Chicken Tetrazzini Recipe

5 from 1 vote

A classic Chicken Tetrazzini recipe should be a staple in every home cook's kitchen! The easy dinner is a kid-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 casserole, chicken spaghetti, chicken tetrazzini recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings people

Calories 420.3kcal

Author Blair Lonergan

Ingredients

2 cups cooked, diced chicken
1 (10.5 ounce) can condensed cream of mushroom soup, NOT diluted
1 (10.5 ounce) can condensed cream of chicken soup, NOT diluted
2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley flakes)
1 (4.5 ounce) jar sliced mushrooms, drained
4 tablespoons butter, melted
12 ounces dry spaghetti, cooked just until al dente but still with a firm bite and drained (about 9 minutes)
Salt and pepper, to taste (I use ¼ teaspoon of salt and 1/8 teaspoon pepper)
½ cup grated cheddar cheese (or more, to taste)

Instructions

Preheat oven to 350 degrees. Spray a 9 x 13-inch baking dish with cooking spray.
In a large bowl (or in the prepared dish), combine chicken, condensed soups, parsley, mushrooms, melted butter, cooked spaghetti, salt and pepper. Sprinkle grated cheese over top.
Bake, uncovered, for about 15-20 minutes, until cheese is melted and casserole is hot and bubbly.

Notes

Prep Ahead! Freeze the casserole before baking, or cover and refrigerate overnight. When ready to bake, thaw the casserole in the refrigerator overnight. Allow the casserole to come to room temperature by sitting on the counter for about an hour before baking. Proceed with baking according to recipe instructions.
Have leftovers? Cover the leftover casserole with foil and reheat in a 325 degree F oven just until warmed through (about 20 minutes).
Cooking just for Two? Cut all of the ingredients in half and prepare the casserole in an 8-inch square baking dish. Since you only need 1 can of soup, you can pick your favorite flavor (I would recommend the Cream of Mushroom soup). The rest of the cooking instructions remain the same.
You'll need two cups of cooked, diced chicken for this particular recipe. You can either bake or boil your own chicken, you can purchase a rotisserie chicken at the grocery store, or you can use pre-cooked chicken such as Perdue Short Cuts or Tyson Grilled n' Ready strips.
If you like to cook your chicken at home, you'll need about 3/4 lb. - 1 lb. of raw chicken tenders (breast meat is fine too, but the tenders cook faster). My preferred cooking method is to place the chicken tenders in a baking dish. Drizzle with olive oil, season with salt and pepper, and toss to coat. Cover with foil and bake in a 400F (200C) oven for about 30 minutes (or until chicken is cooked through).
You can substitute fresh sliced mushrooms for the jar of mushrooms. You'll need to sauté the fresh mushrooms in a skillet with butter before adding them to the casserole.
Cook the spaghetti for about 9 minutes, or just until it's al dente with a firm bite. The pasta will continue cooking in the oven, so you don't want it too soft.
Instead of the Cream of Mushroom and Cream of Chicken soups, you can substitute with any similar flavor that you like -- try two cans of Cream of Mushroom, or add a can of Cream of Celery instead of the Cream of Chicken.
If you like the taste of wine or sherry in your tetrazzini, feel free to add a splash (to taste).
Frozen peas are a nice addition to the casserole as well.
Add some spice to your tetrazzini by including a can of drained Rotel (diced tomatoes with green chilies).
For a cheesy sauce, add some grated or shredded Velveeta cheese to your pasta mixture before baking.

Nutrition