Introduction
The kitchen smells like butter and warm mushrooms; the oven hums softly and the house feels like a hug. I pull this Easy Chicken Tetrazzini from the oven and everyone leans in for that first cheesy steam. This always takes me back to Sunday dinners. If you like quick casseroles, you might also enjoy this collection of quick, easy recipes for weeknights.
Why You’ll Love This
- Ready in about an hour, so it’s great for busy nights.
- Uses leftover chicken, which saves money and time.
- Kid-approved cheesy top, yet grown-up mushrooms and seasoning.
- Freezes well and reheats without falling apart.
Quick Recipe Snapshot
- Servings: 6
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Skill level: Easy
- Taste: savory + creamy with a buttery bite
Warm and steady—this recipe builds confidence at every step.
Ingredients You’ll Need
- Fettuccine pasta — use regular or whole-wheat
- Shredded cooked chicken — rotisserie works great
- Sautéed mushrooms — button or cremini
- Sour cream — for creaminess
- Cream of chicken soup — binder and savory base
- Parmesan cheese — grate fresh for best melt
- Salt — taste as you go
- Pepper — freshly ground preferred
- Butter — or olive oil for sautéing
- Garlic (optional) — fresh adds bright flavor
- Olive oil (optional) — for mushrooms or pasta finish
- Parsley (for garnish, optional) — brightens the plate
Chef notes: Fresh garlic = bigger flavor. Unsalted butter helps control salt. Rotisserie chicken = major time-saver.
After the ingredients, try a simple swap with my cheesy garlic chicken wraps if you want handheld comfort.
How to Make It
- Preheat the oven to 350°F (175°C). First, grease a baking dish so the edges don’t stick.
- Meanwhile, cook the fettuccine to just al dente according to the package; drain and set aside. The pasta should still have a little chew.
- Next, melt butter or heat olive oil in a skillet. Add mushrooms and sauté until they soften and give off a nutty aroma—about 5–7 minutes. Add garlic near the end so it doesn’t burn.
- In a large bowl, combine shredded chicken, cooked fettuccine, and the warm mushrooms. Then fold in sour cream and cream of chicken soup. Season with salt and pepper. The mixture should look creamy and coat the pasta.
- Transfer the mixture to the prepared baking dish. Smooth the top with a spatula. Sprinkle a generous layer of grated Parmesan. You want a golden crust, not a pale finish.
- Bake for 25–30 minutes, until edges bubble and the top turns golden brown. Finally, let it rest 5 minutes; the steam settles and the flavors marry. Look for bubbling sides and a slightly crisp edge—then it’s done.
If you want a twist, see my take on chicken bacon ranch sliders for another crowd-pleaser.
Kitchen Tips (From My Kitchen)
- Time-saver: Use rotisserie chicken and shave prep time to 10 minutes.
- Common mistake + fix: Don’t overcook the pasta—undercook by 1 minute so it won’t go mushy in the oven.
- Simple variation: Stir in a spoonful of Dijon mustard or a pinch of nutmeg for subtle warmth.
Serving Ideas
- Weeknight family dinner: Serve with a crisp green salad and a squeeze of lemon.
- Casual potluck: Bring garlic bread and let the Parmesan crust shine.
- Cozy weekend: Pair with steamed green beans and a glass of white wine.
- Brunch remix: Top warmed leftovers with a fried egg.
Garnish with parsley for color, and offer extra Parmesan at the table. Also try it alongside simple chicken wraps for a shareable spread.
Storing & Leftovers
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze in portions for up to 2 months; thaw overnight in the fridge.
- Reheat: Warm in a 350°F oven for 15 minutes to keep the top from becoming soggy.
Leftover idea: Turn cooled pieces into a comforting bowl or tuck between slices of bread for a warm sandwich.
Easy Chicken Tetrazzini
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a baking dish.
- Cook the fettuccine to just al dente according to the package; drain and set aside.
- Melt butter or heat olive oil in a skillet. Add mushrooms and sauté until they soften and give off a nutty aroma—about 5–7 minutes. Add garlic near the end.
- In a large bowl, combine shredded chicken, cooked fettuccine, and the warm mushrooms. Fold in sour cream and cream of chicken soup. Season with salt and pepper.
- Transfer the mixture to the prepared baking dish. Smooth the top with a spatula. Sprinkle a generous layer of grated Parmesan.
- Bake for 25–30 minutes, until edges bubble and the top turns golden brown.
- Let it rest for 5 minutes before serving.
Notes
FAQs
Q: Can I make this ahead?
A: Yes. Assemble, cover, and refrigerate up to 24 hours. Then bake as directed, adding a few extra minutes if cold.
Q: What can I substitute for cream of chicken soup?
A: Mix chicken broth with a little flour and milk, or use a condensed mushroom soup. These work fine in Easy Chicken Tetrazzini if you need a swap.
Q: How do I know it’s done?
A: Look for bubbling sides and a golden top. The center should be hot and the cheese lightly browned.
Q: Can I freeze it?
A: Absolutely—freeze before baking for best texture. Thaw overnight and bake until hot and bubbly.
Final Thoughts
I make this Easy Chicken Tetrazzini whenever I want the house to feel lazy and loved. It’s forgiving, simple, and always welcome at the table. Tweak the mix-ins, use what you have, and enjoy the cozy result—Easy Chicken Tetrazzini
Conclusion
For another spin on this classic, see this take on Easy Chicken Tetrazzini | Belly Full which offers helpful variations. Also, compare techniques with the recipe on EASY CHICKEN TETRAZZINI to find the version you love most.
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