This Chicken Tetrazzini brings together familiar flavors in a satisfyingly creamy and cheesy bake. It’s perfect for family dinners, potlucks, or anytime you want a dish that’s warm, hearty, and sure to please a crowd. The tender chicken and pasta soak up the flavorful sauce, and the golden topping adds just the right amount of texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• Cooked chicken, shredded or diced • Egg noodles • Butter • Onion, finely chopped • Garlic, minced • Mushrooms, sliced • Flour • Chicken broth • White wine (optional) • Heavy cream • Parmesan cheese, grated • Mozzarella or Gruyère cheese, shredded • Salt • Black pepper • Parsley, chopped
Directions
Preheat your oven to 350°F (175°C).
Cook the egg noodles according to package directions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add onion and cook until softened. Stir in garlic and mushrooms and cook until mushrooms release their moisture and become tender.
Sprinkle flour over the vegetables and stir to combine, cooking for about a minute to eliminate the raw flour taste.
Gradually whisk in chicken broth and white wine (if using), ensuring there are no lumps. Cook until the sauce begins to thicken.
Stir in heavy cream and bring the sauce to a gentle simmer. Add grated Parmesan cheese, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
Add cooked chicken and egg noodles to the sauce, stirring until everything is well coated.
Transfer the mixture to a greased baking dish. Sprinkle shredded mozzarella or Gruyère cheese evenly over the top.
Bake in the preheated oven for 25–30 minutes, until the casserole is bubbly and the cheese on top is melted and lightly golden.
Let the dish rest for a few minutes before serving. Garnish with chopped parsley.
• Mushroom Lovers: Increase the amount of mushrooms or use a variety like cremini and shiitake for more depth of flavor. • Vegetable Boost: Add peas, spinach, or diced bell peppers for added color and nutrition. • Spicy Twist: Stir in a pinch of red pepper flakes or a dash of hot sauce to the sauce. • Herb Infusion: Add fresh thyme or tarragon to the sauce for an aromatic upgrade. • Cheesy Crunch: Top with breadcrumbs mixed with melted butter for a crunchy topping.
Storage/Reheating
Store leftover Chicken Tetrazzini in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm in the oven at 350°F (175°C) until heated through, about 15–20 minutes. You can also microwave individual servings until hot, stirring halfway through for even heating.
FAQs
What kind of chicken is best for Chicken Tetrazzini?
Cooked chicken breasts or thighs both work well. Use leftover roasted chicken or poached chicken for convenience.
Can I make this ahead of time?
Yes, you can assemble the casserole and refrigerate it for a few hours before baking. Increase the baking time slightly if baking straight from the refrigerator.
Can I use a different pasta?
Yes, while egg noodles are traditional, you can use other short pasta like penne or rotini.
Is white wine necessary in the sauce?
No, the wine adds depth of flavor but you can substitute extra chicken broth if you prefer.
Can I make this dairy-free?
Yes, use dairy-free milk and cheese alternatives, and a dairy-free butter substitute.
How do I prevent the noodles from getting mushy?
Cook the noodles just until al dente and avoid overcooking them before baking.
Can I freeze Chicken Tetrazzini?
Yes, freeze in a freezer-safe container for up to 2–3 months. Thaw in the refrigerator before baking.
What cheese works best on top?
Mozzarella melts beautifully, but Gruyère or a mild cheddar also make great toppings.
How do I make it gluten-free?
Use gluten-free pasta and substitute the flour in the sauce with a gluten-free flour blend or cornstarch.
Can I add vegetables?
Yes, vegetables like peas, spinach, or bell peppers can be added to enhance nutrition and flavor.
Conclusion
Chicken Tetrazzini is a timeless casserole that combines creamy sauce, tender chicken, and cheesy goodness in every bite. It’s versatile, easy to prepare, and perfect for weeknight dinners or entertaining. With options for customization and straightforward steps, this recipe is sure to become a favorite in your home.
Chicken Tetrazzini is a creamy pasta casserole featuring tender chicken, mushrooms, and noodles in a rich cheese and white wine sauce. Baked until bubbly and golden, it’s comforting and satisfying.
Ingredients
3 cups cooked chicken, shredded or diced
12 oz egg noodles
4 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup white wine (optional)
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella or Gruyère cheese
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped
Instructions
Preheat oven to 350°F (175°C).
Cook egg noodles according to package directions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add onion and cook until softened, about 3–4 minutes.
Add garlic and mushrooms. Cook until mushrooms release moisture and become tender, about 5–6 minutes.
Sprinkle flour over the vegetables, stir, and cook for 1 minute to eliminate the raw flour taste.
Gradually whisk in chicken broth and white wine (if using). Cook, stirring constantly, until the sauce thickens, about 3–4 minutes.
Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese, salt, and pepper. Stir until smooth.
Add cooked chicken and egg noodles to the sauce and mix until evenly coated.
Transfer mixture to a greased 9×13-inch baking dish. Sprinkle shredded mozzarella or Gruyère cheese on top.
Bake for 25–30 minutes, or until bubbly and golden on top.
Let rest for a few minutes before serving. Garnish with chopped parsley.
Notes
Use leftover rotisserie chicken for convenience.Substitute white wine with additional chicken broth if preferred.Cook noodles just until al dente to prevent them from becoming mushy during baking.Customize with vegetables like peas, spinach, or bell peppers.Top with breadcrumbs mixed with melted butter for extra crunch.
