Chicken Tetrazzini Is the Ultimate Comfort Food
When you’re craving comfort, few dishes can satisfy like chicken tetrazzini. The classic casserole features egg noodles, an ultra-creamy sauce, chicken, peas, mushrooms, and a crispy top. You’ll want to save this recipe for your next family gathering.
Chicken Tetrazzini might be one of the most underrated casseroles out there. The first time I had it, I was peeved that it had taken me decades to discover its deliciousness. I quickly set out to master the retro recipe in my own kitchen.
My take on chicken tetrazzini is easy and satisfying. After baking this casserole, you’ll have a creamy and rich sauce that clings to tender egg noodles. I prefer egg noodles over other pasta for this recipe because they soak up the gravy a bit more and make for a sturdier casserole.
It’s a complete meal all on its own, but if you want a little extra freshness on the side, serve with a simple salad.
Choosing Chicken for This Casserole
You have a few options when choosing what chicken to use for this recipe:
- Leftover: If you happen to have leftover chicken, use it for this casserole. Just chop it up roughly or shred it and measure out what you need. It doesn’t have to be exact, so if you have a bit more or a bit less, just go with it.
- Rotisserie chicken: For a convenient option, shred the meat from a rotisserie chicken, measure it out, and add it to the casserole.
- Poached chicken: If you are starting with raw chicken, I suggest boneless skinless breasts or thighs and following our foolproof recipe. Shred, then add to the casserole.
Simple Recipe Variations
- Substitute cream of chicken soup for cream of mushroom soup.
- For a cheesier casserole, stir in 8 ounces of shredded gouda or mozzarella cheese to the sauce.
- For a spicy version, add 1 teaspoon of red pepper flakes to the sauce.
Make It Ahead
You can prepare this casserole up to a day or two in advance. Cover tightly and store in the fridge, then add some baking time. From the fridge, bake it for 30 minutes covered with foil and then another 30 minutes uncovered.
Winner Winner, Chicken Dinner
Preheat the oven to 375°F.
Lightly butter or grease a 9x13-inch baking dish.
Cook the noodles:
Bring a large pot of salted water to a boil. Cook the noodles according to the package directions until al dente, 7 to 8 minutes. Drain and rinse the noodles under cold running water to stop the cooking.
Meanwhile, make the sauce:
Add the butter to a large pot over medium heat. Once melted, add the chopped mushrooms and cook until they soften, about 5 minutes. Stir in the cans of soup and bring to a simmer. Slowly whisk in two cans-worth of whole milk and bring to a simmer to thicken the sauce.
Whisk in the cream cheese, half of the Parmesan cheese, and the frozen peas. Season the gravy with salt and pepper, tasting and adjusting to your liking.
Assemble the casserole:
Stir in shredded chicken and cooked pasta. Transfer the mixture to the baking dish and top with the breadcrumbs and the remaining 1/2 cup Parmesan cheese.
Bake:
Cover the casserole with aluminum foil and bake for 30 minutes. Then remove the foil from the casserole and bake until browned on top and bubbly, another 10 to 15 minutes. Let rest for 5 minutes before serving.
Leftover casserole will keep well in the fridge for 5 days. You can reheat it in the microwave for individual servings or reheat the entire casserole in a 350°F oven until it’s warmed through.
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