Easy Chicken Tetrazzini Recipe (With Cream of Mushroom Soup)
Classic comfort food lovers, this creamy cheesy pasta dish is for you! This Easy Chicken Tetrazzini Recipe is made with a creamy sauce, chicken and cheese.
It’s the perfect meal to share with family and great for make-ahead and it’s freezer-friendly too. Add this one to your meal-plan, it’s a winner!
Why you’ll love this chicken tetrazzini
- Creamy & Delicious: This dish features a rich and creamy sauce that’s a heavenly delight for your taste buds. You’ll be coming back for seconds! Like my chicken Alfredo recipe, this one’s a winner!
- Cheesy Bliss: With its generous cheese factor, it’s a true cheese-lover’s dream come true. Serve it with a delicious side of garlic bread.
- Crowd Pleasing: Loved by all, it’s a crowd-pleaser that’s perfect for family dinners or gatherings with friends.
- Make-Ahead Magic: Ideal for busy schedules, you can prepare it in advance and enjoy a hassle-free meal when you need it most and it freezes well too!
- Versatile Delight: Whether with chicken or leftover turkey after Thanksgiving, this dish shines, making it a fantastic option beyond just your regular weeknight dinner.
If you love casserole for easy dinners, try out my Cheesy Taco Spaghetti, Sloppy Joe Casserole and Cowboy Cornbread Casserole next!
Ingredients for Cheesy Chicken Tetrazzini
We chose simple ingredients for this easy recipe. You can make it your own by change the type of pasta, which chicken you use and types of cheese as well.
- Butter
- Garlic – fresh garlic for delicious flavor.
- Cream cheese
- Cream of mushroom soup
- Chicken broth
- Heavy cream
- Dried thyme
- Salt
- Black pepper
- Spaghetti – you can also subsitute linguine, fettuccine or tagliatelle noodles.
- Cooked chicken breast – a few options here include rotisserie chicken, leftover cooked chicken or freshly poached chicken.
- Monterey Jack cheese – or subsitute with your favorite cheddar.
- Mozarella cheese
- Parmesan cheese
- Italian parsley
How to Make Cheesy Chicken Tetrazzini
You can find a full printable recipe card by scrolling down to the bottom of this page that includes ingredients, with amounts needed and step-by-step instructions.
STEP ONE – Preheat oven to 350°F. Grease a 9×13-inch baking dish.
STEP TWO – Cook spaghetti and set aside a few cups of the pasta water. Drain remaining water.
STEP THREE – Add butter and garlic to microwave-safe dish and cook 34 seconds.
STEP FOUR – In a separate large bowl, add in the diced cream cheese.
STEP FIVE – Pour the hot butter mixture over the cream cheese and set aside for one minute to allow the cheese to soften. Season with salt, pepper & thyme.
STEP SIX – In a separate microwave-safe bowl, heat the chicken broth for 1 minute. Add in the heavy cream, cream of mushroom soup and stir.
Add the broth mixture to the cream cheese combination and stir until thoroughly combined.
STEP SEVEN – Add the diced chicken breast, parmesan cheese and cooked spaghette. Toss until combined.
STEP EIGHT – Add all combined ingredients to the greased casserole dish. Top with shredded cheese. Cover loosely with aluminum foil.
STEP NINE – Bake in 350°F oven for 30 minutes. Remove the foil and bake for an additional 15 minutes.
STEP 10 – Remove from the oven and let rest for 5 minutes. Garnish & enjoy!
Make-Ahead, Storage & Freezing Instructions for Chicken Tetrazzini
This is a great recipe for busy days, You can make this easy casserole ahead of time and have in the fridge, ready to pop into the oven when you walk in the door.
Storage – Store leftover casserole in the fridge for up to 4 days. To reheat, cover with foil and reheat in 350°F oven for 20 to 30 minutes until heated through.
You can also reheat individual servings on a plate in the microwave for 30 second intervals.
Make-Ahead – Prep up to the point of baking, then cover with plastic wrap and refrigerate for 3 to 4 days before baking.
If the pasta absorbs some of the sauce while it’s in the fridge, you can add 1/2 cup of heavy cream, water or chicken broth to the casserole before baking.
Freeze without baking – Prepare without baking and cover tightly with plastic wrap, then foil and freeze for up to 3 months.
Thaw overnight in the refrigerator before baking. Bake in 350°F oven as directed, adding another 10-15 minutes or baking time. Test the middle for doneness.
Related: How To Reheat A Casserole
More easy chicken casserole recipes
Million Dollar Chicken Casserole
Chicken Broccoli & Rice Casserole
Cheesy Tater Tot Casserole with Chicken & Vegetables
Chicken Pot Pie Casserole with Biscuits
You Might Enjoy These for Dessert!
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Easy Chicken Tetrazzini Recipe (With Cream of Mushroom Soup)
- Total Time: 1 hour
- Yield: 8 servings
Description
Classic comfort food lovers, this creamy cheesy pasta dish is for you! This Easy Chicken Tetrazzini Recipe is made with a creamy sauce, chicken and cheese.
It’s the perfect meal to share with family and great for make-ahead and it’s freezer-friendly too. Add this one to your meal-plan, it’s a winner!
Ingredients
Sauce ingredients:
1/2 cup butter
3 cloves garlic, minced
1 (8 ounce) package cream cheese (room temperature), cut into 1-inch cubes
1 (10.5 ounce) cans cream of mushroom soup
1 and 1/2 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
Remaining ingredients:
1 pound spaghetti or linguine, cooked and drained (reserve 1 cup pasta water)
3 cups rotisserie chicken breast, cubed
1 and 1/2 cups Monterey Jack cheese or Mozzarealla cheese
1/2 cup freshly grated Parmesan cheese
1 bunch fresh Italian parsley (for garnish)
Optional garnishes:
Parmesan cheese
Toasted bread crumbs (as a topping)
Freshly ground pepper
Sprig of thyme
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish with cooking spray and set aside.
- Cook spaghetti for a few minutes less than the directions on the packaging. If using bouillon insteadof broth, set aside a few cups of pasta water and drain the remainning water.
- Add butter and minced garlic to a microwave-safe dish and cook for 45 seconds, or until the butter is hot and entirely melted.
- Dice cream cheese into 1″ cubes and add to a large mixing bowl.
- Pour the hot butter mixture over the cream cheese and set aside for one minute, allowing the cheese to soften. Season with salt, pepper and thyme. Whip the butter with a wire whisk until evenly mixed and slightly soft and whipped.
- Heat the chicken broth (or pasta water and bouillon) in a separate bowl and microwave for 1 minutes. Add heavy cream, creamy of mushroom soup and stir together. Add the broth mixture to the cream cheese combination and stir until evenly mixed.
- Add the diced chicken breast, parmesan cheese, spaghetti and toss.
- Add all combined ingredeints to the pre-greased caserole dish. Top with mozzareall and cheddar cheese. Cover dish with aluminum foil.
- Bake in 350°F oven for 30 minutes; remove the foil and continue baking for 15 minutes.
- Remove from the oven and let rest 5 minutes or until cool enough to serve.
- Garnish & enjoy!!
Notes
Storage – Store leftover casserole in the fridge for up to 4 days. To reheat, cover with foil and reheat in 350°F oven for 20 to 30 minutes until heated through.
You can also reheat individual servings on a plate in the microwave for 30 second intervals.
Make-Ahead – Prep up to the point of baking, then cover with plastic wrap and refrigerate for 3 to 4 days before baking.
If the pasta absorbs some of the sauce while it’s in the fridge, you can add 1/2 cup of heavy cream, water or chicken broth to the casserole before baking.
Freeze without baking – Prepare without baking and cover tightly with plastic wrap, then foil and freeze for up to 3 months.
Thaw overnight in the refrigerator before baking. Bake in 350°F oven as directed, adding another 10-15 minutes or baking time. Test the middle for doneness.
Related: How To Reheat A Casserole
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 helping
- Calories: 547
- Sugar: 2.9 g
- Sodium: 968.8 mg
- Fat: 32.2 g
- Saturated Fat: 18.8 g
- Trans Fat: 0.2 g
- Carbohydrates: 47 g
- Fiber: 2.3 g
- Protein: 17.6 g
- Cholesterol: 84.7 mg
