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Chicken Tetrazzini Casserole

When we are craving something comforting for dinner, we turn to the classics. Turkey Tetrazzini is one of our all-time favorites, but depending on the time of year, good fresh turkey can be hard to find. This chicken version is just as creamy and delicious, and comes together in under an hour. 

Can I use a different type of pasta for this recipe?

Absolutely! Tetrazzini is usually made with spaghetti, linguine, or egg noodles, but feel free to use your favorite cut. If bowties are your thing, don't let us stop ya!

What other vegetables can I add to this dish? 

Spinach, tomatoes, or chopped bell peppers would be delicious additions! Dark leafy greens like kale or chard would be good, just be sure to sauté whatever veggie you choose before adding to your baking dish.

What kind of dish can I bake this in?

As long as it all fits, any oven-safe baking dish will do. (That includes a cast iron skillet!)

Can this be frozen?

Yep, simply cover tightly and freeze! When ready to eat, remove from the freezer and let defrost in your refrigerator for 24 hours in advance. Once defrosted, cover with foil and bake at 350° for 30 minutes. Remove foil, bake 15 minutes longer, and serve!

Made it? Let us know how it went in the comment section below!

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Yields: 6
Prep Time: 0 hours 15 mins
Total Time: 0 hours 40 mins
1 lb.


3 tbsp.

butter, divided

2 c.

mushrooms, thinly sliced

Kosher salt

Freshly ground black pepper


cloves garlic, minced

1 lb.

boneless skinless chicken breasts, cut into 1" pieces

2 tbsp.

all-purpose flour

1 1/2 c.

low-sodium chicken broth 

1 1/2 c.

heavy cream

2/3 c.

freshly grated Parmesan

  1. Preheat oven to 350°. Prepare linguine according to package instructions. Drain, reserving half a cup pasta water. 
  2. In a large skillet over medium heat, melt 1 tablespoon butter. Add mushrooms and season with salt and pepper. Cook until mushrooms are mostly tender, 4 to 5 minutes, then add chicken. Season again with salt and pepper and cook, stirring occasionally, until chicken is lightly golden, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Transfer mixture to a large plate or bowl. 
  3. Return skillet to medium heat and melt remaining 2 tablespoons butter. Whisk in flour until completely combined, then slowly whisk in broth and heavy cream. Bring to simmer over medium heat, stirring occasionally and allowing sauce to thicken, about 10 minutes. 
  4. Add pasta and chicken mixture to skillet and toss to combine. Add pasta water to loosen sauce if needed. Sprinkle with parmesan and bake until sauce is bubbling and cheese is golden, 25 minutes. 

Ethan Calabrese
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