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Chicken Tetrazzini

This cheesy Chicken Tetrazzini is the ultimate comfort food! Make it from scratch with homemade cream of chicken soup, or use canned soup for an easy shortcut!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 8 people
Calories: 434 kcal
Course: Main Course
Cuisine: Italian

Ingredients

Chicken
  • 1 large boneless skinless chicken breast
  • 2 teaspoons Italian seasoning
  • Salt/Pepper
  • 2 Tablespoons olive oil
Sauce
  • 2 Tablespoons butter
  • ¼ cup dry white wine see notes
  • 8 oz. button mushrooms diced
  • ½ diced yellow onion
  • 3 cloves garlic minced
  • 10.5 oz. cream of chicken soup
  • 10.5 oz. cream of mushroom soup
  • 1 cup sour cream
  • 1 cup milk
  • ¾ cup grated Parmesan cheese
  • 1 cup frozen peas
Pasta Bake
  • ¾ lb. Spaghetti *see notes
  • 2 cups mozzarella cheese
  • fresh parsley to garnish

Instructions

Prepare the Chicken
    Cup of Yum
  1. Cut the chicken breast in half to create two thinner pieces of equal size.
  2. Season each side of the chicken with salt, pepper, and Italian seasoning.
  3. Heat olive oil in a large pot over medium high heat. Add the chicken and sear for 5-6 minutes on each side, until golden brown and cooked through.
  4. Set aside and let it rest for 10 minutes prior to cutting into bite-sized pieces. Add any juices from the chicken back to the pot as it rests.
Prepare the Sauce
  1. Preheat oven to 350 degrees.
  2. Melt the butter in the same pot and add the wine. Run a silicone spatula along the bottom of the pot to lift up any remnants from the chicken, this will give the sauce plenty of flavor. Let it boil gently for 5 minutes and let it reduce.
  3. Add the mushrooms and onions, cook for 5 more minutes. Add the garlic, cook for 1 more minute.
  4. Reduce heat to medium-low. Add the cream of chicken + cream of mushroom soup, Parmesan cheese, sour cream, milk, peas, and diced chicken. Stir to combine and heat over low heat.
  5. Cook the spaghetti until just al dente, about 10 minutes. Drain.
  6. Return the spaghetti back to the pot you boiled it in. Pour in the warm sauce over it and stir to combine.
Assemble/Bake the Casserole
  1. Transfer the pasta to a 9x13 casserole dish or large oven-safe pot. Top with mozzarella.
  2. Bake uncovered for 15 minutes. Increase heat to 450 and heat for 10 minutes or until the top is bubbly and begins to brown.
  3. Let sit for 5 minutes. Garnish with fresh parsley and serve!

Notes

  • Make-Ahead Method
  • I like to use Pinot Grigio or Sauvignon Blanc with this recipe, chicken broth may be used instead if you don’t cook with wine.
  • You can use 2 cups of cooked chicken in this recipe, either leftover chicken or rotisserie. The benefit of cooking fresh chicken in the pot is that it transfers more flavor into the sauce.
  • You can use a whole pound of pasta, I like to use ¾ for extra creamy results.
  • Assemble the casserole, cover and refrigerate for up to 2 days.
  • Let it sit out for 30 minutes prior to baking. Cover and bake at 350° for 20 minutes. Remove cover and bake for 15.
  • Increase to 450° and cook for another 10 minutes or until the top begins to brown.
  • You can also freeze this casserole and let it thaw completely prior to baking. (It may take up to 24 hours to completely thaw in the fridge.

Nutrition Information

Calories 434kcal (22%) Carbohydrates 40g (13%) Protein 22g (44%) Fat 20g (31%) Saturated Fat 11g (55%) Cholesterol 65mg (22%) Sodium 404mg (17%) Potassium 421mg (12%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 734IU (15%) Vitamin C 9mg (10%) Calcium 337mg (34%) Iron 1mg (6%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 434

% Daily Value*

Calories 434kcal 22%
Carbohydrates 40g 13%
Protein 22g 44%
Fat 20g 31%
Saturated Fat 11g 55%
Cholesterol 65mg 22%
Sodium 404mg 17%
Potassium 421mg 9%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 734IU 15%
Vitamin C 9mg 10%
Calcium 337mg 34%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.