Winner, winner – a super easy chicken dinner!
The Best Chicken Tetrazzini Recipe
When you’re cooking for a family, you can never have too many chicken recipes. Chicken is cheap, it’s healthy, and it’s easy to cook in lots of different ways. And chickens are easier on the environment than methane-burping cows, so you can pat yourself on the back for being kind to the earth as well.
Here’s one chicken recipe no busy cook should be without: Easy Chicken Tetrazzini. It’s a delicious, rich casserole with chicken, mushrooms, and pasta in a creamy, cheesy, savory sauce. And it only uses one pan (well, okay, and one mixing bowl), so there are fewer dishes to wash up.
If you’ve seen recipes for chicken tetrazzini before and thought it looked too complicated, don’t worry. We’re not going to mess around with sautéing fresh mushrooms or whipping up a béchamel sauce from scratch. We’re just going to open up a couple of cans of cream soup and whisk them together with sour cream, melted butter, chicken broth, and salt and pepper.
Then we’ll toss all that with the cooked pasta and chicken, top it with cheese, and bake it. And in 45 minutes, we’ll have a version of chicken tetrazzini that’s just as rich and savory as those fancy recipes, and with a lot less work.
How to Make Easy Chicken Tetrazzini
- Preheat oven to 350. Spray a 9×13 baking pan with non-stick cooking spray, set aside. In large bowl whisk together soups, sour cream, butter, chicken broth, salt and pepper until combined.
- Fold in your chicken until coated.
- Add your spaghetti and toss to combine, pour into prepared baking dish and sprinkle with your cheeses.
- Bake in oven for 40-45 minutes until cheese is melted. Remove from oven and sprinkle with parsley if desired.
Tools I used for this Easy Chicken Tetrazzini Recipe
Baking Dish: This dish is safe for microwave, oven, broiler and freezer. It’s also great for storing and reheating leftovers!
Whisk: This trusty whisk is great for many of my recipes!
Spaghetti Spoon: This Spaghetti Server lifts, portions and serves spaghetti, linguini and angel hair pasta.
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Easy Chicken Tetrazzini
Ingredients
- 1 lb spaghetti cooked
- 1 lb chicken cooked and chopped
- 10.5 oz can cream of chicken soup
- 10.5 oz can cream of mushroom soup
- 2 cups sour cream
- 1/2 cup butter melted
- 1/2 cup chicken broth
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup mozzarella cheese
- 1 cup cheddar cheese
- Parsley optional
Instructions
- Preheat oven to 350.
- Spray a 9x13 baking pan with non-stick cooking spray, set aside. In large bowl whisk together soups, sour cream, butter, chicken broth, salt and pepper until combined.
- Fold in your chicken until coated.
- Add your spaghetti and toss to combine, pour into prepared baking dish and sprinkle with your cheeses.
- Bake in oven for 40-45 minutes until cheese is melted.
- Remove from oven and sprinkle with parsley if desired.
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Sheryl says
This recipe looks awesome. Can’t wait to try it.
One question… The calorie count, is that for the whole recipe or per serving?
Corey says
Per serving. I hope you love it Sheryl!
Nicole says
How did you cook the chicken? Bake or boil it?
Corey says
You can use whatever cooked chicken you have on hand. I usually make a batch in my crockpot, or bake it.
Donna A says
Can you freeze this
Linda Clark says
Do you cover dish while baking?
Corey says
No you do not.
Amber Currie says
Can you just throw everything in the crockpot and cook it? Adding noodles in later of course.
Hannah Avant says
I’ve made it both in the oven and the crockpot and both turned out well! Great recipe!
Joe says
What crockpot setting did you use and for how long? Want to make this tomorrow, but don’t want to use the oven. I live in Palm Springs. Too hot!
Karen says
This recipe was very easy and delicious
Jenni Middleton says
Shared with coworkers and it was a Hit!!!
Mashonda Walker says
I loved how easy this was. My family loved it.
Jackie Moreau says
Loved it! Will definitely make it again. Next time I’ll cut it in half though. The recipe was just too much for me and my husband. But, was delicious!
Bev says
Could this be frozen?
Sarah says
I freeze chicken pasta recipes with no problem!
Trudy says
Could you keep this in the crock pot on warm , without the spaghetti getting mushy? Thinking of making this for Election Day to take for my Workers,do it would have to be in the crock pot from 5 am to 7 pm
Corey says
That should work out ok Trudy. It really depends on how your “warm” setting runs.
Kaylyn Lowery says
I just made this tonight! I shredded my chicken after I baked it in butter and seasonings. I then shredded it and pan fried it. It was amazing will totally be a new favorite.
Shawanda Barnes says
My chicken breast are defrosting right now. I have everything but sour cream so can I leave that out?
Katie says
My husband, in-laws, and I LOVED this recipe! So good!
Corey says
So happy to hear they all loved it Katie 🙂
Kaylee Murphy says
I really liked this recipe but next time I’d use less noodles. Using a full pound was just a little much and made the finished product a little dry. Tasty, but dry. (Side note – I used rotisserie chicken from Costco and it turned out great!)
Vonda says
This is delicious, loved it, great recipe!! And easy. Definitely make again!
Jeanna says
This was my first time making Chicken Tetrazzini. Most recipes I searched called for a ton of ingredients. This recipe was simple and I had most everything in my pantry already. I cooked the chicken and noodles while my kids shredded the cheese. I also added in a bag of peas (microwaved for 5 minutes). I didn’t use all the noodles because I prefer saucy over noodly. I think for me 45 minutes in the oven was too long, as it made the top layer of cheese thick and hardened. Next time I’ll bake for only 30. Served with baked mozzarella bread. Kids and hubby tore it up.
Linda Benz says
I love it. Can you use any kind of pasta.
Terra Rose says
I use egg noodles or linguine noodles boiled in chicken broth
Jo says
Not yet, but will this coming week. Hope it’s good. I will add chopped onions and red pepper for color.
Latrece says
Instead of sour cream can you use plain yogurt instead
Carrie says
This is my go to recipe for chicken tetrazzini! My wife absolutely loves it. Thank you!
(Once I had to substitute the chicken broth for bouillon chicken broth and if anyone has to do that I suggest using half the amount of salt, but if you have everything just follow this amazing recipe to a tee!)
Frances Gillion says
I had company and made this recipe. Would like to know if it freezes well. If so do you cook it first?
Lisa Eubanks says
Yes this freezes well. You can pre plan your menu for the week ahead of time with this dish. Pop it in the fridg from the freezer before you leave work so it won’t take so long to bake once you get home. This saves a lot of time when you are having a busy week at work.
Angela says
I used Linguine noodles and only baked for 30 minutes. Came out perfect, moist and creamy. I cut the chicken into smaller bits than shown. Absolutely delicious
Gina Stuebs says
Made this tonight for dinner, was super easy and very good.
Laura Paul says
Really loved how easy and flavorful family said it was a keeper
Michelle Wagner says
Family favorite. I added sauted onions and garlic, and a 4-ounce can of green chilies. This would be good with shrimp or salmon instead of chicken.
Patricia A. McMillan says
i loved it and so easy to make. i added sauteed mushrooms and sliced onions and it popped. i will share with friend coming home from surgery today.
Corey says
Sautéed mushrooms and onions sound like a yummy addition!
Tera Jennings says
I’m making this tonight for the 3rd time. Hubby requests every 3 weeks or so. I added sautéed onions green bell pepper and celery and it was fantastic. Thanks so much for sharing!
Corey says
I am so happy ya’ll love the recipe so much! Sautéed onions and bell peppers sounds like a yummy addition!
Kevin says
Very GOOD.. Directions to the letter!
Definitely recommend
Dee says
Hands down this is the best new recipe I’ve made in a while… Thanks
CLAUDIA HUFF says
Made this for dinner tonight using linguine, no way it would fit in my 9×12 baking pan! Had to use a larger one, but still was delish, hubby raved over it! Freezing the leftovers for future.
Latoya Hood says
Loving the simplicity of this recipe
A Sabin says
Just made the recipe divided into six portions and froze left one out to try for supper added mushrooms and peas
Angie says
Can you make this the day before and bake the next day?
Corey says
I haven’t tried that yet, but I think that should work just fine Angie
Kyleigh says
Wanting to make this tonight, it looks soooooo good! But it says one can of each cream soup.. Which cans? There’s regular one and family size ones. I don’t want to use the wrong amount
Corey says
The 10.5 oz cans. I made that note in the recipe card now. 🙂
Joe hall says
How much is a serving?
Corey says
There are 8 servings in the casserole, so divide your casserole dish into 8 equal servings.
Laura Miller says
I have family members that don’t eat mushrooms, so I substituted the cream of mushroom with cream of celery, it was DELICIOUS!
Sue says
Add a jar of pimientos or a diced red bell pepper. Why two cans of soup? It is not necessary, just use one and let the chicken shine instead of hiding. I have a very old recipe for tetrazzini that I use which calls for one can of evaporated milk. That makes me ask the question – why so much soup AND broth. .
Jim McLaughlin says
I made this with the GV Gluten free soup from Walmart and used 3-4 cups of cooked wild rice instead of pasta. It was very good. Will make this again for sure
Danielle Booth says
Made this tonight and oh my, out of this world!
ella says
this recipe looks scrumptious and i cant wait to bake it and taste it
ella says
haven’t cooked it yet but can i swap the mushrooms for onions
Corey says
Yes Ella, I think that swap would be just fine.
Alliecat says
I love this recipe I added corn and asparagus but I use cream of bacon soup and I can of cream of celery soup it was really really good thanks for the recipe
Deb says
Delicious!!! We added two tablespoons of garlic (because…it’s garlic!!), but it’s soooooo good!!!
Courtney Tatum says
Delicious! Just had to add a little extra chicken stock and a little heavy cream so the sauce wasn’t so think. I also sautéed a little onion, garlic and mushrooms with s&p and butter and added that as well.
Nicole W says
My family devoured this and asked for it again a few days later. Leftovers are also great! This is now part of our regular dinner rotation.
Corey says
So happy you and the family liked it Nicole! Yes, I agree… the leftovers taste even better the next day. lol
Deborah says
A very easy recipe. It taste delicious too !
Jan Martin says
Love this! I even forgot and left out the broth and melted butter and it was still scrummy!
Michele Neal says
I changed the recipe. I used 1lb penne pasta & added the cheese into the soup sour cream mixture not on top. It was so much creamer & really great. I also baked it covered it was delish.
Michele Neal says
I made this recipe, I found it to be dried out so I made my version. I used 1 lb penne pasta I mixed the cheese in with the soup & sour cream I also used milk instead of chick broth, I covered it & baked 45 minutes it turned out creamy & delicious.
Shay says
I tweaked it just a bit since I had the gastric sleeve and I used butternut squash noodles and zucchini noodles I boiled and shredded my chicken and used low fat everything salt free broth and low fat cheese and seasoned noodles and chicken separately baked and it came out just like the original creamy delicious and healthier
Corey says
I love your idea of using squash noodles! I’m going to try that next time I make it 🙂 Thanks for sharing Shay!
Michele Neal says
I substituted penne pasta added mushrooms & spinach I also covered the dish with foil. I served it with a Caesar salad & garlic bread it was delicious!!
Corey says
Sounds delish Michele!!!
Nicole White says
Our whole family loves this! We also make it with turkey. It is best fresh out of the oven, but it’s also great leftover!
Laura says
Delish!!! Added garlic powder, no butter changed to 1 cup chicken broth. 2 cups mozzarella instead of one.
Joan says
This is awesome. My boys said it is the best they have tasted
Alex says
Literally my favorite dish. I was told that this one is better than my mom’s recipe 🤫