This easy chicken tetrazzini recipe is a creamy, cheesy casserole that’s perfect for make-ahead meals or quick weeknight dinners.
A Creamy and Cheesy Comfort Food Classic
You can’t beat an easy chicken casserole for busy weeknight meals. Chicken tetrazzini is an old-fashioned favorite, which comes together with basic ingredients and minimal hands-on prep. You can make it in advance if that’s more convenient, or stir it together just before you pop it in the oven. The cozy dish is rich, hearty, and totally delicious!
This is just one of those great recipes that tastes like a hug from Grandma. It’s perfect for sharing at a potluck or delivering to a friend in need of a comforting meal. Truly — a rare gem that seems to appeal to picky kids and adults alike!
This is an even creamier version of my mom’s chicken spaghetti, and is now a staple meal here…
– Tori
Ingredient Notes and Tips for Success
- I’ve shown linguine here, but spaghetti, fettuccine, or just about any other pasta shape will work.
- There is plenty of sauce in this casserole, which keeps the pasta and chicken moist and creamy — even when you prep it in advance. If you prefer a “less saucy” casserole, use 12 ounces of pasta.
- Use the meat from a store-bought rotisserie chicken for a shortcut. If you prefer to cook your own chicken at home, this slow cooker shredded chicken is an easy, hands-off option. Alternatively, you can boil about 1 ½ lbs. of boneless, skinless chicken breast or thighs until cooked through (about 15 minutes). When cool enough to handle, chop into bite-size pieces or shred the chicken with forks and use in the recipe.
- You don’t need to make a roux for the creamy sauce in this easy casserole. Instead, use a combination of cream of mushroom soup and cream of chicken soup. If you prefer, you can swap in different soup flavors (like cream of celery).
- Some chicken tetrazzini recipes include veggies, so feel free to add your favorites. Good options include frozen peas, frozen peas and carrots, frozen mixed vegetables (with corn and green beans), and sauteed mushrooms, celery, or onion.
How to Make Chicken Tetrazzini
This easy chicken tetrazzini recipe is creamy, decadent, and most importantly — simple to stir together! You’ll find detailed directions in the recipe card below, but here’s the overview:
- Boil the pasta, then drain. Cook the noodles in well-salted water. This is your opportunity to really season the pasta. Boil them for 1 minute less than al dente, since they will continue cooking in the oven. You don’t want to end up with mushy, overcooked noodles.
- Whisk together the creamy sauce.
- Add the cooked pasta and the chicken to the sauce. This is a great time to taste the mixture and adjust the seasoning. See if it needs more salt or pepper. You might also like to add some herbs or other spices, such as garlic powder, onion powder, parsley, thyme, basil, oregano, chives, or paprika at this time. If you’re stirring in some vegetables, you can do that now as well.
- Pour the chicken mixture into a greased 13 x 9-inch or deep 11 x 7-inch baking dish. Sprinkle with the cheddar and Parmesan cheeses.
- Bake the casserole uncovered in a 350°F oven until hot and bubbly, about 35-40 minutes. Garnish with chopped fresh parsley and serve!
Did you make this recipe?
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Easy Chicken Tetrazzini
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
This easy chicken tetrazzini recipe is a creamy, cheesy pasta bake made with simple ingredients for a cozy, family-friendly dinner.
Ingredients
- 8 ounces linguine or spaghetti
- ¼ cup (½ stick) salted butter, melted
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (8 ounce) container sour cream, at room temperature
- ½ cup chicken broth
- 3 cups cooked, diced or shredded chicken (such as the meat from a store-bought rotisserie chicken)
- Kosher salt and ground black pepper, to taste
- 1 cup grated sharp cheddar cheese (or more to taste)
- 2 tablespoons grated Parmesan cheese
- Optional garnish: chopped fresh parsley
Instructions
- Preheat the oven to 350°F. Grease a 13 x 9-inch or deep 11 x 7-inch baking dish; set aside. Cook the pasta in a large pot of salted boiling water for 1 minute less than package directions for al dente. Drain.
- In a large bowl, whisk together the melted butter, condensed soups, sour cream, and broth.
- Add the chicken and the cooked pasta. Stir to combine. Taste and season with salt and pepper.
- Transfer the pasta mixture to the prepared dish. Top with grated cheddar and Parmesan cheese.
- Bake, uncovered, until the cheese melts and the filling is hot and bubbly, about 35-40 minutes. Garnish with fresh parsley and serve.
Notes
-
- I’ve shown linguine here, but spaghetti, fettuccine, or just about any other pasta shape will work.
- There is plenty of sauce in this casserole, which keeps the pasta and chicken moist and creamy — even when you prep it in advance. If you prefer a “less saucy” casserole, increase the pasta to 12 ounces.
- This is a great make-ahead dinner. You can assemble the casserole up to 24 hours in advance and keep it covered with foil or plastic wrap in the fridge until ready to bake. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes before it goes in the oven.
- You can freeze the casserole before baking. Wrapped tightly, the assembled casserole will keep in the freezer for up to 2 months. Thaw in the refrigerator overnight, let the dish sit on the counter and come to room temperature for at least 30-60 minutes before baking, and then bake according to the recipe directions.
Nutrition
Serving: 1/6 of the recipeCalories: 439kcalCarbohydrates: 38gProtein: 28gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 93mgSodium: 704mgPotassium: 998mgFiber: 2gSugar: 5gVitamin A: 663IUVitamin C: 1mgCalcium: 203mgIron: 1mg
Serving Suggestions
A traditional chicken tetrazzini recipe pairs nicely with sides like Aunt Bee’s 3-ingredient biscuit recipe, this Southern cornbread recipe, Jiffy cornbread with creamed corn, and cranberry muffins. For veggies, try a green salad with Dijon vinaigrette or honey mustard dressing, our favorite house salad with candied pecans, Southern fried apples, Southern-style green beans, or garlic roasted broccoli.
Preparation and Storage Tips
- This is a great make-ahead dinner. You can assemble the casserole up to 24 hours in advance and keep it covered with foil or plastic wrap in the fridge until ready to bake. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes.
- You can freeze the casserole before baking. Wrapped tightly, the assembled casserole will keep in the freezer for up to 2 months. Thaw in the refrigerator overnight, let the dish sit on the counter and come to room temperature for at least 30-60 minutes before baking, and then bake according to the recipe directions.
- Leftovers will keep in the refrigerator for 3-4 days.
- How to Reheat: If reheating an entire casserole, cover the dish loosely with foil and bake in a 350°F oven until warmed through (about 20-30 minutes). Individual portions can be reheated in the microwave for 1-2 minutes.
Recipe Variations
- Swap out the chicken and use leftover turkey from your Thanksgiving or Christmas dinner.
- Use mozzarella cheese instead of cheddar, or substitute with another variety of good melting cheese, such as Colby, Colby Jack, Monterey Jack, or American.
- Stir some fresh herbs into the pasta dish. For instance, try a little bit of thyme or rosemary, or garnish the dish with basil, sliced green onions, or minced fresh chives.
- Add garlic powder or onion powder for even more of a flavor boost.
- Top the casserole with buttered panko breadcrumbs (or regular bread crumbs), Ritz cracker crumbs, crushed potato chips, or crushed Corn Flakes.
- Cooking just for two? Cut all of the ingredients in half (using just one can of soup — either flavor is fine), and bake the casserole in an 8-inch square dish. You may need to decrease the baking time by 5-10 minutes to account for the smaller pan.
More Easy Chicken Casserole Recipes
Dump-and-Bake Chicken Broccoli Rice Casserole
1 hour hr 10 minutes mins
Chicken Divan Casserole
35 minutes mins
Chicken and Stuffing Casserole
45 minutes mins
Originally published in October, 2022, this post was updated in July, 2025.
Blair! I need more specifics on boiling boneless chicken pieces. How much water do I need to boil a pound to a pound and a half? Should I have the water boiling before I put in the pieces? How can I tell when the pieces are done?
I’ve tried a couple of your recipes and I have had a problem getting the chicken when it should be done. I don’t remember you mentioning it before, but I have been putting the chicken in straight from the refrigerator. Should I let it sit out until closer to room temperature? How long would that be? Half an hour, an hour? Thanks.
Hi, Marion! You need enough water to cover the chicken by at least 1-2 inches. That amount will vary depending on the size of your pot. Put the chicken in the pot, then cover with the liquid, and season the liquid with any seasoning/spices that you want. Then bring the liquid to a boil. Once the water boils, it usually takes about 15 minutes to cook through, but this time can vary greatly depending on the size/thickness of your chicken pieces and the temperature of the chicken when you start cooking it.
Yes, in general, it’s best to let meat come to room temp before cooking it (about 1-2 hours). Hope that helps!
Blair, What is a sub for cheddar cheese?
Hi, Elayne! Just about any cheese that you like will work here. Monterey Jack, Colby, Colby Jack, mozzarella…they’ll all be great! 🙂
This is an even creamier version of my mom’s chicken spaghetti, and is now a staple meal here.
I do use 12 oz of pasta, as there was a bit too much sauce with only 8 oz. This change made it perfection.
Thank you, Tori! I love recipes that bring back memories of our parents!