Chicken Tetrazzini Casserole Recipe

Name: Chicken Tetrazzini Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 pound egg noodles; 2 tablespoons unsalted butter, plus more for the baking dish; 8 ounces cremini mushrooms, chopped; 2 (10.5-ounce) cans cream of chicken soup; 21 ounces (2 soup cans-worth) whole milk; 8 ounces cream cheese, cubed; 1 cup freshly grated Parmesan cheese, divided; 1 cup frozen peas; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 pound shredded cooked chicken (about 3 cups); 1 cup seasoned breadcrumbs

Chicken Tetrazzini might be one of the most underrated casseroles out there. The first time I had it, I was peeved that it had taken me decades to discover its deliciousness. I quickly set out to master the retro recipe in my own kitchen.

My take on chicken tetrazzini is easy and satisfying. After baking this casserole, you’ll have a creamy and rich sauce that clings to tender egg noodles. I prefer egg noodles over other pasta for this recipe because they soak up the gravy a bit more and make for a sturdier casserole.

It’s a complete meal all on its own, but if you want a little extra freshness on the side, serve with a simple salad.

Origins of Chicken Tetrazzini

This casserole gets its name from opera star Luisa Tetrazzini, for whom this casserole was created in the early 1900s. The exact chef and restaurant of origin is still disputed!

Choosing Chicken for This Easy Casserole

You have a few options when choosing what chicken to use for this recipe:

Leftover: If you happen to have leftover chicken, use it for this casserole. Just chop it up roughly or shred it and measure out what you need. It doesn’t have to be exact, so if you have a bit more or a bit less, just go with it.
Rotisserie chicken: For a convenient option, shred the meat from a rotisserie chicken, measure it out, and add it to the casserole.
Poached chicken: If you are starting with raw chicken, I suggest boneless skinless breasts or thighs and following our foolproof recipe. Shred, then add to the casserole.

Simple Variations on Chicken Tetrazzini Casserole

Substitute cream of chicken soup for cream of mushroom soup.
For a cheesier casserole, stir in 8 ounces of shredded gouda or mozzarella cheese to the sauce.
For a spicy version, add 1 teaspoon of red pepper flakes to the sauce.

Overhead view of a white plate of chicken tetrazzini, cucumber and tomato salad, and fork next to a dish of tetrazzini and a blue cloth napkin — Simply Recipes / Carla Cardello

Make Chicken Tetrazzini Casserole Ahead

You can prepare this casserole up to a day or two in advance. Cover tightly and store in the fridge, then add some baking time. From the fridge, bake it for 30 minutes covered with foil and then another 30 minutes uncovered.

How to Freeze Lasagna and Other Casseroles

Winner Winner, Chicken Dinner

Chicken Tetrazzini Casserole

Prep Time 15 mins

Cook Time 50 mins

Total Time 65 mins

Servings 6 to 8 serving

Yield 1 (9x13-inch) casserole

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1 pound egg noodles
2 tablespoons unsalted butter, plus more for the baking dish
8 ounces cremini mushrooms, chopped
2 (10.5-ounces) cans cream of chicken soup
21 ounces (2 soup cans-worth) whole milk
8 ounces cream cheese, cubed
1 cup freshly grated Parmesan cheese, divided
1 cup frozen peas
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound shredded cooked chicken (about 3 cups)
1 cup seasoned breadcrumbs

Preheat the oven to 375°F.

Lightly butter or grease a 9x13-inch baking dish.
Cook the noodles:

Bring a large pot of salted water to a boil. Cook the noodles according to the package directions until al dente, 7 to 8 minutes. Drain and rinse the noodles under cold running water to stop the cooking.
Meanwhile, make the sauce:

Add the butter to a large pot over medium heat. Once melted, add the chopped mushrooms and cook until they soften, about 5 minutes. Stir in the cans of soup and bring to a simmer. Slowly whisk in two cans-worth of whole milk and bring to a simmer to thicken the sauce.

Whisk in the cream cheese, half of the Parmesan cheese, and the frozen peas. Season the gravy with salt and pepper, tasting and adjusting to your liking.

Simply Recipes / Carla Cardello
Assemble the casserole:

Stir in shredded chicken and cooked pasta. Transfer the mixture to the baking dish and top with the breadcrumbs and the remaining 1/2 cup Parmesan cheese.

Simply Recipes / Carla Cardello
Bake:

Cover the casserole with aluminum foil and bake for 30 minutes. Then remove the foil from the casserole and bake until browned on top and bubbly, another 10 to 15 minutes. Let rest for 5 minutes before serving.

Leftover casserole will keep well in the fridge for 5 days. You can reheat it in the microwave for individual servings or reheat the entire casserole in a 350°F oven until it’s warmed through.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Carla Cardello

Nutrition Facts (per serving)
576	Calories
33g	Fat
41g	Carbs
30g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	576
% Daily Value*
Total Fat 33g	42%
Saturated Fat 15g	74%
Cholesterol 131mg	44%
Sodium 1210mg	53%
Total Carbohydrate 41g	15%
Dietary Fiber 3g	9%
Total Sugars 8g
Protein 30g
Vitamin C 3mg	13%
Calcium 288mg	22%
Iron 4mg	21%
Potassium 526mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.