If you are looking for the ultimate comfort food casserole, look no further than The BEST Chicken Tetrazzini. This classic American pasta bake is the definition of hearty, soul-warming food. Loaded with tender chunks of chicken, earthy mushrooms, and a creamy, cheesy sauce, it is baked until bubbly and golden brown. It is the perfect way to repurpose leftover rotisserie chicken or holiday turkey into a meal that tastes entirely new and exciting. Whether you are feeding a hungry family, preparing a meal train for a friend, or simply craving something cheesy and decadent, this tetrazzini recipe checks every single box.
Why You Will Love This Recipe
The Ultimate Comfort Food
There is something uniquely comforting about a baked pasta dish. The combination of carbohydrates, rich cream sauce, and melted cheese hits a spot that salads simply cannot reach. This recipe elevates the standard tetrazzini by starting with a homemade roux-based sauce rather than relying on canned condensed soups. This creates a flavor that is cleaner, richer, and far more sophisticated. The addition of fresh mushrooms and a splash of lemon juice cuts through the richness, providing a balanced flavor profile that keeps you coming back for seconds.
Great for Make-Ahead Meals
One of the strongest selling points of Chicken Tetrazzini is its versatility as a make-ahead meal. You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. This makes it a lifesaver for holiday hosting or busy weekends. It also freezes beautifully, meaning you can double the batch and stash one in the freezer for a future emergency dinner. It is the gift to your future self that keeps on giving.
The BEST Chicken Tetrazzini
Equipment
- 9×13 baking dish
- Large pot
- Skillet or Dutch Oven
- whisk
Ingredients
- 12 oz linguine or spaghetti
- 4 cups cooked chicken, shredded (rotisserie works well)
- 4 tbsp unsalted butter, divided
- 1 lb cremini or white mushrooms, sliced
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 tbsp lemon juice
- 2 cups half-and-half
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat oven to 350°F (175°C). Butter a 9×13 inch casserole dish.
- Cook the pasta in a large pot of salted boiling water until al dente (slightly undercooked). Drain and set aside.
- In a large skillet or Dutch oven, melt 1 tbsp butter over medium-high heat. Add mushrooms and sauté for 3-5 minutes until golden. Add onions and cook until soft. Add garlic and cook for 1 minute. Remove veggies from the pan and set aside.
- In the same pan, melt the remaining 3 tbsp butter. Whisk in the flour and cook for 1-2 minutes until bubbly.
- Slowly whisk in the chicken broth and lemon juice. Whisk until smooth. Stir in the half-and-half. Simmer for 5 minutes until thickened.
- Return the chicken, mushroom mixture, and parsley to the sauce. Stir in the cooked pasta. Toss until everything is evenly coated.
- Pour the mixture into the prepared baking dish. Top evenly with shredded mozzarella and parmesan cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbling. Broil for 2 minutes if a browner top is desired. Garnish with more parsley.
Notes
Nutrition
Ingredient Highlights & Substitutions
Essential Ingredients
To make The BEST Chicken Tetrazzini, you need a few key players. Cooked chicken is the base; using a store-bought rotisserie chicken saves massive amounts of time and adds great flavor. Fresh mushrooms (cremini or white button) are crucial for that savory, umami depth that defines tetrazzini. The sauce relies on a mixture of chicken broth and half-and-half to create a creamy yet not-too-heavy consistency. Finally, a blend of mozzarella for the melt and parmesan for the sharp flavor creates the perfect cheesy crust.
Smart Substitutions
If you are not a fan of mushrooms, you can easily omit them or swap them for other vegetables like frozen peas, broccoli florets, or chopped spinach. If you have leftover turkey from Thanksgiving, this recipe is the single best way to use it up—simply swap the chicken for turkey pound-for-pound. For the pasta, while linguine or spaghetti is traditional, you can use shorter cuts like penne or rotini if that is what you have in the pantry. You can also substitute the half-and-half with a mix of milk and heavy cream if needed.
Step-by-Step Instructions
Prep Phase
Preheat your oven to 350°F (175°C) and butter a 9×13 inch baking dish. Start by cooking your pasta in a large pot of salted water. It is crucial to cook the pasta to al dente—or even slightly under—because it will continue to cook in the oven. Drain the pasta and set it aside. While the water boils, chop your onions, mince the garlic, and slice the mushrooms. Shred your rotisserie chicken into bite-sized pieces.
Cooking Phase
In a large skillet or Dutch oven, melt a tablespoon of butter and sauté the mushrooms until they are browned and soft. Add the onions and cook until translucent, then add the garlic for the final minute. Remove the veggies from the pan. In the same pan, melt the remaining butter and whisk in the flour to make a roux. Cook for a minute to remove the raw flour taste. Slowly whisk in the chicken broth, lemon juice, and half-and-half. Simmer until the sauce thickens. Finally, combine the sauce, cooked pasta, chicken, mushroom mixture, and parsley in a large bowl (or the pot). Toss to coat, transfer to the baking dish, and top with the remaining cheese. Bake until bubbly and golden.
Pro Tips for Perfect Results
Technique Secrets
The secret to a tetrazzini that isn’t dry lies in the sauce-to-pasta ratio. It may look like a lot of sauce when you are mixing it, but the pasta absorbs a significant amount of liquid while baking. Do not be tempted to reduce the liquid. Another pro tip is to use white wine to deglaze the pan after sautéing the mushrooms. A splash of dry white wine (like Pinot Grigio) picks up the browned bits and adds a layer of acidity that brightens the heavy cream sauce beautifully.
Common Mistakes to Avoid
Overcooking the pasta is the most common error. If you boil the noodles until they are fully soft, they will turn into mush after 30 minutes in the oven. Always undercook them by 1-2 minutes. Another mistake is using low-fat dairy. Skim milk will not provide the necessary thickness or richness for the sauce and may curdle when mixed with the lemon juice. Stick to half-and-half or whole milk with a splash of cream. Finally, do not skimp on the salt; pasta casseroles require adequate seasoning to avoid tasting bland.
Serving Ideas & Pairings
Presentation & Plating
Serve the tetrazzini hot from the oven while the cheese is still bubbling. A sprinkling of fresh parsley or chopped chives on top adds a necessary pop of green to the golden-brown crust. Use a large serving spoon to scoop generous portions onto plates. The creamy sauce should ooze slightly, signaling a perfectly moist casserole.
Pairing Suggestions
Since this dish is rich, creamy, and carb-heavy, it needs a light and fresh partner. A crisp green salad with a sharp vinaigrette is the perfect accompaniment. Alternatively, the Vegetable Soup Recipe Seriously The Best makes for a wonderful starter that adds vegetable intake without being too heavy. Garlic bread is always a hit, but given the pasta content, you might prefer roasted green beans or glazed carrots to balance the meal.
Nutrition Facts
| Nutrient | Amount | % Daily Value |
| Calories | 680 | 34% |
| Protein | 45g | 90% |
| Carbohydrates | 55g | 18% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 120mg | 40% |
| Sodium | 1100mg | 46% |
Frequently Asked Questions
Can I freeze Chicken Tetrazzini?
Yes, Chicken Tetrazzini freezes excellently. You can freeze it unbaked or baked. To freeze unbaked, assemble the casserole, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking. If freezing baked leftovers, portion them into airtight containers.
Do I have to use mushrooms?
No, mushrooms are traditional but not mandatory. If you dislike them, you can simply leave them out. To keep the volume and texture interesting, consider replacing them with an equal amount of chopped zucchini, bell peppers, or even blanched broccoli florets.
Why is my sauce runny?
If your sauce is runny immediately after baking, let the casserole rest for 10-15 minutes before serving. Like lasagna, it needs time to set. If it is still too runny, you may not have cooked the roux (butter/flour) long enough or didn’t simmer the sauce until it thickened before assembling. Ensuring the sauce coats the back of a spoon before mixing is a good visual cue.
Conclusion
The BEST Chicken Tetrazzini is more than just a casserole; it is a warm hug on a plate. It combines the convenience of modern cooking with the nostalgic flavors of home. Whether you are using up holiday leftovers or simply need a hearty meal to feed a crowd, this recipe delivers on all fronts. Easy to prepare, delicious to eat, and perfect for leftovers, it is guaranteed to become a requested favorite in your household.
