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Easy Chicken Tetrazzini

A simple take on classic comfort food! This quick and easy chicken tetrazzini is a family-friendly casserole that can be made ahead of time for busy nights, or tossed together in about 20 minutes.
Course Dinner
Cuisine American
Keyword chicken tetrazzini, chicken tetrazzini easy, chicken tetrazzini recipe, easy chicken tetrazzini, recipe for chicken tetrazzini
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 people
Calories 548kcal
Author Blair Lonergan



  • Preheat oven to 350°F. Grease a 13 x 9-inch or deep 11 x 7-inch baking dish; set aside.
  • Cook 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 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, for 35-40 minutes. Garnish with fresh parsley and serve.


  • Boil the noodles in well-salted water. This is your opportunity to really season the pasta.
  • Cook the noodles for 1 minute less than al dente. The noodles will continue to cook in the oven, so you want to slightly under-boil them so that they don't become mushy after baking.
  • Use the meat from a store-bought rotisserie chicken for a shortcut. If you prefer to cook your own chicken at home, boil about 1 ½ lbs. of boneless, skinless chicken breast or thighs until cooked through (about 15-20 minutes). When cool enough to handle, chop into bite-size pieces or shred the chicken with forks and use in the recipe. You'll need a total of about 3 cups (more or less) shredded.
  • Garnish the casserole with fresh herbs (such as parsley, thyme, basil, or oregano) for a bright, fresh touch. Sliced green onions or chives are also good!
  • 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.
  • Swap out the chicken and use leftover turkey from your Thanksgiving or Christmas dinner.
  • Add some veggies to the casserole. For instance, try some frozen peas, corn, canned sliced mushrooms, sauteed mushrooms, onions, or celery, or parboiled broccoli.
  • Any long pasta shape will work. I typically use linguine, but spaghetti or fettuccini are also good options.
  • Stir some fresh herbs into the pasta dish. For instance, try a little bit of thyme or rosemary, or garnish the dish with basil or 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.


Serving: 1/6 of the recipe | Calories: 548kcal | Carbohydrates: 40g | Protein: 31g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 126mg | Sodium: 790mg | Potassium: 887mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1007IU | Vitamin C: 1mg | Calcium: 313mg | Iron: 1mg