The BEST Chicken Tetrazzini

Easy and delicious Cheesy Chicken Tetrazzini – Chicken and pasta in a creamy sauce with lots of flavor. It’s a family favorite dinner meal and one that gets rave reviews!

Chicken Tetrazzini

Easy Chicken Tetrazzini

What’s for dinner? Those are words I sometimes dread. Sometimes I have no CLUE what’s for dinner and sometimes I couldn’t care less either. Sounds horrible, I know, but these are words from a tired mommy, lol. πŸ˜‰ Fortunately, I’ve been better since I’ve made a meal calendar. Thank heavens for pasta dishes!! I have them slated on the calendar at least once a week. Why? They are almost always delicious and they are usually loved by the entire family, from the hubby down to my 1 year old. I mean, you can’t really go wrong with noodles, tons of cheese and chicken, right?!

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Today’s recipe for Chicken TetrazziniΒ happens to be one of those yummy recipes that everyone enjoys. If you look at the ingredients it’s pretty apparent why it would be so tasty (butter, sour cream, cream of chicken, mozzarella cheese).

With those kinds of ingredients, it’s no wonder everyone (even the kids!) loves this recipe! πŸ˜‰

Chicken Tetrazzini recipe

The best part about this chicken tetrazzini recipe is it’s really simple! It’s really just a matter of cooking up the noodles and then mixing up the remaining ingredients (minus the cheese). Then you combine these two, stick it in a pan and top with the cheese. Easy peasy! I think you’ll love the simplicity and delicious-ness of this great dinner idea.

For more favorite pasta recipes, check out:

How to Make Chicken Tetrazzini Video:

 

 

Here’s the printable recipe for Tetrazzini:

Chicken Tetrazzini Recipe

4.88 from 124 votes

Easy and delicious Cheesy Chicken Tetrazzini - Chicken and pasta in a creamy sauce with lots of flavor. It's a family favorite dinner meal!

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Author Kellyn Carpenter

Ingredients

  • 16 oz linguini cooked
  • 1/2 cup butter softened
  • 4 chicken breasts cooked and diced
  • 2 cans cream of chicken soup
  • 2 cups sour cream
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup chicken broth
  • 2 tbsp Parmesan cheese grated
  • 2 cups Mozzarella cheese shredded

Instructions

  1. Cook noodles according to box instructions. Set aside.

  2. In a medium bowl, combine Β½ cup butter, cooked chicken, soup, sour cream, salt, pepper and chicken broth. Mix well and then add in cooked noodles.

  3. Spray a 9x13 pan and pour in noodle mixture. Sprinkle cheeses on top. Bake at 350 for 40-45 minutes. 

 

Easy and delicious Cheesy Chicken Tetrazzini - a family favorite dinner meal that always gets rave reviews

 

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Kellyn Carpenter

Kellyn is a mom of 4 and loves to try and test out new recipes. She loves to find the best dinner and dessert recipes around and share them with those in the blogosphere.

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Comments

  1. Oh man…yummy! I am always looking for new and easy recipes to make for my family! Thank you so much for sharing all of these delicious chicken recipes. They are all sure to be winners with my little fam! PINNED!

    1. I’ve never freezed it but I’m sure you could get it all ready to cook and then the day off, take it out to let it unthaw and then cook the regular time. πŸ˜‰

    2. It should freeze well. Just defrost in the fridge and then bake. Because it has dairy in it the consistency may be a little different.

  2. we love this we add mushrooms and pimentos for a twist of flavor. My kids asked for peas in it not sure if that would taste yummy.

  3. No veggies??, I remember growing up tetrazzini having veggies. In our house, it was peas and mushrooms. Weird combo but it worked. Can I suggest cooking pasta less then what it says on the box? If you cook it to done then bake for another hour, you will have mushy pasta. Any casserole that uses pasta and is baked, I cook 1-2 minutes less.

    1. I wondered the same thing about not completely cooking the pasta. I used fettuccine (didn’t have linguine on hand) which I cooked according to the package and then baked it in the casserole. It wasn’t mushy at all. Maybe because it is a little bigger than fettuccine? Great casserole. My family loved it!

    2. If you want to add peas, use frozen and do not cook them first. They will be perfect! They are a great addition to the dish and so colorful.

    3. Good point about cooking the pasta less. Traditionally it’s made with Peas and Mushrooms. I don’t like mushrooms but mine has the peas. I only have one suggestion…you can do without the sour cream but if you do, use a small amount. 2 cups is insane…more of a stroganoff. I recommend 1/2 cup. Bon Apetit, Chef Cosmo

      1. PS- I also would suggest a cheese blend. Recipe calls for Mozarella. I’m Italian but would suggest a not so mild cheese. Ms]ost call for cheddar but I would suggest a Colby/Jack or Cheddarella. TY

  4. While the prep was easy enough, I found this recipe tasteless. Creamy linguini and chicken. And the butter, sour cream, cream of chix soup, (high in sodium) and cheese renders this recipe unhealthy. It sounded italian, to me “tetrazanni” could be nothing but. I tried…got
    nothin…sorry!

    1. One would think you could have figured out that this recipe isn’t super healthy from the start before you even decided to make it, simply based on the ingredients. Quickly googling the word “tetrazzini” will let you know that it’s not Italian, but rather American, and is typically presented just like this dish– basically, “creamy linguine with chicken” IS tetrazzini. I made this tonight and I thought it was easy and tasty– definitely not a health food, but a comfort food. It was anything but flavorless.

      1. I’ve made this twice and I LOVE it. Even on the 3day it’s so good. It’s only my husband and I so we have lots of left overs.

    2. so – lighten it up yourself! Fat free sour cream, fat free cream-of-whatever or reduced sodium versions or make your own versions, add in veggies and reduce the amount of cheese or use fat-free/reduced sodium or a combo of fat-free, reduced sodium and regular cheese. Don’t think it tastes great? Add other spices. I almost never use a recipe with the exact ingredients more than once or twice due to family preferences and a low-sodium diet.
      Cooking is fun!

      1. Well said, Mary! The value of a recipe like this from Lil Luna is in part the basic amounts, cooking times, etc. I’m making this tonight and bought Health Recipe Cream of Chicken and Cream of Mushroom soups. I will gauge how much sour cream to add as I put it all together in a bowl. I considered adding chopped fresh broccoli, but decided it might crowd the 9×12 baking dish, so will slice it into wedges and steam or microwave it separately. Should make for a nice presentation I think. Thanks Lil Luna!!

          1. Hi Kristyn,

            I came out great – I used about 1/2 of sour cream in the recipe and about a handful of the mozzerella – just enough to cover it. Along with the Parmesan, I sprinkled a couple TBS of Italian bread crumbs. Even with the smaller amounts, there wouldn’t have been any room for veggies. Oh, and I used a couple 9 oz packages of cooked sliced chicken breast (Perdue I think). Thanks for the excellent recipe which will become a regular in the rotation!

    3. I added Parmesan/Romano cheese, Italian seasoning, garlic powder and mushrooms. It was perfect! My husband has no sense of smell, so food is bland. He loved this! Just add some ‘extras’, if you like more seasoning : )

  5. Yummy!!!! Thanks for sharing!! I used pasta spirals instead of linguini, added 1/2 a raw cauliflower (finely chopped), used a little less butter, and sprinkled breadcrumbs on top with the cheese (I also didn’t bother using the alfoil as I wanted a nice, brown, crispy top).

    Mmmmm!!!! It was so yummy that I claimed the leftovers and have been enjoying them these last couple of days. πŸ˜‰

    It is a simple and yet very tasty meal which I have just written up in my recipe collection. Thanks again!!!

  6. I made this tonight, just as the recipe states except my cream of chicken soup was cream of chicken with herbs (just happened to be what I had in the pantry). It is soooo good! Thank you so much! This is going into our regular dinner rotation!

  7. Thanks for sharing! I am going to try this tonight. Is this dish really only baked at 300 degrees, or is that possibly a typo?

  8. This may be a stupid question but is TB tablespoons? or what does it stand for, I have never seen tablespoon written like that (tbsp usually)

    1. Hi, am making this tonight, as tetrazzini is my favorite dish. My only thought on the recipe as written is that chicken breasts come in all weights. How many ounces of chicken would you say you put in this dish? Thanks!!!! I also plan to mix the cheeses because there can never be too much cheese. xoxo

      1. How did it turn out? I’d say it’s about 24-30 ounces of chicken… depends on how much chicken you like. You could always add more or do less. πŸ˜‰ And you can never go wrong adding more cheese. ;D

    2. Generally speaking, cooks use a capital T, Tbsp., TB, to indicate TABLESPOON, and the lower case letter t, tsp. to indicate teaspoon. Since you are sprinkling both the parmesan and mozzarella cheeses on top of the casserole, you really don’t have to measure the amounts exactly – just enough to give it a good covering. The parmesan is a stronger flavored cheese than the mild mozzarella, so less goes further. Asiago cheese is my favorite type of parmesan, with a nuttier taste – try subbing it for the parm.

  9. This recipe is a huge hit with my family. Even my super picky 6 year old! I’m making it tonight with garlic bread after he begged for “the yummy chicken Tetris stuff” πŸ™‚

  10. Hi πŸ™‚ I’m making this tonight and am planning on using rotisserie chicken. I know it says 4 breasts, but 2 rotisserie chickens sounds like a lot. Would you use one or two chickens?

  11. Going to give this a try tonight! Quick question… How did you prepare your chicken? Grilled, boiled, fried, etc?

    1. I usually grill or bake it in the oven. For the oven, I usually drizzle olive oil on it and some lemon pepper at 400 for about 30-40 minutes and then I cube or shred. If I’m smart enough and have time, I usually cook it in the crock pot. πŸ˜‰

    2. This is one of the recipes that my instant pot comes on real handy. It cooks frozen chicken breast in 30 minutes. Just like you would put them in the crock pot for 4-6 hours. It falls apart and will shred with just stirring with a large fork.

  12. I made this tonight as an unplanned meal scraping together what I had on hand. I cut the recipe in half and it filled an 8×8 dish, which was more than enough for our small family. I used 2 cups of rotisserie chicken from Costco, added fresh spinach, and used spaghetti noodles. I also only boiled the noodles long enough to make them able to mix and they finished cooking in the casserole since I detest soggy noodles and prefer al dente. It was delicious and passed the picky toddler test!

  13. II’ve never heard of tetrazzini but this looks amazing. When I googled tetrazzini i noticed that a more typical dish has wine…. Is there a reason you didn’t make it with wine or is it just as good without it?

    1. Normally people substitute wine with chicken broth so since the recipe calls for chicken broth, I would think wine would not be necessary. Just my thoughts. Also, I’ve made this recipe and it is flavorful, creamy cheesy deliciousness! πŸ™‚

  14. All of these chicken recipes look soooo good. I usually get stuck in a rut and cook the same old chicken dishes. This will be a nice change the Chicken Tetrazzini looks divine and so easy. Thanks for sharing!

  15. if I omit the sour cream does it still taste as good? is there something I could substitute? We aren’t big sour cream people over here. thanks!

    1. I don’t like sour cream at all, but this is my new favorite dish! You just get the creamy, and the sour enhances the chicken flavor

      1. I was going to ask if there was an alternative to Sour Cream because I don’t like it either. Maybe I will try it now because of you!

    1. Noodles don’t freeze well. I bet you could make everything except the noodles and freeze. Then add them when you cook/warm it up.

  16. WOW!!! Three thumbs up from the family!

    I made a couple of changes based on what I had on hand – leftover turkey in the freezer, replaced one of the cans of cream of chicken with cream of mushroom and I added frozen peas! True deliciousness. Thanks.

  17. How many pounds is four chicken breasts? They come in different weights and sizes. Four breasts could be two pounds or three pounds.

    1. Im going to make this too i believe its just cream of chicken soup and dont add water to make soup thats where the stalk comes in to loosen the soup πŸ™‚

    2. I ended up using one can of condensed cream of chicken, and adding a half of a can of water, in addition to the can of chicken broth and halfed the sour cream. Also added garlic, parsley and other herbs. It was good!

  18. This was amazing. I added a little garlic and my husband couldn’t get enough. I will be making this again. I used low sodium soup and low fat cheese couldn’t even tell. Love it!

  19. Hi Kristyn! Thank you so much for this recipe. I came across it on Pinterest and it took me right back to childhood when my mom would make this. I made it tonight and it was delicious. I only used 1 cup of sour cream and 2 chicken breasts. I also added in some thyme and summer savory (and peas for a veggie). 3 out of 4 family members highly approved (the fourth is a 4 year old and wouldn’t even taste it because it wasn’t “usual pasketti”). Thanks a million!

  20. Gonna attempt to make this Chicken Tetrazzini tonight for my family #!!!### let’s see how well I do…… Ur dish looks awesome hope my dish comes out looking just half as good!!

  21. You have some beautiful kids…..and your recipes look so mouth watering……I love chicken tetrazzini and this sound like the best recipe I have seen…..looking forward to making this…
    Love your blog……

  22. I made this recipe just as stated and it turned out fantastic! The absolute best part was when my “I don’t eat chicken unless it’s a nugget” daughter tasted her ‘no thank you’ helping, piled her plate full, asked for seconds, and then asked when we could have it again!
    I’d planned on putting the leftovers in containers to freeze for individual meals, but there weren’t any. Next time I’m definitely making a double batch, because this has gone on the short list of meals everyone in my house will eat!

  23. Holy smokes this was good. I did saute an onion and some mushrooms and added in. I also used Greek yogurt instead of sour cream cause that’s what I had in my fridge also with the cream of mushroom soups and broth I omitted extra salt. It was delish!

  24. May I make a suggestion? I made this recipe(with a few changes for personal preference) but found it was perfect to what I was looking for. I coated the chicken pieces with one dry Italian dressing mix and olive oil before cooking. Also instead of two cans cream of chicken, use one and a cream of mushroom (with roasted garlic). A family favorite now.

    1. You could cook it however you like. I cook it in the crockpot, I bake it, depending on the day or how much time I have, that determines how I cook it. I like to put a few chicken breasts in the crockpot, after buying it and you could sprinkle with just salt and pepper, or Italian seasoning and I like to shred it, so it’s ready when I need it. You could cut the chicken into cubes and fry them in oil, that way, as well. This recipe is great with shredded chicken or cubed. Hope that helps:)

  25. This sounds so good. Making tonite with garlic toast. I’m going to add some mushrooms just because we like them.

    1. Really Sue?! I think her kids are STINKIN’ cute! If you can’t be nice, don’t say anything. She’s putting her life and recipes out there for everyone to enjoy and she’s allowed to use whatever words she wants. Maybe you should leave her blog page.

      1. i agree…..i use that phrase often as my momma said it too. Stinkin’ Cute means cutest ever! And they ARE!!!!

  26. Just made this tonight. It was very yummy! Definitely a comfort food. Only thing I would do different next time is add some sautΓ©ed garlic. I’m a garlic lover…it goes in everything! Thanks for this yummy recipe!

  27. I made this tonight. I changed things up a bit, feeling creative after reading some of the comments. I used Hatch Chili grated cheese instead of mozzarella. I added mushrooms and panko bread crumbs like I had read in some of the comments. I used the tops of 2 green onions and cooked it all at 350 degrees for 55 minutes without foil as I like it a bit crunchy. It was great and was a hit.

  28. This was delicious! However I will have to run an extra two miles tomorrow! The kiddos loved it and I am excited to try it out on my husband. I always test out new recipes on the kiddos first. Next time I will try some swaps like Greek yogurt, less butter and whole wheat linguine. Being from New Mexico I may also add some green chile. Thanks for the recipe, I found it on Pinterest ????

  29. Have you ever made this the night before and put it in the fridge overnight so it’s ready to go in the oven the next day after work?

    1. I would say a 9×13 can feed 10-12 people, as long as their helpings aren’t huge! If you are taking to a church group, you could maybe double and put in a 11×17 dish. Hope that helps! Thanks!!

      1. OK, I have 6 grandkids, my daughter & son in law I cooked for this eveming. I almost doubled the recipie. Everyone (but the 4yr old) loved it, I will be making it again! I served it with a salad & warm bread. ????

  30. Sooooooo….here’s the thing, I made this last night. I added mushrooms. Cooked my chicken in the crockpot then used the broth to boil the noodles. I didn’t have any mozz so I used what I had which was Colby jack. And I added some garlic powder. It was so good, I was told, not asked, but told to make it again tonight. So that’s the thing, this dish should come with a disclaimer “will make your family (husband, daughter 9 and son 4) ravenous wacka-do’s who now only want this for dinner”. Thank you for that. πŸ˜‰

  31. I made the Chicken Tetrazzini tonite and it was absolutely delicious!!!!! ???? My family loved It! β™‘β™‘β™‘

  32. Made this tonight and it was a big hit! Can’t make it all the time because we’re trying to eat healthier, but definitely a keeper for a treat!

  33. This dish is marvelous. I made it today and it’s delicious. I did saute’ a small sliced up yellow onion in the butter before adding the rest of the ingredients. I didn’t miss celery but may add it or small peas sometime, but it’s definitely good on its own. For company I would add pimentos for color, but for just me it’s terrific like this. And you can do it all in one pot, drain the pasta in collander and then add all the stuff to that pot to mix before pouring it in the baking dish. I only had to bake for 35 min but left it in the hot oven for an extra 5 min just to be following the recipe. It’s wonderful!

      1. And the onion was a complete accident, as I had thought it was in the recipe. Wasn’t until I began sauteeing it that I went back to the computer to double-check the ingredients, haha. But it turned out good. Thank you for this recipe!

  34. Having guests over for dinner tonight and decided to give this recipe a try. I added some minced garlic, and chopped up some fresh broccoli and carrots to mix in. VERY excited to see how this turns out! Best part is i was able to prep it all this morning, cover and throw it in the fridge until im ready to bake. πŸ™‚

  35. Made this tonight. It was great! I had 1 can of cream of chicken and 1 can of cream of celery. Turned out wonderfully!

  36. Loved it , My first try came out excellent !!!!! I will be adding this to my mix of things we eat in my house hold, Also instead of linguini noodles I used to rotoni noodles GREAT OUTCOME

  37. In trying to cut out carbs as much as possible, I switched out the noodles with pre-cooked spaghetti squash. I used slices of fresh mozzarella…other than that, I kept recipe the same. It just went into the oven…I am seriously drooling waiting for it!

    PS. Your snickerdoodle recipe is in our family Hall of Fame!

  38. This is delicious! Because my family is a fan of spices, specifically lemon pepper and GARLIC, I dice up the chicken before I brown it up in a pan and use a good amount of lemon pepper and minced garlic. I can’t wait to make this again, but try using spinach noodles.

    1. You could double or triple..multiply it as many times as you need. Or make 2 double batches in 2 pans? I haven’t made it for that many before. Good luck!

  39. I made this last night and it was so so so good! Even my picky eater enjoyed it ( thats big)! I did saute mushrooms and garlic and added it before baking, other than that I followed it to the T.
    I will definitely make this again and soon!
    Thanks!

  40. I made this and it was so delicious! But I changed the recipe to fit the ingredients I had on hand. I did not use cream of chicken soup and sour cream. I put a whole can of chicken broth instead of the half a can it calls for. I used a 6 oz. package of cream cheese (because cream cheese is a stable in my house, we put it in most everything) and around a cup of greek yogurt. I also added some extra spices (though I did not measure how much): dried basil, garlic powder, and onion powder.

  41. My mom used to make this when I was a kid with leftover turkey after Thanksgiving. I had forgotten about it until I read your recipe. I am excited to try it tonight! My mom used to put some melted butter mixed with parm and bread crumbs on the top for some crunch. Looking forward to eating this for dinner! πŸ™‚

  42. I loved loved this recipe!!! I added sharp cheddar and parm to the mixture. I also added frozen peas, garlic powder and diced onion. It was absolutely my best tetrazzini ever

  43. I make a similar dish that does not have sour cream and freezes just fine. I use macaroni, 1 can cream of mushroom soup, broth as in this one or gravy, then I add some (to your taste) green pepper, a small jar of drained pimento, cooked chicken, and shredded cheddar cheese.

  44. I have made this 3 times for the family and they go for it. I do add granulated garlic, basil and top it with butter and garlic under the cheese. 350 convection/bake. Your recipe works great! Fireman killer meal. Thanks

  45. My mom makes a similar recipe. She adds mushrooms and green bell pepper which she sautes in sherry till it evaporates. I’m adding the veggies in and cooking as we speak. Will let you know how it turns out!

    1. I’ve found that dishes containing pasta of any kind DO NOT FREEZE WELL. The pasta always got too mushy for me even if I followed directions exactly or cooked the pasta less.

  46. This recipe is easy to make and absolutely delicious. It’s my go to recipe for short notice when company comes or I just want something quick. I have shared this with several friends and family.

  47. Awesome dish! Not a fan of sour cream, but tried it anyway. Opened a can of cream of celery by mistake, so I used that and a can of cream of chicken. Added a touch of chicken bouillon. Both of us LOVED it! Cut the leftovers into serving sized portions to freeze. Wrapped them in plastic wrap and put them in a Ziploc bag. EVERY SINGLE TIME we had the leftovers, it tasted exactly like the first time. Warmed in the oven, haven’t tried the microwave.

  48. I tried this recipe after reviewing so many tonight for dinner. It was super easy and came out perfect! Will definitely use this recipe again. Thanks for sharing.

  49. I look forward to receiving your e-recipe book! Love new recipes that are easy & not loaded with numerous off-the-wall ingredients.

  50. I just made this for my family this evening and it was a hit! The only change I made was to sub out tuna for the chicken because we are having chicken dishes tomorrow and Sunday. I steamed frozen peas on the side so that those who wanted could mix them in. Delicious!

  51. Hello! I was wondering if anyone has tired or would try to substitute the pasta for zucchini noodles? Also how would you recommend them to be prepared for baking?

    Thanks!

    1. I personally haven’t, but I bet they would taste good! I would think that you can just cut/shred the zucchini, maybe squeeze the liquid, then you could just toss them in to your prepared sauce? Just a guess though? Good luck!

  52. I would love to be able to save some of your recipes.. like the cream cheese coffee cake, along with the chicken tetrazzini.
    Thank you

  53. This Tetrazzini sauce recipe was outstanding!
    Indtead of chicken, I used grouss, and instead of noodles I used wild rice. Sadly there wasnt much for left overs. After Thanksgiving I plan to make this usind left over turkey πŸ™‚

  54. Made this the other night and it was a big hit. Everyone loved it. I did not have chicken broth so I used a half can of water and I added a can of mushroom soup. It was very creamy and tasted delicious. We will definitely be having it again. Can’t wait to try more of your recipes.

  55. Made this with chicken a few weeks ago and everyone loved it, and I mean everyone all the adults and all the kids. Tonight I made it to take over for a family get together and substituted shrimp and cream of shrimp soup for the chicken and cream of chicken soup plus added mushrooms. I already got request for the Christmas and New Year’s day meals.

  56. Soon as I can get the chance, this will be a definite dinner choice.
    I’m anxious in setting some of the other recipes. ????

  57. This is amazing! I made it in the morning and came home (through a miserable blizzard) to it already baked in the evening- perfect comfort food. I did add some garlic powder blend to the sauce, and some chopped spinach for color and nutrition. Love it!

  58. First time I ate it I did not like it, but I decided to give it a chance later that day and fell in love with this food. It is easy to make and taste delicious. It was a big hit with my husband also. If I have mushrooms I add mushrooms to it, but the recipe is great as it is. I am trying not to make it too often so I don’t get bored by it, but I think it is impossible. Thank you for great recipe

  59. Tried this and it was perfect. Next time, add black olives. I ccoked my chicken a little longer, so cut baking time to 30 minutes.

  60. I really like your idea of a menu calendar and will give it a try. I have gotten tired of cooking for a very fussy person. It has taken the fun out of cooking for me.

  61. Wow! This is the recipe I’ve been looking for!! Just made it, and it turned out super yumm-o! I used a leftover rotisserie chicken & then added fresh sauteed mushrooms to mine. I really don’t think you can go wrong with this recipe! Thank you!

  62. Let me say Yummy. I used as much reduced fat products as I could along with FF mozzarella. Used 1 cup light sour cream and 1 cup nonfat yogurt. Used Heart healthy cream of Chicken soup. Let me tell you the yogurt haters and fake cheese haters in this family have no clue and have asked it be a regular meal. I’m not telling.

  63. made this today, EXCELLENT!! After reading comments I did add green onion, mushrooms. Thank you for sharing πŸ™‚ I love your blog

  64. Kristyn, loved your Chicken Tetrazini recipe. My guys aye almost the whole pan in one sitting. Added mushrooms and onion. This would be great with leftover turkey during the holidays also. This is a keeper. Thanks for sharing.

  65. So delicious! Read reviews. Used 1 rotisserie chicken and added sautéed onions, garlic, and mushrooms. I used white wine instead of chicken broth. Reduced to 1 cup sour cream, used 2 can cream of chicken and 1 can cream of celery, added 1 bag frozen chopped broccoli to noodles during last minute, and under cooked noodles by 2 minutes. I also broke up linguini noodles. Stirred in fresh basil after all mixed up and topped it with shredded pepper jack cheese and Panko bread crumbs. So flavorful. My son requested this once a week! Highly recommended ❣️

  66. Howdy. I made this recipe the other day. It turned out great! My husband & I enjoyed it. I call my husband Picky Pants on a lot of foods, but he gobbled it down. I will def make this again! I substituted with spaghetti noodles. Broke them up for easy eating turned out great.

  67. Made this tonight. It is delicious. My husband had 2 helpings! I used cut up rotisserie chicken and added mushrooms. I boiled the linguine to a very al dente state because it bakes for 40 additional minutes. Turned out cheesy and perfect….tons of flavor. Will definitely make again. No, not the healthiest recipe, but we all need to splurge sometimes!

  68. Does the chicken soup have to be cooked separately first, before adding to all the other ingredients? Or can u use straight from the can?
    Thanks

  69. I served this to my friends last week and they loved it! I used light sour cream, and lower fat soup. Broke up the linguine noodles for easier eating. I will make this again, and again… !

  70. Very good! I don’t boil my pasta for baked dishes, but soak it in warm salted water for 45 minutes. It never overcooks & saves a cooking pot & a heated kitchen. Since I portion & freeze leftovers, I added plenty of chicken broth (2 cups). Surprisingly, after letting it stand for 15 minutes, it firmed up very well. It would have been dry with only 1/2 cup of broth. Between the broth & soup salt is unnecessary. I also added 1/2 t each of poultry & Italian seasonings.

  71. This was a huge hit with my kids!!!! The recipe males quite a bit for a family of 4 so we had leftovers as well. Thank you so much for this recipe!!

  72. I used ONE cup of sour cream (out of laziness that I shall call necessity, not for dietary reasons) and it was still AMAZING. Honestly, I didn’t even miss it – sauce was still creamy and thick, and just as delicious. I just wanted to share that if you were (like me) caught with only one cup of sour cream, tetrazzini can still go on!

  73. I seasoned the chicken with parsley, garlic, salt, pepper, rosemary, oregano and olive oil to bake. Then followed the recipe as written. This was delicious!!

  74. I made this today using what I had on hand, I used chicken my husband smoked and cut it up. I also added onions, celery and mushrooms. I used frozen egg noodles, which I cooked and added to the mixture.
    It was great! Thank you for sharing your recipe!

  75. How big are the chicken breasts you’re using? It seems these days a chicken breast looks like it’s been through the super soldier treatment Captain America got, and I’d hate to end up using far too much chicken my first time out.

  76. Everytime I’ve used this recipe I’ve had to use it without the Sour Cream because my picky hubby doesn’t like sour cream but I thought why not just sneak it in there tonight see what he says. I didn’t mention a thing and he said, “Mmm this is even better than before babe what’d you do differently?”. I have to agree sour cream is obviously in the recipe for a reason lol.

  77. I made this dish and my family liked it so much, I had to make it the following week, plus another casserole for Potluck Sunday at church. Sent a dish home with the new Pastor’s family, who loved it as much as we did! Thanks for a keeper!

  78. Love this, I often add peas or chopped broccoli. I also have added frozen peas and carrot mixture with great result. no measurement of them I just add till it looks good. Thanks for sharing

      1. Depending on how big scoops are, you could feed a good sized family..maybe 15-20?? Now, if scoops are bigger, then obviously less. I take it to family functions & it feeds quite a few!

  79. This looks delish! I’ve always had this dish made with sliced celery as well Give it some crunch and extra flavor. Also some bread/cracker/panko on top!

  80. The pioneer woman says to cook the spaghetti al dente before baking chicken spaghetti. Do I cook the noodles all the way through or do I do them Al dente since I am baking the noodles again in the oven?

  81. I love chicken tetrazzini trying it tonight
    I’ll let you know how it turns out, so excited my husband has never had it so will see!

      1. I am trying this tonight with a gf homemade cream of chx soup mix and gf thin spaghetti pasta. It sounds amazing and we can’t wait to try it!

        1. I’m only using 2 breasts, cooked in a pan with onion powder, garlic powder, salt and pepper on low until fully cooked. I will then use this recipe, it yields about 1.5 cans of cream of chicken condensed soup. Add in about 12oz of al dente pasta (gf overcooks VERY easily into a gummy mess!), viola. Deliciousness!
          homemade cream of chicken condensed soup:
          In a sauce pan…(My kids both hound me for any extras whenever I make this as a base for other recipes!)
          1 tablespoon butter
          2 tablespoons cornstarch
          1 cup warm water (crush the 3 cubes in a ziploc and put in here or use powdered boullion to taste! Easy does it, you dont want it too salty!)
          1 cup milk
          3 chicken boullion cubes
          1.5 tsp onion powder

  82. Making this tomorrow to eat in our camper . Love the one pot meals. However I will sautΓ© shallot & add Leseur peas. Also changing the pasta to conchiglie-they will hold the sauce well. Should be Yummy.

  83. Made this using a little sauted onion & bell pepper – some garlic powder. Also added some slivered almonds to give it a little crunch.

  84. Hello Kristen!
    I made this recipe tonight and followed you directions! It was amazing! My four grandchildren gobbled it up! I accompanied it with roasted sweet potatoes and Brussel sprouts! They had a fit over it! Thank you so much for sharing it with all of us!

  85. My husband doesn’t care for chicken but I thought this looked so good! Here is what I did. I had 3 pork steaks which I trimmed, cut up in cubes and cooked in olive oil. Instead of the Cream of Chicken, I used 1 can of Cream of Celery and 1 can of Cream of Mushroom. Instead of the chicken broth, I used beef broth. The rest of the ingredients were the same. I did have some fresh grate Parmesan cheese.
    My husband absolutely loved this and this is a lot for two people. LOL! We have leftovers and we have enough to freeze half for another week or so. Loved it!

  86. I made this last night and it was fantastic! A fool proof recipe, easy and delicious. I made 1 alteration, I added cut up asparagus. I’m so happy to have a new meal to add to my rotation.

  87. Delicious! I usually tweak recipes but this time I followed yours. I am amazed how good and easy this is. I might try it this Fall with leftover turkey. Thank you for a delicious dinner.

  88. YUM!! Made this tonight for dinner and my family loved it! Perfect recipe followed it exactly as written. Thank you

      1. I did the crock pot with a lot of seasoning! It was a hit! I added a 3 pepper blend with monterrey and cheddar jack cheese. Thanks helping this non cook.

  89. We made the recipe. It was delicious. It would help if you gave weight on the chicken instead of the quantity. There is a large variance in chicken breast size.

    Thanks

    1. I am glad you liked it πŸ™‚ Really, the chicken amount can vary. If you like chicken, you can add more or you can always add less. My amounts vary also, I usually use a package with 4 chicken breasts in it.

  90. I wonder how many cans of canned chicken equal 4 chicken breasts?? Have you ever used canned chicken for this??

    1. I haven’t, but you totally could. I am not sure how many would equal 4 chicken breasts. Really, it could be as much or as little as you like. You could add a few cans & if you want more chicken, you could add more. No wrong amount πŸ™‚ Hope you like it.

  91. This was a huge hit at my house. It was so simple it literally took a few minutes to put together. I will be making it again and recommend all to try. (I think next time I will add a few veggies)

  92. I posted this on Facebook a few days ago, a cousin saw it and made it tonight for her family. Big hit!! She said it’s definitely going into the rotation, lol. Now, I have to try it soon.

  93. 2 TB of Parmesan cheese. I just must still be asleep but what’s a TB, table spoon? It just doesn’t seem to be enough.

  94. If you are in a hurry you can use Tyson white meat chicken in a can for the chicken and the broth. It’s good I use it for several recipes.

  95. This recipe looks delicious. I’m going to make it next week. I’ve been subbing pasta with veggie noodles, eg Butternut squash, zucchini and sweet potato noodles. I will let you know how it goes.

  96. My family loved this!! It was so cheesy & had great flavor! My kids asked me to make it again! I love when I find a recipe that we all enjoy!

  97. Can the Easy Chicken Tettrazzini recipe be doubled by just doubling everything or what? I’ve got a potluck at church on the 23rd of this month and it’s a “spaghetti” theme. I thought this recipe would be a great alternative to take. My friend made this and raved about it.

  98. This is so good!! Every time I make a big pot of something good.. like this, my grown kids just happen to show up!! LOL this is a winner for sure. Had to laugh about your pickle remark… I have an obsession with them also. Ever time we do a big gro .shop… I have at least 3 jars of dill pickles. Hubby says” I know your not, expecting!

  99. I’ve made this a few timesβ€”so yummy! And there is always a lot left over, so that’s a bonus. I’ll be making it in a few days.. wondering if you would recommend trying it in a slow cooker? Or would it turn out too runny? Of course my chicken would already be cooked and shredded; and I probably wouldn’t add the pasta till towards the end.

  100. This is a great dish for runners that have to carbo load the night before a meet it is delicious and it all is gone when we take it to a potluck

  101. This truly was the perfect recipe! Very easy to make and quite filling. The flavor is rich and makes it seem like you were cooking all day. I used a packet of rotisserie chicken from Costco, as I was cooking for a building crew who were hungry β€œNOW”. My husband came back into the kitchen when done, asking me store some leftovers for his lunch.

  102. I just put a glass dish of it in the oven. I added bag of cooked broccoli, minced onion, 1/4 tsp. of nutmeg and 1/2 tsp. of minced garlic. It looked and smelled delish!!

  103. This yummy recipe is on our 6 week dinner rotation. The kids never complain and always eat it right up! Any Mom understands that making the kiddos happy is half the battle. Thanks for making my Mommy-ing easier!

  104. This was a hit with my kids. We have some type of pasts dish at least once a week and I’m going to add this into the rotation. Thanks for sharing!

  105. This says it is printable. But there is not a printer icon to do so. SO… I clicked CTRL C and before I could stop it, it printed 75 pages.

  106. Another great go to recipe that everybody likes. Who doesn’t like pasta,chicken and creaminess all in one? It’s great for feeding a crowd too!

  107. This is in the oven as I type this… I CAN’T wait for dinner tonight….yummy!!! I used rotisserie chicken in THIS dish. even though this is an American dish I added garlic, parsley, italian seasoning to IT as Well. I guess its almost more like alfredo. Thank you for sharing kristyn! I was BRowsing pinterest for a recipe with rotisserie chicken And mozzerealla cheese and WAllah here we go!!

  108. I’m disappointed with the fact that I used, I think, too small of a pan or I put too much cheese on it. Wait a minute… There’s no such thing as too much cheese. love it love it love it love it love it love it love it

  109. This recipe was easy to make and came out delicious. I seasoned the chicken with salt, pepper, and oregano and baked in the oven for 20 minutes, then diced and added to spaghetti and sauce. my family loved it!

  110. I thought this was a great base. Like many others, I felt veggies were a must! I thin-sliced a red, orange and yellow bell pepper and softened them near the end of the chicken cooking phase. replaced the sour cream with non-fat plain greek yogurt, added frozen peas and mushrooms. topped it with half the amount of cheese and used low-fat Mozzarella. the entire family is in love. thank you for providing the basis!

  111. Such a great recipe! To me, its better he day after! I skipped the parmesean and oNly bake it for about 30 minutes and it’s still just… SO amazing!

  112. i can’t help but chuckle whenever i see this dish b/c I always think back to that old episode of the maury show :P. i think this recipe is good enough to seduce a man xd!

  113. made two pans of this on my birthday back in July. I took it to work. I left that day with to empty pans. and now I’m making it for dinner TONIGHT. It’s actually in the oven right now. I added broccoli this time.

  114. I Was wondering how long to cook the chicken for and on what temperature? Because i dont want the chicken to turn out dry. I Saw online set to 400 and bake for 22-26Min.

    1. Made THIS TONIGHt. Was pretty Good. Didnt seem creamy enough though. BEfore i cooked the chicken i tossed it in 2tbs olive oil, 1tsp Italian seasoning, 1/2 tsp seasoning salt, 1/4 tsp paprika and 1/4 tsp black pepper. And got it good and covered. Then i baked it UNCOVEREd on 400 degrees for 22-26min. And I added in SOme sauted onions to the whole mixture Noodles and All. And after added it to the dish I added 4TBS of grated parm to it instead of 2. And added the mozz and then sprinkled with BREADCRUMbs on the top before baking.

  115. I made this for supper tonight. Very tasty. Great comfort food. Thanks!
    Fyi: for even more flavor, use cream of chicken with herbs soup, and grate fresh parmesan or ASIAgo cheese on hot pasta (the part underneath the top layer of cheese)

  116. We tried this after it was featured on our work blog. Since we have a good amount of leftover turkey, we used that. It had rave reviews from our pickiest eater. Hubby and I have been thinking of how we can add different meat and veggies.

    Thanks for an awesome recipe!

  117. I ADDED 1 handful of ITALIAN seasoning as well. Also since I didn’t have mozzarella, I substituted Colby jack. It turned out fantastic!! Sorry to modify the recipe but it worked out wonderful. Will still try the original and am sure it will be great as well.

  118. Has anyone tried breaking up the pasta before cooking? That is what my old recipe calls for and I think it would make it easier to eat. Going to try this next time my daughters visit.

  119. Made this last night only thing I added was flattened buttermilk biscuits on top to add a crust to it came out WONDERFULLY..My family deemed Mondays as TETRAZZINI day

    1. I like to cook in a skillet with a little salt, pepper, & olive oil until internal temp is 165 degrees Fahrenheit (if you have a meat thermometer). You can also cook in the crock pot on low for about 3 hours. You can add whatever seasonings you like. Hope that helps πŸ™‚

  120. my husband and i Loved this recipe. i cut the recipe in half since it’s just the two of us and i followed it exactly other than adding a drained 6.5 oz. can of mushrooms and sprinkling a handful of breadcrumbs on the top. i did cut about 3 minutes off the cooking time of my linguine like others suggested. It was fantastic, and we have just enough leftover for tomorrow night. Thanks.