Chicken Tetrazzini Recipe With Creamy Sauce And Mushrooms

This chicken tetrazzini is a baked pasta casserole made with cooked chicken, pasta, mushrooms, a simple cream sauce, and Parmesan. It is a great way to use up leftover chicken or spaghetti noodles.

If you want a go-to recipe that comes together quickly and uses up leftovers, this is it. The chicken and pasta are already cooked. The quick sauce is made on the stove first, then everything is combined and put into a single casserole dish and baked until hot and bubbly.

Why You’ll Love This Recipe

• It uses up leftover cooked chicken or turkey.
• Use up leftover spaghetti or fettuccini.
• The ingredient list uses everyday pantry staples.
• Leftovers reheat well the next day.

Ingredient Highlights

• Butter and Flour: These make the base for the sauce. Cooking them together first gives the sauce body, so it coats the pasta.
• Chicken Broth and Whipping Cream: The broth keeps the sauce savory. The cream adds richness and gives the casserole its smooth texture.
• Cooked Linguine: This recipe uses cooked and drained linguine. I like the slightly wider linguine, but spaghetti also works.
• Cooked Chicken: This is a good place to use leftover cooked chicken or rotisserie chicken. Cooked turkey works just as well. A great way to use up that leftover Thanksgiving turkey.
• Mushrooms: Use canned sliced mushrooms that are drained well. They keep prep quick and give the casserole its familiar flavor.
• Parmesan Cheese: I like to use fresh grated parmesan instead of the shelf-stable stuff from the green shaker container. The latter has too many additives that don’t work with this dish. It is the perfect light finish on the surface.

I like to break my noodles in half before cooking. It makes it much easier to spoon out and serve the tetrazzini. If the noodles are cooked, cut them in half with kitchen scissors or a knife.

How To Make Chicken Tetrazzini

1. Preheat the oven to 350°F.
2. In a large saucepan over low heat, melt the butter. Blend in the flour, kosher salt, and black pepper. Cook, stirring, until the mixture is smooth and bubbly.
3. Stir in the chicken broth and whipping cream. Bring it to a boil while stirring. Boil and stir for 1 minute.
4. Take the pan off the heat. Stir in the cooked linguine, cooked chicken, and drained mushrooms.
5. Pour the mixture into an ungreased 2-quart baking dish. Sprinkle the top with grated Parmesan cheese.
6. Bake uncovered for 30 minutes, or until bubbly. If you’d like a little color on top, place it under the broiler for a brief finish.
7. Let the casserole stand for 5 minutes before cutting and serving. That short rest helps it set up a bit.

Top Tips

• Keep the heat low when you cook the butter and flour. You want a smooth base, not browned flour.
• Stir while adding the broth and cream so the sauce stays even.
• Drain the mushrooms well so extra liquid does not thin the casserole.
• Do not skip the 5 minute rest after baking. It makes serving easier.
• If your cooked pasta has been sitting awhile, loosen it before stirring it into the sauce.

Swaps And Variations

• Use Turkey Instead Of Chicken: The recipe card already allows for cooked turkey. This makes it a good leftover holiday dinner too.
• Use Spaghetti: Linguine is listed in the recipe, but spaghetti is a fine stand-in if that is what you have.
• Add More Cheese: A little extra Parmesan on top is an easy adjustment if you want a stronger cheese finish.
• Use Fresh Mushrooms: You can use cooked fresh mushrooms instead of canned. Cook them first and let the excess moisture cook off.
• Sherry: A small amount of sherry adds depth.

Make Ahead And Storage

• You can assemble the casserole earlier in the day and refrigerate it before baking. If you do that, add a few extra minutes to the bake time since the dish will be cold.
• Store leftovers covered in the refrigerator for up to 3 days. Reheat in the microwave or warm it in the oven, covered, until hot.

FAQs