsalted butter, melted
- ¼ teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 325°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- Cook the spaghetti in a large pot of salted boiling water until al dente according to package instructions. Drain and set aside.
- In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add the mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they release their liquid and turn golden brown. Remove from heat and set aside.
- In a very large bowl, combine the shredded rotisserie chicken, condensed cream of mushroom soup, sour cream, chicken broth, the remaining butter (melted), grated Parmesan cheese, kosher salt, black pepper, onion powder, garlic powder, and cayenne pepper (if using). Stir until smooth and well combined.
- Fold in the sautéed mushrooms.
- Add the cooked spaghetti to the bowl and toss gently to coat the noodles evenly with the creamy mixture.
- Pour the pasta mixture into the prepared 9×13-inch baking dish and spread it out evenly. (You can also use a large 12-inch oven-safe skillet if preferred.)
- Sprinkle the shredded mozzarella cheese evenly over the top.
- In a small bowl, mix the panko breadcrumbs, grated Parmesan cheese, melted butter, and garlic powder until the crumbs are evenly coated. Sprinkle this mixture over the mozzarella layer.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 10 to 15 minutes, or until the top is golden brown, the edges are bubbly, and the casserole is heated through.
- Remove from the oven and let it rest for 5 to 10 minutes. Sprinkle with chopped fresh parsley. Serve warm.
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