Chicken Tetrazzini Casserole

5 from 4 votes

This chicken tetrazzini casserole is packed with delicious flavors and textures. It has hearty chicken, tender mushrooms, peas, and pasta, all tossed in a creamy, rich sauce. The casserole is topped with crispy, buttery breadcrumbs and a sprinkle of Parmesan cheese with the most irresistible crunch and flavor.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Main Course

Cuisine: American, Italian American

Keyword: baked tetrazzini, casserole, chicken tetrazzini, chicken tetrazzini casserole

Servings:

Author: Alyssa Rivers

Ingredients

2 cups chicken, cooked and cubed
16 ounces spaghetti pasta
1 tablespoon olive oil
8 ounces mushrooms, sliced
3 garlic cloves, minced
1 cup frozen peas
2 tablespoons flour
2 cans cream of chicken soup, 10 ounce each
1 cup half and half
1 cup chicken broth
salt and pepper
1/2 cup parmesan cheese
1/2 cup italian seasoned bread crumbs
1/4 cup melted butter

Instructions

Preheat oven to 350 degrees. Spray a 9x13-inch casserole dish with cooking spray and set aside. In a large pot cook pasta according to the directions, and cook until al dente. Drain and place in the prepared baking dish.
Add olive oil, mushrooms, garlic, and peas in a medium-sized saucepan. Cook until tender. Whisk in the flour and cook for an additional minute.
Add the cream of chicken soup, half and half, and chicken broth to the saucepan, add salt and pepper to taste. Let simmer until it starts to thicken. Add the chicken and mix to incorporate.
Add the sauce to the spaghetti and toss until coated. Spread in your 9x13-inch pan.
Mix the parmesan cheese, bread crumbs, and butter in a bowl. Spread the mixture on top of the casserole.
Bake for 30-40 minutes until heated through, and the bread crumbs are brown on top.

Notes

Originally Posted Nov 9, 2017

Updated September 4, 2024

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.