This from-scratch recipe for chicken tetrazzini is a comfort food pasta dish your entire family will love. This American classic is full of tender rotisserie chicken (of course you can use leftover turkey), savory sauteed mushrooms, and pasta all nestled and baked in a creamy homemade mushroom sauce. A generous layer of gooey cheese on top adds all you need for a complete dinner.
Make an Old Fashioned Casserole for Dinner
If you’ve ever eaten institutional turkey tetrazzini, you might not be a fan. It was a staple in the cafeteria when I was in college and I’m not sure anyone ever ate it. (I’m definitely showing my age here, I am envious of the food courts on college campuses now)
However, chicken tetrazzini made with a homemade mushroom sauce is absolutely delicious. You can use rotisserie chicken or leftover turkey and won’t be able to tell the difference.
My recipe differs from most because I don’t dump in a can of mushroom soup. Instead, I spend about 10 minutes making a mushroom sauce from scratch: sauteed mushrooms and onions, flour, broth and half and half.
Thanksgiving's Best Recipes!
FREE EMAIL BONUS: My must-try Thanksgiving menu.
The result is creamy shredded chicken and mushroom baked spaghetti with a gooey layer of cheese on top. If you have some that are not cheese lovers, all the cheese is on top so you can leave a portion without cheese and make everyone happy. (you’re welcome Natalie!)
Like creamy tuna noodle casserole, this is one of those comforting Southern casserole recipes that are so much better than what you may have grown up with, because of the homemade sauce. Prep takes about 15 minutes.
This rotisserie chicken tetrazzini makes 6 very large servings, or stretch it to 8 and serve it with a light and refreshing corn and cucumber salad.
Can I use this recipe to make Turkey Tetrazzini?
Yes. Use shredded turkey in place of the chicken and turkey broth in place of the chicken broth, and make the recipe as directed. It’s a good way to use up Thanksgiving leftovers.
Creamy Chicken Tetrazzini Recipe Ingredients
- Spaghetti: Bucatini also works. Any long, thin pasta will do.
- Button mushrooms: This is what I use. I haven’t found that the type of mushroom changes much in a casserole like this, so use what you like. Wash and gently dry them before slicing.
- Half and half: It’s my go-to for sauces. Heavy cream makes it a little richer. Whole milk works, but I prefer the creaminess of half and half. Skim won’t be creamy.
- Cooked chicken: I use 3 ½ cups of shredded rotisserie chicken. Dark meat or white makes no difference. Leftover baked chicken or turkey works too.
- Mild cheddar: Grate your own, pre-shredded doesn’t melt as well.
How To Make an Old Fashioned Chicken Tetrazzini Casserole
Step 1: Cook the pasta.
Boil the spaghetti in a large pot of salted water until it’s al dente, still a bit chewy in the center. It keeps cooking in the oven, and pulling it al dente is what keeps the casserole from getting mushy.
Step 2: Make the sauce.
While your pasta cooks, make the sauce. The flour will thicken your sauce, but you need to cook it with the butter first to remove the raw flour taste.
Step 3: Assemble the casserole
Step 4: Bake
Add this one to your dinner rotation, leftovers are amazing. It’s also a good one to take to a friend on a meal train. If you’d rather keep the oven free, slow cooker creamed chicken is another dinner you can spoon over pasta.
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Creamy Chicken Tetrazzini Recipe with Rotisserie Chicken
Ingredients
- 8 ounces spaghetti or bucatini pasta
- 4 ounces mushrooms about 1 cup sliced
- 1 small onion about 1 cup diced
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 cups chicken broth
- ½ cup half and half
- 3 ½ cups chicken cooked and shredded
- 8 ounces cheddar cheese grated
Instructions
- Cook pasta in salted water until almost done but still a touch chewy in the middle. Drain and set aside.
- Preheat oven to 350º and spray a 9×13 baking dish with cooking spray, or coat with butter.
- In a large skillet, melt butter over medium-high heat and add onions and mushrooms. Cook until softened, about 3-5 minutes.
- Add flour, salt, pepper, onion powder, and garlic powder and whisk for about a minute. Slowly add chicken broth, whisking constantly until thickened and bubbly, about 3 minutes. Add half and half and whisk to combine. Add cooked chicken and stir together.
- Place half of the pasta on the bottom of the prepared baking dish. Spoon half of the chicken mixture over the top. Add the remaining pasta and top with the rest of the chicken mixture.
- Bake for 20 minutes, remove and top with cheese, bake an additional 5 minutes and melted and bubbly.
Barbara’s Tips + Notes
- You can use cream or half and half for the sauce.
- Fridge: cool to room temperature, cover tightly or use an airtight container, 2 to 3 days.
- Freezer: freezer-safe bag or container, up to 2 to 3 months. Souper Cubes work well for individual servings. Thaw in the fridge for a few hours or overnight.
- Reheat: 350°F oven, covered with foil, about 10 minutes, or use the microwave.
- Make ahead: assemble up to the oven, cover tightly and refrigerate up to 2 days. Let it sit on the counter about 30 minutes, then bake as directed.
- You can use leftover turkey or roast your own chicken.
Nutrition
Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage
on Instagram!
Stewball says
I’m embarrassed to say that when a recipe calls for half and half I use full cream. Yum.
Barbara Curry says
It’s kind of like butter, cream makes everything better!
Stewball says
It does indeedbb😊
Willy says
What can one use in soups and stews in place of mushrooms? We have an allergy in our home.
Barbara Curry says
For this recipe, you can just leave the mushrooms out. To get the extra flavor add a teaspoon of Worcestershire sauce.
Stella Smith says
I’m going to be tripling the recipe , would I need at least
2 baking pans
Barbara Curry says
Yes, it will fit in two deep baking pans. The disposable ones are generally pretty deep so you should be ok. If you are using a 2 inch 9 x 13, it might take 3.