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Chicken Tetrazzini

A creamy, cheesy baked chicken pasta casserole with mushrooms, tender chicken, and a golden Parmesan topping.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: American, Comfort Food
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Chicken Tetrazzini
  • 12 oz spaghetti broken in half
  • 3 cups shredded cooked chicken
  • 8 oz sliced mushrooms
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream or half & half
  • 10.5 oz cream of mushroom soup
  • 1 cup shredded mozzarella
  • 1 cup Parmesan cheese, divided
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp paprika
  • salt and pepper to taste
  • 2 tbsp chopped parsley for garnish

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Cook spaghetti in salted water until al dente. Drain and set aside.
  2. Sauté mushrooms in olive oil until browned. Add onions and cook until softened. Stir in garlic.
  3. Add butter to the skillet and melt. Stir in flour and cook for 1–2 minutes.
  4. Slowly whisk in broth, then cream, and cream of mushroom soup. Let thicken.
  5. Stir in garlic powder, onion powder, paprika, salt, pepper, mozzarella, and 1/2 cup Parmesan.
  6. Add chicken and spaghetti. Toss to coat evenly.
  7. Transfer mixture to a greased 9x13 baking dish and top with remaining Parmesan.
  8. Bake at 350°F (175°C) for 25–30 minutes or until bubbly and golden.

Notes

Perfect for using leftover chicken or turkey. Freezes well before or after baking.