This easy chicken tetrazzini recipe is my ultimate cozy-night-in dinner! It’s creamy, cheesy, and loaded with tender pasta, juicy chicken, and plenty of mushrooms. Coated in a rich sauce made with milk, sour cream, white wine, and mild Colby Jack cheese, this baked chicken tetrazzini casserole is a meal my whole family loves. Everything simmers together before baking into a golden, bubbly casserole that’s comforting, flavorful, and simple enough for a weeknight meal.
Top Reader Review
Made this last night. The description was right. This really is a great “comfort food.”
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Baked Chicken Tetrazzini Casserole
My baked chicken tetrazzini is a quick and approachable version of the classic Italian-American casserole. While traditional recipes often use Parmesan, I swap in Colby Jack cheese for a milder, more kid-friendly flavor. Broken spaghetti ensures even cooking and fits perfectly in a casserole dish, while leftover shredded or rotisserie chicken saves time without sacrificing flavor.
The creamy sauce–made with milk, sour cream, and an optional splash of white wine–adds rich, savory depth. And you can make it even easier using canned cream of mushroom soup, if you have it. The result is a comforting, cheesy chicken tetrazzini that’s full of classic flavor and ready in less time than you’d expect.
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Use Wine to Build Flavor Like a Pro
Even in a quick and easy chicken tetrazzini recipe, adding a splash of dry white wine can make a big difference. The acidity helps cut through the richness of the creamy sauce, while simmering allows the alcohol to cook off, leaving behind a subtle, layered flavor. I often use a mini bottle of Chardonnay, Sauvignon Blanc, or Pinot Grigio, so I don’t have to open a full bottle for just one recipe.
Chicken Tetrazzini Recipe
Equipment
- 9×13 Baking Pan
Ingredients
- 12 ounces dry spaghetti noodles (broken in half*)
- 4 tablespoons unsalted butter (½ stick, divided)
- 8 ounces sliced cremini mushrooms
- kosher salt (to taste)
- ground black pepper (to taste)
- ½ cup diced onion
- 2 cloves garlic (minced)
- ½ cup all-purpose flour
- 2½ cups milk (room temperature)
- 1 cup sour cream (room temperature)
- 1½ cups low-sodium chicken broth
- ¾ cup dry white wine (**)
- 2 cups shredded colby jack cheese (***)
- 1 teaspoon fresh thyme leaves
- 4 cups shredded cooked chicken (****)
Instructions
- Preheat oven to 400°F. Bring a large pot of salted water to a boil; boil pasta to al dente according to package directions, draining and setting aside.12 ounces dry spaghetti noodles
- In a large saucepan, melt butter over high heat. Add mushrooms, and season with salt and pepper. Cook, stirring frequently, for 4 minutes.4 tablespoons unsalted butter, 8 ounces sliced cremini mushrooms, kosher salt
- Add onion and garlic. Continue cooking for 4-5 minutes, until tender and browned.½ cup diced onion, 2 cloves garlic
- Reduce heat to medium and sprinkle the flour over the vegetables. Stir for 30 seconds.½ cup all-purpose flour
- Add the milk and stir until the flour has dissolved evenly.2½ cups milk
- Stirring constantly, add the sour cream, broth, and wine. Bring the mixture to a boil, then reduce to a simmer until it begins to thicken. Remove from heat.1 cup sour cream, 1½ cups low-sodium chicken broth, ¾ cup dry white wine
- Stir in 1¼ cups colby jack and thyme, then season with salt and pepper to taste.2 cups shredded colby jack cheese, 1 teaspoon fresh thyme leaves
- Add chicken and pasta to the sauce, tossing to combine.4 cups shredded cooked chicken
- Transfer to a 9×13-inch baking dish. Sprinkle with remaining cheese.
- Bake for 25-30 minutes, or until browned. Let stand 10 minutes before serving.
Notes
- Break your spaghetti noodles in half before you boil them. It helps to ensure they cook evenly!
- If you happen to have a can of cream of chicken soup or cream of mushroom soup on hand, you can use that in place of the broth and sour cream! Thin with a little milk or broth if it seems too thick.
- Taste the sauce before baking and adjust seasoning (salt, pepper, garlic) to ensure the casserole is flavorful throughout.
- Use a stand mixer or hand mixer to shred your chicken before you prepare this dish. It takes less time and requires much less effort than shredding with a fork.
- Make sure you have a large saucepan with enough space to fit all the ingredients, including your pasta and chicken before you transfer it over to the casserole dish.
- You can cover the casserole with foil for the first 20-25 minutes to prevent the top from drying out, then remove foil for the last 5-10 minutes to brown the cheese.
- Add fresh herbs like parsley or thyme on top after baking for a fresh flavor boost.
- If reheating leftovers, cover and bake at 350°F to retain moisture and prevent drying out.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Tetrazzini Step by Step
Boil the Pasta: Preheat your oven to 400°F. Boil 12 ounces of spaghetti noodles to al dente according to package directions, draining and setting aside. I like to break my noodles in half so they cook more evenly, then toss them in just a tiny bit of oil to keep the noodles from sticking together while I cook the rest of the dish.
Cook the Mushrooms: In a large saucepan, melt 4 tablespoons of unsalted butter over high heat. Add 8 ounces of sliced mushrooms, and season with salt and pepper to taste. Cook, stirring frequently, for 4 minutes, then add ½ cup of diced onion and 2 minced cloves of garlic. Continue cooking for 4-5 minutes, until tender and browned.
Make the Sauce: Reduce the heat to medium and sprinkle ½ cup of all-purpose flour over the vegetables. Stir for 30 seconds, or until lightly browned, then add 2½ cups of room-temperature milk and stir until dissolved. Stirring constantly, add 1 cup of room-temperature cream, 1½ cups of chicken broth, and ¾ cup of dry white wine. Bring the mixture to a boil, then reduce to a simmer until it begins to thicken. Remove from heat.
Add the Cheese: Off the heat, stir in 1¼ cups of Colby Jack and 1 teaspoon of fresh thyme, then season with salt and pepper to taste. Taste the sauce before adding the chicken and noodles, and adjust the seasonings to your personal tastes.
Add the Chicken and Pasta: Add 4 cups of shredded cooked chicken and the cooked pasta to the sauce, tossing to combine. I like to shred my chicken in my stand mixer with the paddle attachment!
Bake the Casserole: Transfer to a 9×13-inch baking dish. Sprinkle with the remaining ¾ cup of cheese. Bake in the preheated oven for 25-30 minutes, or until browned. Optionally, cover the casserole for the first 20-25 minutes, then uncover in the last 5-10 minutes to ensure it browns without drying out. Let stand 10 minutes before serving.
How to Store, Freeze, and Reheat
Store leftover baked chicken tetrazzini in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating covered in a 350°F oven for 20-30 minutes, or until warmed through.
More Chicken Pasta Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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