Chicken Tetrazzini

Comfort food. This Chicken Tetrazzini has been a family favorite recipe for many years! It’s also a great dish to bring a new mom!

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Cheesy, Chicken Tetrazzini. One of our favorite meals, perfect for serving a crowd too! EASY and DELISH!

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**Photos updated August 2014

We make this Chicken Tetrazzini recipe so often in our house, I can’t believe I never updated these photos! If you scroll all the way down, you’ll see just how atrocious my photography was in the beginning of blogging! Don’t judge, k?

Cheesy, Chicken Tetrazzini. One of our favorite meals, perfect for serving a crowd too! EASY and DELISH!
This cheesy dish needs to happen in your kitchen. It’s perfect for a family meal. Or split it into two dishes (2qt dishes) and share it with a neighbor or friend in need! This dish ALWAYS gets rave reviews, and once you try it, you’ll understand why!!

Cheesy, Chicken Tetrazzini. One of our favorite meals, perfect for serving a crowd too! EASY and DELISH!
Please trust me that this is one of the best tetrazzinis you will ever eat, even though the picture is a little yellow. As you can tell I don’t put mushrooms in mine, as my husband would probably cry, or throw a tantrum. However, the white wine adds a rich flavor to the creamy sauce, you won’t miss the mushrooms (too much).

My mother in law first introduced me to this delish dish! It’s now my go-to recipe to bring to other families, for instance when a baby is born. Kids love it too, but call it white spaghetti, cause tetrazzini sounds a little too scary!

Chicken Tetrazinni

Yield: serves 8-10

Prep Time: 15 minutes

Cook Time: 60 minutes

Ingredients:

  • 16 oz thin spaghetti, cooked (or any of your favorite noodles)
  • ½ cup butter (plus more for buttering pan)
  • 4 chicken breasts, cooked, diced
  • 2 cans cream of chicken soup
  • 2 cup sour cream
  • ½ cup dry white wine (I use Beringer, but you can also use cooking wine)
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 Tbsp parmesan cheese
  • 2 cup shredded mozzarella cheese

Directions:

Combine 1/2 cup butter, cooked chicken, soup, sour cream, salt, pepper and white wine. Add cooked noodles. Pour into a buttered 13x9. Sprinkle both cheeses on top. Bake in a 300 degree oven for 45 minutes, covered with foil. Remove foil and bake for another 15 minutes. May be made in advance and refrigerated (before cooking). However, add time if that is the case to heat thoroughly! Enjoy!

Cheesy, Chicken Tetrazzini. One of our favorite meals, perfect for serving a crowd too! EASY and DELISH!

110 comments on “Chicken Tetrazzini”

  1. trust me, this is good. I once lived at their house and ate these leftovers for a week straight because no one else would. Wow, that doesnt’ sound like it was good. I guess they didn’t eat them because Aimee made something fantastic every night for dinner.

  2. Do you think this would freeze well?

  3. Cajun- I have frozen it in a foil pan with heavy duty foil on top (freeze before cooking). Then thaw out in refrigerator (I do it on counter, but the meat is already cooked). Bake normally. I usually fold in a cup of extra cheese (normally you would just put it on top), so that it’s not dry. It’s awesome!

  4. Hi Aimee, is the 1/2 cup of butter just used for buttering the pan, or should it be mixed into the pasta, sour cream, etc.?

  5. Tara, it’s for mixing in! It becomes all creamy…mmmmmm

  6. Ahh, okay! Mmm, butter makes everything better. 😉

  7. when do you add the spaghetti? 🙂

  8. Heidi

    Super silly question: when you mix the butter with the chicken, soup, sour cream, wine, s&p, is the butter melted? Chopped/chunked so it melts when you bake it? Left whole in stick form? My mind says it should be melted before combining it with everything, but the instructions are unclear.

  9. Ashley

    Looks amazing! Do you think substituting Greek yogurt for the sour cream would work?

  10. Em

    Yum, I am trying this recipe tonight. What spices/herbs do you have sprinkled on top of the chicken tetrazzini in your picture?

  11. Michelle Johns

    I am not a huge fan of cream of anything soups…is there a substitute I can use?

  12. Hailey

    Hi! Im making this tonight. Do you think it would be good with some kale thrown in??

  13. Stephanie

    Just curious how did you cook you’re chicken breasts?? 🙂

    • Sometimes I bake extra chicken on the weekends, to keep on hand for recipes like this or salad. Sometimes I use my Pampered Chef Deep Covered Baker to microwave chicken. Sometimes I just boil the chicken until tender. And other times I cheat and use a rotisserie chicken 🙂

  14. Anonymous

    I made for supper other nite and was amazing !!! Thanks gor sharing recipe

  15. Rebekah Sherwood

    This looks amazing! I use this recipe for cream of whatever soups and I love it! http://www.bunsinmyoven.com/2011/05/04/cream-of-chicken-soup-substitute/

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  17. Jennie Edwards

    Cooked for dinner tonight and absolutely love this dish! Easy to pull together and will have to keep this for my go-to for any occasion. Thanks for sharing!!

  18. Peggy Davis

    Made this for dinner tonight. It was very good. I did tweak it just a bit. I added some frozen peas, sliced mushrooms and garlic. We all loved it. I will half this for next time. It is a lot of food for just 3 people. But it is delish. Thanks for sharing.

  19. Kim

    What a great recipe base! I changed it just a little bit…hope you don’t mind! I used my Dutch oven to sautee some onions and garlic in the butter. Then, I added everything else to the pot, including an addition of 2 bunches of broccoli. Then I popped the while thing in the oven. It smells delicious and I can’t wait to eat it!

  20. Kelly A.

    Made this for dinner tonight and it was FABULOUS! I didn’t have Parmesan cheese, but it still tasted wonderful and I will make it again! Thank you for sharing the recipe!

  21. Should that be 2 cups not 2 tbs of parmesan cheese

  22. Patti

    This recipe sounds wonderful, but I was wondering if you could use something else in place of the wine. Would chicken stock work instead?

  23. April

    What side dish would you put with this? Just garlic bread?

  24. Linda

    I didn’t have the wine so I used chicken stock..I think it turned out great.

  25. Antonette

    Hi! I have a silly question. for the cream of chicken soup, do we mix it straight from the can or follow the directions on the can (adding a can of water)? Thanks!

  26. This is a great recipe. Delicious. Even my picky family loved it. I used canned chicken because my son has chewing problems (long story – autism). Canned is very soft. Some might not like it with canned chicken but my guys loved it. THANKS!

  27. bob

    Where does the cheese go? You list it in the ingredients but not the recipe. Learn to give a complete recipe if you’re going to post.

  28. Andrea

    Just made this tonight. It was very yummy. Based on other reviews, I halved the recipe. Glad I did! 🙂 I sauteed 8oz of mushrooms and threw them in. The next time I think I will throw some bread crumbs and extra seasoning/herbs on top. Mine didn’t quite look as creamy as yours, but thinking it might be because I halved it. Thanks for the yummy recipe!

  29. Becca

    I made this tonight and it was AMAZING! Like better than Olive Garden amazing! Will definitely be a regular in my home 🙂 thanks!!

  30. Kara

    I must tell you…through the chaos of Walmart on Sunday afternoon, I bought cream of celery instead of cream of chicken. It was still delicious!!!! Happy husband and happy kiddo at my place tonight! We can’t wait to try it the original way! Thank you for a great recipe!

  31. Colby

    Hi! I was wondering how you might tweak this to cook in a crockpot?

    • Oh I’m not sure, I’ve never tried that! If you do, let me know how it turns out!

      • Rachael

        I love crockpot recipes. I didn’t try this one in the crockpot, but from my experience, I bet you could skip pre-cooking the chicken. Just put it in there raw with all the ingredients. Be sure to spray your crockpot with cooking spray so it doesn’t stick too much. And, I would probably use a penne or rotini style pasta instead of a spaghetti/linguine/fettuccine. Cook on low for 4 hours. Once it’s finished you can shred the chicken with a fork instead of it being cubed.

        I’d love to hear if that works!

  32. kristin

    Would the cooking time need to be adjusted if you half the recipe? Thanks

  33. So I’m an underage cook and obviously can’t buy the wine… Am I allowed to buy cooking wine? And if not, is there some other substitute that I can use?

  34. Anyone used any other cheese besides mozzarella?

  35. Thank you for this post! I made this last night for my fiancee and we both thought it was amazing! Very easy and a unique flavor. I used sauvignon blanc for my wine. I accidentally read the butter wrong and thought it said 1/2 stick of butter but it was still delicious. I can only imagine what it would have been if I used a whole stick! YUM!!!!!

  36. Chelsea

    Did you not fully cook the chicken and noodles due to putting it in the oven and they will cook more or did you cook everything until done and put it together and then in the oven?? Just wondering 🙂

  37. Marla Johnson

    I made this last night and it was very dry, but we loved the flavor. I followed the recipe exactly except for using angel hair pasta instead of spaghetti (husband went to the grocery store :). Could this have made the difference?

    Mine didn’t look creamy like the pictures and I don’t see any other comments about the same issue. I’d like to make it again but don’t know what I did wrong. Any ideas?

  38. Good evening! We made this for the first time about two months ago, and even my picky kid liked and ate it! We’ve made several times since, ((we have a pan of it in the oven as I type)) and it’s become a favorite around our house! Thanks for sharing!!!
    ~sam~

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  40. My husband and I made this tonight and it was super good! But, then, every single one of your recipes I have tried is fantastic. We used a rotisserie chicken and added sauteed mushrooms and peas, and a bit of sharp cheddar to the cheeses. Will definitely make it again!

  41. I have it in the oven right now! We’ll see how it turns out. I’m excited…and so is my husband. 🙂

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  43. Anonymous

    Can’t wait to try this, have been looking for a great tetrazzini recipe but I will have to add mushrooms (sorry to your husband) and also a handful of frozen peas (he prob’ly hates those also).

    Thanks for the recipe!

  44. Andrea

    How do you preferably cook the chicken before putting this recipe together?
    Thanx

  45. Andrea

    never mind, I finally read most of the other comments and found my answer. Can’t wait to try!

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  48. Cindy

    Just made this dish tonight- and it was such a hit at our couples’ dinner night! Our friends asked us if it was my Italian mother in law’s recipe! Hehe. She usually makes her tetrazzini creamy with whipping cream, but I love the use of cream of chicken soup and sour cream instead! Nothing like Americanizing dishes by turning it into a casserole! Am I right?? 😉

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  52. Barbie

    just wondering about the wine. is there something that can be substituted for that. dont cook with that or the cooking wine

  53. Lynda Dodd

    Thanks for sharing this recipe. It looks awesome! My daughter and her friend are coming over in a couple of weeks on her birthday. I’m going to make this. I know she will love it. I was looking for something I could prepare ahead because I have to work that day. This sounds perfect! Thanks again!

  54. Brittany

    I added a can of Rotel and French’s fried onions on top-the bomb dot com!

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  56. Mayrine French

    To the gal that said she was no fan of “cream of anything” soup, I have an idea. I have not cooked this yet, but last weekend, I made some enchaladas that called for a can of creme of mushroom and a creme of chx soup. What I did because I didnt’ have the cream of chx was substituted a jar of turkey gravy, and it was incredible!!! So maybe that will help you. It is what I am going to use for this recipe. Turkey gravy has such a much more intense flavor, it really made a diff!

  57. Kat

    I accidentally forgot to add the sour cream 🙁 do you suggest I add some to each plate as I serve them or just see how it goes from here? 

  58. Ashley

    I just put this in the oven and omitted the white wine….my bottle showed expired by two years so i got picky! then i read everyone’s comments about the consistency and had a panick attack. I grabbed chicken stock, and poured into pan as the noodles absorbed it i prayed it doesn’t ruin it ha! (this was at beginning of cooking time) will post how it turns out 😉

  59. Brianna

    I’m really looking forward to this! Making it tonight before we take my 2 year old twins to swim lessons. If I bake it before we leave do you think it will all be warm after 3 hours? Do you think another 30min in the oven get it back to serving temp? Thanks!

  60. Amanda

    What type of Parmesan cheese did you use? I’m not sure if I should get fresh, or the prepackaged shaker kind that brand like Kraft make.

  61. Ayn

    This is in the oven as I speak and licking the bowl gave me an inkling of the absolutely fabulous dinner to come… I was right you have hit it out of the park! Fabulous –so phenomenal–just can’t say enough good. The ultimate in casseroles and comfort food. I will be taking this to church socials and as you said —to friends when they need food. Thank you for sharing

  62. Lovisa Wiseman

    This is so good.  My husband and son loved it.  There was enough for us to have two meals from it.  Will definitely make again!

  63. holly

    I made this dish tonight for me and my husband. I added cream cheese to the recipe also, it turned out amazing. I will definitely be making this again. Thank you for sharing it with everyone!!

  64. Bev

    I have to have mushrooms. I love them!

  65. sara

    Can this recipe be cut in half?

  66. Jan V.

    I was just notified by Pinterest that you had contacted them regarding a copyright issue – and that they were removing my PIN of the Chicken Tetrazzini Recipe.  It’s so frustrating to see this when I used the “instant pin” button to PIN it in the first place.  Do you want us to PIN things???  Is so, pls quit reporting us when we do PIN a post.  If not, then pls remove the “instant pin” button from your site.

  67. Sierra

    I just made this (currently eating it now!) and it creamy and flavorful. I used 1/2 cup chicken broth instead of wine and it tastes great and doesn’t seem to have changed the consistency. Great dish! Note for others, this makes a huge portion. Probably great for a family of four but since there is two of us there will be tonsss of leftovers. No biggie, I will probably just cut it in half next time. Thanks for the recipe!

  68. Shelly

    Made this today for lunch. I substituted chicken broth for the wine, as suggested in another comment. I also added Italian seasonings. It turned out great! I also froze half for later, but I did not top with the cheese. I’ll do that when I cook it.

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