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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.

Chicken Tetrazzini with spaghetti noodles in a skillet.

🍽️ What to serve with Chicken Tetrazzini

Some of our favorite side dishes that compliment this recipe include:

📋 What you will need

Ingredients needed to make Chicken Tetrazzini.

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

Close-up image of Chicken Tetrazzini in a skillet.

👩🏻‍🍳 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.

Melted butter and sliced shallots in a skillet.

Stir to coat with the butter. Cook, stirring occasionally for 4 minutes.

Sliced mushrooms, shallots and melted butter in a skillet.

Sprinkle the flour over the mushrooms. Quickly stir to combine with the butter to create a “paste” for lack of a better word.

Flour mixed with the mushrooms, shallots, and butter in a skillet.

Stir in stock to deglaze the pan, making sure to stir until there are no clumps of flour left.

Chicken stock simmering with the mushrooms and flour in a skillet.

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.

Mushrooms in a creamy sauce in a skillet.

Reduce heat and add the chicken. Season with salt and pepper and stir to combine.

Chunks of chicken in a creamy mushroom sauce in a skillet.

Drain the cooked noodles and add them to the skillet. Stir to combine, then remove from heat.

Cooked spaghetti noodles added to the chicken cream sauce in a skillet.

In a small bowl, mix together parmesan cheese, panko crumbs, and melted butter. Sprinkle mixture over the casserole.

Spaghetti noodles, chicken, mushrooms, and sauce topped with panko crumbs in a skillet.

Bake for 15 minutes, or until bubbly. To brown the topping, place under broiler for a few minutes and serve.

Spaghetti, chicken, mushrooms and creamy sauce served on a blue plate.

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

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🥡 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.

🍝 More delicious pasta recipes

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Chicken Enchilada Pasta

A plate of spaghetti covered in meat sauce with garlic bread on the side.

Instant Pot Spaghetti

Black pasta mixed with a creamy mushroom and lobster sauce.

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Enjoy!!

Chicken Tetrazzini

This old-fashioned Chicken Tetrazzini recipe is filled with a creamy mushroom sauce, chopped chicken, spaghetti noodles, and crunchy topping.

5 from 3 votes

Print Rate

Course: Main Course

Cuisine: American

Keyword: creamy casserole recipe

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: Servings

Calories: 452kcal

Author: Lisa Johnson

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!