Chicken Tetrazzini Casserole is one of those magical dishes that checks every box. It is part Italian, part American, wonderfully creamy, filling, kid-friendly, and so EASY to make! For busy weeknights, what more can you ask for? This casserole brings together familiar pantry staples in a fresh, comforting way. This is perfect to add to your dinner routine without adding extra work.
In our home, Chicken Tetrazzini has long been a favorite. When the kids were small, it was one of the meals everyone would happily devour. To this day, they still request it for our family dinners. It has become a tradition as much as a recipe.
We also discovered its magic in our catering business. We have served this to thousands of people over the years, and they always respond the same. The guests loved how creamy, rich, and satisfying it was. They constantly asked for the recipe. Now we are sharing it with you so you can bring this crowd-pleasing classic to your own table.
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Ingredients
Here's what you'll need for your simple Chicken Tetrazzini
- Vermicelli Pasta: I love a thin pasta for this recipe.
- Shredded Chicken Breast: The longer it has cooked, the more tender it will be. You could use this crockpot shredded chicken for the perfect texture. We've also used rotisserie chickens for an easy alternative!
- Half and Half or Whole Milk: Works with the flour and heavy cream to bring a creamy texture to the casserole.
- Heavy Whipping Cream: to add a rich flavor
- Chicken Stock: I love to boil chicken in some chicken base to make a delicious stock to use.
- Flour: to make a roux for a thicker sauce.
- Butter: Butter makes everything better
- Parmesan Cheese: Parmesan cheese is my favorite to use. This cheese adds such a great nutty and salty flavor.
- Garlic: Using freshly minced garlic is best!
- Salt and White Pepper: Using white pepper keeps the color of the traditional creamy and white tetrazzini.
Notes on ingredients:
- I like the finer Vermicelli pasta, but really, anything will do. Spaghetti, angel hair, etc, will all do fine.
- White pepper has a bit more of a kick than black pepper, and it gives the Chicken Tetrazzini more of a punch. But if you don't have it on hand, don't sweat it! Black pepper will still taste great.
- You can make your own Half and Half by substituting equal parts milk and heavy cream.
Pro Tip: I like to use a good-quality pasta in this dish so that it will hold up well during baking.
Step-By-Step Instructions
Whether you're boiling your chicken, using the crockpot method or a quick grab-and-go rotisserie chicken, this Chicken Tetrazzini is quickly put together! After making a creamy roux, you simply mix and layer in a casserole dish, bake and enjoy!
- Bring 32 oz of chicken stock to a boil. Break your noodles in half and cook pasta until al dente. Breaking it in ½ makes cutting and serving easier. Strain noodles and reserve 2 cups of chicken stock.
- Start to make sauce by melting butter in a skillet on medium-low heat. Add in minced garlic and cook for 2 minutes.
- Add in the flour and stir well. Cook for 2 minutes to cook out the flour taste. It should begin to look like toothpaste.
- Slowly drizzle in milk while stirring. Then, slowly add in heavy cream, then 2 cups of chicken stock, ⅓ cup parmesan cheese, salt and white pepper. Keep stirring until thickened.
- Once it's thickened, stir in shredded chicken and let it cook for 5 minutes.
- In a greased 9x13 baking dish, make a bottom layer with ½ of the cooked pasta noodles. Top the noodles with ½ of the chicken and sauce and spread evenly with a spatula.
- Repeat a layer or noodles and top with the remaining chicken and sauce (total of 4 layers).
- Top chicken tetrazzini with the remaining parmesan cheese and bake at 350°F for 30 minutes uncovered.
Equipment and Supplies
- Large glass mixing bowl - this is the perfect bowl for mixing up a casserole.
- 9x13 baking dish - I love that this baking dish has a lid for easy storage
- Stock Pot
- Cheese Grater- This cheese grater is so easy to use and remember. Freshly grated cheese tastes so much better!
Serving Ideas
How to serve Chicken Tetrazzini
We love to pair this easy pasta recipe with my Easy Garlic Butter Rolls and a homemade Caesar salad using my Caesar Salad Dressing (without anchovies) for a complete meal.
Possible swaps
Protein: You could swap the chicken breast for leftover turkey.
Veggies: You can easily add in mushrooms, sauteed red peppers, steamed broccoli florets, artichoke hearts, fresh spinach, or frozen peas.
Cheese swaps: You can experiment with other cheeses like Monterey Jack, Mozzarella, Havarti, or Pepper Jack.
Pro Tip: Freshly grated cheese makes all the difference!
Storing Leftovers
This recipe stays extra creamy even after it has been baked and refrigerated. We reheat small portions in the microwave until heated through. You could also reheat the entire casserole, covered, at a lower temperature in the oven.
Chicken Tetrazzini will keep in the fridge in an airtight container for up to five days.
Freeze ahead: Prepare the recipe according to the instructions, let it cool, cover with plastic wrap, then a layer of foil, and freeze for up to three months. Prior to baking, let it thaw for 24 hours in the refrigerator. Remove plastic wrap and bake as instructed.
More Comforting Recipes
Recipe
Chicken Tetrazzini (With a Southern Twist!)
Equipment
- Oven
Ingredients
- 1 ½ cups Half and Half or whole milk
- ½ cup Heavy Cream
- 2 ½ tablespoon All Purpose Flour
- 3 tablespoon Butter
- 12 oz Vermicelli Pasta
- 2 cups Parmesan separated
- 1 ½ tablespoon Garlic minced
- ½ teaspoon Salt
- 1 teaspoon White Pepper
- 32 oz Chicken Stock reserve 2 cups for sauce
- 2 lbs Cooked Chicken Breast or 2 rotisserie chickens
Instructions
- Bring 32 oz of chicken stock to a boil. Break your noodles in half and cook pasta until al dente. Breaking it in ½ makes cutting and serving easier. Strain noodles and reserve 2 cups of chicken stock.
- Start to make sauce by melting butter in a skillet on medium-low heat. Add in minced garlic and cook for 2 minutes.
- Add in the flour and stir well. Cook for 2 minutes to cook out the flour taste. It should begin to look like toothpaste.
- Slowly drizzle in milk while stirring. Then, slowly add in heavy cream, then 2 cups of chicken stock, ⅓ cup parmesan cheese, salt and white pepper. Keep stirring until thickened.
- Once it's thickened, stir in shredded chicken and let it cook for 5 minutes.
- In a greased 9x13 baking dish, make a bottom layer with ½ of the cooked pasta noodles. Top the noodles with ½ of the chicken and sauce and spread evenly with a spatula.
- Repeat a layer or noodles and top with the remaining chicken and sauce (total of 4 layers).
- Top chicken tetrazzini with the remaining parmesan cheese and bake at 350°F for 30 minutes uncovered.
Notes
Nutrition
Frequently Asked Questions:
To cut down on time, it's okay to use rotisserie chicken. The flavor won't be quite as developed, but sometimes you need dinner on the table, and I get that!
Yes, this can be cooked and frozen for up to 6 months. Make sure to cover tightly. It is best to thaw overnight before reheating.
A common substitution would be leftover turkey or ham. You can also make this vegetarian by adding vegetables and using vegetable stock.
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Casey says
We made this ahead of time for meal prep and it was perfect ! Thanks Tim!
Na says
Could this be a meal prep for smaller portions and frozen?
CookitwithTim says
Most definitely! We've divided this out before in Souper Cubes and then thawed them out as needed. Freeze for up to 3 months.
Reese says
Just made this dish tonight, it’s so good!! One of my favorites, and it’s a good easy dinner!