Easy Chicken Tetrazzini
Easy Chicken Tetrazzini is one of those cozy casseroles that works especially well when you already have cooked chicken waiting in the fridge. Tender spaghetti and chicken are coated in a rich, creamy sauce, then topped with mozzarella and cheddar cheese and baked until hot and bubbly. It’s filling, family-friendly, and a great way to turn leftover or rotisserie chicken into dinner.
Just about any plain cooked chicken will work. You can use baked chicken, slow cooker chicken, leftover chicken breasts or thighs, or shredded rotisserie chicken. Chop or shred it before adding it to the sauce.
Yes. Assemble the casserole, cover it tightly, and refrigerate it until you’re ready to bake. Since it will be starting cold, it may need a little additional baking time. I would wait to bake it until shortly before serving for the best pasta texture.
Yes. Spaghetti is traditional for this recipe, but linguine, fettuccine, or another pasta with a similar texture can work. Short pasta such as penne or rotini can also be used. Cook whichever pasta you choose just until al dente before adding it to the casserole.
Yes. Let leftovers cool, then store them in an airtight freezer-safe container. Keep in mind that creamy pasta sauces can change slightly in texture after freezing and thawing.
Ingredient Notes
- Spaghetti: The pasta base for the casserole.
- Cooked chicken: Use chopped or shredded chicken. Rotisserie chicken works well here too.
- Cream of chicken soup: Helps create the creamy sauce.
- Cream of mushroom soup: Adds another layer of savory flavor.
- Sour cream: Makes the sauce extra creamy.
- Butter: Adds richness to the sauce.
- Chicken broth: Loosens the sauce so it coats the chicken and pasta.
- Salt and pepper: For seasoning.
- Mozzarella cheese: Melts beautifully over the casserole.
- Cheddar cheese: Adds plenty of cheesy flavor.
- Parsley: Optional for a little color before serving.
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.
Easy Chicken Tetrazzini
Email this recipe!
Get this recipe emailed straight to your inbox!
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 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.
Video
Nutrition
Nutritional 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.
Did You Make This Recipe?
Make sure to share it with me below!
Originally Posted: August 2019
Updated: September 2026
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
My husband, in-laws, and I LOVED this recipe! So good!
So happy to hear they all loved it Katie 🙂
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!)
This is delicious, loved it, great recipe!! And easy. Definitely make again!
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.
I love it. Can you use any kind of pasta.
I use egg noodles or linguine noodles boiled in chicken broth
Not yet, but will this coming week. Hope it’s good. I will add chopped onions and red pepper for color.