Chicken Tetrazzini Casserole Recipe (2024)

Chicken tetrazzini casserole is a wonderfully easy weeknight dinner that you can put together in no time. This deliciously creamy pasta casserole will be your new favorite family dinner go-to recipe!

I love this chicken tetrazzini casserole. It is so full of wonderfully creamy flavor and still a hearty pasta dish that will fill you up on those cold winter nights.

This is a great dish to make up when you have leftover chicken from another meal that you can use so it doesn’t go to waste. It doesn’t have to be only chicken either you can also use shredded turkey too if you have some that you froze from Thanksgiving or if you make another turkey for the upcoming holidays.

This is a great meal to make and save the leftovers for lunch the next day. I think it’s even better the next day because the flavors have set in even more.

You can serve this delicious casserole with some of my favorite sides like Instant Pot Green Beans, Coconut Pecan Sweet Potatoes, and you can never go wrong with Cheesy Garlic Texas Toast to dip in the creamy sauce!

Ingredients You’ll Need For This Chicken Tetrazzini Casserole Recipe:

Linguine pasta
Butter
Flour
Salt
Pepper
Cayenne pepper
Chicken broth
Half and half
Cooked and shredded chicken breasts
Mushrooms
Pimentos
Fresh parsley
Grated Parmesan cheese
Shredded Mozzarella cheese

How To Make This Chicken Tetrazzini Casserole Recipe:

Start by preheating the oven to 350 degrees.

Then, read the directions for the linguine and cook the noodles accordingly.

While the noodles are cooking, in a large saucepan melt the butter.

After the butter is completely melted, add in the flour, salt, pepper, and cayenne pepper and stir it all until it is nice and smooth.

As you continue to stir the butter roux, carefully pour in the chicken broth, still stirring at the same time.

Now, bring all of that to a boil and let it cook for about 1-2 minutes or until the mixture has thickened.

Then remove the saucepan from the heat and stir in the half and half until it is completely mixed in.

When the pasta is done cooking, pour it into a colander to drain the water.

Then place the noodle in a big bowl and add in the shredded chicken, sliced mushrooms, drained pimentos, and the freshly chopped parsley and give it all a good stir.

Now, pour the cream sauce over top of the noodle mixture and stir it all together until everything is covered in the sauce.

Spray a 9×13 in pan with nonstick cooking spray and then pour in the noodle mixture.

Top the noodles off with the Mozzarella and Parmesan cheese and then place it in the oven for 30 minutes covered with foil.

After 30 minutes, remove the foil and continue to bake the pasta casserole for another 20 minutes.

When the timer is done, remove the casserole from the oven and let it sit for 10 minutes, and then just serve it with your favorite sides!

To Make This Family Favorite Dinner Recipe You Will Need:

9×13 inch pan
Large saucepan (2)
Colander (THIS is a nice and light one to use)
Nonstick cooking spray
Spatula
Aluminum foil

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Have You Ever Made Your Own Pasta?

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Don’t believe me? Then try it for yourself and you will see why people take the time to make their own pasta, it’s ridiculously delicious! Love and Lemons has a wonderful homemade pasta recipe you can follow if you are up for trying to make your own for this recipe!

Related Recipe: Try our Slow Cooker Creamy Chicken Tetrazzini HERE!

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Chicken Tetrazzini Casserole Recipe (11)

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Serves: 10

Chicken Tetrazzini Casserole Recipe

Chicken tetrazzini casserole is a wonderfully easy weeknight dinner that you can put together in no time. This deliciously creamy pasta casserole will be your new favorite!

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

PrintPin

Ingredients

16 ounces pasta linquine
6 Tablespoons butter
6 Tablespoons flour
½ teaspoon salt
¼ teaspoon pepper
dash cayenne pepper
2 (14.5) ounce chicken broth canned
1 cup half and half
5 boneless chicken breasts cooked and shredded
1 cup fresh mushrooms sliced
4 ounces pimentos diced and drained
¼ cup fresh parsley chopped
½ cup grated Parmesan cheese
½ cup shredded Mozzarella cheese

Instructions

Preheat oven to 350 degrees.
Cook linguine as directed on package. While it cooks, melt butter over medium heat in a large saucepan. When the butter is completely melted, stir in the flour, salt, pepper, and cayenne pepper until mixture is smooth.
Carefully pour in the broth, stirring as you pour it in. Bring to a boil and cook for 1-2 minutes or until mixture is thickened. Remove saucepan from stove top and stir in half-and-half.
After pasta is done cooking, drain the water and pour into a large bowl. Add the chicken, mushrooms, pimentos, and parsley. Pour sauce on top and mix until everything is covered in sauce.
Spray a 9 x 13 inch pan with non-stick cooking spray. Pour noodle and sauce mixture into the pan. Top with Parmesan cheese and mozzarella cheese.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes.
Remove from oven and let cool for at least 10 minutes, serve.

Notes

You can also use cooked turkey in this recipe.

Nutrition

Calories: 262 kcal · Carbohydrates: 8 g · Protein: 17 g · Fat: 18 g · Saturated Fat: 9 g · Trans Fat: 1 g · Cholesterol: 72 mg · Sodium: 745 mg · Potassium: 418 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 1049 IU · Vitamin C: 18 mg · Calcium: 130 mg · Iron: 2 mg

Equipment

9×13-inch Baking Pan
Large Saucepan
colander
Non-stick Cooking Spray
spatula
Aluminum Foil

Recipe Details

Course: Main Course

Cuisine: American

Chicken Tetrazzini Casserole Recipe (13)

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Marti @ SewliciousHomeDecor says:

Yumm! I love chicken tetrazzini, this looks delicious! Sharing and pinning! :)
kikilovestocookinSC says:

Oh yum, one of my favorite ways to use leftover turkey and how timely with the Thanksgiving holiday approaching. My family gives thanks for all of you lovely lady sassy sisters because we enjoy your recipes quite often....keep up the good work!
Deborah Collins says:

Just read about you all in Taste of Home so I had to look up yourwebsite right away. This recipe sounds so good that I would liketo try it this week for sure! Thank yoy from the beautiful state of Maryland!
Kali says:

I made this two days ago for supper and it was just ok. It wasn't bad but it wasn't necessarily that great...I followed the recipe exactly and I don't know it was just bland tasting like something was missing. Thank you for the recipe though! :)
Dana Mikaitis says:

I made this yesterday and found it to be bland tasting. I was so disappointed because it looked and smelled wonderful. I had added more mushrooms than the recipe called for as well as sauteed chopped onion and it was still lacked flavor. Today, I salvaged the leftovers by making more of the sauce and adding more sauteed onions, mushrooms and garlic. I deglazed the pan with Marsala and that was the extra something that my family's palate needed. Thank you for the recipe though. I will continue to use this recipe as a base and just add the extra ingredients that work for our tastes.
Cyndi says:

Following the lead of the other posters, I augmented this recipe. My chicken was cooked with an basic salt free seasoning. I shredded it, then added to the sauce along with sautéed onions, chopped marinated artichoke hearts, and I used chopped baby spinach instead of the parsley. I also added extra parmesan into the sauce, along with about 1 cup of sour cream. It came out very tasty. Without those additions, I think it would have fallen into the bland category.
Brittany says:

What do you normally serve to your family along with the tetrazzini? I know it's really a meal in itself but my girls and hubby become frustrated whenever I set a one dish meal on the table.....any suggestions are greatly appreciated! Thank you!
Cyd says:

In our recipe index we have a tab labeled side dishes. You can get lots of ideas there on what to serve with the Chicken Tetrazzini.https://www.sixsistersstuff.com/category/recipes/side-dish
Becky says:

Loved the Chicken Tetrazzini!! I used this recipe as a guide and added my own spin. I based the chicken breast & cut it into small bite size pieces. I used Rigatoni Pasta instead of linguine. I added minces garlic to the sauce. I used baby portabello mushrooms sliced very thin. Omitted the pimentos since I don't like them. I also used a little more mozzarella than this recipe called for. My family loved it! Served only with garlic bread.
Liza C. says:

Omg I just made this and it was good! I hate mushrooms and peppers and I have to admit it was delicious!!!!! I love this!!!!!
Blair Thrash says:

Just made this tonight. DELICIOUS! My kiddos (6 and 3) gobbled it up. My mom would die if she knew I replaced her "cream of mushroom laden chicken tetrazzini" with yours...Cheers!
Mary Heckman says:

Could this recipe be made in the casserole type crockpot
Cyd says:

It should work fine in a casserole crockpot because you cook the pasta and turkey before putting it in the pan. It may take a little longer to cook if the crockpot doesn't heat up to 350 degrees like an oven. Let us know how it turns out!
Laurel says:

Can you freeze this recipe? Either before or after baking? It was yummy! I added about 2 Tbsp turkey gravy (from a jar.)
Cyd says:

This could easily work as a freezer meal. Just assemble the casserole and freeze before cooking. Then just thaw and cook.
Brianne says:

For some reason this turned out dry for me. Not sure why, but if I make it again I’ll halve the amount of pasta.
Evie says:

We really enjoyed this dish. It's a great recipe that I will be repeating. Thank you!
Carrie Schlenger says:

Just made this...added bacon and cooked it on my pellet smoker...amazing recipe!
Julie says:

I followed the directions but did not have the Pimentos..So, I fried up some red pepper and the mushrooms...which worked fine. This recipe was enjoyed by all! I also made a vegetarian version - Organic NoChicken Broth, Gardein Chick'n strips and the dish came out really well and was easy! Great meal!

About The Author:

Camille Beckstrand

Camille Beckstrand is married to Jared and they have 4 kids. She is a certified life coach that loves helping women become "unstuck" in their lives and is the host of the podcast "Moms On The Rise". She also loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.

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