Creamy Chicken Tetrazzini Casserole
This classic Chicken Tetrazzini is the ultimate creamy pasta bake, loaded with tender chicken, mushrooms, and a rich Parmesan sauce, all baked under a golden, bubbly crust.
The Creamy Pasta Bake That Never Lets You Down
There are casseroles, and then there is Chicken Tetrazzini. This is the dish you pull out when you need to feed a crowd without fuss, when you have leftover rotisserie chicken sitting in the fridge, or when the weather outside calls for something deeply comforting and warm. It is creamy, cheesy, packed with tender chicken and earthy mushrooms, and it comes out of the oven bubbling and golden every single time.
This recipe is also the secret weapon of every post-Thanksgiving kitchen. Swap in leftover turkey and you have a Turketti casserole that gives holiday leftovers an entirely new life. Fans of Taste of Home-style Turkey Tetrazzini recipes will feel right at home here.
Using the right skillet makes building a smooth, lump-free sauce much easier, and a good quality box grater will make all the difference when it comes to freshly shredded Parmesan melting into that creamy base.
What Makes This Tetrazzini Special
A lot of shortcut versions of this casserole lean on canned cream of mushroom soup, and while that can work in a pinch, this recipe builds the sauce completely from scratch. The difference is noticeable. You get a velvety, rich sauce that actually tastes like something, not like the inside of a can.
A few things set this version apart:
- Sauteed cremini mushrooms cooked until golden, not steamed, which means real depth of flavor
- Dry sherry or white wine stirred into the sauce for a subtle savory note that makes people ask what your secret is
- Sour cream folded in off the heat for extra richness and a gentle tang
- Panko breadcrumbs on top for that satisfying crunch against the creamy filling
Chef's Tip: Do not skip the step of cooking your pasta slightly under al dente. It will finish cooking in the oven, and if it starts fully cooked, it will end up mushy. Pull it out of the boiling water about 1 to 2 minutes early.
A Dish With a Story
Tetrazzini is a classic American pasta bake named after the legendary Italian opera singer Luisa Tetrazzini, who was enormously famous in the early 1900s. The dish was created in her honor and became a staple of American home cooking throughout the 20th century. Today it lives on as the kind of recipe passed down on index cards and shared at potlucks, and for good reason.
Whether you call it Chicken Tetrazzini, Turkey Linguine casserole, or simply "that creamy pasta thing," it belongs in your regular dinner rotation.
Turkey Tetrazzini: The Best Use of Leftovers
If you are landing here after Thanksgiving with a mountain of leftover turkey, you are in exactly the right place. One-pot Turkey Tetrazzini made with Thanksgiving turkey linguine is a genuine upgrade over reheated turkey plates. The richness of the sauce transforms the already-cooked meat into something that feels fresh and intentional.
Simply substitute an equal amount of shredded cooked turkey for the chicken and follow the recipe exactly. The result is a Turkey Tettrazini casserole that your family will request every year.
Make It Lighter: Swap half the whole milk for additional chicken broth and use light sour cream. The sauce will be slightly thinner but still deeply flavorful.
Ready to make the creamiest, most satisfying pasta bake of your life? Here is the full recipe:
Creamy Chicken Tetrazzini Casserole
This classic Chicken Tetrazzini is the ultimate creamy pasta bake, loaded with tender chicken, mushrooms, and a rich Parmesan sauce, all baked under a golden, bubbly crust.
Ingredients
- 12 oz linguine or spaghetti, broken in half
- 3 cups cooked chicken breast, shredded or cubed, rotisserie works great
- 4 tbsp unsalted butter, divided
- 1 yellow onion, finely diced
- 3 garlic cloves, minced
- 8 oz cremini or button mushrooms, sliced
- 3/8 cup all-purpose flour
- 2 cups chicken broth, low sodium recommended
- 1 cup whole milk
- 1/2 cup sour cream, full fat for best results
- 1 cup Parmesan cheese, freshly grated, divided
- 1/4 cup dry sherry or white wine, optional but recommended
- 1 cup frozen peas, thawed
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, freshly ground
- 1/2 cup panko breadcrumbs, for topping
- 2 tbsp fresh parsley, chopped, for garnish
Instruction
Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the pasta in a large pot of salted boiling water until just al dente, about 1 to 2 minutes less than the package directions. Drain and set aside.
In a large, deep skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the mushrooms and cook undisturbed for 3 to 4 minutes until golden brown, then stir and cook another 2 minutes. Transfer mushrooms to a plate.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened. Add the garlic and cook for 1 minute more until fragrant.
Sprinkle the flour over the onion mixture and stir constantly for 1 to 2 minutes to cook out the raw flour taste.
Slowly pour in the chicken broth while whisking continuously to prevent lumps. Add the milk and bring the mixture to a gentle simmer, stirring often, until the sauce thickens, about 5 minutes.
If using, stir in the dry sherry or white wine and cook for 1 minute. Remove the pan from heat and stir in the sour cream and three-quarters of the Parmesan cheese until smooth. Season with salt and pepper.
Add the cooked pasta, shredded chicken, sauteed mushrooms, and thawed peas to the sauce. Stir gently until everything is well combined.
Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle the top with the remaining Parmesan and the panko breadcrumbs.
Bake uncovered for 25 to 30 minutes, until the top is golden and the casserole is bubbling around the edges.
Let rest for 5 minutes before serving. Garnish with fresh parsley and serve hot.
Equipment
- 9x13-inch baking dish
- Large pot
- Large deep skillet or Dutch oven
- Whisk
- Colander
- Wooden spoon or silicone spatula
- Box grater
Notes
Serving, Storing, and Variations
Serving suggestions: Chicken Tetrazzini is hearty enough to stand on its own, but a crisp green salad and some crusty bread alongside it make a complete and satisfying dinner. A glass of the same white wine you used in the sauce never hurts.
Storing leftovers: This casserole keeps beautifully in the refrigerator for up to 4 days. Reheat individual portions with a small splash of chicken broth stirred in to bring the sauce back to life.
Freezing: Assemble the casserole but do not bake it. Wrap it tightly in plastic wrap and then foil and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed, adding about 10 extra minutes.
Easy Variations to Try
- Add vegetables: Roasted red peppers, baby spinach, or blanched broccoli are wonderful additions
- Change the protein: Leftover rotisserie chicken, poached chicken breasts, or shredded turkey all work equally well
- Go gluten-free: Use your favorite gluten-free pasta and swap the all-purpose flour for a 1-to-1 gluten-free blend
- Extra cheesy: Stir a handful of shredded Gruyere or mozzarella into the sauce along with the Parmesan
