Chicken Tetrazzini: The BEST Recipe
Family Favorite Casseroles.
A creamy, comforting, and make-ahead chicken and pasta casserole that's perfect for family dinners or potlucks.
I remember my mom making a version of this when I was little. The kitchen would get all steamy and warm, and I'd sneak little pieces of the cooked chicken while she wasn't looking. My recipe is a little different now, a bit creamier, but the feeling is the same. It’s a dish that asks you to slow down, to gather around the table. It’s not fussy or complicated. It’s just... good. Really, really good.
Why This Recipe Feels Like Home
- •It’s pure comfort. The creamy sauce and tender pasta are just so satisfying.
- •Perfect for making ahead. You can assemble it in the morning and bake it for dinner.
- •It feeds a crowd. This is my go-to for family dinners or potlucks.
- •Freezer-friendly! Make a double batch and save one for a busy night.
- •That golden, crunchy breadcrumb topping is honestly the best part.
Wow. I made this for a family get-together, and everyone wanted the recipe. My brother, who is the pickiest eater I know, went back for thirds. It was so creamy and satisfying, and it felt so special even though it was surprisingly simple to put together. This is officially in my forever rotation.
Essential Ingredient Guide
- Cooked Chicken: A store-bought rotisserie chicken is my favorite shortcut here. It’s so flavorful and saves so much time. If you have leftover roast chicken, that’s perfect too.
- Cremini Mushrooms: They have a deeper, earthier flavor than white button mushrooms, which really adds something special to the sauce. But honestly, any mushroom you love will work.
- Parmesan Cheese: Please, if you can, grate your own from a block. The pre-shredded kind has additives that prevent it from melting as smoothly. The real stuff just melts into a velvety dream.
- Panko Breadcrumbs: These Japanese-style breadcrumbs give the most amazing light, airy crunch. They stay crispier than regular breadcrumbs and make the topping unforgettable.
Complete Cooking Process
- Start by cooking your spaghetti until it's just al dente. This is important because it will bake more later.
- While that's happening, get your chicken ready. I love using a rotisserie chicken for this. Just pull the meat off the bones and give it a rough chop or shred.
- Prep your veggies: slice the mushrooms and chop the onion. This is your flavor foundation.
- In a big pot, sauté the mushrooms and onions in butter until they're soft and caramelized. This step builds so much flavor.
- Add garlic, then flour to create a roux. This will thicken your sauce.
- Slowly, and I mean slowly, whisk in the broth and milk. This prevents lumps. Let it simmer until it coats the back of a spoon.
- Turn off the heat and stir in the Parmesan cheese. Now, taste it. Always taste your sauce.
- Gently fold in the cooked spaghetti and chicken until everything is coated.
- Pour it all into your baking dish. Mix up that crunchy panko topping and sprinkle it all over.
- Bake until it’s golden and bubbly and your whole house smells incredible.
A Few Common Questions
→Can I make this ahead of time?
Yes, absolutely! You can assemble the entire casserole (without the topping), cover it tightly, and refrigerate it for up to 2 days. When you're ready, just add the topping and bake. You might need to add 10-15 minutes to the baking time.
→How do I freeze chicken tetrazzini?
It freezes beautifully. Assemble it in a freezer-safe dish but leave off the topping. Cover it tightly with plastic wrap and then foil. It can be frozen for up to 3 months. Thaw it in the fridge overnight, then add the fresh topping and bake as directed.
→Can I use a different type of pasta?
Of course. Linguine, fettuccine, or even a shorter pasta like penne or rotini would work well. Just use about the same amount.
→What if I don't like mushrooms?
You can leave them out if you must. The sauce will still be delicious. You could maybe add some sautéed peas or chopped broccoli near the end for some extra veg.
Chicken Tetrazzini: The BEST Recipe
The BEST chicken tetrazzini recipe! A super delicious make-ahead casserole that's freezer-friendly. Creamy, easy, and a total crowd-pleaser.
Timing
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Recipe Details
Ingredients
For the Casserole
- 011 lb spaghetti or linguine
- 023 cups cooked chicken, shredded or cubed (rotisserie chicken works great!)
- 031/2 cup unsalted butter
- 041 lb cremini mushrooms, sliced
- 051 medium yellow onion, finely chopped
- 062 cloves garlic, minced
- 071/2 cup all-purpose flour
- 082 cups chicken broth
- 092 cups whole milk
- 101/2 cup heavy cream
- 111/2 cup grated Parmesan cheese, plus more for topping
- 121/2 teaspoon salt, or to taste
- 131/4 teaspoon black pepper
For the Topping
- 011 cup panko breadcrumbs
- 021/4 cup grated Parmesan cheese
- 032 tablespoons melted unsalted butter
- 041 tablespoon chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Cook the spaghetti according to package directions until just al dente. Drain well and set aside. Don’t overcook it, as it will continue to cook in the oven.
While the pasta is cooking, melt the 1/2 cup of butter in a large Dutch oven or pot over medium heat. Add the sliced mushrooms and chopped onion. Cook, stirring occasionally, until they're soft and golden, about 8-10 minutes.
Add the minced garlic and cook for just another minute until you can smell it. Be careful not to let it burn.
Sprinkle the flour over the vegetables and stir to combine. Cook for one minute to get rid of the raw flour taste.
Slowly whisk in the chicken broth, then the milk, and finally the heavy cream. Keep whisking until it’s smooth. Bring the sauce to a gentle simmer and cook until it has thickened slightly, about 5-7 minutes.
Remove the pot from the heat. Stir in the 1/2 cup of Parmesan cheese, salt, and pepper. Taste it and see if it needs a little more seasoning.
Add the cooked spaghetti and shredded chicken to the sauce. Gently toss everything together until the pasta and chicken are completely coated in that beautiful, creamy sauce.
Pour the mixture into your prepared baking dish and spread it evenly.
In a small bowl, mix together the panko breadcrumbs, 1/4 cup Parmesan, melted butter, and fresh parsley. Sprinkle this topping evenly over the casserole.
Bake for 25-30 minutes, or until the casserole is hot, bubbly, and the topping is golden brown. Let it rest for about 10 minutes before serving. It helps it set up a bit. Enjoy!
Notes & Tips
- 1Rotisserie chicken is a wonderful time-saver for this recipe.
- 2Don't be shy with the black pepper; it really complements the creamy sauce.
- 3If the sauce seems too thick, you can thin it with a little more milk or broth.
- 4The parsley in the topping adds a nice touch of freshness and color.
Tools You'll Need
- •Undercook your pasta by a minute or two. It will finish cooking in the oven and won't turn mushy.
- •Shred your own cheese. It makes a huge difference in how smoothly the sauce comes together.
- •Use a mix of chicken broth and milk/cream for a sauce that's rich but not overly heavy.
- •Let the casserole rest for 10 minutes after baking. This helps the sauce set so it's not too runny when you serve it.