If you’re craving a cozy, comforting dinner that feels like a warm hug in a bowl, this Creamy Chicken Tetrazzini Casserole Recipe is about to become your new best friend. Combining tender chicken, al dente pasta, earthy mushrooms, and a luscious creamy sauce, this dish balances rich flavors and satisfying textures in every bite. Perfect for family dinners or cozy nights in, it’s a timeless casserole that brings elegance and simplicity together beautifully.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this casserole truly shine. Each one plays an essential role, from the texture of the pasta to the depth of flavor in the sauce, creating a harmonious dish that’s both creamy and hearty.
- 12 oz linguine (or spaghetti*): Pick a long pasta that cooks to just al dente for a perfect bite that holds up well in the casserole.
- 4 cups rotisserie chicken (shredded or diced): Using pre-cooked chicken saves time and adds juicy, tender chicken flavor throughout.
- 2 Tbsp olive oil: A good-quality oil enhances the sautéed mushrooms and onions without overpowering them.
- 1 lb button mushrooms (thickly sliced): These bring an earthy note and a tender texture that perfectly complements the creamy sauce.
- 1 medium onion (finely chopped): Adds natural sweetness and helps build the savory backbone of the dish.
- 4 garlic cloves (minced): Garlic infuses the casserole with a fragrant warmth that’s utterly irresistible.
- 4 Tbsp unsalted butter: Essential for creating a silky, golden roux as the base for the creamy sauce.
- 1/3 cup all-purpose flour: This thickens the sauce to creamy perfection without any lumps.
- 3 cups low-sodium chicken broth: Adds a savory depth of flavor and ensures the sauce isn’t too heavy.
- 1 Tbsp lemon juice: A splash of brightness that lifts and balances the rich creaminess.
- 2 cups half & half (or equal parts milk & heavy cream): This combo gives the sauce its signature smooth, velvety texture.
- 1 1/2 tsp sea salt (plus more to taste): Perfectly seasons each component without overwhelming.
- 1/4 tsp black pepper, freshly ground: Adds just the right amount of warmth and bite.
- 1/4 cup parsley (chopped, plus more to garnish): Fresh herbs brighten up the casserole’s flavors and add a pop of inviting color.
- 1 1/2 cups shredded mozzarella cheese: Melts beautifully on top, creating a golden, bubbly finish that everyone loves.
How to Make Creamy Chicken Tetrazzini Casserole Recipe
Step 1: Prep the Oven and Pasta
Start by preheating your oven to 350˚F and buttering a 9×13 casserole dish to prevent sticking and add a touch of flavor. Cook the pasta in a large pot of salted boiling water until barely al dente, just shy of fully cooked so it doesn’t become mushy in the oven. Remember to save half a cup of the pasta water before draining — a secret weapon to get your sauce just right.
Step 2: Sauté the Vegetables
In a large skillet over medium-high heat, warm the olive oil and toss in the thickly sliced mushrooms. Sauté until softened, about 3 minutes. Then add finely chopped onions and cook until they’re soft and turning golden, around 5 to 7 minutes. Lastly, stir in the minced garlic and let it cook for another minute until fragrant. The aroma here is already making your kitchen smell like dinner heaven!
Step 3: Make the Cream Sauce
Using the same pot you cooked your pasta in, melt the butter and whisk in the flour to form a roux, cooking until it’s lightly golden. Slowly whisk in the chicken broth, lemon juice, salt, and freshly ground black pepper until the mixture is smooth. Add the half & half, bringing the sauce to a gentle simmer. Taste and adjust the seasoning until the sauce sings with just the right balance of savory and bright flavors.
Step 4: Assemble the Casserole
Add the cooked pasta back into the pot with your shredded chicken and mushroom mixture. Toss in fresh chopped parsley and pour all the luscious cream sauce over the ingredients. Stir everything until combined, using the reserved pasta water if you want it a bit saucier. Then spread the entire mixture evenly into your prepared casserole dish and sprinkle the top generously with shredded mozzarella.
Step 5: Bake to Perfection
Cover your casserole with foil and bake for 20 minutes at 350˚F, allowing the flavors to meld beautifully. Remove the foil and bake for another 15 minutes to get that bubbly finish. For an extra golden, irresistible crust, broil the casserole for 1 to 2 minutes at the end. You’ll know it’s ready when the cheese is perfectly melted and speckled with golden spots.
How to Serve Creamy Chicken Tetrazzini Casserole Recipe
Garnishes
Before serving, sprinkle fresh parsley over the top to add a vibrant green pop and fresh herbal note that cuts through the richness. For an extra touch, a light dusting of grated Parmesan or some freshly cracked black pepper works beautifully as finishing touches.
Side Dishes
This casserole pairs wonderfully with crisp, fresh sides like a simple green salad dressed in lemon vinaigrette or roasted vegetables such as asparagus or Brussels sprouts. Their brightness and texture create balance alongside the creamy richness of the tetrazzini, rounding out your meal perfectly.
Creative Ways to Present
If you’re serving guests or want to make the dish feel extra special, consider baking individual portions in small ramekins or mini casserole dishes. Topping each with a sprinkle of toasted breadcrumbs or chopped nuts adds a satisfying crunch that contrasts delightfully with the creamy interior.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Chicken Tetrazzini Casserole Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making later servings even tastier.
Freezing
For longer storage, freeze the casserole before baking. Cover tightly with foil and plastic wrap, and freeze for up to 2 months. When ready to enjoy, bake directly from frozen by adding extra baking time until hot and bubbly.
Reheating
Reheat leftovers gently in the oven at 350˚F, covered with foil to preserve moisture, until warmed through. You can also microwave individual portions covered with a damp paper towel to keep it creamy and prevent drying out.
FAQs
Can I use fresh chicken instead of rotisserie?
Absolutely! You can cook fresh chicken breasts, poach or roast them, and then shred or dice for the casserole. Just be sure the chicken is fully cooked before combining with other ingredients.
What pasta works best for this recipe?
Linguine or spaghetti are classic choices because their long strands hold the sauce wonderfully, but you could also experiment with fettuccine or even penne for a twist in texture.
Can this recipe be made dairy-free?
Yes, you can substitute the half & half with coconut milk or a creamy dairy-free alternative, and use vegan butter and cheese options to accommodate dietary needs without losing richness.
Is it possible to make this vegetarian?
Definitely! Replace the chicken with sautéed tofu or extra mushrooms, and use vegetable broth instead of chicken broth for a delicious vegetarian version.
How can I make the casserole less creamy?
If you prefer a lighter sauce, reduce the amount of half & half or substitute half with milk. You can also use less cheese or a lower-fat cheese variety to lessen the richness.
Final Thoughts
Trust me, once you try this Creamy Chicken Tetrazzini Casserole Recipe, it will earn a steadfast place in your meal rotation. It’s a perfect blend of comforting and elegant—great for busy weeknights or special occasions. So roll up your sleeves, gather those simple ingredients, and treat yourself to this creamy, cheesy, chicken-filled delight that tastes like it took hours to make but really just makes you feel amazingly satisfied with every forkful.
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Creamy Chicken Tetrazzini Casserole Recipe
- Total Time: 1 hour 15 minutes
- Yield: 9 servings 1x
Description
Chicken Tetrazzini is a classic, comforting casserole featuring tender shredded chicken, sautéed mushrooms, onions, and a creamy, flavorful sauce made with chicken broth and half & half. Combined with linguine pasta and topped with melted mozzarella cheese, this baked dish delivers a rich and satisfying meal perfect for family dinners or entertaining guests.
Ingredients
Pasta
- 12 oz linguine (or spaghetti)
Chicken
- 4 cups rotisserie chicken (shredded or diced, or cook 1.5 lbs chicken breast)
Vegetables & Aromatics
- 1 lb button mushrooms (thickly sliced)
- 1 medium onion (finely chopped)
- 4 garlic cloves (minced)
Sauce Ingredients
- 2 Tbsp olive oil
- 4 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 Tbsp lemon juice
- 2 cups half & half (or substitute with equal parts milk & heavy cream)
- 1 1/2 tsp sea salt (plus more to taste)
- 1/4 tsp freshly ground black pepper
- 1/4 cup parsley (chopped, plus more to garnish)
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 350˚F (175˚C) and butter a 9×13 inch casserole dish to prevent sticking.
- Cook Pasta: Bring a large pot of salted boiling water (salty enough to taste like ocean water) to a boil. Add linguine and cook until barely al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water before draining the pasta. Drain and partially cover to keep warm.
- Sauté Vegetables: Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil followed by the sliced mushrooms. Sauté for about 3 minutes until softened. Add the finely chopped onions and cook for 5-7 minutes until soft and golden. Stir in minced garlic and cook for an additional minute until fragrant. Remove the mixture from the skillet and set aside with the cooked chicken.
- Prepare the Sauce: In the same pot used for the pasta, melt 4 tablespoons of unsalted butter over medium heat. Whisk in 1/3 cup all-purpose flour and cook for about 1 1/2 minutes until the mixture turns lightly golden, forming a roux. Gradually whisk in 3 cups of low-sodium chicken broth, 1 tablespoon lemon juice, 1 1/2 teaspoons sea salt, and 1/4 teaspoon black pepper until smooth. Slowly add 2 cups of half & half and bring the sauce to a simmer. Adjust seasoning with additional salt and pepper to taste.
- Combine the Casserole: Return the cooked pasta pot to the stovetop and stir in the shredded chicken, sautéed mushroom and onion mixture, chopped parsley, and the creamy sauce. Mix thoroughly to combine. If desired, add reserved pasta water gradually to reach your preferred sauce consistency. Transfer the combined mixture to the buttered casserole dish and spread evenly. Generously sprinkle 1 1/2 cups shredded mozzarella cheese over the top.
- Bake the Casserole: Cover the casserole dish with foil and bake at 350˚F (175˚C) for 20 minutes. Then remove the foil and continue baking uncovered for an additional 15 minutes. For a golden, bubbly cheese topping, broil the casserole for 1-2 minutes at the end, watching carefully to avoid burning.
Notes
- Use rotisserie chicken for a quick, flavorful shortcut or cook and shred your own chicken breasts.
- Adjust salt levels based on the sodium content of your chicken broth and cheese.
- Reserve pasta water is used to help loosen and keep the sauce creamy if it thickens too much.
- You can substitute half & half with equal parts whole milk and heavy cream for similar richness.
- Leftovers store well covered in the refrigerator for 3-4 days and can be reheated in the oven or microwave.
- For a gluten-free version, substitute pasta and flour with gluten-free alternatives.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
