Chicken Tetrazzini

Chicken tetrazzini is such a classic family meal and this version has everything: pasta, shredded chicken, a mix of veggies, a creamy cheese sauce, and a buttery, crisp topping.

This dish is a spin on the turkey tetrazzini recipe that I usually make after Thanksgiving, but with chicken so you can make it year-round. Speaking of which, I use store-bought rotisserie chicken, which saves tons of time in the kitchen, but you can cook and shred your own chicken if you want. (These air fryer chicken breasts would be perfect!)

Part of the magic of this chicken casserole comes from all the different cheeses—cream cheese, white cheddar, and parmesan, which add creaminess, tang, and savoriness to the dish. But over the years, I've also added a few extra ingredients that really bump up the flavor, including crispy bacon, green olives, and a little lemon juice and zest. The casserole is still creamy and comforting, just with a little more going on.

When it comes to the pasta, the key is to cook the noodles for 2 minutes less than the recommended cooking time. They'll seem very al dente, but don't worry! The pasta will continue to soften as everything bakes in the oven.

What kind of mushrooms are best for chicken tetrazzini?

This casserole is made with sautéed cremini mushrooms. You might see them labeled baby bella or brown mushrooms—they're all the same and will work just fine! If you can't find cremini, white or button mushrooms make a great substitute.

What can you use instead of white wine in chicken tetrazzini?

Use one of these white wine substitutes, or keep things simple and use extra chicken broth. I love the depth of flavor the wine gives the sauce, but it’ll still be delicious without it.

What type of pasta is best for chicken tetrazzini?

I love using spaghetti in this creamy casserole, but I break the noodles in half before cooking so they're easier to stir into the sauce. Other long pasta shapes like linguine or fettuccine also work great. If you have a different kind of pasta on hand, like penne or rigatoni, that will work too, just be sure not to overcook it in step one!

Why is my chicken tetrazzini dry?

Chicken tetrazzini can turn out dry for a few reasons. One common culprit is overcooked pasta. If the pasta is too soft before it’s mixed with the sauce, it will absorb too much liquid as the casserole bakes, which can leave the finished dish dry and a little mushy. For the best texture, cook the pasta just until al dente.

Overbaking can also dry out the casserole. Chicken tetrazzini only needs enough time in the oven to heat through, bubble around the edges, and crisp up the topping. If it stays in too long, the sauce can tighten up and lose its creamy consistency. It also helps to make sure the sauce is thin enough before baking—the mixture should look a little soupy—since the pasta will absorb a lot of the liquid as it cooks.

How long does chicken tetrazzini last in the fridge?

This baked casserole will stay good for up to three days when covered tightly or stored in an airtight container in the refrigerator.

What's the best way to reheat chicken tetrazzini?

Reheat individual servings in the microwave in 1-minute intervals. To reheat a larger portion, transfer the casserole to an oven-safe baking dish, cover it with foil, and bake at 350 degrees Fahrenheit until warmed through.

Can you freeze chicken tetrazzini?

Yes, this casserole freezes well! Assemble it, then wrap the baking dish in a layer of plastic followed by a layer of foil. Freeze it for up to three months. Let the tetrazzini thaw in the refrigerator overnight, then bake as directed until it's hot and bubbly, adding a few extra minutes to the cook time if needed.