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Easy, creamy, cheesy, and delicious, chicken tetrazzini is a comforting casserole the entire family will enjoy. This classic dinner recipe can be on the table in under an hour.
This bubbly pasta bake is filled with tender chicken and noodles in a creamy mushroom sauce and topped with handfuls of shredded cheese. Chicken Tetrazzini is hearty enough for Sunday dinner but easy enough to make on a busy weeknight.
Simple to make and delightful to eat, whip up this easy casserole with just 15 minutes of prep time. Chicken Tetrazzini casserole pairs perfectly with garlic bread, a fresh salad, and a glass of iced tea.
Not only will your family devour this classic creamy pasta casserole, but it’s easy to make for a potluck or to take as a covered dish to a friend. Chicken Tetrazzini also reheats well, making it a great make-ahead meal and freezer-friendly.
Chicken Tetrazzini Ingredients
- Linguine – cooked as directed on package
- Chicken breast – cooked and diced
- Cream of chicken soup
- Cream of mushroom soup
- Chicken broth
- Heavy cream
- Milk – whole milk
- Sour cream
- Onion powder
- Cheese – Colby and Monterey Jack cheese shredded
- Parsley – fresh flat parsley chopped, optional garnish
Ridiculously easy to prepare, you can further simplify the recipe by using rotisserie chicken, leftover chicken, or even leftover turkey in this recipe. You could even swap out the chicken for another protein, such as steak, or make the recipe vegetarian by leaving out the chicken altogether and adding in some favorite vegetables.
You can use practically any kind of noodles with this recipe. The key is to cook them al dente as they will continue cooking as the casserole bakes and you don’t want them to end up too soft. You could use a pasta similar to linguine, such as spaghetti or fettuccine, or try a smaller noodle like penne, shells, or rotini.
For an extra cheesy dish, top your baked casserole with some extra shredded cheese. Any type of shredded cheese combination will work for topping your tetrazzini casserole, including mozzarella, cheddar, or provolone. To melt and brown your cheese, turn on the broiler for a couple of minutes right at the end of the baking time.
How to Make Chicken Tetrazzini
FIRST STEP: Preheat the oven to 350°F. Lightly spray a 9×13 baking dish with nonstick spray and set it aside.
SECOND STEP: Cook and drain the linguine according to the package instructions and set aside.
THIRD STEP: In a large mixing bowl whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, heavy cream, whole milk, sour cream, onion powder, kosher salt, and black pepper. Whisk until all the ingredients are completely smooth.
FOURTH STEP: Using tongs, add the linguine to the creamy soup mixture and “toss” the noodles in the sauce until coated.
FIFTH STEP: Add the diced chicken breast and “toss” until completely incorporated and coated.
SIXTH STEP: Pour the coated noodles and chicken into the prepared baking dish. Evenly sprinkle the shredded cheese over the noodles and chicken.
SEVENTH STEP: Bake uncovered for 40 minutes.
EIGHTH STEP: Evenly sprinkle the chicken tetrazzini with the fresh chopped parsley.
Can I add more veggies to the casserole?
Sautéed mushrooms or onions make delicious additions to your Chicken Tetrazzini.
Can I use a different type of pasta?
Another kind of long pasta like fettuccine or spaghetti, or a more bite-sized pasta such as penne, shells, or rotini would all work well in this recipe.
Can I freeze chicken tetrazzini?
This easy casserole can be frozen for up to 4 to 6 months. You can make and bake the casserole, and then store it in the freezer after it has cooled. It can also be made ahead of time and stored in the fridge until you are ready to bake it.
How to Store Chicken Tetrazzini
IN THE FRIDGE: Store leftover chicken tetrazzini casserole covered with foil or plastic wrap, or stored in an airtight container, in the refrigerator for 3 to 4 days.
IN THE FREEZER: Leftovers can be kept in the freezer for up to 6 months. Let it cool completely, cover well or place it in a freezer-safe container, and freeze it.
- 12 oz linguine cooked as directed on package
- 4 cups chicken breasts cooked and diced
- 1 can cream of chicken soup 10.5 oz
- 1 can cream of mushroom soup 10.5 oz
- 1½ cups chicken broth
- 1 cup heavy cream
- ½ cup whole milk
- ½ cup sour cream
- 2 tsps onion powder
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 cups of shredded Colby and Monterrey Jack cheese
- 1½ tbsp fresh flat parsley chopped (original garnish)
- Preheat the oven to 350*. Lightly spray a 9×13 baking dish with nonstick spray and set aside.
- Cook and drain the linguine according to the package instructions and set aside.
- In a large mixing bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, heavy cream, whole milk, sour cream, onion powder, kosher salt and black pepper. Whisk until all the ingredients are completely smooth.
- Using tongs, add the linguine to the creamy soup mixture and “toss” the noodles in the sauce until coated.
- Add the diced chicken breast and “toss” until complete incorporated and coated.
- Pour the coated noodles and chicken into the prepared baking dish. Evenly sprinkle the shredded cheese over the noodles and chicken. Bake uncovered for 40 minutes.
- Evenly sprinkle the chicken tetrazzini with the fresh chopped parsley.