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A serving of baked spaghetti with melted cheese and herbs in a bowl, reminiscent of Chicken Tetrazzini, with a fork beside it. A baking dish, fresh herbs, and a bowl of green peas are in the background.

Chicken Tetrazzini

Mandy Applegate
I make Chicken Tetrazzini when I'm craving creamy, cheesy comfort food that works perfectly for meal prep. It's become a go-to in our house, especially for weeknight dinners, potlucks, and after the holidays when I need to use up leftover turkey. Spaghetti, tender chicken, and a rich sauce made with sour cream and cream of mushroom soup all bake together under a layer of mozzarella, cheddar, and Parmesan that gets golden and bubbly. You can assemble it ahead and refrigerate until you're ready to bake. Leftovers stay fresh in the fridge for 3 days or freeze for up to 3 months.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Casserole, Main Course
Cuisine American
Servings 6
Calories 840 kcal

Equipment

Ingredients
 
 

  • 1 pound cooked chicken chopped
  • 1 pound thin spaghetti cooked al dente
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 cups sour cream
  • ½ cup unsalted butter melted
  • 1 (10 ounces) can cream of mushroom soup
  • ½ cup low-sodium chicken broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ½ cup frozen peas
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Preheat the oven to 350°F (180°C). Lightly grease or spray a 9x13-inch baking dish.
  • In a large bowl, whisk together the cream of mushroom soup, sour cream, melted butter, chicken broth, salt, pepper, and garlic powder until smooth.
    2 cups sour cream, ½ cup unsalted butter, 1 (10 ounces) can cream of mushroom soup, ½ cup low-sodium chicken broth, 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon garlic powder
  • Add the cooked spaghetti, chicken, and peas to the sauce. Stir until everything is evenly coated.
    1 pound cooked chicken, 1 pound thin spaghetti, ½ cup frozen peas
  • Pour the mixture into the prepared baking dish. Sprinkle the mozzarella, cheddar, and Parmesan cheese evenly over the top.
    1 ½ cups shredded mozzarella cheese, ½ cup shredded cheddar cheese, 2 tablespoons grated Parmesan cheese
  • Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is golden and bubbling.
  • Let the tetrazzini cool for a few minutes before serving. Garnish with fresh parsley and enjoy!
    Fresh parsley

Video

Notes

  • Bake chicken breasts from scratch: If you're starting with raw chicken, season chicken breasts with olive oil and bake at 375°F for 25 to 30 minutes until cooked through.
  • Try dark meat for extra flavor: Use chicken thighs instead of breast meat for a richer, more flavorful casserole that stays moist.
  • Cook pasta properly: Boil the spaghetti noodles in salted pasta water and slightly undercook them by 1 to 2 minutes, since they'll continue cooking in the oven. Reserve a cup of pasta water before draining it in case you need to thin the sauce.
  • Add more veggies: Sauté diced onion until soft, or swap the peas for broccoli, mushrooms, or a mix of veggies.
  • Make it ahead: Assemble the casserole up to 24 hours in advance, cover it tightly with plastic wrap, and refrigerate until you're ready to bake. Add 5 to 10 minutes to the covered baking time if starting from cold.
  • Flash-freeze for storage: Let the baked casserole cool completely, cut it into portions, and freeze individual servings on a baking sheet for 1 hour, then transfer them to freezer bags so they don't stick together.

Nutrition

Calories: 840kcalCarbohydrates: 64gProtein: 41gFat: 47gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 176mgSodium: 786mgPotassium: 516mgFiber: 3gSugar: 6gVitamin A: 1596IUVitamin C: 2mgCalcium: 336mgIron: 2mg
Keyword Chicken Tetrazzini
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