Last updated on
Chicken Tetrazzini
Table of Contents
If you’re looking for an easy comfort food casserole with minimal ingredients, this baked Chicken Tetrazzini recipe is a must-try.
Pasta, chicken, cream soup, and Parmesan cheese are the main ingredients. My family thinks it’s the best! Thanks to Plain Chicken for the inspiration! Per my usual M.O., I made a few tweaks to suit my family’s tastes. Everyone raved.
How to Make Chicken Tetrazzini
Baking this recipe takes about an hour but hands-on time is just minutes. I cut and diced fresh chicken breasts, but you could just as easily use rotisserie chicken and shave off a few minutes of prep.
We like the extra flavor from using one can each of cream of mushroom soup and cream of chicken soup, but that’s another personal preference that is easy to adjust.
So this is how to cook Chicken Tetrazzini.
With my method, first, I always get the oven going (375 degrees for this recipe) and butter the casserole dish I’m going to use. Set it aside.
I think using chicken broth instead of plain water to boil the pasta gives the final dish an extra taste boost, plus after ten minutes of boiling the pasta, let the noodles rest in the broth for about five additional minutes.
If you move along when the pasta is boiling, you can quickly knock out the next couple of steps.
While the pasta is doing its thing, combine the cream of mushroom and cream of chicken soups in a medium size bowl. Add garlic powder, onion powder, salt, and half of the grated Parmesan cheese
If you’re using fresh chicken as I prefer, dice the chicken breasts into small, bite-sized cubes. Large chunks might not cook thoroughly.
Now it’s time to put the casserole together.
Layer half of the vermicelli in the bottom of the casserole dish and arrange half of the chicken pieces on top of the pasta.
Pour half of the soup-seasoning-cheese mixture on next.
Repeat those three steps and finish by topping the dish with the remaining half-cup of Parmesan cheese.
Cover the dish with foil and pop it in the oven for about 45 minutes. Finally, remove the foil and bake for about ten more minutes (depending on how your oven is calibrated) or until the entire casserole is bubbling and lightly browned.
What Goes with Chicken Tetrazzini
I know some enjoy tossing a cup or two of chopped mushrooms into the casserole before it bakes. That’s only for real mushroom lovers—it’s too strong of a taste at our table.
But you might want to incorporate peas (fresh or frozen).
Bread crumbs can be used as a final layer, too. Or chopped, fresh parsley is a great topper for a Chicken Tetrazzini casserole. During the holidays, a mix of a couple of tablespoons of parsley and diced red pepper looks festive.
A fresh, green salad with Caesar dressing is a favorite side with Chicken Tetrazzini at our house. And I don’t think you can go wrong with a crusty, buttery Italian bread, either.
Can You Freeze Chicken Tetrazzini
Yes! As long as you’re making this dish, double up. Serve half tonight and freeze half for another day.
Prepare the casserole but don’t bake it until the day you want to serve it.
That means follow my recipe steps 1-11. Cover it with plastic wrap and foil before placing in the freezer. Thaw it completely on serving day and when you’re ready to bake it, remember to remove that plastic before you pop it in the oven!
Chicken Tetrazzini is an easy comfort food that should be invited to dinner again and again!
Be Sure To Check Out More Delicious Recipes Ideas Here:
Plus, Don't Miss to Follow us on Pinterest:
Chicken Tetrazzini
Love this recipe? Give it a 5 Star Rating
Ingredients
- 3 boneless, skinless chicken breasts
- 12 oz vermicelli pasta
- 48 oz chicken broth
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 1 cup grated parmesan cheese, divided
DIRECTIONS
- Preheat oven to 375°
- Butter the inside of a 9×13 casserole dish and set aside.
- Put your chicken stock/broth in a large pot and bring to a boil.
- Add your noodles and cook about 10 minutes, or until tender.
- Let sit for about 5 minutes in pot while you prepare your other ingredients.
- Combine cream of mushroom, cream of chicken, garlic powder, onion powder, salt and ½ cup of Parmesan cheese in a medium bowl.
- Cut your chicken into small bite sized pieces.
- Put about half of your vermicelli pasta on the bottom of your casserole dish
- Layer half of your chicken on top of your pasta
- Layer half of the soup/cheese mixture on top of the chicken
- Repeat Layers
- Top with remaining Parmesan cheese
- Cover your casserole with foil and place in the oven and cook for about 45 minutes at 375°. Remove foil and continue cooking until all bubbly around the edges and most importantly in the middle. Don’t skip this bubbly in the middle step or your chicken might be undercooked and that wouldn’t be good.
Comments
Treena says
Fantastic recipe with tons of flavor!
Sue Boyer says
COMFORT! This looks mmmm, and simple to make. Thank you for sharing.
We may have met by chance..but we become friends by choice.
http://simpleesue.com/frivolous-friday-soup-kitchen-recipes-best-ever-vegetable-soup
Shauna {The Best Blog Recipes} says
Thanks Sue!
Shannon Barefoot says
Featuring you today!
http://sewingbarefoot.blogspot.com/2013/02/the-weekly-creative-22.html
Shauna {The Best Blog Recipes} says
Thank you so much Shannon!!! I appreciate you taking the time to feature me 🙂 I've added your button to my "Where I've Been Featured" page!
Shannon Barefoot says
This looks yummy - and pretty simple to make! My kind of meal 🙂
Shauna {The Best Blog Recipes} says
Simple is good 🙂
Rachel Willis says
Great recipe Shauna, thanks for sharing at Wicked Good Wednesdays!
Shauna {The Best Blog Recipes} says
Thanks Rachel! And thanks for your great parties 🙂
Ruthie Armstrong says
I am sure this just delightful... Thanks so much for coming to my link-up party yesterday, I hope you’ll come back again next week! xoxo~ Ruthie
Shauna {The Best Blog Recipes} says
Thanks Ruthie for your great parties and for stopping by and commenting on the links 🙂
April Tuell says
Love this! I'd like to invite you to link up to Saturday Spotlight @ Angels Homestead.
http://angelshomestead.com/saturday-spotlight-4/
Hope to see you there 🙂
April
Shauna {The Best Blog Recipes} says
Thanks for the invite April! I stopped by and linked, added your party button to my Link Parties Page and am also following you on FB!
I'd love for you to stop back by and link up to my weekend link party too!
Kym Bozarth says
I made this for Sunday also. In my crock pot and it was awesome...!!
Countrified Hicks says
I had troubles with the link up and it crashed and can you please come back and link up again? So sorry about this. http://countrifiedhicks.blogspot.com/2013/02/mondays-with-countrified-hicks-2.html
Shauna {The Best Blog Recipes} says
Oh no, I'll head back over and link up again. Thanks for letting me know!