What is Chicken Tetrazzini?

Chicken Tetrazzini is a variation of the more well known Turkey Tetrazzini.  It is a casserole made up of chunks of cooked chicken nestled amongst tender spaghetti in a sauce made from a combination of broth and whole milk and Parmesan and it is rich and savory and creamy. 

Sage and parsley brighten the dish, and a topping of melted Gruyere and a bit more Parmesan create a lovely crust which contrasts so perfectly with the comforting interior of the dish.   

Chicken Tetrazzini

Tips for Chicken Tetrazzini Casserole

This casserole really just needs to be warmed though in the oven, as everything in the casserole has already been cooked.    

Make sure to use fresh mushrooms, not canned.  I like some canned vegetables just fine (peas, corn, beans), but I’m not a fan of canned mushrooms which I find to be soggy and insipid. You can use any combo of fresh mushrooms available to you, or just stick with simple button mushroom or cremini.  

Chicken Tetrazzini

Don’t skip the cheese topping.  The crunchy cheesy layer browns up very appealingly and is the perfect contract to the creamy tender filling.

Thyme, marjoram or rosemary would be good choices in place of the sage if you prefer.

Chicken Tetrazzini

Easy Chicken Tetrazzini

This is a great way to transform a rotisserie chicken or any simply cooked leftover chicken into a terrific one dish meal.  You can also make it in the morning, and then pop it into the oven at the end of the day.

Chicken Tetrazzini: A savory casserole featuring spaghetti and chunks of tender chicken baked in a creamy, cheesy sauce.

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What to Serve with Chicken Tetrazzini:

Pair it with a salad or any simply cooked vegetable if you like. Or try:

Chicken Tetrazzini

Other Recipes for Leftover Chicken:

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Chicken Tetrazzini

A savory casserole featuring spaghetti and chunks of tender chicken baked in a creamy, cheesy sauce.
Yield: 8 People
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes


  • 12 ounces dried spaghetti , snapped in half
  • 6 tablespoons (¾ stick) unsalted butter , divided
  • 1 medium onion , halved and thinly sliced
  • 8 ounces sliced mushrooms , any kind
  • Kosher salt and freshly ground pepper to taste
  • ¼ cup all-purpose flour
  • ½ teaspoon dried sage
  • 2 cups chicken broth , preferably less-sodium
  • 1 cup whole milk
  • 3 tablespoons dry sherry (optional)
  • ½ cup finely grated Parmesan cheese , divided
  • 3 cups cubed cooked chicken
  • 1 2-ounce jar sliced pimentos , drained
  • ½ cup chopped fresh parsley
  • ½ cup shredded Gruyere or Swiss cheese


  • Preheat the oven to 400°F. Spray a 13 x 9 baking dish (or another similar shallow 2 ½ quart baking dish) with nonstick spray. Cook the spaghetti according to package directions. Drain.
  • Meanwhile, in a large, deep saucepan melt the 2 tablespoons of the butter over medium high heat. Add the onions and mushrooms, season with salt and pepper, and cook, stirring occasionally for about 8 minutes until they are browned and any liquid they have released evaporates. Remove to a plate.
  • Return the skillet to medium heat and melt the remaining 4 tablespoons of the butter. Sprinkle over the flour and cook, stirring 1 to 2 minutes until the flour is incorporated and turns golden. Whisk in the sage, broth, milk and sherry if using, and bring to a simmer, whisking frequently for about 4 minutes until the sauce thickens. Stir in ¼ cup Parmesan cheese until well blended.
  • Add the cooked mushrooms and onions, drained pasta, chicken, pimentos, and parsley (if your pan is not big enough you can mix it all together in a large mixing bowl). Transfer the mixture to the prepared baking dish, and sprinkle with the remaining ¼ cup Parmesan and the Gruyere.
  • Bake for 15 to 20 minutes until bubbly and golden brown. Serve hot.

Nutrition Information

Calories: 393kcal | Carbohydrates: 40g | Protein: 17g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 375mg | Potassium: 388mg | Fiber: 2g | Sugar: 4g | Vitamin A: 978IU | Vitamin C: 17mg | Calcium: 215mg | Iron: 2mg

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

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