The Cozy Cookbook is here! This cheesy Chicken Tetrazzini is the ultimate comfort food! Make it from scratch with homemade cream of chicken soup, or use canned soup for an easy shortcut! Your family will love the flavorful cream sauce!
Be sure to serve this with a side of garlic bread with cheese.
Chicken Tetrazzini
“Delicious! One of the best things I’ve tried from this site.” — that review says it all. This recipe is a total winner.
It’s so comforting and delicious, my husband doesn’t even like mushrooms, and he loved this meal! (As did my picky four-year-old!)
It’s a pretty easy recipe to assemble and bake, and the flavors are just outstanding. Simple enough for a weeknight family dinner, but I’d consider it fancy enough for a Sunday meal as well.
Let’s get to it!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Sear seasoned chicken in olive oil until golden brown and cooked through. Remove and set aside.
Add butter and white wine to the pan and gently boil for 5 minutes, then add mushrooms and onions. Cook for 5 minutes. Add garlic, cook for 1 minute.
Add the cream of chicken + cream of mushroom soup, Parmesan cheese, sour cream, milk, peas, and diced chicken. Stir to combine, heat over low heat while you boil the spaghetti.
Drain the spaghetti and combine with the sauce.
Top with cheese. Bake uncovered at 350° for 15 minutes. Increase heat to 450° and bake for 10 minutes or until the top begins to brown. Remove from oven and let it sit for 5 minutes. Garnish with parsley and serve!
Pro Tips for this Recipe
- When searing the chicken, don’t force it up to flip it as that will cause it to tear. It will release from the pot when it’s sufficiently seared.
- I like to use Pinot Grigio or Sauvignon Blanc with this recipe, chicken broth may be used instead if you don’t cook with wine.
- Plain Greek yogurt or Mayo can be used if you don’t have sour cream.
- To make it from scratch, try my cream of chicken soup recipe. It makes enough for 2 cans so you can omit the cream of mushroom soup.
Make-Ahead Method
- Assemble the casserole, cover and refrigerate for up to 2 days.
- Let it sit out for 30 minutes prior to baking. Cover and bake at 350° for 20 minutes. Remove cover and bake for 15.
- Increase to 450° and cook for another 10 minutes or until the top begins to brown.
- You can also freeze this casserole and let it thaw completely prior to baking. (It may take up to 24 hours to completely thaw in the fridge.
What to Serve with Chicken Tetrazzini
- Garlic Bread With Cheese
- Buttermilk Biscuits
- Copycat Texas Roadhouse Rolls
- Salad with homemade Caesar or Italian dressing
- Cheddar Bay Biscuits
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Try These Next
-
- Chicken Pot Pie with Biscuits
-
- Chicken Scampi
-
- Baked Meatballs
-
- Slow Cooker Beef Stew
-
- Baked Potato Soup
-
- Pasta Bake Recipe
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Chicken Tetrazzini
Ingredients
Chicken
- 1 large boneless skinless chicken breast
- 2 teaspoons Italian Seasoning
- Salt/Pepper
- 2 Tablespoons olive oil
Sauce
- 2 Tablespoons butter
- ¼ cup dry white wine, see notes
- 8 oz. button mushrooms, diced
- ½ diced yellow onion
- 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 Bake
- ¾ lb. spaghetti, *see notes
- 2 cups mozzarella cheese
- Fresh Parsley, to garnish
Instructions
Prepare the Chicken
- Cut the chicken breast in half to create two thinner pieces of equal size.
- Season each side of the chicken with salt, pepper, and Italian seasoning.
- 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 it rest for 10 minutes prior to cutting into bite-sized pieces. Add any juices from the chicken back to the pot as it rests.
Prepare the Sauce
- Preheat oven to 350 degrees.
- Melt the butter in the same pot and add the wine. Run a silicone spatula along the bottom of the pot to lift up any remnants from the chicken, this will give the sauce plenty of flavor. Let it boil gently for 5 minutes and let it reduce.
- Add the mushrooms and onions, cook for 5 more minutes. Add the garlic, cook for 1 more minute.
- Reduce heat to medium-low. Add the cream of chicken + cream of mushroom soup, Parmesan cheese, sour cream, milk, peas, and diced chicken. Stir to combine and heat over low heat.
- Cook the spaghetti until just al dente, about 10 minutes. Drain.
- Return the spaghetti back to the pot you boiled it in. Pour in the warm sauce over it and stir to combine.
Assemble/Bake the Casserole
- Transfer the pasta to a 9x13 casserole dish or large oven-safe pot. Top with mozzarella.
- Bake uncovered for 15 minutes. Increase heat to 450 and heat for 10 minutes or until the top is bubbly and begins to brown.
- Let sit for 5 minutes. Garnish with fresh parsley and serve!
Notes
- I like to use Pinot Grigio or Sauvignon Blanc with this recipe, chicken broth may be used instead if you don’t cook with wine.
- You can use 2 cups of cooked chicken in this recipe, either leftover chicken or rotisserie. The benefit of cooking fresh chicken in the pot is that it transfers more flavor into the sauce.
- You can use a whole pound of pasta, I like to use ¾ for extra creamy results.
Make-Ahead Method
- Assemble the casserole, cover and refrigerate for up to 2 days.
- Let it sit out for 30 minutes prior to baking. Cover and bake at 350° for 20 minutes. Remove cover and bake for 15.
- Increase to 450° and cook for another 10 minutes or until the top begins to brown.
- You can also freeze this casserole and let it thaw completely prior to baking. (It may take up to 24 hours to completely thaw in the fridge.
To Kick it up a bit. throw in a can of Rotel Diced tomatoes and some drained black olives! Yum
Thanks for taking the time to leave a comment Dinah!💗