Easy Chicken Tetrazzini
Easy Chicken Tetrazzini, sometimes called Cheesy Chicken Spaghetti, is a creamy and classic comforting chicken casserole that is perfect for the fall and winter months.
Creating This Easy Chicken Tetrazzini Recipe
In the past 10 years, I’ve made many changes to the original cheesy chicken tetrazzini recipe that my mom used to make for our family growing up.
My remastered chicken tetrazzini casserole recipe nixes the over salted cream of chicken soup in favor of a homemade creamy chicken sauce created from a roux, chicken broth and whole milk.
My mom never added mushrooms to her version of this recipe, but seeking to increase the vegetables and nutrients I have been adding mushrooms for a while. I think they are a great addition. I also opted for half red and half green bell peppers to add color to this otherwise monotone dish.
What is Chicken Tetrazzini?
Tetrazzini is a classic Italian-American comfort dish that combines diced poultry or seafood with a rich, creamy sauce.
The sauce—made with butter, cream or milk, and cheese—is often flavored with a splash of sherry or white wine. Some recipes use a béchamel or Mornay sauce, while others lean on the convenience of condensed cream soups.
This sauce is tossed with noodles and sometimes topped with breadcrumbs or extra cheese. A sprinkle of parsley or basil adds the perfect garnish. Fun fact: it’s named after the Italian opera star Luisa Tetrazzini!
Tetrazzini’s origins are often debated. Some say the dish was named after the Italian Opera star, Luisa Tettrazini. While others claim it hails from the Knickerbocker Hotel in New York City.
You might also like this Green Chile Turkey Tetrazzini.
Tools Needed for this Recipe
You’ll need a few kitchen tools to prepare cheesy chicken spaghetti for dinner. Here’s what I recommend having on hand before getting started:
- Knife and Cutting Board – to chop the vegetables.
- Measuring Cups and Spoons – to measure ingredients.
- Cheese Grater – I recommend purchasing block cheese and grating it yourself. Pre-shredded cheeses are coated with anti-caking agents that cause them not to melt as well when you bake the cheesy chicken spaghetti.
- Spatula or Wooden Spoon – to sauté the veggies and stir the ingredients.
- Wire Whisk – using a wire whisk when making the sauce helps eliminate any clumps of flour.
- Casserole Dish – bake this easy chicken tetrazzini in an oven-safe pan with a lid or transferred it to a casserole dish and cover with foil.
Easy Chicken Tetrazzini Ingredients
The ingredients list for this cheesy chicken tetrazzini is pretty simple, despite there being no canned soup in the recipe. Here’s what you’ll need to add to your shopping list:
- Pasta: Noodles like spaghetti, linguine, or fettuccini are ideal. However, you could use a shaped pasta if you prefer.
- Chicken: leftover roasted chicken or rotisserie chicken work well. If you don’t have either of those, try this simple crockpot shredded chicken.
- Vegetables: Red Bell Pepper, Green Bell Pepper, Celery, Onion, and Mushrooms
- Liquids: Milk, Dry Sherry, Chicken Broth
- Cheese: Parmigiano Reggiano and Sharp Cheddar
- Herbs, Seasonings, Spices, etc: All-Purpose Flour, Garlic, Thyme and Parsley, Salt, Pepper, and Nutmeg
For the complete ingredient list and detailed instructions to make this easy chicken tetrazzini, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Easy Chicken Tetrazzini
This easy chicken tetrazzini recipe is a one pot wonder that comes together easily, even though it doesn’t rely on canned soup! Here’s a quick overview of how to make the recipe:
- Sauté the vegetables: Sauté the onion with butter until tender and golden. Add the mushrooms and celery, cooking for about 5 minutes. Then, add garlic and bell pepper. Set veggies aside in a bowl.
- Make the sauce: In the same pan, melt butter and whisk in the flour. Add the milk while whisking continuously. Stir in the sherry, chicken broth, thyme, parsley, nutmeg, bay leaf, salt, and pepper. Simmer, then discard bay leaf.
- Combine with chicken and vegetables: Return the vegetables to the pan. Add chicken and stir to combine and evenly coat everything in the sauce.
- Incorporate the pasta and cheese: Add the cooked pasta and cheese. Stir until the pasta is fully coated, and the cheese is melted.
- Bake the dish: Transfer to a baking dish, sprinkle additional cheese on top, cover and bake until heated through and bubbly.
The above is simply a quick summary of this recipe for easy chicken tetrazzini. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making this Chicken Tetrazzini
- When making the creamy sauce, be sure to constantly whisk the mixture to prevent any lumps from forming.
- You’re welcome to add any extra veggies you have lying around to this cheesy chicken tetrazzini. The pasta and cheese hide lots of finely diced vegetables from picky eaters!
- I recommend using spaghetti, linguine, or fettuccine noodles in this recipe — anything long and thin will work.
Make Ahead Tips
Do you like to do weekly meal prep? To make this cheesy spaghetti recipe even easier to prepare, you can do plenty of the pre work ahead of time:
- All of the vegetables can be chopped 3 days ahead of time and stored in the refrigerator. I don’t recommend freezing the vegetables.
- Chicken can be cooked and chopped in advance. Store cooked chicken frozen for up to 2 – 3 months, or refrigerated for 2 – 3 days.
- Cheddar and Parmesan cheeses can be grated ahead of time and stored in the freezer for 2 – 3 months, or about 1 week refrigerated. (related: How to Freeze Cheese)
Recipe FAQs
Got questions about how to make Chicken Tetrazzini Casserole? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I substitute leftover turkey in chicken tetrazzini?
Absolutely! If you don’t want to freeze your leftover turkey after the holidays, this chicken tetrazzini recipe is a great comforting casserole to use that extra turkey.
Can this recipe be doubled?
Chicken Tetrazzini is a great recipe to have in your files because it is so useful around the Holiday season.
For my family, this recipe bakes up perfectly in the Le Creuset 3 1/2 quart braiser, one of my favorite pans for delicious one-pot comfort foods, but it is easily doubled to feed a crowd (use a larger pan for a double recipe) and simple to put together when you have leftover roasted chicken or turkey.
Can I freeze this recipe?
Yes, you can freeze this recipe for Easy Chicken Tetrazzini.
I personally don’t like to freeze pasta casseroles like this because the pasta can become mushy after freezing and reheating. It is definitely a dish best served right out of the oven.
If you wish to freeze this recipe, here’s what I recommend for best results:
- Prepare as instructed, skipping the part where you bake it.
- Cool to room temperature.
- Then seal tightly in a freezer-safe container.
When you’re ready to serve the recipe:
- Thaw in the refrigerator (you’ll need at least 24 hours)
- Bake according to recipe instructions, noting you may need to add a few extra minutes since the dish will be starting at a colder temperature than when freshly prepared.
What to Serve with Easy Chicken Tetrazzini
I like to serve this cheesy chicken tetrazzini with a simple green side salad or some roasted veggies. There are plenty of veggies in the casserole itself, so I like to keep things easy!
- Apple Cider Roasted Acorn Squash
- Sautéed Green Beans with Bacon and Mushrooms
- Roasted Sweet Potato Cubes
- Balsamic Roasted Carrots
- Italian Mixed Greens Salad
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
Storing Chicken Tetrazzini
Leftovers should be transferred to an airtight container and stored in the refrigerator for up to 3 days.
Try this Easy Chicken Tetrazzini!
Next time you’re looking for a cozy chicken casserole, give this easy chicken tetrazzini a try!
Did it satisfy your craving for comfort food? Leave a comment below and give it a review for others to see what you thought of this great recipe.
On Instagram? Share your photo and tag me @goodlifeeats #goodlifeeatsrecipes. I’d love to see your photo of this chicken tetrazzini casserole!
More Easy Chicken Dinners:
This Baked Honey Mustard Chicken is one of our favorite recipes. Chicken tenderloins are baked in a sweet and savory honey mustard sauce with sprigs of fresh rosemary.
Easy Smoked Chicken is a great summer meal. The chicken turns out incredibly flavorful, tender and juicy.
This Orange Marmalade Chicken is a sweet and spicy simple Asian-inspired chicken recipe for dinner. Serve it with rice or quinoa and a side of your favorite veggies.
This easy Tarragon Chicken recipe comes together in less than 30 minutes and can be made in your pressure cooker! Perfect for busy weeknights!
This Rosemary Roasted Chicken is super moist with a crispy skin. Enjoy tonight for dinner and repurpose the leftovers in another dish tomorrow!
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Easy Chicken Tetrazzini
Chicken Tetrazzini, sometimes called Cheesy Chicken Spaghetti, is a creamy and classic comforting chicken casserole that is perfect for the fall and winter months.
Ingredients
- 3 tablespoons butter
- 1 stalk celery, diced
- 1 yellow onion, diced
- 10 ounces sliced mushrooms
- 1 cup diced bell pepper - mix of red and green
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3/4 cup whole milk
- 2 tablespoon sherry
- 2 cups chicken broth
- 2 teaspoons fresh thyme
- 1 tablespoon fresh parsley, minced
- 1/4 - 3/4 teaspoon salt, according to taste
- 1/4 - 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 10 -12 ounces spaghetti or linguini, cooked slightly less than al dente
- 3 cups cubed or shredded chicken or turkey
- 1 cup freshly grated Parmigiano Reggiano
- 1/2 cup sharp cheddar cheese
Instructions
- Preheat oven to 400 degrees F.
- In a large saute pan (I like to use a Le Creuset braiser), melt 1 tablespoon of butter. Saute the onion over medium heat until tender and golden, about 3-5 minutes. Add the mushrooms and celery and saute for about 5 minutes. Add garlic and bell pepper and saute for an additional minute. Transfer to a bowl and set aside.
- Add remaining 2 tablespoons of butter to the pan. Whisk in the flour. Slowly add the milk, whisking as you pour. Then add the sherry and chicken broth, whisking to eliminate any lumps. Stir in the thyme, parsley, nutmeg, bay leaf, salt, and pepper. Simmer for about 5 minutes, then remove and discard the bay leaf.
- Return the vegetables along with the chicken to the pan and stir to combine. Add the pasta, stirring again and 3/4 cup of the Parmigiano Reggiano and the cheddar. Stir until well combined. Sprinkle the remaining 1/4 cup of cheese on top.
- Cover with a lid or foil and bake in the oven at 400 degrees F until heated through and bubbly.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 537Total Fat: 25gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 124mgSodium: 1171mgCarbohydrates: 38gFiber: 3gSugar: 6gProtein: 39g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Jennifer N. says
This dish sounds amazing!!
Donna B. says
I make this chicken stew recipe at least once a week. Here is the recipe from Food Network, although I will vary it sometimes by adding chopped spinach, extra tomatoes, or orzo.
I’ve also used a store-bought rotisserie chicken instead of poaching my own.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-stew-recipe/index.html
Ingredients
2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can low-salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
2 chicken breast with ribs (about 1 1/2 pounds total)
1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)
Serving suggestion: crusty bread
Directions
Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
Ladle the stew into serving bowls and serve with the bread.
SuzyQ says
I like this Spicy Coconut Chicken Casserole (from Martha) since I am not a fan of ‘traditional’ casseroles like my mother used to make!
Ingredients
* 1 tablespoon olive oil
* 4 whole chicken legs (about 3 pounds total)
* Coarse salt and ground pepper
* 1 can (14.5 ounces) light coconut milk
* 1 1/2 cups canned reduced-sodium chicken broth
* 1 to 2 teaspoons Thai red curry paste
* 1 cup jasmine rice
* 2 red bell peppers (ribs and seeds removed), cut into 1-inch pieces
* 8 ounces green beans (stem ends removed), cut into 1-inch lengths
* 1/2 lemon, cut into wedges, for serving
Directions
1. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, cook chicken until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2).
2. To pot, add coconut milk, broth, 1/2 cup water, and curry paste; bring to a boil, and stir in rice. Add chicken (with any juices), arranging pieces in a single layer. Cover, and reduce heat to medium-low. Cook, without stirring, until rice is almost tender, 15 minutes.
3. Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender, 8 to 10 minutes. Serve with lemon wedges on the side.
Sher says
I am confused by the mention of bell peppers twice in the ingredient list… a total of 2 cups??? ( celery is listed twice too?)
Molly Jo says
HOT DOG CASSEROLE
I grew up on this dish. It’s got the meat and veggies all together, and boy! is it scrumptuous, as well as Quick and Easy.
INGREDIENTS:
1 pkg Hot Dogs, sliced into “coins”
1 (16 oz) can green beans, drained
1 can Cream of Mushroom soup (undiluted)
1/2 tsp Worcestershire or Soy Sauce
1 can (2.8 oz) French Fried Onions
1 Cup Cheddar Cheese, shredded
Combine hot dogs, green beans, 1/2 can of French Fried onions, 1/2 cup cheese. Add in soup and Worcestershire/Soy sauce, mix thoroughly.
Bake uncovered at 350 for 25 minutes. Remove from oven. Top with remaining French Fried onions and cheese. Bake uncovered for an additional 5 minutes.
Molly Jo says
This another “heritage” recipe, handed down from my mom to me to my daughter. It’s the first oven-dish I ever taught her to make. My mom makes hers with tuna but my daughter doesn’t care much for any fish other than shrimp or my blackened salmon, so I changed this recipe up with a can of chicken instead.
You can add veggies to it if you like, but I enjoy it just as it is… helping after helping after helping.
INGREDIENTS:
1 bag (12 oz.) potato chips, crushed
1 can Cream of Mushroom soup, undiluted
1 can Cream of Chicken soup, undiluted
1/2 soup can of milk
1 can (12 oz.) chicken or tuna
Mix all ingredients together. Bake at 350 for 30 minutes.
It’s that simple, and even more delicious!
Laura says
I just tried out a new tetrazzini recipe for a sponsored post coming up, it used a different ingredient and it was delish. I am sure yours is yummy too!