Go Back

Easy Chicken Tetrazzini

A cozy, creamy casserole combining fettuccine, chicken, and mushrooms, topped with a golden Parmesan crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 12 oz Fettuccine pasta Use regular or whole-wheat
  • 2 cups Shredded cooked chicken Rotisserie works great
  • 2 cups Sautéed mushrooms Button or cremini
  • 1 cup Sour cream For creaminess
  • 10.5 oz Cream of chicken soup Binder and savory base
  • 1 cup Parmesan cheese Grate fresh for best melt
Seasoning and Cooking Ingredients
  • 1 tsp Salt Taste as you go
  • 1/2 tsp Pepper Freshly ground preferred
  • 2 tbsp Butter Or olive oil for sautéing
  • 2 cloves Garlic Optional, fresh adds bright flavor
  • 2 tbsp Olive oil Optional, for mushrooms or pasta finish
  • 1 tbsp Parsley For garnish, optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a baking dish.
  2. Cook the fettuccine to just al dente according to the package; drain and set aside.
  3. 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.
Mixing
  1. 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.
Baking
  1. Transfer the mixture to the prepared baking dish. Smooth the top with a spatula. Sprinkle a generous layer of grated Parmesan.
  2. Bake for 25–30 minutes, until edges bubble and the top turns golden brown.
  3. Let it rest for 5 minutes before serving.

Notes

Fresh garlic enhances flavor. Use unsalted butter to control salt. Rotisserie chicken is a time-saver. This dish can be frozen and reheated.