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
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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.
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Originally Posted: August 2019
Updated: September 2026
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Really loved how easy and flavorful family said it was a keeper
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.
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.
Sautéed mushrooms and onions sound like a yummy addition!
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!
I am so happy ya’ll love the recipe so much! Sautéed onions and bell peppers sounds like a yummy addition!
Very GOOD.. Directions to the letter!
Definitely recommend
Hands down this is the best new recipe I’ve made in a while… Thanks
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.