Can I freeze Chicken Tetrazzini before baking?

Yes! Assemble the casserole, cover tightly, and freeze for up to 3 months. When ready, thaw overnight in the fridge and bake until heated through.

What can I use instead of cream of mushroom soup?

You can substitute cream of chicken soup or make a quick homemade version with butter, flour, milk, and chicken broth.

How do I keep Chicken Tetrazzini from drying out?

Add a little extra sauce and cover with foil for the first 15 minutes of baking. Avoid overbaking once it turns golden.

Can I use canned chicken for this recipe?

Yes, though fresh or rotisserie chicken gives a better texture. If using canned, rinse it to reduce sodium.

What side dishes go best with Chicken Tetrazzini?

Green beans, garlic bread, or a light Caesar salad complement this creamy dish perfectly.

Chicken Tetrazzini: The Best Creamy Pasta Bake You’ll Ever Make

Name: Chicken Tetrazzini
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 12 oz spaghetti or linguine; 3 cups cooked shredded chicken (rotisserie or baked); 2 tablespoons butter; 1 small onion, finely chopped; 1 cup sliced mushrooms; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 1 cup chicken broth; 1 (10.5 oz) can cream of mushroom soup; 1 cup sour cream; 1/4 cup dry white wine (optional); 1 cup grated Parmesan cheese (divided); 1/2 cup milk (optional, to loosen sauce); 1/2 cup breadcrumbs or crushed crackers; 2 tablespoons butter, melted (for topping); Salt and pepper to taste; Chopped parsley, for garnish

Chicken Tetrazzini

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Chicken Tetrazzini is a creamy, cheesy baked pasta casserole made with tender chicken, mushrooms, and spaghetti in a rich sauce. This comforting dish is easy to make, freezer-friendly, and perfect for family dinners or gatherings.

Author: Emily
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Main Course
Method: Baking
Cuisine: American
Diet: Halal

Ingredients

12 oz spaghetti or linguine
3 cups cooked shredded chicken (rotisserie or baked)
2 tablespoons butter
1 small onion, finely chopped
1 cup sliced mushrooms
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth
1 (10.5 oz) can cream of mushroom soup
1 cup sour cream
1/4 cup dry white wine (optional)
1 cup grated Parmesan cheese (divided)
1/2 cup milk (optional, to loosen sauce)
1/2 cup breadcrumbs or crushed crackers
2 tablespoons butter, melted (for topping)
Salt and pepper to taste
Chopped parsley, for garnish

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cook pasta in salted boiling water until al dente. Drain and set aside.
In a skillet, melt butter over medium heat. Add onions and mushrooms, cooking until soft and golden.
Stir in garlic and flour, cooking for 1 minute to form a roux.
Whisk in chicken broth, cream of mushroom soup, sour cream, and wine until smooth and creamy.
Stir in 1/2 cup Parmesan cheese and season with salt, pepper, and nutmeg (optional).
Add shredded chicken and pasta to the sauce, mixing until well coated.
Pour mixture into prepared baking dish. Top with remaining Parmesan and breadcrumbs mixed with melted butter.
Bake uncovered for 25–30 minutes or until golden and bubbly.
Let cool 5 minutes before serving. Garnish with chopped parsley and enjoy!

Notes

Use rotisserie chicken for a quick and flavorful shortcut.
Cover with foil for the first 15 minutes to prevent drying out.
To make ahead, assemble the casserole and refrigerate for up to 2 days before baking.
Freezes well for up to 3 months—thaw overnight before baking.
Add vegetables like peas, spinach, or broccoli for extra nutrition.

Find it online: https://recipeshots.com/chicken-tetrazzini-creamy-recipe/