Creamy Chicken Tetrazzini Casserole Recipe

Introduction

Chicken Tetrazzini is a creamy, comforting casserole packed with tender chicken, mushrooms, and cheesy spaghetti. This classic dish combines savory flavors with a luscious sauce, perfect for a satisfying family dinner.

Ingredients

• 1 large boneless skinless chicken breast
• 2 teaspoons Italian seasoning
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• ¼ cup dry white wine
• 8 oz. button mushrooms, diced
• ½ yellow onion, diced
• 3 cloves garlic, minced
• 10.5 oz. cream of chicken soup
• 10.5 oz. cream of mushroom soup
• 1 cup sour cream
• 1 cup milk
• ¾ cup grated Parmesan cheese
• 1 cup frozen peas
• ¾ lb. spaghetti
• 2 cups mozzarella cheese
• Fresh parsley, for garnish

Instructions

1. Step 1: Cut the chicken breast in half to create two thinner pieces of equal size. Season both sides with salt, pepper, and Italian seasoning.
2. Step 2: Heat olive oil in a large pot over medium-high heat. Add the chicken and sear for 5-6 minutes on each side until golden brown and cooked through. Set aside and let rest for 10 minutes, then cut into bite-sized pieces. Add any chicken juices back to the pot.
3. Step 3: Preheat the oven to 350 degrees Fahrenheit.
4. Step 4: Melt the butter in the same pot, then add the white wine. Use a spatula to scrape up any browned bits from the bottom. Let it gently boil for 5 minutes to reduce.
5. Step 5: Add the diced mushrooms and onions. Cook for 5 minutes, then add the garlic and cook for another minute.
6. Step 6: Lower the heat to medium-low. Stir in the cream of chicken soup, cream of mushroom soup, Parmesan cheese, sour cream, milk, peas, and the diced chicken. Combine well and keep warm on low heat.
7. Step 7: Cook the spaghetti until just al dente, about 10 minutes. Drain thoroughly.
8. Step 8: Return the spaghetti to the pot you boiled it in. Pour the warm sauce over the pasta and stir to combine evenly.
9. Step 9: Transfer the pasta mixture to a 9×13-inch casserole dish or a large oven-safe pot. Sprinkle the mozzarella cheese on top.
10. Step 10: Bake uncovered at 350 degrees for 15 minutes. Then increase the oven temperature to 450 degrees and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
11. Step 11: Let the casserole sit for 5 minutes before serving. Garnish with fresh parsley.

Tips & Variations

• Use leftover cooked chicken or rotisserie chicken to save time.
• Substitute sour cream with Greek yogurt for a lighter sauce.
• Add a pinch of red pepper flakes for a subtle kick.
• For a gluten-free option, use gluten-free pasta and check that soups are gluten-free.
• If you don’t have white wine, chicken broth can be used instead.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees until warmed through, or microwave in short intervals stirring in between to ensure even heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Chicken Tetrazzini ahead of time?

Yes, you can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours before baking.

Can I freeze Chicken Tetrazzini?

Chicken Tetrazzini freezes well. Store it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Creamy Chicken Tetrazzini Casserole Recipe

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★★★★★

4.7 from 92 reviews

• Author: Luna
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

This classic Chicken Tetrazzini recipe features tender, seasoned chicken breast combined with a rich and creamy mushroom and cheese sauce, tossed with spaghetti and baked to bubbly, golden perfection. With a blend of cream soups, Parmesan, mozzarella, and peas, this comforting casserole is perfect for a hearty family dinner.

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Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 1 large boneless skinless chicken breast
• 2 teaspoons Italian Seasoning
• Salt and Pepper to taste
• 2 Tablespoons olive oil

Sauce

• 2 Tablespoons butter
• ¼ cup dry white wine
• 8 oz. button mushrooms, diced
• ½ yellow onion, diced
• 3 cloves garlic, minced
• 10.5 oz. cream of chicken soup
• 10.5 oz. cream of mushroom soup
• 1 cup sour cream
• 1 cup milk
• ¾ cup grated Parmesan cheese
• 1 cup frozen peas

Pasta and Topping

• ¾ lb. spaghetti
• 2 cups shredded mozzarella cheese
• Fresh parsley for garnish

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Instructions

1. Prepare the Chicken: Cut the chicken breast in half horizontally to create two thinner pieces of equal size. Season each side with salt, pepper, and Italian seasoning. Heat olive oil in a large pot over medium-high heat, then sear the chicken for 5-6 minutes on each side until golden brown and cooked through. Set aside to rest for 10 minutes before cutting into bite-sized pieces, and add any juices released back into the pot.
2. Prepare the Sauce: Preheat the oven to 350°F (175°C). In the same pot, melt butter and add the dry white wine, scraping the bottom to lift any browned bits from the chicken. Allow the wine to gently boil and reduce for 5 minutes. Add mushrooms and diced onion; cook for 5 minutes. Add minced garlic and cook for an additional minute.
3. Add Sauce Ingredients: Reduce heat to medium-low. Stir in cream of chicken soup, cream of mushroom soup, Parmesan cheese, sour cream, milk, frozen peas, and the diced chicken pieces. Combine well and keep the sauce warm over low heat.
4. Cook the Pasta: Boil the spaghetti in salted water until just al dente, about 10 minutes, then drain. Return the spaghetti to the pot used for boiling.
5. Combine Pasta and Sauce: Pour the warm sauce over the drained spaghetti and stir gently until fully combined.
6. Assemble and Bake the Casserole: Transfer the pasta and sauce mixture into a 9×13-inch casserole dish or a large oven-safe pot. Top evenly with shredded mozzarella cheese. Bake uncovered at 350°F for 15 minutes. Then increase the oven temperature to 450°F and bake for an additional 10 minutes or until the cheese topping is bubbly and browned.
7. Finish and Serve: Remove from the oven and let the casserole rest for 5 minutes. Garnish with fresh chopped parsley before serving.

Notes

• Dry white wine adds great flavor but can be omitted or replaced with chicken broth for a non-alcoholic version.
• Use good-quality Parmesan and mozzarella for best taste and texture.
• Spaghetti can be substituted with linguine or fettuccine if preferred.
• To prevent overbaking, keep an eye on the cheese during the final baking stage to avoid burning.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: Chicken Tetrazzini, chicken casserole, creamy chicken pasta bake, comfort food, baked pasta, chicken dinner