Easy Chicken Tetrazzini is pure comfort in a casserole dish. It’s got tender chicken, noodles, and a creamy, cheesy sauce all baked until bubbly and golden on top.
Chicken Tetrazzini will become a favorite in your house. Don't let the name fool you, this is not a complicated recipe. It is the ultimate comfort food that will please everyone. If you like chicken, noodles, cheese and sour cream, you will LOVE this casserole.
Try some of our other casseroles: White Chicken Chili, Crockpot Orange Chicken, The Best Taco Soup, or Sloppy Joe Bake with Crescent Rolls.
Ingredients
- linguine or spaghetti noodles
- cream of chicken soup
- sour cream
- chicken broth
- unsalted butter
- chicken
- salt
- black pepper
- garlic powder
- parmesan cheese
- mozzarella (or mozzarella, cheddar mix)
FAQs
Any cooked chicken works—rotisserie chicken, leftover baked chicken, or even canned chicken in a pinch.
Absolutely! Assemble the dish, cover it, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the bake time if it's going straight from the fridge to the oven.
Yes! Wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge and bake as usual.
For sure! Frozen peas, sautéed mushrooms, or steamed broccoli are great additions to bulk it up and sneak in some veggies.
Top Tips
- Use rotisserie chicken to save time—no need to cook chicken from scratch! Or try swapping the chicken for turkey.
- Don’t overcook the pasta—boil it just until al dente, since it will continue to cook in the oven.
- Add a splash of chicken broth or milk if the mixture looks too thick before baking. This keeps the casserole creamy instead of dry.
- Let it rest for 5–10 minutes after baking so the sauce sets and everything holds together nicely when serving.
How to make Easy Chicken Tetrazzini
- Preheat oven to 350 degrees F. Spray a 9x13" dish with nonstick cooking spray. Cook noodles to al dente, drain.
- In a large bowl, whisk melted butter, cream of chicken soup, sour cream, broth, salt, pepper and garlic powder.
- Add cooked chicken and noodles. Toss gently until well coated.
- Pour into prepared dish and top with cheeses.
- Bake at 350 degrees F for 35-40 minutes, or until bubbly and golden. Sprinkle parsley on top, if desired. Let rest about 5-10 minutes before serving.
Chicken Tetrazzini
Ingredients
- 16 oz linguine or spaghetti noodles, cooked al dente
- 2 cans (10.5 oz each) cream of chicken soup
- 2 cups sour cream
- ½ cup chicken broth
- ½ cup (1 stick) unsalted butter
- 1 lb. cooked chicken, shredded or chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ cup parmesan cheese
- 2 cups shredded mozzarella (or mozzarella, cheddar mix)
Instructions
- Preheat oven to 350 degrees F. Spray a 9×13″ dish with nonstick cooking spray. Cook your noodles to al dente, drain.
- In a large bowl, whisk together your melted butter, cream of chicken soup, sour cream, broth, salt, pepper and garlic powder.
- Add your cooked chicken and noodles.
- Toss gently until well coated.
- Pour into your prepared dish and top with your cheeses.
- Bake at 350 degrees F for 35-40 minutes, or until bubbly and golden. Sprinkle parsley on top, if desired. Let rest about 5-10 minutes before serving.
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