Easy Chicken Tetrazzini Recipe With Cream of Mushroom Soup

This Easy Chicken Tetrazzini is a creamy, cheesy pasta bake made with tender rotisserie chicken and rich garlic cream sauce. It’s a comforting family dinner that’s perfect for make-ahead and freezer-friendly meals.

this recipe!

Looking for other dinner casseroles? Try my chicken & stuffing casserole and this creamy chicken noodle casserole next.

Ingredients You’ll Need

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.

STEP SEVEN – Add the broth mixture to the cream cheese combination and stir until thoroughly combined.

STEP EIGHT – Add the diced chicken breast, parmesan cheese and cooked spaghetti. Toss until combined.

STEP NINE – Add all combined ingredients to the greased casserole dish. Top with shredded cheese. Cover loosely with aluminum foil.

STEP TEN – Bake in 350°F oven for 30 minutes. Remove the foil and bake for an additional 15 minutes.

STEP ELEVEN- 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.