WATCH OUR EASY STEP-BY-STEP VIDEO ON HOW TO MAKE THIS DELICIOUS CHICKEN TETRAZZINI!
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!
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3 boneless, skinless chicken breasts (Mine were uncooked and it turned out great)
12 oz vermicelli pasta
48 oz chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1 cup grated Parmesan cheese, divided
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 1/2 cup of Parmesan cheese in a medium bowl.
Cut your chicken into small bite sized pieces.
Now you’re ready to assemble and layer your casserole.
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
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.
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