Chicken Tetrazzini Recipe With Cream of Mushroom Soup

I love this chicken tetrazzini because cream of mushroom soup gives me a creamy, savory sauce without requiring me to make one completely from scratch. It keeps the preparation straightforward while adding plenty of flavor.

I also find this recipe useful whenever I have cooked chicken left over. Rotisserie chicken works especially well when I want to reduce the preparation time.

Another reason I enjoy making tetrazzini is its flexibility. I can add extra mushrooms, peas, broccoli, different cheeses, or a crunchy topping depending on what I have available.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken, shredded or diced
• Spaghetti or linguine
• Cream of mushroom soup
• Sour cream
• Chicken broth
• Sliced mushrooms
• Butter
• Fresh garlic
• Onion
• Shredded mozzarella cheese
• Grated Parmesan cheese
• Salt
• Black pepper
• Italian seasoning
• Fresh parsley, optional
• Breadcrumbs or crushed crackers, optional

I usually make this casserole with leftover cooked chicken or rotisserie chicken because it saves me time. I also like using both mozzarella and Parmesan because mozzarella gives me a creamy, melty texture while Parmesan adds a stronger savory flavor.

Directions

I start by preheating my oven to 350°F (175°C). I lightly grease a large baking dish and set it aside.

Next, I bring a large pot of salted water to a boil. I cook the spaghetti until it is just al dente, usually stopping a minute or two before the package directions suggest. I drain the pasta and set it aside.

While the pasta cooks, I melt butter in a large skillet over medium heat. I add the chopped onion and sliced mushrooms and cook them until they become tender and the mushrooms begin to brown.

I add the minced garlic and cook it briefly until fragrant.

In a large mixing bowl, I combine the cream of mushroom soup, sour cream, chicken broth, Italian seasoning, salt, and black pepper. I stir until the sauce is smooth.

I add the cooked chicken, sautéed mushrooms and onions, drained pasta, part of the mozzarella, and part of the Parmesan. I gently toss everything together until the pasta and chicken are evenly coated with sauce.

I transfer the mixture to my prepared baking dish and spread it into an even layer.

I sprinkle the remaining mozzarella and Parmesan over the top. When I want a crunchy finish, I add breadcrumbs or crushed buttery crackers mixed with a little melted butter.

I bake the casserole uncovered for about 25 to 30 minutes, until the sauce is bubbling around the edges and the cheese has melted.

If I want additional browning, I place the casserole under the broiler briefly at the end, watching it closely so the topping does not burn.

I let the Chicken Tetrazzini rest for about 5 to 10 minutes before serving. I finish it with chopped parsley when I want a fresh touch.

Servings and Timing

I usually get about 6 generous servings from one casserole.

• Prep time: 20 minutes
• Cook time: 30 minutes
• Resting time: 5–10 minutes
• Total time: About 55–60 minutes
• Servings: About 6

I can reduce the preparation time by starting with cooked chicken, pre-sliced mushrooms, and cheese that has already been shredded.

Variations

For Chicken Tetrazzini with peas, I stir frozen peas directly into the pasta mixture before baking. They add color and a slightly sweet flavor without requiring much extra preparation.

When I want additional vegetables, I add cooked broccoli, spinach, or asparagus. I avoid adding too many watery vegetables because I want the sauce to stay creamy rather than thin.

For an extra-cheesy tetrazzini, I add more mozzarella or mix in shredded cheddar, Monterey Jack, or Gruyère.

I can also replace some of the cream of mushroom soup with cream of chicken soup when I want a stronger chicken flavor while keeping the sauce creamy.

For a crunchy topping, I combine crushed Ritz crackers or breadcrumbs with melted butter and sprinkle the mixture over the cheese before baking.

Storage/Reheating

I let leftover Chicken Tetrazzini cool before transferring it to an airtight container. I refrigerate it for up to 3 to 4 days.

I can also cover the baking dish tightly and refrigerate the casserole if I plan to serve the leftovers within the next few days.

For reheating individual portions, I use the microwave and heat the tetrazzini in short intervals until thoroughly hot. I sometimes add a small splash of chicken broth or milk before reheating if the pasta has absorbed a lot of the sauce.

For larger portions, I cover the casserole with foil and reheat it in a 350°F (175°C) oven until heated through. I remove the foil near the end when I want the cheese and topping to become slightly crisp again.

I can freeze Chicken Tetrazzini for longer storage, although I find the pasta and creamy sauce have their best texture when freshly baked or refrigerated.

FAQs

Can I use rotisserie chicken for Chicken Tetrazzini?

Yes. I often use rotisserie chicken because it saves preparation time and already has plenty of flavor. I remove the skin and bones, shred or dice the meat, and add it directly to the casserole mixture.

Can I make Chicken Tetrazzini ahead of time?

Yes. I can assemble the casserole ahead of time, cover it tightly, and refrigerate it until I am ready to bake. When I bake it directly from the refrigerator, I allow a little additional cooking time so the center becomes thoroughly hot.

Can I use a different pasta instead of spaghetti?

Yes. I can use linguine, fettuccine, penne, rotini, or another pasta I have available. I prefer cooking the pasta only until al dente because it continues cooking slightly in the oven.

How do I keep Chicken Tetrazzini from drying out?

I make sure there is enough sauce to generously coat the pasta before baking. I also avoid overcooking the pasta initially and do not leave the casserole in the oven longer than necessary. When reheating leftovers, I add a little broth or milk if the sauce has thickened.

What can I serve with Chicken Tetrazzini?

I like serving Chicken Tetrazzini with garlic bread, dinner rolls, roasted broccoli, green beans, asparagus, or a simple green salad. Since the casserole is already rich and creamy, I often choose a fresh vegetable or salad to balance the meal.

Conclusion

This Chicken Tetrazzini Recipe With Cream of Mushroom Soup gives me a creamy, cheesy, and comforting pasta dinner without requiring a complicated homemade sauce. I love how easily cooked chicken, spaghetti, mushrooms, cheese, and cream of mushroom soup turn into a satisfying baked casserole.