It’s easy, creamy, cheesy, delicious, and loved by everyone! Chicken Tetrazzini is a classic comfort food and a perfect dinner for anyone and everyone. It’s great for a cozy family night, an entertainment dish, picky eaters (yes, we all know them), make-ahead freezer-friendly food (for yourself or for delivery), AND can be made with all that left-over holiday turkey meat! This creamy Chicken Tetrazzini recipe is fabulous!

Mushrooms, mushrooms, more mushrooms! We can’t get enough, right?!?!
Most recipes call for minimal amounts of mushrooms, but I believe we should always add extra – AND I added sweet peas to the mix, both for color and comfort. (Peas are a wonderful comfort veggie).

Other tips and tricks:
The Pasta: It’s SO important to cook the spaghetti AL DENTE (still firm to the bite, and rather chewy). Otherwise, once the casserole pops into the oven and continues to bake, the noodles will also continue to bake and become far too mushy. AL DENTE is the key.
The Chicken: Both light or dark meat are acceptable AND delicious. Dark meat is the richer option and tastes great, shredded or diced, but chicken breast meat is my preference. In fact, in many cases, the cooked and shredded roasted chicken breast from Costco is the best option. – (Shred MORE than what is packaged). BUT, as it IS the holiday season, feel free to use leftover turkey. What a great way to conserve, consume, and create!!!
The Secret Sauce: They say, “The secret is in the sauce,” which I absolutely believe to be true. And, in this case..the sauce is NOT homemade! Ugh – yes, it’s hard to admit. But, canned reigns winner, in this case. Good old Campbell’s Cream of Mushroom Soup takes the cake (or the casserole) this time, and saves a whole lot’a hassle. Two little cans seal the deal.
The Mushrooms: Again, “Mushrooms, mushrooms, more mushrooms!” EXTRA mushrooms. Mushrooms really make this dish what it is…umami, and earthy, to balance out the rich and creamy characteristics of at-home, comfort food. Don’t be shy with the shrooms OR the sweet peas.
The Cheese: Use them all – creamy and salty, the Italian cheese blend of Mozzarella, Asiago, Provolone, Romano, and Parmesan already has your mouth watering – regardless of the recipe and other ingredient combination. Cheese: yes, please.

Chicken Tetrazzini is a pasta-based baked casserole made with diced or shredded chicken or turkey (or even seafood), mushrooms, and a buttery, cream-based sauce. The popular American dish was created by chef Ernest Arbogast in honor of the Italian opera star Luisa Tetrazzini, who debuted at his San Francisco hotel in the 1900s.

Chicken Tetrazzini

21 oz. canned Cream of Mushroom Soup, condensed
2 cups sour cream
1/2 cup butter, melted + 1 Tbs., divided
1 cup chicken broth
1 tsp. sea salt
1 tsp. ground pepper
1/2 tsp. garlic powder
2 cups mushrooms, sliced
1/2 cup frozen peas (or fresh)
1 1/2 lbs. cooked chicken (light or dark meat), shredded
1 lb. spaghetti, cooked AL DENTE
2 cups Italian cheese blend (Mozzarella, Asiago, Provolone, Parmesan, Romano), shredded
1 cup Parmesan cheese, shredded
fresh parsley, chopped (for garnish)

Preheat oven to 350 degrees.
Grease a 9″ x 13″ baking dish with butter.

In a large bowl, mix together the soup, sour cream, 1/2 cup melted butter, broth, sea salt and pepper, and garlic powder. Set aside.

In a large skillet, melt the remaining 1 Tbs. butter.
Add the mushrooms and saute until golden brown. Stir in the frozen peas and cook until hot and all moisture has evaporated from the mushrooms and peas. Season with a touch of salt and pepper.

Add the veggies and shredded chicken to the creamy mixture.

Stir in the pasta, cooked AL DENTE – just chewy enough, but not too well cooked), until well combined and the pasta is fully coated with all the good stuff.

Transfer the mixture to the prepared baking dish and sprinkle with the Italian cheese blend.

Cover and bake for 30 minutes.

Remove from the oven and sprinkle with the Parmesan cheese.

Return to the oven, uncovered, and bake for an additional 15-20 minutes, until golden brown and bubbly.

Remove from heat and sprinkle with fresh parsley, letting stand 15-20 minutes before serving.

Feel free to tightly cover and freeze before baking to save for later (CAN be frozen after baking and then thawed and reheated, as well).