Chicken Tetrazzini is a comforting classic that will please just about any hungry crowd. The creamy cheese sauce baked into lots of pasta, chicken, and veggies makes this casserole a well-rounded meal.
A Super Versatile Chicken Casserole
Looking for a great recipe to take to…a dinner party? A friend who just had a baby? A potluck? Or just your own family dinner at home? Well, look no further because this Chicken Tetrazzini is a comforting classic that will please just about any hungry crowd. The creamy cheese sauce baked into lots of pasta, chicken, and veggies makes this casserole a well-rounded meal.
Chicken Tetrazzini Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Whole chicken or store-bought rotisserie chicken
- Spaghetti noodles
- Chopped onion
- Green pepper
- Sliced mushrooms
- Milk
- Butter
- All-purpose flour
- Sharp cheddar cheese spread (found in a jar on the cracker aisle in most grocery stores)
- American cheese, shredded
Supplies:
- 3 x 9 x 2-inch glass baking dish
- Large pot
- Saucepan
How to Make Chicken Tetrazzini
- Place chicken in a large pot and cover with water. Bring to a boil and let chicken simmer until cooked through (at least an hour). Remove chicken (reserve broth) and let cool, then remove meat from the bone. Or just remove meat from a store-bought rotisserie chicken to use.
- Bring the reserved broth to a boil. Cook the spaghetti in the broth until al dente. Set aside. If not using broth, cook the spaghetti in a large pot of boiling water.
- Preheat oven to 350°F. Sauté the onion, green pepper, and mushrooms together until tender, about 5-10 minutes. Set aside.
- In a saucepan over medium heat, melt the butter and whisk in the flour to make a roux. After 1-2 minutes, remove from heat and whisk in the milk. Return to low heat and simmer until the sauce starts to thicken, about 5 minutes. Stir the cheeses into the cream sauce until smooth.
- In a large bowl, mix together the chicken, spaghetti, onion, peppers and mushrooms. Stir in the cheese sauce until well combined.
- Pour into a lightly greased 13 x 9 x 2-inch glass baking dish and bake for 30 minutes or until starting to brown on top.
More Comfort Foods Your Family Will Love
Gather the family around the table for the comfort of a hot, delicious meal with my Crowd-Pleasing Turkey Lasagna. Fresh herbs, creamy cheeses, and ground turkey make this pasta dish a labor of love that everyone will enjoy. This Chicken Parmesan Casserole is so easy, so flavorful and always a favorite.
Sloppy Joe Casserole is an easy twist on traditional sloppy joes that’s flavorful and delicious! The cheesy crust compliments the beefy tomato filling so well and makes for a quick and hearty weeknight dinner that the whole family will love! This warm and comforting Chicken Noodle Casserole is easy and filling. It’s a healthy meal you’ll feel great about serving your family any night of the week.
If you make this Chicken Tetrazzini, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Chicken Tetrazzini
- Prep Time: 90 mins
- Cook Time: 30 mins
- Total Time: 2 hours
- Yield: 8
- Category: Main
Description
Chicken Tetrazzini is a comforting classic that will please just about any hungry crowd. The creamy cheese sauce baked into lots of pasta, chicken, and veggies makes this casserole a well-rounded meal.
Ingredients
- 4–5 pound whole chicken or store-bought rotisserie chicken
- 1/2 pound spaghetti noodles
- 1 medium onion, chopped
- 1 green pepper, chopped
- 1 large can sliced mushrooms
- 4 cups milk
- 1 cup (2 sticks) butter
- 2/3 cup all-purpose flour
- 1 cup sharp cheddar cheese spread (found in a jar on the cracker aisle in most grocery stores)
- 2 cups American cheese, shredded
Instructions
- Place chicken in a large pot and cover with water. Bring to a boil and let chicken simmer until cooked through (at least an hour). Remove chicken (reserve broth) and let cool, then remove meat from the bone. Or just remove meat from a store-bought rotisserie chicken to use.
- Bring the reserved broth to a boil. Cook the spaghetti in the broth until al dente. Set aside. If not using broth, cook the spaghetti in a large pot of boiling water.
- Preheat oven to 350°F. Sauté the onion, green pepper, and mushrooms together until tender, about 5-10 minutes. Set aside.
- In a saucepan over medium heat, melt the butter and whisk in the flour to make a roux. After 1-2 minutes, remove from heat and whisk in the milk. Return to low heat and simmer until the sauce starts to thicken, about 5 minutes. Stir the cheeses into the cream sauce until smooth.
- In a large bowl, mix together the chicken, spaghetti, onion, peppers and mushrooms. Stir in the cheese sauce until well combined.
- Pour into a lightly greased 13 x 9 x 2-inch glass baking dish and bake for 30 minutes or until starting to brown on top.
