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Easy Chicken Tetrazzini Recipes for the Creamiest Casserole Ever

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.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Casserole
Cuisine: American
Keywords: chicken pasta recipes easy, easy chicken casserole recipes stuffing, easy chicken comfort food recipes, easy chicken recipes for dinner, easy chicken tetrazzini recipes, easy creamy chicken pasta recipes dinners, easy shredded chicken recipes keto
Servings: 8 servings
Author: Elena

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)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Cook spaghetti according to the package directions until al dente. Drain and set aside.
  3. In a large skillet, melt the butter over medium heat. Add the diced onion and garlic, and sauté until soft and fragrant.
  4. Stir in both cans of soup, the sour cream, chicken broth, pepper, salt, garlic powder, paprika, and crushed red pepper. Mix well.
  5. Add the cooked spaghetti, shredded chicken, 1 cup of cheddar cheese, and peas (if using). Stir to combine everything evenly.
  6. Pour the mixture into the prepared baking dish and spread it out evenly.
  7. Sprinkle the remaining 1/2 cup of cheddar and all of the parmesan over the top.
  8. Bake for 30–35 minutes, until the cheese is melted and bubbly.
  9. Let it cool for 5 minutes before digging in (if you can wait that long).

Notes

You can swap the sour cream for Greek yogurt if you're feeling bold—or out of sour cream. Want more veggies? Add chopped spinach or mushrooms when sautéing the onion.