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This old-fashioned Chicken Tetrazzini recipe is filled with a rich and creamy mushroom sauce, chopped chicken and spaghetti noodles, then then topped with a crunchy parmesan crust. It's an easy to make casserole that the whole family will love.
This is the perfect comfort food after a long day. The kind of meal that soothes the soul and makes the world outside disappear.
🍽️ What to serve with Chicken Tetrazzini
Some of our favorite side dishes that compliment this recipe include:
📋 What you will need
- Spaghetti or Linguine Noodles cooked al dente, and 4 quarts of water to cook them.
- Butter to create a roux to thicken the sauce and to mix with panko crumbs and parmesan to create the crispy topping.
- A shallot thinly sliced to add flavor without overpowering the dish.
- Sliced mushrooms because they are traditionally in this casserole and who am I to break with tradition.
- The sauce is created with chicken stock, whole milk (or non-dairy substitute), and a Sherry or white wine unless you wish to leave the alcohol out.
- Paprika to sprinkle over the top to add color - optional.
Be sure to check out the detailed printable recipe card below
👩🏻🍳 How to make Chicken Tetrazzini:
Preheat oven to 350 degrees.
Bring 4 quarts of water to a boil. Add noodles, stir, and and cook according to the package directions.
While the noodles are cooking, melt .25 cup of butter in a large skillet over medium heat. When melted, add the sliced shallots and mushrooms.
Stir to coat with the butter. Cook, stirring occasionally for 4 minutes.
Sprinkle the flour over the mushrooms. Quickly stir to combine with the butter to create a "paste" for lack of a better word.
Stir in stock to deglaze the pan, making sure to stir until there are no clumps of flour left.
It will thicken very quickly! Don't panic, just keep stirring.
Pour in the Sherry, if using, and the milk. Bring to a boil, stirring constantly.
Reduce heat and add the chicken. Season with salt and pepper and stir to combine.
Drain the cooked noodles and add them to the skillet. Stir to combine, then remove from heat.
In a small bowl, mix together parmesan cheese, panko crumbs, and melted butter. Sprinkle mixture over the casserole.
Bake for 15 minutes, or until bubbly. To brown the topping, place under broiler for a few minutes and serve.
Garnish with Italian parsley and additional parmesan cheese, and serve!
🔷 Recipe Notes & Tips
- I used lactose-free whole milk, but unsweetened cashew, coconut, or almond milk will also work.
- Any type of white wine can be substituted for the Sherry. Do not substitute red wine or your casserole will turn purple...three guesses how I know that!
- This dish can also be baked in an un-greased, 9 x 13 baking dish if you prefer.
🥣 Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Enameled Skillet
- Wooden Turner
- Chefs Knife & Cutting Board
- Measuring Cups for dry ingredients
- Measuring Cup for liquid ingredients
- Box Grater
🥡 Make ahead and storing leftovers
To make ahead of time
Prepare as instructed up until adding the chicken. Wrap tightly in plastic wrap and place in the refrigerator for up to 24 hours. When ready to serve, remove from the refrigerator sprinkle with the topping. Bake as directed adding 10 to 15 minutes to the cooking time.
To Freeze
Prepare as directed to make ahead of time, but pour casserole into a freezer-safe baking dish. Wrap with plastic wrap and aluminum foil, freeze for up to 2 months. Defrost in the refrigerator overnight, add topping and bake as directed.
To store leftovers
Allow leftovers to cool completely. Place in an airtight container and store in the refrigerator for up to 3 days. Reheat in the microwave.
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Enjoy!!
Chicken Tetrazzini
Equipment
- Skillet
Ingredients
- 12 ounce package spaghetti cooked - or noodles of your choice
- .25 cup unsalted butter
- 1 medium shallot thinly sliced
- 3 ounces thinly sliced mushrooms about 1.25 cups
- .25 cup all-purpose flour
- 1 cup chicken stock
- 2 tablespoons Sherry or white wine - optional
- 1 cup whole milk I used unsweetened cashew milk
- 2 cups cooked chicken or turkey shredded or cubed
- sea salt and ground pepper to taste
For the Topping
- .25 cup grated parmesan cheese
- .25 cup panko crumbs
- 2 tablespoons unsalted butter
- paprika sprinkled on top for color
- Italian parsley to garnish
Instructions
- Preheat oven to 350 degrees.
- Bring 4 quarts of water to a boil. Add noodles, stir, and and cook according to the package directions.
- While the noodles are cooking, melt .25 cup of butter in a large skillet over medium heat. When melted, add the sliced shallots and mushrooms.
- Stir to coat with the butter. Cook, stirring occasionally for 4 minutes.
- Sprinkle the flour over the mushrooms. Quickly stir to combine with the butter to create a "paste" for lack of a better word.
- Stir in stock to deglaze the pan, making sure to stir until there are no clumps of flour left. It will thicken very quickly! Don't panic, just keep stirring.
- Pour in the Sherry, if using, and the milk. Bring to a boil, stirring constantly.
- Reduce heat and add the chicken. Season with salt and pepper and stir to combine.
- Drain the cooked noodles and add them to the skillet. Stir to combine, then remove from heat.
- In a small bowl, mix together parmesan cheese, panko crumbs, and melted butter. Sprinkle mixture over the casserole.
- Bake for 15 minutes, or until bubbly. To brown the topping, place under broiler for a few minutes and serve.
- Garnish with Italian parsley and additional parmesan cheese, and serve!
Notes
- I used lactose-free whole milk, but unsweetened cashew, coconut, or almond milk will also work.
- Any type of white wine can be substituted for the Sherry. Do not substitute red wine or your casserole will turn purple...three guesses how I know that!
- This dish can also be baked in an un-greased, 9 x 13 baking dish if you prefer.
- Leftover turkey can be substituted for the chicken.
To make ahead of time
Prepare as instructed up until adding the chicken. Wrap tightly in plastic wrap and place in the refrigerator for up to 24 hours. When ready to serve, remove from the refrigerator sprinkle with the topping. Bake as directed adding 10 to 15 minutes to the cooking time.To Freeze
Prepare as directed to make ahead of time, but pour casserole into a freezer-safe baking dish. Wrap with plastic wrap and aluminum foil, freeze for up to 2 months. Defrost in the refrigerator overnight, add topping and bake as directed.To store leftovers
Allow leftovers to cool completely. Place in an airtight container and store in the refrigerator for up to 3 days. Reheat in the microwave.Nutrition
This recipe has been updated on 11/17/2021 to include new images and more detailed instructions.
Lee Mckeon says
Looks great and easy Thank you
Leigh Anne Borders says
We love chicken tetrazzini. I will def be doing this recipe!