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Chicken Tetrazzini by The BakerMama

Chicken Tetrazzini

  • Author: Maegan - The BakerMama
  • Prep Time: 90 mins
  • Cook Time: 30 mins
  • Total Time: 2 hours
  • Yield: 8
  • Category: Main


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.


  • 45 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


  1. 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.
  2. 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.
  3. Preheat oven to 350°F. Sauté the onion, green pepper, and mushrooms together until tender, about 5-10 minutes. Set aside.
  4. 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.
  5. In a large bowl, mix together the chicken, spaghetti, onion, peppers and mushrooms. Stir in the cheese sauce until well combined.
  6. 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.