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Chicken Tetrazzini (Creamy Mushroom and Parmesan Casserole)
This chicken tetrazzini is the creamy, cheesy spaghetti casserole that feeds a crowd: tender spaghetti and shredded chicken folded into a silky mushroom and Parmesan sauce, topped with buttery crumbs and baked at 375°F until bubbling and golden. You make the sauce from scratch with butter, flour, chicken broth, milk and a little cream, so there’s no canned soup involved, and it comes together in about an hour.
Below you’ll find what tetrazzini is, the ingredients and easy swaps, step-by-step instructions, a make-ahead and freezer plan, a fix-it table for dry or gluey casseroles, and storage tips. The printable recipe card is at the bottom.
What Is Chicken Tetrazzini?
Tetrazzini is an American baked pasta dish of long noodles, cooked poultry and mushrooms in a creamy sauce, finished with Parmesan. It’s named after Luisa Tetrazzini, an Italian opera singer who was hugely popular in the United States in the early 1900s. The dish started with turkey or chicken and has been a holiday-leftover and potluck classic ever since.
The idea is simple, and that’s what makes it work:
- Pasta: spaghetti or linguine, cooked just short of done so it finishes in the oven.
- Protein: already-cooked chicken or turkey, shredded or cubed.
- Sauce: a butter-and-flour sauce thinned with chicken broth and milk, enriched with cream and Parmesan.
- Topping: more Parmesan and buttered breadcrumbs for a crisp lid.
If you’ve had “chicken spaghetti casserole” at a church supper, it’s a close cousin. Tetrazzini usually leans on mushrooms, Parmesan and a splash of sherry rather than cheddar and tomatoes.
Why This Easy Chicken Tetrazzini Works
- No canned soup. A quick homemade sauce tastes cleaner and lets you control the salt.
- Uses cooked chicken. Rotisserie chicken, leftover roast chicken or holiday turkey all work.
- One 9×13 pan feeds 8. It’s a reliable dish for potlucks, new parents or a week of lunches.
- Make-ahead friendly. Assemble it the day before, or freeze it unbaked.
- Extra sauce on purpose. The pasta drinks up liquid as it bakes, so this recipe makes enough sauce to stay creamy.
Chicken Tetrazzini Ingredients and Swaps
For the pasta and filling
- Spaghetti, 12 oz (340 g), broken in half. Thin spaghetti or linguine also work.
- Cooked chicken, 3 cups (about 420 g), shredded or cut into bite-size pieces.
- Cremini or white mushrooms, 8 oz (225 g), sliced.
- Yellow onion, 1 small (about 110 g), finely chopped, and garlic, 2 cloves, minced.
- Frozen peas, 1 cup (145 g), optional, no need to thaw.
For the sauce
- Unsalted butter, 5 tablespoons (70 g), divided: 1 for the mushrooms and 4 for the sauce.
- All-purpose flour, ⅓ cup (42 g).
- Low-sodium chicken broth, 2½ cups (600 ml).
- Whole milk, 1 cup (240 ml), and heavy cream, ½ cup (120 ml).
- Dry sherry, ¼ cup (60 ml), optional; use more broth if you skip it.
- Parmesan, 1 cup finely grated (100 g), divided: ¾ cup for the sauce and ¼ cup for the top.
- Diamond Crystal kosher salt, 1½ teaspoons (or ¾ teaspoon table salt), black pepper, ½ teaspoon, dried thyme, ½ teaspoon, and a pinch of nutmeg.
For the topping
- Panko breadcrumbs, ½ cup (30 g), tossed with 1 tablespoon (14 g) melted butter.
- Fresh parsley, chopped, to serve.
Easy swaps
| Instead of | Use | What changes |
|---|---|---|
| Heavy cream | Half-and-half or more whole milk | Slightly lighter, a little less rich |
| Dry sherry | Dry white wine or more broth plus 1 tsp lemon juice | Less nutty, still bright |
| Parmesan | Pecorino Romano or Asiago | Saltier with Pecorino, so cut the salt a little |
| Spaghetti | Linguine, fettuccine or egg noodles | Same timing; egg noodles cook faster |
| Panko | Crushed butter crackers | Richer, more buttery top |
Equipment You Need
- A 9×13-inch (23×33 cm) baking dish, buttered.
- A large pot for the pasta.
- A large, deep skillet or Dutch oven for the sauce, big enough to mix everything.
- A whisk and an instant-read thermometer.
Scaling the recipe
- Half batch: halve everything and bake in an 8×8-inch (20 cm) dish for 20 to 25 minutes.
- Double batch: use two 9×13 pans rather than one deep dish, so the center heats through before the edges dry out. Make the sauce in a large Dutch oven.
- Feeding a crowd: this chicken tetrazzini recipe gives 8 generous servings or 10 smaller ones next to salad and bread.
How to Make Chicken Tetrazzini (Step by Step)
1. Heat the oven and boil the pasta
Heat the oven to 375°F (190°C) and butter the baking dish. Bring a large pot of well-salted water to a boil. Add the broken spaghetti and cook it 2 minutes less than the package says, so it’s still firm in the center. Drain, rinse briefly with warm water so it doesn’t clump, and set aside.
2. Brown the mushrooms
While the pasta cooks, melt 1 tablespoon butter in the skillet over medium-high heat. Add the mushrooms in an even layer and leave them alone for 2 to 3 minutes before stirring. Cook for 6 to 8 minutes total, until browned and their liquid has cooked off. Add the onion and cook 3 to 4 minutes until soft, then stir in the garlic for 30 seconds.
3. Make the roux
Lower the heat to medium. Add the remaining 4 tablespoons butter to the vegetables. When it melts, sprinkle in the flour and stir constantly for 1 to 2 minutes. The flour should coat everything and smell lightly toasty, not raw.
4. Build the sauce
Pour in the sherry, if using, and stir for 30 seconds. Slowly whisk in the broth, then the milk and cream, scraping the bottom of the pan. Add the salt, pepper, thyme and nutmeg. Bring to a gentle simmer and cook, stirring often, for 4 to 5 minutes until the sauce coats a spoon. It should be about as thick as heavy cream, not like gravy; the pasta will thicken it in the oven.
5. Add the cheese, chicken and pasta
Take the pan off the heat and stir in ¾ cup Parmesan until melted. Taste and adjust the salt. Fold in the chicken, peas and drained spaghetti until every strand is coated. If your skillet is too small, combine everything in the pasta pot instead.
6. Top and bake
Spread the mixture in the baking dish. Sprinkle with the remaining ¼ cup Parmesan and the buttered panko. Bake uncovered for 25 to 30 minutes, until the sauce bubbles at the edges and the top is golden. The center should read 165°F (74°C), the safe temperature for reheated poultry and casseroles on the FoodSafety.gov safe minimum temperature chart.
7. Rest and serve
Let the casserole rest for 5 to 10 minutes so the sauce settles and it scoops neatly. Sprinkle with parsley and serve.
Chicken Tetrazzini Recipe Tips
- Undercook the pasta. Fully cooked spaghetti turns soft and mushy after 30 minutes in sauce.
- Keep the sauce loose. A sauce that looks a bit thin on the stove bakes up creamy; a thick one bakes up dry.
- Brown the mushrooms properly. Pale, steamed mushrooms add water and little flavor.
- Grate the Parmesan finely from a wedge. Pre-shredded cheese has anti-caking starch and can melt grainy.
- Season at the end. Broth, Parmesan and rotisserie chicken all bring salt, so taste before adding more.
- Use a big enough pan. A crowded 8×8 dish overflows; a 9×13 gives the top room to brown.
One more timing tip: start the mushrooms as soon as the pasta water goes on. By the time the spaghetti is drained, the sauce is nearly ready, and the whole casserole goes into the oven about 30 minutes after you start. That overlap is what keeps this easy chicken tetrazzini realistic for a weeknight.
Make-Ahead and Freezer Casserole Plan
Tetrazzini is one of the better casseroles to prepare in advance, as long as you allow for the pasta soaking up sauce. A splash of extra liquid fixes that.
| Plan | How to do it | How to bake |
|---|---|---|
| Assemble the day before | Assemble without the crumbs, cover tightly and refrigerate up to 24 hours | Drizzle ¼ cup (60 ml) broth over the top, add crumbs, bake covered 20 minutes, then uncovered 20 to 25 minutes to 165°F |
| Freeze unbaked | Cool the mixture, pack in a foil or freezer-safe pan, wrap well and freeze up to 3 months | Thaw overnight in the fridge, then bake as for the day-before plan |
| Freeze baked portions | Cool, divide into airtight containers and freeze up to 3 months | Thaw in the fridge and reheat with a splash of milk until 165°F |
| Split into two pans | Use two 8×8-inch (20 cm) dishes: bake one, freeze one | The smaller pans bake in about 25 minutes from the fridge |
Keep the crumb topping separate until baking day so it stays crisp. Always thaw frozen casseroles in the refrigerator, not on the counter.
Leftover Rotisserie Chicken or Turkey Tetrazzini
This recipe was built for leftovers. Any cooked poultry works as long as it’s moist and well trimmed.
- Rotisserie chicken: one average bird gives about 3 to 4 cups of meat. Use a mix of white and dark meat and skip the skin. Cut back the salt by about ½ teaspoon, since store-bought birds are seasoned.
- Leftover turkey: swap it in cup for cup for classic turkey tetrazzini after a holiday. Dark meat stays juicier in the oven.
- Freshly cooked chicken: poach 1½ lb (680 g) boneless breasts or thighs in the broth until they reach 165°F, then shred them and use that broth in the sauce. Our oven baked chicken breast also works well here.
- Canned chicken: it works in a pinch; drain it well and add it at the end so it doesn’t break apart.
Looking for more ways to use cooked chicken? See our shredded chicken recipes.
Troubleshooting: Dry, Gluey or Watery Tetrazzini
| Problem | Likely cause | Fix |
|---|---|---|
| Dry casserole | Sauce too thick, pasta overcooked, or baked too long | Keep the sauce pourable; next time bake only until bubbling. To rescue it, stir in warm broth or milk, ¼ cup at a time |
| Gluey or pasty sauce | Too much flour, or starchy pasta water left on the noodles | Measure the flour, rinse the drained pasta briefly, and loosen the sauce with broth |
| Watery sauce | Mushrooms not cooked down, frozen peas added with ice, or roux not simmered | Brown the mushrooms until dry and simmer the sauce until it coats a spoon before adding pasta |
| Grainy cheese | Pre-shredded Parmesan, or cheese added over high heat | Use finely grated wedge Parmesan and stir it in off the heat |
| Pale top | Oven too cool or no butter on the crumbs | Toss crumbs with melted butter; broil 1 to 2 minutes at the end, watching closely |
| Bland flavor | Low-sodium broth with no extra seasoning | Add salt, pepper and a squeeze of lemon to the sauce before the pasta goes in |
What to Serve With Chicken Tetrazzini
The casserole is rich, so something fresh or green on the side balances the plate.
- A crisp green salad with a lemony vinaigrette
- Roasted broccoli, green beans or asparagus
- Garlic bread or warm dinner rolls
- Steamed peas and carrots for kids
- Sliced tomatoes with olive oil and salt in summer
More cozy chicken bakes: our chicken noodle casserole, the buttery Ritz cracker chicken casserole and a chicken and stuffing bake. For another creamy mushroom dinner, try our ground beef stroganoff, or browse all our chicken recipes.
How to Store and Reheat Chicken Tetrazzini
- Refrigerate leftovers within 2 hours in a covered dish or airtight containers for 3 to 4 days.
- Freeze portions for up to 3 months; thaw overnight in the fridge.
- Reheat in the oven: add a splash of milk or broth, cover with foil and bake at 350°F (175°C) for 20 to 25 minutes, until it reaches 165°F (74°C) in the center.
- Reheat in the microwave: add 1 to 2 tablespoons milk per portion, cover loosely and heat in 1-minute bursts, stirring between them, until steaming hot throughout.
These times follow the FoodSafety.gov cold food storage chart. The pasta keeps absorbing sauce in the fridge, so reheated leftovers almost always need a little extra liquid.
Chicken Tetrazzini FAQ
What is the difference between chicken tetrazzini and chicken spaghetti?
Both are baked spaghetti casseroles with chicken. Tetrazzini uses a white sauce with mushrooms, Parmesan and often sherry. Chicken spaghetti, popular in the South, usually has cheddar or processed cheese, canned tomatoes with green chiles and bell peppers.
Can I make chicken tetrazzini without cream of mushroom soup?
Yes. This recipe skips canned soup entirely. A butter and flour roux thinned with chicken broth, milk and cream does the same job with better flavor and less sodium.
Why is my chicken tetrazzini dry?
Usually the sauce was too thick before baking, the pasta was fully cooked, or it baked too long. Keep the sauce pourable, undercook the pasta by 2 minutes and bake only until bubbling, about 25 to 30 minutes.
Should chicken tetrazzini be baked covered or uncovered?
Bake it uncovered when assembled fresh, so the top turns golden. If it comes straight from the fridge, cover it for the first 20 minutes so the center heats through, then uncover to brown.
Can you freeze chicken tetrazzini?
Yes. Freeze it unbaked or baked for up to 3 months, tightly wrapped. Thaw overnight in the refrigerator, add a little broth, and bake until the center reaches 165°F.
Chicken Tetrazzini Recipe Card
Calories are an estimate per serving (⅛ of the pan) based on USDA FoodData Central values for dry spaghetti, cooked chicken, butter, flour, whole milk, heavy cream, Parmesan, mushrooms, onion, peas, broth and panko.
Chicken Tetrazzini
Ingredients
Equipment
Method
- Heat the oven to 375°F (190°C) and butter a 9×13-inch baking dish. Cook the spaghetti in well-salted boiling water 2 minutes less than the package time. Drain and rinse briefly with warm water.
- Melt 1 tbsp butter in a large skillet over medium-high heat. Brown the mushrooms 6 to 8 minutes until their liquid cooks off. Add the onion for 3 to 4 minutes, then the garlic for 30 seconds.
- Lower the heat to medium, add the remaining 4 tbsp butter, sprinkle in the flour and stir 1 to 2 minutes.
- Add the sherry, if using, for 30 seconds. Slowly whisk in the broth, then the milk and cream. Add salt, pepper, thyme and nutmeg and simmer 4 to 5 minutes until the sauce coats a spoon but is still pourable.
- Off the heat, stir in 3/4 cup Parmesan. Fold in the chicken, peas and spaghetti, then spread in the baking dish.
- Top with the remaining Parmesan and the panko tossed with melted butter. Bake uncovered 25 to 30 minutes, until bubbling, golden and 165°F (74°C) in the center.
- Rest 5 to 10 minutes, sprinkle with parsley and serve.
