There are some recipes that just feel like home, and Old Fashioned Chicken Tetrazzini is one of them. It’s creamy, cheesy, comforting, and wonderfully hearty—the kind of casserole that makes the whole kitchen smell incredible while it’s bubbling away in the oven!!
Tender chicken and spaghetti are tossed in a rich, creamy mushroom sauce, then topped with plenty of cheese and baked until golden and bubbly. It’s simple enough for a weeknight dinner but cozy enough for Sunday supper, holidays, or a table full of hungry family.
And if you love those classic casseroles that turn a handful of everyday ingredients into something everyone gets excited about, you’re going to want to keep this one close.
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What Is Chicken Tetrazzini?
Chicken Tetrazzini is a classic American baked pasta casserole traditionally made with chicken or turkey, spaghetti, mushrooms, a creamy sauce, and cheese.
It’s one of those wonderfully old-fashioned dishes where everything comes together in one bubbling casserole. The pasta soaks up some of that creamy sauce, the chicken stays tender, and the cheese on top gets beautifully golden.
It’s comfort food through and through.
Why You'll Love This Recipe
- Creamy and comforting: Every bite is rich without being complicated.
- Great for leftovers: It reheats beautifully for lunch the next day.
- Family-friendly: Mild flavors make it an easy crowd-pleaser.
- Perfect for using cooked chicken: Rotisserie chicken works wonderfully.
- Make-ahead friendly: Assemble it ahead of time and bake when you're ready.
- Freezer-friendly: It’s an excellent casserole to keep tucked away for a busy day.
What Does Old Fashioned Chicken Tetrazzini Taste Like?
Think creamy chicken spaghetti with a little extra richness.
The chicken gives the casserole a savory, hearty flavor, while the mushrooms add an earthy note. The creamy sauce coats every strand of spaghetti, and the melted cheese brings everything together.
And that golden cheesy top? That’s the part everyone will be trying to scoop onto their plate!!
It’s comforting, savory, creamy, and satisfying without being overly spicy or complicated.
Ingredients You'll Need
For the Casserole
- 12 ounces spaghetti, broken in half
- 3 cups cooked chicken, shredded or chopped
- 8 ounces mushrooms, sliced
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup frozen peas, optional
- 2 tablespoons chopped fresh parsley, optional
A Note About the Chicken
You can cook chicken specifically for this recipe, but leftover roasted chicken or a store-bought rotisserie chicken makes this casserole incredibly easy.
Just remove the skin and bones, shred the meat, and measure out about 3 cups.
I promised you easy, and here’s proof!!
Helpful Tools
You don't need anything fancy for this recipe.
- Large pot for cooking the spaghetti
- Colander
- Large skillet or saucepan
- Whisk
- Large mixing bowl
- 9x13-inch baking dish
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredient Additions and Substitutions
This recipe is wonderfully flexible.
Use Turkey Instead
Have leftover turkey after Thanksgiving? Use it in place of the chicken. Turkey Tetrazzini is every bit as comforting.
Add More Vegetables
Frozen peas are an easy addition, but you can also add:
- Broccoli
- Spinach
- Diced carrots
- Bell peppers
- Extra mushrooms
Change the Cheese
Mozzarella gives you that lovely stretchy topping, while Parmesan adds salty, nutty flavor. You can also use Monterey Jack, mild cheddar, or a combination of cheeses.
No Heavy Cream?
You can substitute half-and-half for a slightly lighter sauce. The casserole may be a little less rich, but it will still be delicious.
Want Extra Mushroom Flavor?
Add a few extra mushrooms and sauté them until nicely browned before making the sauce. Don't rush this step—the browning gives them so much flavor!!
How to Make Old Fashioned Chicken Tetrazzini
Step 1: Cook the Spaghetti
Preheat your oven to 375°F.
Bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente.
You don't want it completely soft because it will continue cooking in the oven.
Drain well and set aside.
Step 2: Sauté the Mushrooms
Melt the butter in a large skillet over medium heat.
Add the sliced mushrooms and cook for about 5–7 minutes, stirring occasionally, until they soften and begin to brown.
Add the minced garlic and cook for another 30 seconds.
The smell at this point is incredible!!
Step 3: Make the Creamy Sauce
Sprinkle the flour over the mushrooms and stir well.
Cook for about 1 minute to get rid of the raw flour taste.
Slowly pour in the chicken broth while whisking constantly.
Once the mixture begins to thicken, stir in the heavy cream and sour cream.
Add the salt, black pepper, and dried thyme.
Let the sauce gently simmer for a few minutes until creamy and smooth.
Step 4: Add the Cheese
Remove the skillet from the heat.
Stir in the Parmesan cheese until melted into the sauce.
Taste and adjust the seasoning if needed.
Step 5: Combine Everything
In a large mixing bowl, combine the cooked spaghetti, chicken, creamy mushroom sauce, and frozen peas if you're using them.
Give everything a good toss so the sauce coats all those noodles.
This is where it starts looking like the casserole you remember from family dinners.
Step 6: Transfer to the Baking Dish
Grease a 9x13-inch baking dish and spoon the spaghetti mixture inside.
Spread it into an even layer.
Sprinkle the mozzarella and cheddar cheese evenly over the top.
Don't be shy with the cheese!!
Step 7: Bake
Bake uncovered for approximately 25–30 minutes, or until the casserole is hot and bubbling and the cheese is melted and lightly golden.
If you want a deeper golden-brown top, place it under the broiler for 1–2 minutes at the end.
Watch it closely—the cheese can go from gorgeous to too-dark surprisingly fast!!
Step 8: Let It Rest
