A hearty and tasty meal, this Easy Chicken Tetrazzini uses simple ingredients to create a comforting, flavorful and a perfect family dinner!
A TASTY CHICKEN PASTA RECIPE
If you are looking for a fantastic weeknight meal (that also makes for great leftovers) then look no further! This Easy Chicken Tetrazzini is exactly what you need. This is a family approved dinner and is one of my go-tos when I have leftover chicken. Plus, this comes together in no time and it will be one of those dishes that you will want add to your regular menu rotation!
FREQUENTLY ASKED QUESTIONS:
Absolutely! If you don't like peas - that's ok! You can add any of your favorite frozen vegetables.
Yes. You can substitute it for cream of celery, cream of chicken or cream of cheddar. Honestly, no one even tastes mushrooms at all in this recipe (because I don't like mushrooms either.)
Spaghetti is traditional for tetrazzini. However, you can swap out the spaghetti with fettuccine or even a short pasta like rotini or penne.
While we really like the flavor of the mozzarella you can use any of your favorite. Some others that I have tried include: cheddar, Colby Jack, Monterey Jack, pepper jack, fontina, smoked gouda and gruyere. Make sure that they are freshly grated, that way they melt better.
I use leftover cooked chicken or store bought rotisserie chicken. Even leftover turkey or ham work too!
This can be stored in an airtight container or in the baking dish wrapped in plastic wrap where it will keep for up to 3 days in the refrigerator. You can also freeze this. Place in a freezer container or wrap the baking dish in plastic wrap then foil where it will keep for up to 3 months. To defrost, remove to the refrigerator overnight until thawed. Reheat in the microwave until heated through.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- spaghetti noodles
- salted butter
- sweet onion
- garlic
- all-purpose flour
- milk
- unsalted chicken stock
- cream of mushroom soup
- shredded cooked chicken
- frozen peas
- sour cream
- salt and pepper
- shredded mozzarella cheese
HOW TO MAKE EASY CHICKEN TETRAZZINI:
Preheat the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray, set aside. Cook the spaghetti noodles per the directions on the back of the box, drain well, and set aside. In a large pot over medium heat, add the butter. Once melted, add the onion and cook until softened. Stir occasionally (about 10 minutes.)
Add the garlic and stir it in until fragrant (about 30 seconds.)
Stir in the flour and cook for 1 minute.
Slowly stream in the milk and chicken stock while constantly whisking to avoid lumps.
Add the cream of mushroom soup and whisk it in until combined.
Add the chicken, peas, sour cream, dried parsley, salt, and pepper, and stir well until everything is combined.
Lastly, add the cooked noodles to the pot and coat the noodles well in the sauce.
Pour everything into the prepared baking dish. Top evenly with shredded mozzarella cheese.
Bake uncovered for 30-35 minutes until bubbly. If desired, turn the broiler on high and broil the top to lightly brown the cheese. Keep an eye on it, or it might burn.
Garnish with more dried parsley, if desired, and serve.
WANT MORE DELICIOUS RECIPES?
Easy Chicken Tetrazzini (+Video)
Ingredients
- 16 ounces spaghetti noodles (1 box)
- 4 tablespoons salted butter
- 1 small sweet onion, small-diced
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups milk
- 1 cup unsalted chicken stock
- 2 (10.5 ounce) cans cream of mushroom soup
- 2 cups shredded cooked chicken
- 1 cup frozen peas
- 1 cup sour cream
- 1 teaspoon dried parsley flakes, plus more for garnish (optional)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray, set aside.
- Cook the spaghetti noodles per the directions on the back of the box, drain well, and set aside.
- In a large pot over medium heat, add the butter. Once melted, add the onion and cook until softened, stirring occasionally, for 10 minutes.
- Add the garlic and stir it in until fragrant (about 30 seconds.)
- Stir in the flour and cook for 1 minute.
- Slowly stream in the milk and chicken stock while constantly whisking to avoid lumps.
- Add the cream of mushroom soup and whisk it in until combined.
- Add the chicken, peas, sour cream, dried parsley, salt, and pepper, and stir well until everything is combined.
- Lastly, add the cooked noodles to the pot and coat the noodles well in the sauce.
- Pour everything into the prepared baking dish. Top evenly with the shredded mozzarella cheese.
- Bake uncovered for 30-35 minutes until bubbly. If desired, turn the broiler on high and broil the top to lightly brown the cheese. Keep an eye on it, or it might burn.
- Garnish with more dried parsley, if desired, and serve!
Video
Notes
- Other pasta can be used, see above on options.
- Add other frozen vegetables to your liking.
- Switch out the cheese, see some of my favorites above.
- This can be frozen, see above on how to do that.
- To make this richer you can use half and half or heavy cream instead of milk.
- Use your favorite shredded chicken or even diced.
- Turkey and ham will work with this recipe.
- Other soups can be used, see above for some suggestions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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