The Easiest Chicken Tetrazzini Recipe

This easy chicken tetrazzini recipe is the ultimate comfort food! Made with tender spaghetti, rotisserie chicken, and a creamy, cheesy sauce, it’s a simple and delicious baked pasta dish perfect for busy weeknights.

 

Easy Chicken Tetrazzini Recipe

• This recipe is quick and simple! Rotisserie chicken and canned soup ensure that you can have it prepped and in the oven in about 15 minutes!
• The flavors are amazing! Creamy, cheesy, saucy, and packed with flavor – everyone will be asking for seconds!

Ingredients for Chicken Tetrazzini

• Spaghetti: The base of this dish, cooked until al dente for the perfect texture. You can use any pasta for this chicken casserole though.
• Condensed Soup: Cream of chicken soup and cream of mushroom soup add a rich, savory flavor and creamy consistency – in just minutes! They’re a huge time saver! Feel free to use cream of celery, cream of cauliflower, cream of potato, or any other “cream of” soup.
• Sour Cream: Provides tanginess and a velvety texture to the sauce. Use full-fat not low-fat or fat-free for the best flavor and texture.
• Parmesan Cheese: Adds a salty, nutty depth of flavor. Romano or Asiago would work too.
• Half and Half: Creates a creamy sauce; whole milk can be substituted for a thinner consistency.
• Melted Butter: Adds richness and enhances the overall flavor.
• Fresh Chopped Parsley: Adds freshness and a pop of color and bright flavor.
• Herbs & Spices: Italian seasoning, garlic powder, and onion powder are the trifecta that add tons of flavor to the creamy sauce.
• Shredded Rotisserie Chicken: A convenient option that I love to use to save time in my casserole recipes. Check to see if your grocery store offers pre-shredded rotisserie chicken to save even more prep time.
• Colby Jack Cheese: Melts beautifully on top, adding a creamy, cheesy finish. Use your favorite melty cheese for this chicken tetrazzini.

How to Make Chicken Tetrazzini

Cook the Spaghetti: Boil spaghetti according to package directions until al dente.

Make the Creamy Sauce: In a large bowl, combine cream of chicken soup, cream of mushroom soup, sour cream, Parmesan, half and half, melted butter, Italian seasoning, parsley, garlic powder, onion powder, salt, and pepper.

Combine Everything: Add warm spaghetti and shredded rotisserie chicken to the bowl, tossing until everything is well coated in the sauce.

Assemble the Casserole: Transfer the mixture to an oven-safe large saute pan or 9×13 baking dish and top with shredded Colby Jack cheese.

Bake to Perfection: Cover with foil and bake at 350°F for 30-35 minutes, until the cheese is melted and the edges are bubbly.

Garnish and Serve: Sprinkle with fresh parsley and enjoy!

Tips for Making Chicken Tetrazzini

• Don’t overcook the pasta. Cook just until al dente so that it doesn’t get mushy once it’s baked in the oven.
• Add veggies. Mix in sautéed mushrooms or peas for added texture and flavor. Use this recipe as a blueprint and add your family’s favorites.

Make-Ahead Instructions

• Assemble the casserole and store it in the fridge, covered, for up to 24 hours before baking.
• Let it sit out at room temperature for an hour before baking.
• Then bake as instructed but plan to add an extra 15 minutes or so of baking time to account for the colder temperatures.

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Freezing Chicken Tetrazzini

• I do not recommend freezing this casserole.
• Pasta that has been frozen, thawed, and reheated tends to get mushy and the texture isn’t desirable.

Reheating Chicken Tetrazzini

• Reheat in a 350°F oven, covered with foil, for 20-25 minutes or until warmed through.
• Microwave individual portions in 30-second intervals, stirring between each, until heated through.

Serving Suggestions

• crispy garlic bread
• simple house salad
• cheesy olive bread
• Caprese garlic cheese bread
• air fryer green beans

Try these easy chicken dinners next!

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