Chicken Tetrazzini
on Mar 06, 2022, Updated Jan 03, 2025
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A savory casserole recipe featuring spaghetti and chunks of tender chicken baked in a creamy, cheesy sauce.
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, 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 that contrasts so perfectly with the comforting interior of the dish.
And the great news is with cooked chicken on hand, this casserole comes together very quickly and heats through in the oven in about 20 minutes. You can also make it in the morning and then pop it into the oven at the end of the day.
Serve the Chicken Tetrazzini with Caesar Salad with Garlicky Croutons, Roasted Broccolini with Lemon, or Shredded Sautéed Brussels Sprouts.
Table of Contents
It is said to be named after an Italian Opera star from the early 1900s, Luisa Tetrazzini.
Ingredients
A few simple ingredients you might already have are all that’s needed for this Chicken Tetrazzini recipe.
- Spaghetti – Long skinny pasta is the classic choice for a tetrazzini. Check out the Turkey Tetrazzini recipe to see the easiest way to break the spaghetti in half!
- Butter
- Onion – Sliced thin so they can cook down.
- Mushrooms – A signature element of chicken tetrazzini. Use cremini or button mushrooms, or go for something more exotic.
- Flour – Helps to thicken the sauce.
- Sage and parsley – Some fresh, leafy herbs to season the dish.
- Whole milk – The base of the creamy sauce; don’t use low-fat or skim milk here — you want the body and richness of whole milk.
- Sherry – Optional, but adds depth of flavor.
- Parmesan cheese – Part of the sauce and also the crunchy cheese layer on top of the dish.
- Gruyere or Swiss cheese – Adds a cheesy layer to the top of this comfort food casserole.
- Chicken – Any plain shredded cooked chicken will work here.
- Pimentos – Adds a nice slight piquancy to balance the creaminess.
How to Make Chicken Tetrazzini
- Preheat the oven and cook the spaghetti: Break the spaghetti in half. Cook the spaghetti according to package directions, and drain.
- Cook the onions and mushrooms: Sauté the onions and mushrooms for about 8 minutes until they are browned and any liquid they have released evaporates. Remove to a plate.
- Prep the sauce: Make a roux with the butter and flour. Whisk in the sage, broth, milk, and sherry, if using, and whisk until the sauce thickens. Stir in 1/4 cup Parmesan cheese.
- Combine: Add the cooked mushrooms and onions, drained pasta, chicken, pimentos, and parsley. Transfer the mixture to the prepared baking dish, and sprinkle with the remaining 1/4 cup Parmesan and the Gruyere.
- Bake and serve: Bake for 15 to 20 minutes until bubbly and golden brown. Serve hot.
Kitchen Smarts
If your pan is not big enough to mix all of the casserole ingredients, you can mix them all together in a large mixing bowl.
Cooking Tips
- This casserole really just needs to be warmed through 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 mushrooms or cremini.
- Don’t omit the cheese topping! The crunchy cheesy layer browns up very appealingly and is the perfect contrast to the creamy, tender filling.
- Thyme, marjoram, or rosemary would be good choices in place of the sage if you prefer.
- This is a great way to transform a rotisserie chicken or any simply cooked leftover chicken into a terrific one-dish meal. Pair it with a salad or any simply cooked vegetable you like, such as sautéed broccoli, broccoli rabe, kale, or spinach.
Make Ahead and Storage
You can make the casserole and store it in the fridge for up to 2 days before baking.
If you bring it to room temperature before baking, you will probably only have to add another 10 minutes or so (since the casserole won’t be warm before going into the oven, it will take a bit longer). You can also bake it straight from the fridge at 400 degrees, but add about 15 to 20 minutes to the cooking time.
What to Serve With Chicken Tetrazzini
More Leftover Chicken Recipes
- Chicken Marsala Pasta
- Chicken Parmesan Baked Ziti
- Herbed Chicken Salad
- Thai Chicken Noodle Soup
- Easiest Baked Chicken Quesadillas
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Chicken Tetrazzini
Ingredients
- 12 ounces dried spaghetti (snapped in half)
- 6 tablespoons (3/4 stick) unsalted butter (divided)
- 1 medium onion (halved and thinly sliced)
- 8 ounces sliced mushrooms (any kind)
- Kosher salt and freshly ground black 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
Instructions
- Preheat the oven to 400 F. Spray a 13 x 9 baking dish (or another similar shallow 2 1/2 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 1/4 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 1/4 cup Parmesan and the Gruyere.
- Bake for 15 to 20 minutes until bubbly and golden brown. Serve hot.
