Chicken Tetrazzini Recipe

4.64 from 22 votes

Creamy, cheesy easy chicken tetrazzini with tender pasta, juicy chicken, and mushrooms. Baked to golden perfection, it’s a comforting, weeknight-friendly casserole the whole family will love.

Prep Time5

Cook Time40

Total Time45

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 831kcal

Author: Becky Hardin

Equipment

9x13 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 9x13-inch baking dish. Sprinkle with remaining cheese.
Bake for 25-30 minutes, or until browned. Let stand 10 minutes before serving.

Video

Notes

*If you do not have spaghetti noodles, you can use a few other options, such as egg noodles or angel hair pasta

**I recommend Chardonnay, Sauvignon Blanc, or Pinot Grigio.

***I like Colby Jack, but you can use any kind of cheese.

****You can cook your own or use rotisserie chicken from the store.

Tips:

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.

Storage: Store chicken tetrazzini tightly covered in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition