The first time I made Chicken Tetrazzini, I’ll admit I was skeptical—mixing condensed soups with sour cream and pasta seemed like an odd combination. But once it emerged from the oven all golden and bubbly, that first creamy, cheesy bite made me a believer for life. This is the kind of comfort food that passes even the pickiest eater test, and it’s become one of those recipes I return to again and again when I need something reliable and delicious.
Why you’ll love this dish
This casserole checks every box for a winning family meal: it’s incredibly easy to prepare, uses mostly pantry staples, and delivers rich, comforting flavors that everyone loves. The combination of cream soups and sour cream creates a luxuriously creamy sauce that coats every strand of pasta, while three types of cheese add depth and that irresistible golden top.
It’s also a fantastic make-ahead option—assemble it the night before and simply pop it in the oven when you’re ready to eat. The recipe yields generous portions that serve eight people, making it perfect for potlucks, feeding a crowd, or stocking your freezer with ready-made dinners for busy weeks ahead.
“I’ve made this recipe 5 or 6 times. Everyone really loves it. Even though I’m not an experienced cook, it is easy and comes out great every time!”
The cooking process explained
This recipe follows a straightforward assembly process that requires no special cooking skills. You’ll start by whisking together your creamy base—the soups, sour cream, melted butter, and seasonings—until everything is well combined. This creates the signature rich sauce that makes Chicken Tetrazzini so comforting.
Once your sauce is ready, you’ll fold in the cooked chicken, pasta, and peas until everything is evenly coated. The mixture gets transferred to a baking dish and topped with a blend of mozzarella, cheddar, and Parmesan cheeses. After about 45 minutes in the oven, you’ll have a bubbly, golden casserole that’s ready to serve after a brief resting period.
What you’ll need
For the sauce:
- 10 oz can cream of chicken soup
- 10 oz can cream of mushroom soup
- 2 cups sour cream
- 1/2 cup butter, melted
- 1/2 cup low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
For the casserole:
- 1/2 cup frozen peas
- 1 pound seasoned cooked chicken, chopped or shredded
- 1 pound thin spaghetti, cooked al dente
For the topping:
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- Fresh chopped parsley for garnish
If you can’t find thin spaghetti, regular spaghetti works fine, and rotisserie chicken is a perfect shortcut for the cooked chicken component.
Step-by-step instructions
Preheat your oven to 350°F and coat a 9×13 baking dish with nonstick cooking spray.
In a large bowl, whisk together both cans of soup, sour cream, melted butter, chicken broth, salt, pepper, and garlic powder until the mixture is smooth and well combined.
Add the peas, chopped chicken, and cooked spaghetti to the sauce. Toss everything together until the pasta and chicken are fully coated with the creamy mixture.
Pour the combined ingredients into your prepared baking dish, spreading it evenly. Sprinkle the mozzarella, cheddar, and Parmesan cheeses over the top in an even layer.
Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes, until the cheese is melted and bubbly and the casserole is heated through.
Remove from the oven and sprinkle with fresh parsley. Let the casserole stand for 5-10 minutes before serving to allow it to set slightly.
Serving suggestions
This hearty casserole pairs beautifully with lighter sides that balance its richness. A crisp green salad with a tangy vinaigrette cuts through the creamy sauce perfectly, while garlic bread is ideal for soaking up every last bit of sauce on your plate.
Roasted or steamed vegetables like broccoli, green beans, or carrots add color and nutrition to the meal. For a Southern-style dinner, serve it alongside buttered corn or a simple cucumber and tomato salad. The casserole is substantial enough that you really only need one or two simple sides to round out the meal.
Keeping leftovers fresh
Store leftover Chicken Tetrazzini in an airtight container in the refrigerator for up to 3 days. To reheat, add a small splash of milk or chicken broth to keep it from drying out, then warm in the microwave in short intervals or in a 350°F oven until heated through.
For make-ahead convenience, assemble the entire casserole but don’t bake it. Cover tightly with foil and refrigerate for up to 24 hours. When ready to bake, add about 15 minutes to the cooking time since it will be cold from the refrigerator.
To freeze, prepare the casserole in a freezer-safe dish, wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking according to the original instructions. The casserole reheats beautifully and maintains its creamy texture even after freezing.
Tricks for success
Cook your pasta al dente—it will continue cooking in the oven, and you want to avoid mushy noodles in the final dish. Thin spaghetti works best because it distributes more evenly throughout the casserole, but any pasta shape will work if that’s what you have on hand.
Using rotisserie chicken is the ultimate time-saver and adds extra flavor. One standard grocery store rotisserie chicken provides exactly the amount you need for this recipe.
If you prefer not to use condensed soups, you can make this from scratch with a homemade cream sauce, though many people find the canned soup version actually tastes better and is certainly quicker.
For extra richness, sauté fresh mushrooms in butter and add them to the mixture. Some cooks also add a splash of white wine or sherry to the sauce for depth of flavor.
Different ways to try it
Transform this into a turkey tetrazzini by swapping chicken for leftover turkey—perfect after Thanksgiving. Add sautéed onions, bell peppers, or celery for extra vegetables and a slight crunch.
For a lighter version, use low-fat sour cream, reduce the butter by half, and add extra chicken broth to maintain the creamy consistency. Greek yogurt can substitute for some of the sour cream with good results.
Mix in a can of diced green chiles or a can of Rotel for a Southwestern twist. Fresh or canned mushrooms add earthy flavor and pair perfectly with the mushroom soup base.
Try topping the casserole with buttered panko breadcrumbs or crushed crackers instead of (or in addition to) cheese for added texture. Some families swear by adding crispy bacon bits or using blackened chicken for a spicier variation.
Your questions answered
Can I use a different type of pasta? Yes, any pasta shape works well. Wide egg noodles, penne, rotini, or even linguine are all great options. Just cook them al dente and use about a pound of whatever shape you choose.
How can I make this without mushroom soup? Simply use two cans of cream of chicken soup instead, or substitute cream of celery soup if you prefer. The flavor will be slightly different but still delicious.
Can I add more vegetables? Absolutely. Frozen peas and carrots, broccoli florets, diced bell peppers, or sautéed mushrooms all work wonderfully. Just keep the total vegetable amount to about 1-2 cups so the sauce-to-pasta ratio stays balanced.
Will this work in a slow cooker? While this recipe is designed for oven baking, some cooks have adapted it for the slow cooker with mixed results. The oven method is recommended for the best texture and that golden, bubbly cheese top.
How do I prevent it from being too dry? Make sure your pasta is well-coated with the sauce mixture before baking. If it seems dry when assembling, add an extra 1/4 to 1/2 cup of chicken broth. Covering with foil for the first 30 minutes of baking also helps retain moisture.
Can I halve this recipe? Yes, simply cut all ingredients in half and bake in an 8×8 or 9×9 inch pan. The baking time should remain about the same—just check that it’s hot and bubbly throughout before serving.
Print
Chicken Tetrazzini
- Total Time: 60 minutes
- Yield: 8 servings
- Diet: None
Description
A creamy and cheesy pasta casserole that’s easy to prepare, perfect for family meals or potlucks.
Ingredients
- 10 oz can cream of chicken soup
- 10 oz can cream of mushroom soup
- 2 cups sour cream
- 1/2 cup butter, melted
- 1/2 cup low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 cup frozen peas
- 1 pound seasoned cooked chicken, chopped or shredded
- 1 pound thin spaghetti, cooked al dente
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- Fresh chopped parsley for garnish
Instructions
- Preheat your oven to 350°F and coat a 9×13 baking dish with nonstick cooking spray.
- In a large bowl, whisk together both cans of soup, sour cream, melted butter, chicken broth, salt, pepper, and garlic powder until smooth.
- Add the peas, chopped chicken, and cooked spaghetti to the sauce, tossing until fully coated.
- Pour the mixture into the prepared baking dish and spread evenly. Sprinkle mozzarella, cheddar, and Parmesan cheeses over the top.
- Cover with foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes until cheese is melted and bubbly.
- Remove from the oven and sprinkle with fresh parsley. Let stand for 5-10 minutes before serving.
Notes
This casserole can be assembled the night before and refrigerated. Cover tightly with foil to refrigerate and add 15 minutes to baking time if starting cold. Leftovers can be stored for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American