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Chicken Tetrazzini Recipe

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5 from 21 reviews

  • Author: chefjar
  • Total Time: 1 hour
  • Yield: 8 1x


This chicken tetrazzini is an easy, creamy and delicious classic comfort dish. It is a perfect winter warmer and pretty much everyone absolutely loves it. You can make it ahead of time and freeze it pretty well, too!


  • 1 pound thin spaghetti or linguine, uncooked
  • 4 tablespoons melted butter, divided
  • 1 pound button or brown mushrooms, sliced
  • 3 garlic cloves, finely minced
  • 1 pound chicken breasts, cooked and sliced ( or shredded  rotisserie chicken)
  • 2 cans cream of mushroom soup
  • 2 cups sour cream
  • 1 cup low-sodium chicken broth
  • 2 tablespoons capers, optional
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups Mozzarella cheese, shredded
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup Parmesan cheese, shredded
  • 2 tablespoons fresh parsley, finely chopped, for garnish


  • Preheat your oven to 350˚F| 176˚C.
  • Cook pasta in a large pot of salted water until al dente according to the package directions. Drain and set aside.
  • In a large pan heat 2 tablespoons butter over medium-high heat. Add the sliced mushrooms and sauté 4 minutes or until softened. Then add garlic and cook another 1-2 minutes or until fragrant. Remove from the heat.
  • In a large bowl combine the remaining butter, cooked mushrooms, cooked chicken, soup, sour cream, chicken broth, capers, pasta,  salt and pepper.  Stir until evenly coated.
  • Transfer the pasta mixture into a 9 x13-inch baking casserole dish. Top with cheeses. Bake for 40-45 minutes or until cheeses are melted and the casserole is heated through.
  • Remove from the oven and garnish with parsley.
  • Serve and enjoy!
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Category: Casserole recipes
  • Cuisine: American


  • Calories: 558kcal
  • Sugar: 4g
  • Sodium: 850mg
  • Fat: 31g
  • Saturated Fat: 16g
  • Carbohydrates: 52g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 100mg