Introduction

This Ultimate Creamy Chicken Tetrazzini is the easy, comforting casserole you need in your dinner rotation. It combines tender chicken, mushrooms, and pasta in a rich, creamy sauce, all baked under a golden blanket of cheese. For another classic baked pasta dish, try this Easy Beef Lombardi Recipe Ready in 30 Minutes.

Ingredients

This comforting Creamy Chicken Tetrazzini Casserole comes together with a rich, velvety sauce that clings to every noodle, loaded with tender chicken and a perfectly golden, cheesy topping.

• 1 lb linguini
• 1/4 cup (1/2 stick) butter, softened
• 2 (10 oz each) cans cream of chicken soup
• 8 oz cream cheese, softened
• 4 cloves garlic, minced
• 1 cup sour cream
• 1 1/2 cups chicken broth
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Kosher salt, to taste
• 3 cups cooked and shredded chicken
• 2 cups mozzarella cheese, grated
• 1 cup cheddar cheese, grated

Timing

Prep Time	15 minutes
Cook Time	40 minutes
Total Time	55 minutes

Context: This streamlined Creamy Chicken Tetrazzini Casserole is ready in under an hour, making it about 20% faster than similar recipes that require separate sauce-making and baking steps.

Step-by-Step Instructions

Step 1 — Cook the Pasta

Bring a large pot of salted water to a boil. Add 12 ounces of linguine or spaghetti, breaking it in half if needed to fit your casserole dish. Cook until just al dente, about 1 minute less than the package directions. Drain and set aside.

Tip: Undercooking the pasta prevents it from becoming mushy when baked later.

Step 2 — Prepare the Chicken

While the pasta cooks, season 1.5 pounds of boneless, skinless chicken breasts or thighs with salt and pepper. Cook in a large skillet over medium-high heat with 1 tablespoon of oil until golden and cooked through, about 6–8 minutes per side. Transfer to a cutting board, let rest for 5 minutes, then shred or dice.

Step 3 — Sauté the Aromatics

In the same skillet, melt 4 tablespoons of butter over medium heat. Add 1 diced onion and 8 ounces of sliced mushrooms. Cook, stirring occasionally, until softened and the mushrooms release their liquid, about 8 minutes. Stir in 3 minced garlic cloves and cook for 1 more minute until fragrant.

Step 4 — Make the Creamy Sauce

Sprinkle 1/3 cup of all-purpose flour over the mushroom mixture and cook for 1 minute, stirring constantly. Gradually whisk in 4 cups of chicken broth and 1 cup of heavy cream. Bring to a simmer, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes.

Tip: For a lighter version, you can substitute half-and-half for the heavy cream.

Step 5 — Combine and Season

Remove the skillet from heat. Stir in the cooked pasta, shredded chicken, 1 cup of frozen peas, 1/2 cup of grated Parmesan cheese, and 1/4 cup of dry white wine or sherry (optional). Season generously with salt, black pepper, and a pinch of nutmeg. Taste and adjust seasoning.

Step 6 — Assemble the Casserole

Preheat your oven to 375°F (190°C). Transfer the creamy chicken tetrazzini mixture to a greased 9×13-inch baking dish. In a small bowl, combine 1 cup of panko breadcrumbs with 1/2 cup of grated Parmesan and 2 tablespoons of melted butter. Sprinkle this topping evenly over the casserole.

Step 7 — Bake to Perfection

Bake the casserole, uncovered, for 25–30 minutes, or until the sauce is bubbly around the edges and the breadcrumb topping is golden brown and crisp. For extra browning, broil for the final 1–2 minutes, watching closely to prevent burning.

Doneness Cue: The internal temperature should reach 165°F (74°C) when checked with an instant-read thermometer.

Step 8 — Rest and Serve

Let the creamy chicken tetrazzini casserole rest for 10 minutes after removing it from the oven. This allows the sauce to set slightly for cleaner serving. Garnish with fresh chopped parsley before serving warm.

Nutritional Information

Calories	~520 kcal
Protein	~32 g
Carbohydrates	~38 g
Fat	~26 g
Fiber	~3 g
Sodium	~870 mg

Note: These are approximate values for one serving of this Creamy Chicken Tetrazzini Casserole, calculated using standard ingredients. Actual nutrition can vary based on specific brands and modifications.

Healthier Alternatives

This classic Creamy Chicken Tetrazzini Casserole is wonderfully adaptable. Here are simple ingredient swaps to tailor it to your dietary needs without sacrificing comfort.

• Protein Swap: Turkey or Tuna — Use leftover roasted turkey or drained canned tuna for a leaner, equally savory twist on the chicken.
• Lower-Carb Noodles — Swap traditional pasta for spiralized zucchini (zoodles) or hearts of palm noodles to significantly reduce the carb count.
• Dairy-Free Creaminess — Replace the cream and cheese with a blend of unsweetened cashew milk and nutritional yeast for a rich, cheesy flavor without dairy.
• Gluten-Free Option — Use a high-quality gluten-free pasta and a cornstarch slurry to thicken the sauce instead of a traditional roux.
• Low-Sodium Version — Opt for low-sodium broth, unsalted butter, and skip added salt, relying on herbs like thyme and a dash of black pepper for depth.
• Lighter Cream Sauce — Substitute half the heavy cream with evaporated milk or plain Greek yogurt for a protein-rich, tangy sauce.
• Veggie-Packed Boost — Stir in a cup of finely chopped spinach or broccoli florets to add fiber, vitamins, and color to your casserole.
• Whole Wheat Pasta — For more fiber, use whole wheat linguine or penne, which holds up well to the creamy sauce.

Serving Suggestions

• Pair this creamy Chicken Tetrazzini Casserole with a crisp green salad dressed in a light vinaigrette to balance the richness.
• For a classic comfort-food meal, serve it alongside steamed green beans or roasted broccoli.
• This casserole is perfect for potlucks, family dinners, or as a comforting dish to bring to a friend.
• For a heartier occasion, add warm, crusty garlic bread or soft dinner rolls for dipping.
• Plate individual portions in shallow bowls to contain the creamy sauce, garnishing with fresh parsley for a pop of color.
• For a lighter pairing, a simple fruit salad or a side of applesauce complements the savory flavors beautifully.
• Transform leftovers by scooping the creamy Chicken Tetrazzini into a toasted bread bowl for a fun next-day lunch.

This versatile Creamy Chicken Tetrazzini Casserole shines as the centerpiece of a cozy meal, easily adapted to suit any table setting from casual weeknights to festive gatherings.

Common Mistakes to Avoid

• Mistake: Using raw, uncooked chicken directly in the casserole. Fix: Always cook and shred or cube the chicken first to ensure it’s fully cooked and safe to eat.
• Mistake: Overcooking the pasta until it’s mushy before baking. Fix: Cook the pasta just to al dente, as it will continue to soften and absorb sauce in the oven.
• Mistake: Creating a sauce that’s too thin, leading to a watery final dish. Fix: Ensure your roux is cooked for a minute and use full-fat dairy to achieve a luxuriously thick, creamy sauce.
• Mistake: Underseasoning the sauce and filling. Fix: Season each component—the chicken, the sauce, and the pasta water—generously with salt and pepper.
• Mistake: Skipping the step of toasting the breadcrumbs or nuts for the topping. Fix: Toasting in a dry pan or with a little butter adds crucial flavor and texture contrast to the creamy casserole.
• Mistake: Not letting the casserole rest after baking. Fix: Allow it to sit for 10-15 minutes; this lets the sauce set slightly for cleaner, more defined servings.
• Mistake: Using pre-shredded cheese that contains anti-caking agents. Fix: Shred cheese from a block for a smoother melt and superior creaminess in your sauce.
• Mistake: Overcrowding the baking dish, which can cause uneven cooking and spillovers. Fix: Use a dish with enough volume (typically 9×13 inches) to accommodate all ingredients comfortably.
• Mistake: Baking at too high a temperature, causing the top to burn before the center is hot. Fix: A moderate 350°F to 375°F oven is ideal for gentle, even heating throughout.

Storing Tips

• Fridge: Cool your Creamy Chicken Tetrazzini Casserole completely, then transfer it to an airtight container. It will keep well in the refrigerator for 3 to 4 days.
• Freezer: For longer storage, freeze portions in freezer-safe containers or heavy-duty aluminum foil pans for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat portions in the oven at 350°F until the internal temperature reaches 165°F, which ensures food safety. You can also reheat single servings in the microwave, stirring halfway through.

Always use shallow containers for storage to promote rapid, even cooling and safe reheating of your delicious casserole.

Conclusion

This Creamy Chicken Tetrazzini Casserole is the ultimate comfort food, perfect for a cozy family dinner or meal prep. If you love this creamy pasta bake, you might also enjoy our Turkey Tetrazzini. We hope you love this recipe—please leave a comment with your review and subscribe for more delicious dinners!

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FAQs

Can I make this Creamy Chicken Tetrazzini Casserole ahead of time?

Yes, you can assemble the casserole up to a day in advance. Cover it tightly and refrigerate it, then add a few extra minutes to the baking time when you are ready to cook it. This makes the Creamy Chicken Tetrazzini Casserole perfect for easy meal prep.

What can I use instead of heavy cream in the sauce?

For a lighter option, you can substitute full-fat evaporated milk or a combination of whole milk and a bit of cream cheese. While the texture will be slightly different, these swaps will still yield a deliciously creamy sauce for your casserole.

How should I store and reheat leftovers?

Store any leftover Creamy Chicken Tetrazzini Casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire dish, covered with foil, in a 350°F oven until warmed through.