The Best Chicken Tetrazzini Recipe

Chicken Tetrazzini is a creamy, cheesy pasta dish that the whole family will love. Easy to make and freezer friendly, it’s a great casserole to share with friends.

Chicken tetrazzini scooped onto a white dinner plate with silver fork.

Two of my children have left the nest, and this Chicken Tetrazzini recipe is what they always request when they come home.

It’s delicious comfort food, a great recipe, and easy to make ahead of time too!

This is also one of those recipes I like to keep on hand for when I want to bring a family in need a hearty meal, or a new mom a dinner! It gets rave reviews, and I even made a video tutorial to show you how to make chicken tetrazzini!

This cheesy dish needs to happen in your kitchen. It makes a big 13×9 pan, but you can split it into two dishes (2qt or 8-inch square) and share it with a neighbor or friend in need!

This dish ALWAYS gets people asking for the recipe, and once you try it, you’ll understand why our family loved it!!

FAVORITE PASTA DINNERS: Penne Rosa | Pizza Stuffed Shells

Step by step photos showing how to make Chicken Tetrazzini.

How to make Chicken Tetrazzini

You’ll want to start by baking chicken or using leftover turkey, rotisserie chicken, or leftover cooked chicken.

If I’m in a hurry, I’ll boil some boneless skinless chicken breasts in a pot of water with salt and pepper to use in this cheesy dish!

Pick your favorite kind of pasta and cook it until al dente.

What is al dente pasta?

It just means that the pasta is still slightly firm. Because you will be baking this dish, you don’t want your pasta too soft and mushy!

While you are cooking pasta and chicken, combine the remaining ingredients in a very large bowl. Add your hot pasta and your cooked (diced) chicken to the bowl and mix until blended.

Pour into a large 13×9 baking dish (or two smaller pans). Bake covered for about 45 minutes, then remove foil and bake uncovered for an additional 15 minutes, until bubbly and cheese is melted.

If making this in advance, refrigerate and cover until ready to heat. If cooking from cold, add bake for one hour, then uncovered for 20 minutes. ENJOY.

Ingredients you'll need to make chicken tetrazzini, including cooked chicken, pasta, cream of chicken soup and more.

What you’ll need

  • chicken breasts or rotisserie chicken (shredded)
  • unsalted butter
  • cream of chicken soup
  • sour cream– or plain greek yogurt
  • dry white wine (or chicken broth)
  • salt and pepper
  • parmesan cheese
  • mozzarella cheese
  • spaghetti noodles – can also use any other pasta of choice
  • onions, garlic, and mushrooms optional
Chicken tetrazzini baked in a white 13x9 dish and served with a green side salad.

Serving Suggestions

Chicken Tetrazzini is one of those easy dinner recipes that goes great with any green salad or garlic bread!

Easy, buttery Beer Bread recipe to serve with dinner! Also great to cube into bite sized pieces and use for dips!

This delicious Spinach and Bacon Salad is a breeze to prepare! The sweet dressing with the salty bacon keeps you wanting more!

Looking for a fresh bowl of homemade applesauce for dinner tonight? This Instant Pot Applesauce recipe is super quick and easy!

Don’t forget to finish the meal with a fresh batch or rice krispie treats!


Can you freeze Chicken Tetrazzini


Assemble the chicken tetrazzini casserole in a freezer safe dish. When opting to freeze this dinner, I usually choose a foil pan for freezing.

Cover with foil and freeze for up to two months.

To serve, thaw in refrigerator overnight, and bake accordingly.

What goes with Chicken Tetrazzini

Serve this delicious pasta dish with soft breadsticks an Italian salad for the perfect meal.

Chicken casserole served on a white dinner plate with two small side salads in background.

Can I make tetrazzini without mushrooms?

Absolutely. Leave out the mushrooms or add in extra depending on your taste buds. You can also add in fresh cut broccoli florets!

Can Chicken Tetrazzini be made ahead of time?

Yes. Before baking, cover with foil and refrigerate for up to 24 hours.

When ready to bake, remove from fridge and add 10-15 minutes baking time.

More Easy Dinners

Slow Cooker Balsamic Chicken is hearty and the perfect comfort food on a cold or rainy night! Takes minutes to put together before you head out of the house for the day! Serve with some mashed potatoes!

Forget the canned stuff, make a batch of Homemade Spaghettios and Meatballs. Kid and adult approved!

Creamy white cheddar macaroni and cheese just like Panera. Give this Copycat Panera Mac and Cheese recipe a try. Oh and it’s quick and easy on the stove top too!!

Tender, flavorful Classic Meatloaf recipe with a sweet and tangy bbq glaze. This Perfect Meatloaf is better than you remember, give it a try tonight!

Fork tender, melt in your mouth, this is the BEST Mississippi Pot Roast recipe. A Naturally low-carb dinner idea made in the slow cooker!

Thick and juicy, this crispy parmesan oven Baked Pork Chops recipe is delicious. The BEST pork chop recipe you’ll ever need!

Chicken tetrazzini on a white dinner plate, silver fork, and 13x9 dish in background.

More Chicken Recipes

Yield: serves 8-10

Chicken Tetrazzini

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Chicken Tetrazzini is a creamy, cheesy pasta dish that the whole family will love. Easy to make and freezer friendly, it's a great casserole to share with friends.


  • 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


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

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 385Total Fat: 26gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 79mgSodium: 893mgCarbohydrates: 22gFiber: 1gSugar: 3gProtein: 13g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Creamy baked Chicken Tetrazzini recipe is the best weeknight dinner recipe your family will love! Easy and delicious.


About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on June 24, 2020

Comments & Reviews

  1. I thought I’d give this recipe a try. It was a hit! It is very easy to make. I do think for anyone who might be a beginner cook , the instructions could be a little confusing especially on how to prepare the chicken. I used 2 chicken leg quarters. Boiled them with garlic powder, onion salt, Italian seasoning, seasoning salt, rotisserie chicken seasoning and just one chicken bullion cube in a big pot of water for about an hour. Let cool then de-boned and shredded the chicken. Then I followed the recipe as instructed except I substituted the wine for chicken broth and I halved the recipe…makes enough for 4 – 6. Before their second bite they were already asking me to make it again! Next time I think I will add broccoli florets to it.

  2. The Best Chicken Tetrazzini Recipe is great! To be honest, I’m not good at cooking but I like them, they give me joy and excitement every time I finish the dishes, which is a great thing. With your recipe, I just need to follow the instructions and the rest is simple. Thanks for sharing!

  3. I made this for dinner last night.  My family loved it!!  They asked when I was going to make it again.  Thank you, Aimee for another awesome recipe!!  ❤️❤️❤️

  4. Gonna try this soon!
    Just wondering, 2 cups of mozzarella on top of the casserole sounds like a lot…can/should some of it be mixed into the casserole with the other ingredients? 

  5. Wow! You did an incredible job with this recipe! It’s delicious! My entire family loved it. Thanks so much for sharing!

  6. My first try came out excellent !!! Kids loved it and came back for more. I can’t wait to make this again, but try using spinach noodles. Thank you for a great recipe.

  7. I think this would easily become a favorite dish in my house too. I’m putting into my meal planning menu for later this month.

  8. This recipe reminds me of when I was a kid, because my mom always used to make this for us! I’m going to have to make it for my kids and see what they think.

  9. I love cooking up a bunch of chicken and freezing it to use in easy meals like this. It looks so creamy and delicious, I think my entire family will love it!

  10. I made this tonight. I did make a few adjustments to the recipe. I added broccoli and used cream of chicken and mushroom soup instead of just cream of chicken. We thought it tasted a lot like tuna noodle casserole. My husband liked it but I wasn’t a fan. If you like tuna noodle casserole you will love this!

  11. Hi!!! My neighbor made this and loved it!
    So,I’m making this tonight.. super excited!
    Can I substitute the sour cream with Yogurt? Or would you suggest using Butter milk? (My husband hates sour cream, even tho I LOVE IT. Lol)


  12. Ive loved this recipe for several years, usually I add halved cherry tomatoes and chopped up artichoke hearts. Mmmm soo amazing.

    I just served this at my wedding, we premade 11 triple batches and froze them. Put them in the fridge a few days before and had friends bake them the day of. It was an econimical way to feed 300 people and we did all of the cooking in one day! Thank You so much for tgis recipe!

  13. Is there an alternative for Cream of Chicken Soup ? I’m allergic to MSG…. Have yet to find a Cream of Chicken Soup that doesn’t have MSG?

    Thank you,

  14. I needed a casserole that I could make ahead to take to my parents. This is delicious, my mom really liked it, she has Crohn’s so I have to be careful with recipes. I didn’t use the wine and I didn’t use much salt since I was using the canned soup but I did throw a little parm in with the soup and sour cream and I took the lazy way out and purchased a rotisserie chicken and cleaned it to use. I will definitely make this again.

  15. FYI for those asking if they can substitute wine in recipe…. you can substitute apple cider (sparkling or otherwise) or white grape juice.  I have used both (most generally I buy the 4 packs of mini apple cider bottles to keep in my fridge for when wine pops up in a recipe).  And my food always turns out just as good and in many times, better.  I also added sautéed onions inside the casserole.  I used cheddar and parmesean bcuz I didn’t have the cheese called for in the recipe.   The last 10 minutes I topped with homemade bread crumbs and French’s crispy onions….Hubby loved this dish!  Thx for the recipe!

  16. I made this tonight. We absolutely loved this recipe. It’s now a favorite. I did however make a white sauce using chicken broth and cream. I don’t like canned soups. Thank you for this winner!

  17. I see by the original date of this post I’m late to the party! But hey better late than never cause mmmm. Mmmm
    MMMM holy deliciousness!!! Simple and quick with leftover a large chiclen breast from night before this hit the comfort food spot!! I scaled recipe down for two…basically halved it minus a little less spaghetti and used whatever wine i had a fruity white and bravo and thanks for sharing!! I used to make a version of this 20 yrs ago but this is so much easier!

  18. I am cooking it right now and can’t wait to try it after all the positive comments. I’m thinking of adding crushed ritz crackers with a little melted butter on and garlic mixed in

    1. You can use chicken broth if you prefer! It will definitely change the flavor (it loses some of the twang) but it’s still very delicious!

  19. This recipe looks amazing! I love that it uses spaghetti as that is one type of pasta that I always have an abundance of due to couponing! I will definitely be trying this the next round of freezer meals I make. Thank you!

  20. This was a delicious dish, but it was way more than I expected in terms of amount!  I didn’t even have a single pan large enough to hold it and ended up breaking it down to three 8×8 pans and froze two.  The single pan fed two adults dinner and gave left overs for lunch!  

    I did add sautéed onions and mushrooms to mine, a little nutmeg and I had to use a dry sherry since I didn’t have any white wine on hand.  Otherwise followed the recipe.  But at the end when I mixed it all, it seemed too dry, so I added a cup of heavy cream I needed to use up.  The final product was creamy and wonderful!  Thank you so much for a versitile and delicious recipe for one of my all time favorite dishes.

  21. This recipe looks super awesome and delicious. I plan on making it very soon but, honestly, some of the tips and quips in your article are really what sealed the deal for me. 
    I love that you added the bit about your kids calling it white spaghetti because tetrazinni sounds too scary. oh my gosh, i literally laughed out loud because it sounded like you were talking about my kids. especially my super-picky 4 year old. If i used that truck i could probably get her to eat it as well. 
    And a good friend of mine just had a baby like 4 days ago and I’ve been wracking my brain trying to think of what i can dump in my crock pot and bring to her. Tricky since they have a family of 11. but this dish looks and sounds filling enough to feed everyone.  Thanks so much! 

    1. I’m so glad you loved my tips! And this is the PERFECT dish to bring the new family (of 11, oh my gosh!!!!). I don’t know how old all the kids are, but you may need to double the recipe, or make 1 1/2 of it 🙂 It really does go a long way though. ENJOY!!!

  22. I’m really wishing the nutrients lists were on here I make this quit often my family loves it but I starred a new diet and I saved up my calories Soni could enjoy it but I really want to know how many calories are in each serving

  23. Someone asked about not using cream soup. The real recipe was invented by an Italian Female Chef and uses a heavy cream ect. I know this one is totally different. One can search the Internet for the recipe. It truly taste different not to mention divine. Once you’ve had it nothing else will do. The only reason I mentioned this is someone responded ,”What else would you use instead of Cream soup.

  24. Making this tomorrow!  Thanks!  I’ll have to throw some mushrooms and peas in to make my boyfriend happy…he’s a fan of veggies.  This recipe is a great excuse to buy a bottle of wine.  It will also go great with the meal. 

  25. I figured out what happened to the lady who had her’s come out dry a few years back. She put the pasta in dry and it soaked up all the liquid.

    Also, since it is much too hot in my house to even think about turning on the oven, I mixed half a batch of all the “not noodles” and a handful of frozen peas into a really awesome sauce and served it over boiled noodles. Still AWESOME!

    1. For this recipe, the chicken needs to be cooked first. You can even boil it in a separate pot while you boil your noodles.

  26. I use this recipe all the time. I love it, and it’s so simple. I dry poach my chicken in the oven, so it’s tender and juicy. Have tons of left overs for a few days. Also is delicious served with garlic bread.

  27. 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.

  28. 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!

    1. Yes, it’s a lot of food! I have put it into two 8inch pans and frozen one before baking. Or halve the recipe, that works too!

  29. 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.

    1. I know this is happening, it’s NOT me, I promise. This is an error on pinterest’s part and I’m trying to get it resolved. So sorry!!! You are free to pin any recipe of mine!

  30. 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!!

  31. 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!

  32. 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

    1. So glad you enjoyed the recipe!! I’m sure your friends and church social groups will be asking for the recipe as well 🙂

  33. 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.

  34. 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!

  35. 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 😉

  36. 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? 

    1. Was the mixture creamy? Adding on a plate will totally change the taste, so definitely don’t do that. My only concern is it may be a little dry without the sour cream in the casserole. Hope it still turned out okay!

  37. 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!

  38. 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!

    1. You’re welcome! Feel free to add mushrooms if your family likes them…sadly only 2/6 eat mushrooms here! haha

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

  40. 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?? 😉

  41. 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!

  42. 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!

  43. 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!!!

  44. 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?

    1. This is definitely a creamy dish, so I’m not sure why it would turn out dry. I haven’t used angel hair, but I wouldn’t think that would be the issue…Sorry!

  45. 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 🙂

  46. 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!!!!!

  47. 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?

      1. 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!

  48. 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!

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

  50. 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!

  51. 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.

    1. OMG BOB!! Why do you have to be so rude when all someone is doing is helping others. It says right in her directions ON TOP!!! But one might think you could mix it in too. Use your noggin Bob! and quit being so mean to other people.

  52. 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!

  53. 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!

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

  55. 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!

  56. 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!

    1. Of course I don’t mind. I love to hear how people use my recipes as inspiration! And your additions sounds delicious!

  57. 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.

      1. I’m not big on measuring. I would say maybe a cup of frozen sweet peas. About 12 -15 button mushrooms sliced and a sprinkle of granulated garlic. Sprinkle = about 1/2 teaspoon. Just add some and taste it. If you like it, go with it. If not, add a little more. I just play with things, but, I think these are pretty close.

  58. 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!!

  59. 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/

    1. 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 🙂

        1. INGREDIENTS 2 tablespoons butter 3 tablespoons flour 1/2 cup chicken broth 1/2 cup milk (I used 1%) 1/4 teaspoon salt 1/4 teaspoon black pepper DIRECTIONS In a small sauce pan, melt butter over medium-low heat. Whisk in flour and let cook for 1-2 minutes. Slowly stir in chicken broth, then milk. Whisk until it begins to thicken. Let it simmer for a few minutes. Season with salt and pepper.

          Recipe: http://centercutcook.com/cream-soup-substitute/

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

  61. 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.

    1. When I toss it into a bowl, the hot noodles and chicken melt the butter. There still may be small clumps, which when cooked they melt down. Hope that helps, sorry for the confusion!!! ENJOY.

  62. 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.?

  63. 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!

  64. 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.

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