This chicken tetrazzini recipe is a warm and creamy dish that comes together easily. It features tender chicken, a hearty pasta base, and a rich sauce that’s simply satisfying.
This chicken tetrazzini recipe solves common problems of bland flavors and dry textures in quick pasta dishes, ensuring a comforting and enjoyable meal experience.
I know how challenging it can be to find a comfy and filling dinner on those busy nights. Sometimes, making a meal that everyone loves feels almost impossible! I’ve worked hard to simplify things with this recipe, ensuring that everyone at the table, including those who don’t always want pasta, finds something to smile about.
This recipe shines because it’s not only straightforward but also adaptable. In about 15 minutes of prep time and just 40 minutes of baking, you’ll have a bubbling, cheesy casserole that can easily feed a crowd. Don’t be surprised if it becomes a family favorite!
If you need more inspiration for easy dishes, check out my Ground Beef Hash Brown Casserole recipe.
Table of contents
Why You Will Love This Recipe
- Comforting Creaminess , The combination of cream of chicken soup and sour cream creates a wonderfully rich sauce that envelops the tender chicken and noodles. This comforting texture makes it a family favorite.
- Easy to Customize , Feel free to switch up the ingredients! You can use leftover cooked chicken, different pasta shapes, or even add vegetables like peas and spinach to make it your own.
- Make-Ahead Convenience , This casserole can be prepared in advance and stored in the fridge until you’re ready to bake it. Perfect for those busy weeknights when you want a home-cooked meal without the fuss.
- Freeze for Later , If you have leftovers, they can be easily frozen for future meals. Simply portion it out and reheat whenever you’re craving a satisfying dish without a lot of effort.
Creamy Chicken Tetrazzini Casserole Recipe
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
Classic baked chicken tetrazzini casserole with creamy sauce, pasta, and melted cheese.
Ingredients
Scale
- 16 ounces (1 pound, 450g) linguine or fettuccine pasta
- 4 cooked chicken breasts, diced or shredded
- 2 cans (10.5 ounces each, 298g) cream of chicken soup
- 2 cups (480ml) sour cream
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (240ml) chicken broth
- 2 cups (200g) shredded mozzarella cheese
- 2 tablespoons (16g) grated Parmesan cheese
- 11/2 teaspoon garlic salt with parsley flakes
- 1/21/2 teaspoon black pepper
Instructions
- Step 1: Preheat Oven: Set your oven to 350 degrees F. Grease a 9×13-inch baking dish and set aside.
- Step 2: Cook the Noodles: Boil a large pot of water and cook the linguine or preferred pasta until al dente according to package instructions. Drain well and set aside.
- Step 3: Mix Ingredients Well: In a large bowl, combine the diced cooked chicken, cream of chicken soup, sour cream, softened unsalted butter, chicken broth, garlic salt with parsley flakes, and black pepper. Mix thoroughly using a spatula or spoon for even distribution.
- Step 4: Combine Noodles and Mixture: Gently stir in the cooked pasta until it is just coated and evenly mixed with the creamy chicken mixture, taking care not to overmix to maintain noodle structure.
- Step 5: Pour into Baking Dish: Transfer the combined mixture evenly into the prepared greased baking dish.
- Step 6: Add Topping: Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the casserole.
- Step 7: Bake Until Golden: Place the baking dish uncovered in the preheated oven. Bake for 40 minutes, until the cheese is melted, bubbling, and starting to turn golden brown on top. Visual doneness is indicated by a bubbly sauce and a golden crust on the cheese topping.
Notes
- Room Temperature: After cooling, keep the casserole in an airtight container at room temperature for up to 2 days.
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days, ensuring it is covered tightly to maintain moisture and flavor.
- Freezing: Wrap tightly in plastic wrap and foil or place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- If the chicken appears dry after baking, cover the casserole with foil for the first 25 minutes and then remove the foil to brown the cheese.
- If the sauce seems too thick during mixing, add additional chicken broth in 1/4 cup increments until the desired creamy consistency is achieved.
- For uneven cheese melting or insufficient browning, broil the casserole for 2 minutes at the end of baking, watching closely to avoid burning.
- To promote even noodle texture and heat distribution, stir the casserole gently about halfway through baking (around 20 minutes).
- If the casserole appears watery when served, allow it to rest for 5 minutes uncovered to evaporate excess moisture.
- Serve with gluten-free garlic bread or a simple mixed green salad.
- Pair with steamed asparagus or sauteed spinach for additional vegetables and color.
- Garnish with fresh parsley or basil for a fresh, bright finish.
- Optionally drizzle with olive oil or serve with lemon wedges for an extra touch of flavor.
- Substitute linguine with fettuccine, spaghetti, or another pasta shape of choice.
- Use leftover rotisserie or pre-cooked chicken as a convenient alternative to freshly cooked chicken breasts.
- Replace sour cream with plain Greek yogurt for a lower-fat option, adjusting broth if needed for sauce consistency.
- Incorporate vegetables like frozen peas and fresh mushrooms (cremini or button) for added texture and flavor; avoid canned mushrooms for better texture.
- Use low-sodium chicken broth to better control the dish’s salt levels.
- Select pasta that cooks al dente to maintain structure through baking. Whole wheat pasta can be used for a heartier option.
- Freshly grated Parmesan cheese melts more evenly and enhances flavor better than pre-grated varieties.
- Use unsalted butter to control saltiness in the recipe.
- Quality chicken broth (preferably low sodium) improves overall flavor balance.
- Fresh garlic and onion contribute better aroma and taste than pre-minced or powdered alternatives.
- Reheat individual portions in a microwave until heated through.
- For whole casserole reheating, warm uncovered in a 350 degrees F oven until hot, approximately 20 minutes; cover loosely with foil if moisture retention is preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Cooked chicken: Use shredded or diced chicken for easy mixing. Leftover roast chicken works great; just make sure it’s moist to avoid a dry casserole.
- Mushrooms: Fresh cremini or button mushrooms add a lovely depth of flavor. Avoid canned mushrooms if you can; they’re too mushy and don’t add the same texture!
- Heavy cream: This gives the casserole a rich, creamy texture you’ll love. Don’t skimp here, as it’s key for that saucy goodness!
- Chicken broth: A good quality chicken broth enhances the overall flavor. Look for low-sodium options, so you can control the seasoning.
- Egg noodles: Use wide egg noodles; they absorb sauce well and hold up beautifully in the oven. Whole wheat options work, too, if you want a heartier pasta.
- Parmesan cheese: Freshly grated Parmesan melts better than pre-grated. It adds a salty, nutty flavor that’s important for the overall taste profile!
- Frozen peas: They add a pop of color and sweetness. Avoid thawing them before mixing in; they’ll cook perfectly in the oven!
- Onion: Use a sweet onion for a subtle, balanced sweetness. Saute it until translucent to draw out flavor before adding to the mix.
- Garlic: Fresh minced garlic brings an aromatic touch that’s essential for flavor. Avoid pre-minced garlic, as it lacks freshness!
- Cooked chicken: Use shredded or diced chicken for easy mixing. Leftover roast chicken works great; just make sure it’s moist to avoid a dry casserole.
- Mushrooms: Fresh cremini or button mushrooms add a lovely depth of flavor. Avoid canned mushrooms if you can; they’re too mushy and don’t add the same texture!
- Heavy cream: This gives the casserole a rich, creamy texture you’ll love. Don’t skimp here, as it’s key for that saucy goodness!
- Chicken broth: A good quality chicken broth enhances the overall flavor. Look for low-sodium options, so you can control the seasoning.
- Egg noodles: Use wide egg noodles; they absorb sauce well and hold up beautifully in the oven. Whole wheat options work, too, if you want a heartier pasta.
- Parmesan cheese: Freshly grated Parmesan melts better than pre-grated. It adds a salty, nutty flavor that’s important for the overall taste profile!
- Frozen peas: They add a pop of color and sweetness. Avoid thawing them before mixing in; they’ll cook perfectly in the oven!
- Onion: Use a sweet onion for a subtle, balanced sweetness. Saute it until translucent to draw out flavor before adding to the mix.
- Garlic: Fresh minced garlic brings an aromatic touch that’s essential for flavor. Avoid pre-minced garlic, as it lacks freshness!
Recipe Tips
- If your chicken comes out dry, consider covering the casserole with foil for the first 25 minutes of baking, then remove to allow the cheese to brown.
- When the sauce seems too thick during mixing, add extra chicken broth, ¼ cup at a time, to achieve the desired creamy consistency.
- If the cheese on top isn’t melting well, broil the casserole for 2, 3 minutes at the end of the baking time for a bubbly finish.
- For uneven noodle texture, stir the casserole halfway through baking, around 20 minutes, to redistribute heat and promote even cooking.
- If your casserole appears watery upon serving, let it rest for 5, 10 minutes to allow excess moisture to evaporate before serving.
Serving Suggestions
Serve with gluten-free garlic bread or a simple mixed green salad. Consider pairing it with steamed asparagus or sautéed spinach for added greens.
Use to make a creamy chicken tetrazzini stuffed bell peppers or fill gluten-free pasta shells. Add to a chicken and vegetable stir-fry or incorporate into a warm chicken salad.
Top with fresh parsley or basil for a bright touch. Drizzle with a light drizzle of olive oil or serve with lemon wedges for extra flavor.
Recipe variations
- You can use fettuccine or spaghetti noodles instead of linguine to change the texture while keeping the creamy chicken tetrazzini base intact.
- Add 1 teaspoon fresh minced garlic and 1 tablespoon chopped fresh parsley in place of garlic salt with parsley flakes for a brighter flavor twist.
- Either canned cream of mushroom soup or a homemade cream substitute works well instead of cream of chicken soup for a different savory note.
- If doubling the recipe for larger servings, use an 18×13-inch baking dish and increase baking time to about 50 minutes until cheese melts and the top browns nicely. This goes well with my Chicken Orzo Bake.
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How to Store?
To keep your Creamy Chicken Tetrazzini Casserole fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container and leave on the counter up to 2 days, ensuring the casserole cools first.
Refrigeration: Store in an airtight container in the fridge up to 5 days; cover tightly to maintain moisture and flavor.
Freezing: Wrap casserole tightly in plastic wrap and foil or use a freezer container; freeze up to 3 months. Thaw overnight in the fridge.
Other Recipes You’ll Love
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