Name: Easy Chicken Tetrazzini Recipes for the Creamiest Casserole Ever
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 lb spaghetti, broken in half; 2 tablespoons butter; 1 small onion, diced; 2 cloves garlic, minced; 2 cups cooked shredded chicken; 1 can (10.5 oz) cream of mushroom soup; 1 can (10.5 oz) cream of chicken soup; 1 cup sour cream; 1/2 cup chicken broth; 1/2 teaspoon black pepper; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/4 teaspoon paprika; 1/4 teaspoon crushed red pepper (optional); 1 1/2 cups shredded cheddar cheese; 1/2 cup grated parmesan cheese; 1/2 cup frozen peas (optional)

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When the weather cools down, I start craving all things creamy and cozy—and that’s where this Chicken Tetrazzini Casserole walks in like it owns the kitchen. You’ve got pasta. You’ve got shredded chicken. And best of all? That rich, cheesy sauce that wraps everything together like a warm hug in a baking dish. It’s the sort of meal you toss together when life’s chaotic, but you still want to eat something that feels homemade (and tastes like your grandma had a hand in it). I made this last weekend, and let me tell you—by the time it hit the table, the fork-fighting had already begun. My kids declared it a ‘top 3 dinner,’ and I caught my husband sneaking seconds before the rest of us were done chewing. If you’re into recipes that hit every comfort food note without making you wash 12 pans, this one’s for you.

1) Key Takeaways
2) Easy Chicken Tetrazzini Casserole Recipe
3) Ingredients for Chicken Tetrazzini Casserole
4) How to Make Chicken Tetrazzini Casserole
5) Tips for Making Chicken Tetrazzini Casserole
6) Making Chicken Tetrazzini Casserole Ahead of Time
7) Storing Leftover Chicken Tetrazzini Casserole
8) Try these Casserole next!
9) Chicken Tetrazzini Casserole
10) Nutrition

1) Key Takeaways

This casserole recipe is pure comfort food packed with creamy pasta and shredded chicken.
Perfect for busy weeknights or when you’re feeding a crowd and want something easy to prep.
Includes flexible ingredients, so it’s ideal for cleaning out your fridge or pantry.
Makes great leftovers and can be prepped ahead of time—just wait to add the cheese until baking.

2) Easy Chicken Tetrazzini Casserole Recipe

If you’ve ever had one of those long days where everything just goes sideways, this easy chicken tetrazzini recipe is your reset button. We’re talking creamy, cheesy, belly-hugging pasta loaded with shredded chicken—basically, the dinner equivalent of flannel pajamas. And yes, it’s *that* good.

I make this recipe all the time at home, and here’s what I’ve learned: the simpler, the better. You don’t need fancy ingredients or anything that requires a trip to a specialty store. Just good old pantry staples, a casserole dish, and a craving for something comforting. The best part? This dish holds up the next day (and the next), so lunch is also sorted.

Whether you’ve got leftover rotisserie chicken or a Sunday stash in the freezer, this creamy chicken tetrazzini fits into your real life. And it fits the keyword ‘easy chicken tetrazzini recipes’ more than once, so you know it’s legit. It’s hearty, it’s crowd-pleasing, and it gives you the kind of leftovers that people actually want to eat.

3) Ingredients for Chicken Tetrazzini Casserole

Spaghetti: I use about a pound of spaghetti, snapped in half so it fits in the pot—and my casserole dish—without sticking out like antennae. Cook it until it’s just shy of soft; it’ll keep cooking later.

Butter: Just a couple tablespoons to sauté the onion and garlic. It gives that rich base flavor that ties everything together.

Onion: A small yellow onion, diced. This is where the savory flavor kicks in right from the start.

Garlic: Two cloves, minced. You know the drill—garlic makes everything better.

Shredded Chicken: Use two cups. Leftover rotisserie chicken works like magic here. Don’t stress if you’re a little short or long on it—this dish is forgiving.

Cream of Mushroom Soup: One can. It adds depth and that nostalgic flavor we all secretly love.

Cream of Chicken Soup: Another can. It balances the mushroom and boosts the chicken vibes.

Sour Cream: One full cup. It makes the whole thing creamy without being heavy.

Chicken Broth: Just enough to loosen the sauce. Half a cup will do.

Cheddar Cheese: One and a half cups shredded. Half goes into the mix, half melts over the top.

Parmesan Cheese: Half a cup, grated. Adds sharpness and a golden top layer.

Peas (optional): A handful of frozen peas tossed in for a little green and sweetness. No judgment if you skip them.

Seasonings: Salt, black pepper, garlic powder, paprika, and a pinch of crushed red pepper if you like a little bite.

4) How to Make Chicken Tetrazzini Casserole

Step 1: Preheat your oven to 350°F and grease a 9×13-inch baking dish. Nothing fancy—just enough oil to keep things from sticking.

Step 2: Boil your pasta in salty water until al dente, then drain it. You don’t want mushy noodles, so stay sharp here.

Step 3: In a large skillet, melt butter over medium heat. Add the diced onion and garlic and sauté until they smell amazing—about 3 to 5 minutes.

Step 4: Stir in both cans of soup, sour cream, chicken broth, and seasonings. Mix it until it becomes this thick, dreamy sauce.

Step 5: Toss in the cooked spaghetti, shredded chicken, half the cheddar, and peas. Stir gently so you don’t break the noodles.

Step 6: Spread the mixture in your baking dish. Top with the rest of the cheddar and all the Parmesan.

Step 7: Bake uncovered for about 30–35 minutes, until golden and bubbling at the edges. That’s your sign it’s ready.

5) Tips for Making Chicken Tetrazzini Casserole

Let your pasta cool a little before mixing it into the sauce. It helps avoid a sticky mess and keeps everything creamy instead of clumpy.

Use freshly grated cheese if you can. Pre-shredded works in a pinch, but it’s often coated in stuff that keeps it from melting smoothly.

If your sauce feels too thick, add a splash more chicken broth. You’re aiming for creamy, not cement.

Don’t forget to taste as you go. Add a pinch more salt or spice if it feels flat—it’s your dinner, not a science fair.

6) Making Chicken Tetrazzini Casserole Ahead of Time

I’ve prepped this easy chicken tetrazzini recipe on lazy Sundays so I could slide it into the oven after a long Monday. It keeps well in the fridge uncooked for a full day. Just wait to sprinkle the cheese on top until right before baking—it gets crispier that way.

If you want to freeze it, go for it. Wrap it tightly in foil before baking, and it’ll hold up in the freezer for up to 3 months. Defrost in the fridge overnight and bake as directed (you may need to add 10 extra minutes).

When you bake it straight from the fridge, tack on a few extra minutes to the cook time. Check for that golden cheesy top—that’s when you know it’s go time.

7) Storing Leftover Chicken Tetrazzini Casserole

Once it cools, pop leftovers into an airtight container. They’ll keep in the fridge for up to 4 days.

To reheat, use the oven at 325°F for about 15 minutes or zap a serving in the microwave. Add a splash of broth or milk if it looks too dry.

This dish actually tastes even better the next day, which makes it ideal for meal prep or midnight fridge raids.

8) Try these Casserole next!

9) Chicken Tetrazzini Casserole