My mom made this Chicken tetrazzini for us often growing up. She always added spinach to it, so that’s how I learned to enjoy it, but you can make it without it as well. It’s a great recipe for using leftover chicken or turkey and it’s a simple dish that can be whipped up in less than thirty minutes!
Tetrazzini is an American pasta dish usually made with poultry (chicken or turkey), noodles, and a creamy sauce baked in a casserole dish.
How to Make Chicken Tetrazzini:
- Mix sauce ingredients in a bowl.
- Cook noodles according to package instructions. If you want to add spinach, add it just as the noodles are finished cooking. Close the lid and let it start to wilt. Then pour all the ingredients in a colander to drain.
- Toss together pasta, sauce, and chicken.
- Pour mixture into a baking dish and top with the remaining mozzarella and parmesan cheese.
- Bake at 375 for 25 minutes.
Want to make it healthier?
There are several things you could do to lighten up the calorie count and increase the fiber and protein in this recipe. Here are a few ideas:
- Use whole wheat spaghetti.
- Substitute plain Greek yogurt for sour cream. This is one of my favorite substitutions. Greek yogurt is packed with protein, low in fat (I love Fage greek yogurt and it’s fat free with 23g of protein per serving!), and it tastes JUST like sour cream. Win, win, win.
- Make the cream of mushroom soup from scratch.
- Limit the cheese. You can really cut down on the fat content by limiting how much cheese you add.
- Substitute turkey. Turkey is slightly leaner than chicken, though both are thought of as leaner types of meat.
Serve with:
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Recipe
Chicken Tetrazzini
Video
Ingredients
- 1 can cream of mushroom soup or homemade recipe
- 1 cup sour cream
- 3/4 cup chicken broth
- 1 1/2 cups cooked shredded chicken (rotisserie chicken works great)
- 8 ounces thin spaghetti
- 1 cup fresh spinach (optional)
- Salt and pepper , to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup freshly grated parmesan cheese
Instructions
- Preheat oven to 375 degrees F.
- Mix sauce ingredients in a bowl: cream of mushroom soup, sour cream and chicken broth.
- Cook noodles according to package instructions, just until al dente. If using spinach, add the fresh spinach leaves to the pot of boiling water and pasta right when it's done cooking. Stir them in to allow them to wilt and then drain everything into a colander.
- Add the pasta to the bowl with the sauce and toss to combine. Season with salt and pepper, to taste.
- Stir in chicken and ½ cup of the mozzarella cheese.
- Pour mixture into an 8'' (or similar size) baking pan. Top with remaining mozzarella and parmesan cheese.
- Bake for 25 minutes or until cheese is melted and bubbly.
Notes
Nutrition
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HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe August 2013. Updated August 2019.
Cream of mushroom from a can is hardly “from scratch”. Next…..
You must have missed the link for the “from scratch” recipe for cream of mushroom soup (find recipe link above). That way people who want it made from scratch can make it, and those that want an easy version can use the can.
How rude 😡
I just wanted to let you know how much I love your recipes! I have made a few now, and they never disappoint…this one included!! And I love that you give a recipe for homemade condensed soup as this isn’t something I would normally buy. Keep up the great work!! 🙂
That is so nice of you and means so much to me! Thank you Hauna.
Can this casserole be put together in the morning, then refrigerated and baked off
later that day for dinner? Or does it have to be bake right after you make the casserole?
Thanks.
That would be fine 🙂 Enjoy!
Easy and inexpensive (used rotisserie chicken). Definitely double batch. Ten year old and six year old sons love it, (six year old is very picky so that was nice). I’m more of a fan of tomato based pasta dishes but this was overall a very good recipe.
Outstanding recipe! I will definitely make this again and again. Thanks so much!
This was so easy to make and so yummy!! Doubled it and made it lactose friendlier by making our own cream of mushroom soup with lactose free milk and subbed Greek yogurt for the sour cream. My toddler and husband loved it – thanks for sharing this recipe!
Excellent! I used the canned soup as I was short on time, but I’m looking forward to making it homemade as shown. I did add some garlic, mushrooms and red onion as I like them and figured it couldn’t go wrong. I impromptuly took it over and shared it for dinner with my neighbors as we social distance together. It was a big hit! ( and ALL gone)! Thank you
Can you freeze leftovers?
It would be best to freeze it prior to baking!
I thought the first comment was very rude, every recipe you post is from scratch and delicious! I tell everyone about your website 😊