Chicken tetrazzini baked in a white casserole dish with a wooden spoon about to scoop out a serving.
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5 from 1 vote

Chicken Tetrazzini

An easy Chicken Tetrazzini recipe made from scratch with real ingredients. Also, tips for making healthy chicken or turkey tetrazzini.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: American, Italian
Servings: 4
Calories: 489kcal
Author: Lauren Allen


  • 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


  • 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 1/2 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.



This recipe can be doubled and baked in a 9x13'' pan.


Calories: 489kcal | Carbohydrates: 49g | Protein: 38g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 1041mg | Potassium: 512mg | Fiber: 2g | Sugar: 4g | Vitamin A: 970IU | Vitamin C: 5.2mg | Calcium: 297mg | Iron: 2.4mg