Chicken Tetrazzini is a big pan of bubbly pasta bake with a lip smacking creamy cheese sauce, and juicy chicken. It’s about as classic as a creamy pasta bake can get!
What is Chicken Tetrazzini?
Chicken Tetrazzini is a pasta bake casserole made with diced up chicken or turkey (or even seafood), mushrooms, and a buttery, cream based sauce. The popular American dish was created by chef Ernest Arbogast in honor of the Italian opera star Luisa Tetrazzini, who debuted at his San Francisco hotel in the 1900’s.
This is a perfect make-ahead casserole! Makes a great freezer meal!! Chicken, spaghetti, cream of chicken soup, cream of mushroom soup, sour cream, butter, chicken broth, salt, pepper, garlic, parmesan cheese, mozzarella cheese. SO heavenly and delicious. This was gone so fast when I made it for the family! I understand why, it’s filled with all these incredible ingredients!
What to Serve With this Chicken Tetrazzini
We served it with some garlic parmesan corn on the cob and best ever one homemade rolls. You could also serve this with the overnight salad. I made this last Sunday. I might to need to make again this week. I’m starting to drool!
- 10 ounce can cream of chicken soup
- 10 ounce can cream of mushroom soup
- 2 cups sour cream
- 1/2 cup butter , melted
- 1/2 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 cup frozen peas
- 1 rotisserie chicken , chopped or shredded
- 1 pound thin spaghetti , cooked al dente
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- Fresh chopped parsley , for garnish
Preheat oven to 350 degrees F. Coat a 9×13 baking dish with nonstick cooking spray, set aside.
In large bowl whisk together both soups, sour cream, butter, chicken broth, salt, pepper, and garlic powder until combined.
Stir in the peas, chicken, and spaghetti; toss to combine until fully coated.
Pour mixture into the prepared baking dish and sprinkle with the cheeses.
Cover with foil and bake for 30 minutes, then remove foil and continue baking for another 15 minutes until cheese is melted and casserole is hot throughout.
Remove from oven and sprinkle with parsley. Let stand 5-10 minutes.
Serve and enjoy!
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