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 ounce thin spaghetti, cooked (or any of your favorite noodles)
2 cups cooked chicken (about 1 pound)
½ cup unsalted butter (plus more for buttering pan)
2 cans cream of chicken soup
2 cups sour cream
½ cup dry white wine
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 Tablespoons parmesan cheese
2 cups shredded mozzarella cheese
Combine ½ 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 uncovered 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!
Can you freeze Chicken Tetrazzini? Yes! 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.
Can I make tetrazzini with or 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.
See blog post for more recipe tips, tricks, and ingredient substitutions.