Creamy Chicken Tetrazzini Bake with Mushrooms

Chicken tetrazzini is a comforting, all-in-one baked pasta casserole that’s perfect for weeknight dinners or using up leftovers. This version combines tender chicken, spaghetti, sautéed mushrooms and shallots, bright spinach, and nutty Parmesan in a creamy sauce made with cream soup, sour cream, and half-and-half. It comes together quickly on the stovetop—about 15 to 20 minutes of prep—then bakes until golden and bubbling. Make the sauce ahead if you like: warm it, cook the pasta, combine, and bake for an easy finish.

A classic tetrazzini mixes long pasta such as spaghetti, linguine, or fettuccine with a creamy sauce, diced chicken or turkey, mushrooms, and Parmesan. The assembled casserole is topped with additional cheese or buttered breadcrumbs and baked until hot. The dish is timelessly popular for family meals and holiday leftovers.

Ingredient Notes

• Spaghetti: A classic choice; break strands if you prefer shorter pieces for easier serving.
• Salt: Season the pasta water well to enhance overall flavor.
• Butter: Used to sauté mushrooms and shallots for added richness.
• Mushrooms: Cook until their liquid evaporates to concentrate flavor and avoid a watery casserole.
• Shallots: Provide a mild, sweet onion flavor that complements the mushrooms.
• Spinach: Adds color, texture, and a nutritional boost; it wilts quickly into the sauce.
• Cream soup: Cream of chicken or cream of mushroom forms the sauce base and keeps the recipe simple.
• Sour cream: Gives tang and extra creaminess.
• Half-and-half: Keeps the sauce silky without being overly heavy.
• Cooked chicken: Use poached, baked, grilled, leftover, or rotisserie chicken for convenience.
• Parmesan: Freshly grated Parmesan adds salty, nutty character—use fresh for the best result.
• Parsley: Optional garnish to add freshness and color.

Steps to Make Chicken Tetrazzini

1. Preheat the oven to 350°F (175°C) and grease a 2½‑quart baking dish with butter or cooking spray.
2. Bring a large pot of well-salted water to a boil and cook 8 ounces of spaghetti until al dente according to package directions; drain and set aside.
3. In a large skillet over medium heat, melt 2 tablespoons unsalted butter. Add 6 ounces sliced mushrooms and 1/4 cup chopped shallots. Cook, stirring, until the mushrooms are golden and their liquid has mostly evaporated (about 4–5 minutes).
4. Stir in 1–2 cups coarsely chopped fresh spinach and cook until just wilted, about 1–2 minutes.
5. Add a 10.5‑ounce can of cream of chicken soup (or cream of mushroom), 1/2 cup sour cream, 1 cup half-and-half, 2–3 cups diced cooked chicken, and half (about 1/4 cup) of the grated Parmesan. Warm gently until the mixture begins to simmer. Taste and season with salt and pepper as needed.
6. Toss the drained spaghetti into the sauce until evenly coated.
7. Transfer the pasta mixture to the prepared baking dish and sprinkle the remaining Parmesan evenly over the top.
8. Bake for about 45–50 minutes, or until the casserole is bubbling and the top is lightly browned.
9. Let the casserole rest for about 10 minutes before serving. Garnish with chopped fresh parsley if desired.

Recipe Variations

• Turkey tetrazzini: Substitute cooked turkey for chicken—an excellent use for holiday leftovers.
• Extra vegetables: Stir in peas, diced carrots, broccoli florets, or sautéed bell peppers for added color and nutrition.
• Cheesy version: Mix in shredded mozzarella or Monterey Jack for a creamier, cheesier bake.
• Mushroom-forward: Use a mix of cremini and shiitake mushrooms for deeper, earthier flavor.
• Lighter option: Replace half-and-half with whole milk and use reduced-fat sour cream to reduce calories.
• Alternative proteins: Ham or tuna work well as alternatives to chicken for a different flavor profile.

Serving Suggestions

• Serve with a simple green salad to balance the richness of the casserole.
• Offer garlic bread, breadsticks, or warm dinner rolls to complete the meal.
• Add a side of roasted vegetables such as broccoli, carrots, or asparagus for variety.
• Pair with a crisp white wine like Chardonnay or Pinot Grigio, if desired.

Recommended Equipment

• 2½‑quart baking dish
• Large pot for cooking pasta
• 3‑quart colander or large colander
• Large skillet or sauté pan
• Cooling rack

Nutrition (Per Serving, approximate)

• Calories: 657 kcal
• Carbohydrates: 56 g
• Protein: 34 g
• Fat: 31 g (Saturated fat: 14 g)
• Sodium: ~2296 mg (varies by ingredients and brands)

This easy baked chicken tetrazzini is a reliable, satisfying casserole that highlights simple pantry ingredients and cooked chicken. It’s ideal for family dinners, potlucks, or using leftovers from a roast or holiday meal—comfort food that’s both practical and delicious.