Name: Easy Chicken Tetrazzini
Prep time: 15 min
Cook time: PT-485713H48M17S
Total time: 50 min
Cuisine: American
Ingredients: 12 oz spaghetti; 2 cups cooked chicken, shredded or diced; 1 cup mushrooms, sliced; 1/4 cup butter; 1/4 cup all-purpose flour; 2 cups milk; 1 cup chicken broth; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/2 cup sour cream; 1 small onion, finely chopped; 2 cloves garlic, minced; Salt and pepper to taste; 1/2 teaspoon dried thyme; 1/2 teaspoon dried parsley; 1/2 cup breadcrumbs (optional, for topping)

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Easy Chicken Tetrazzini a creamy, comforting casserole featuring tender chicken, mushrooms, and spaghetti in a rich, cheesy sauce—perfect for a cozy family dinner.

Ingredients

12 oz spaghetti

2 cups cooked chicken, shredded or diced

1 cup mushrooms, sliced

¼ cup butter

¼ cup all-purpose flour

2 cups milk

1 cup chicken broth

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

½ cup sour cream

1 small onion, finely chopped

2 cloves garlic, minced

Salt and pepper to taste

½ teaspoon dried thyme

½ teaspoon dried parsley

½ cup breadcrumbs (optional, for topping)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C).

Cook the spaghetti according to package directions until al dente. Drain and set aside.

In a large skillet, melt the butter over medium heat. Add the chopped onions and minced garlic, sautéing until softened, about 3-4 minutes.

Add the sliced mushrooms and cook until they release their moisture and soften, about 5 minutes.

Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux.

Gradually whisk in the milk and chicken broth until the sauce is smooth and thickened, about 5-7 minutes.

Remove the skillet from heat, then stir in the sour cream, mozzarella, Parmesan, thyme, parsley, salt, and pepper.

Add the cooked chicken and spaghetti to the sauce, gently tossing everything to combine.

Transfer the mixture to a greased 9x13-inch baking dish. If using, sprinkle the breadcrumbs evenly over the top.

Bake uncovered for 25-30 minutes until the casserole is bubbly and golden on top.

Servings and timing

This recipe serves 6 people.
Prep time is about 15 minutes, and cooking plus baking takes approximately 35 minutes, bringing the total time to around 50 minutes.

Variations

I sometimes switch things up by adding peas or substituting the mushrooms with sliced zucchini for a lighter touch. Using cream of mushroom soup instead of making the roux and sauce from scratch is an option if I’m short on time. For a bit of a spicy kick, I add a pinch of red pepper flakes to the sauce. You can also swap the mozzarella for cheddar or Gruyère to change the flavor profile.

Storage/reheating

Leftovers store well in the fridge for up to 3 days. I like to cover the casserole tightly with foil or transfer portions to airtight containers. To reheat, I warm it in the oven at 350°F (175°C) for about 15-20 minutes until heated through. You can also microwave individual servings, though the texture is best preserved with oven reheating.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely. Rotisserie chicken works perfectly and saves time. Just shred or dice it before adding.

What pasta works best for chicken tetrazzini?

Spaghetti is traditional, but I’ve also used fettuccine or linguine with great results.

Can I make this recipe ahead of time?

Yes, you can assemble the casserole and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.

Is this recipe freezer-friendly?

I’ve frozen leftovers before. Wrap the casserole tightly and freeze for up to 2 months. Thaw overnight in the fridge and bake until hot.

Can I make this dairy-free or gluten-free?

For a dairy-free version, try using plant-based milk and cheese substitutes, and swap sour cream for a dairy-free alternative. For gluten-free, use gluten-free flour and pasta, and ensure breadcrumbs are gluten-free if you use them.

Conclusion

Easy Chicken Tetrazzini is one of those dishes I return to whenever I want comfort food that feels special but doesn’t take all day to prepare. The creamy, cheesy sauce paired with tender chicken and mushrooms hits all the right notes for a satisfying meal. Whether feeding a family or meal prepping for the week, it’s a reliable recipe I can count on to please everyone at the table.

Recipe:

Easy Chicken Tetrazzini

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Author: Cheryl
Total Time: 50 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

A creamy, comforting casserole featuring tender chicken, mushrooms, and spaghetti in a rich, cheesy sauce—perfect for a cozy family dinner.

Instructions

Preheat the oven to 350°F (175°C).
Cook the spaghetti according to package directions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onions and minced garlic, sautéing until softened, about 3-4 minutes.
Add the sliced mushrooms and cook until they release their moisture and soften, about 5 minutes.
Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
Gradually whisk in the milk and chicken broth until the sauce is smooth and thickened, about 5-7 minutes.
Remove the skillet from heat, then stir in the sour cream, mozzarella, Parmesan, thyme, parsley, salt, and pepper.
Add the cooked chicken and spaghetti to the sauce, gently tossing everything to combine.
Transfer the mixture to a greased 9x13-inch baking dish. If using, sprinkle the breadcrumbs evenly over the top.
Bake uncovered for 25-30 minutes until the casserole is bubbly and golden on top.