This Chicken Tetrazzini Bake Recipe transforms tender rotisserie chicken and al dente spaghetti into a luxurious casserole coated in a velvety sauce of sour cream, Parmesan, and savory cream soups. Topped with a melting blanket of Colby Jack cheese, it emerges from the oven bubbling and golden, offering the ultimate creamy comfort food experience for a busy weeknight.
Jump to RecipeChicken Tetrazzini Bake Ingredients
The Pasta & Protein:
- 16 oz spaghetti: The traditional noodle for Tetrazzini; linguine or fettuccine also work well.
- 2 cups shredded rotisserie chicken: A time-saving hack that guarantees juicy, flavorful meat.
The Creamy Sauce Base:
- 1 (10.5 oz) can cream of chicken soup: Provides the savory poultry base.
- 1 (10.5 oz) can cream of mushroom soup: Adds earthy depth and silkiness.
- 16 oz sour cream: The secret ingredient for a rich, tangy sauce that balances the saltiness.
- 1 cup half and half (or whole milk): Thins the sauce to the perfect coating consistency.
- 1/4 cup melted butter: For richness.
The Cheeses & Seasonings:
- 1 cup shredded Parmesan: Adds a salty, nutty bite to the sauce.
- 2 cups shredded Colby Jack cheese: For the gooey, golden topping.
- Herbs & Spices: 2 tsp Italian seasoning, 1 tsp garlic powder, 1/2 tsp onion powder, salt, pepper, and fresh parsley for freshness.
How To Make Chicken Tetrazzini Bake
- Boil the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until it is al dente (firm to the bite). Do not overcook it, as the pasta will continue to soften while baking in the sauce. Drain well.
- Whisk the Sauce: While the pasta cooks, grab a very large mixing bowl. Combine the cream of chicken soup, cream of mushroom soup, sour cream, melted butter, half and half, and shredded Parmesan. Whisk in the Italian seasoning, garlic powder, onion powder, chopped parsley, salt, and pepper. Stir until the mixture is uniform and creamy.
- Combine: Add the warm, drained spaghetti and the shredded rotisserie chicken to the bowl with the sauce. Use tongs to toss everything together vigorously, ensuring every single strand of pasta is dripping in the creamy mixture.
- Assemble: Transfer the mixture to a large sauté pan (if oven-safe) or a greased 9×13 inch baking dish. Spread it out evenly. Sprinkle the shredded Colby Jack cheese generously over the top.
- Bake: Cover the dish loosely with foil to prevent the cheese from sticking. Bake in a preheated 350°F oven for 30 to 35 minutes. You want the casserole to be hot throughout and the sauce to be bubbling vigorously at the edges.
- Finish: If you want a browned top, remove the foil for the last 5 minutes of baking. Garnish with extra fresh parsley and serve hot.
Recipe Tips
- Don’t Break the Noodles: When tossing the pasta in the thick sauce, use a gentle lifting motion with tongs to avoid breaking the long spaghetti strands.
- Turkey Variation: This recipe is the number one way to use up leftover Thanksgiving turkey. Simply swap the chicken for chopped turkey meat.
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that don’t melt as smoothly. Grating your own block of Colby Jack results in a superior, stringy cheese pull.
- Add Veggies: For a one-pot meal feel, stir in a cup of frozen peas or sautéed mushrooms with the chicken before baking.
What To Serve With Chicken Tetrazzini
- Garlic Bread: Essential for scooping up the extra creamy sauce.
- Roasted Broccoli: The bitterness of charred broccoli cuts through the rich dairy.
- Caesar Salad: A crisp, acidic salad provides a refreshing contrast.
- Glazed Carrots: Sweet carrots complement the savory mushroom notes.
How To Store Chicken Tetrazzini Bake
- Refrigerate: Store leftovers in an airtight container for up to 3-4 days. The sauce will thicken in the fridge but loosens up when heated.
- Reheat: Splash a little water or milk over the pasta and microwave, or bake covered at 350°F for 15 minutes to prevent it from drying out.
- Freeze: You can freeze the unbaked casserole (without the top cheese layer) for up to 2 months. Thaw in the fridge overnight, add cheese, and bake.
Chicken Tetrazzini Bake Nutrition Facts
- Calories: 580 kcal
- Fat: 32g
- Carbohydrates: 45g
- Protein: 28g
- Calcium: 400mg
Nutrition information is estimated per serving.
FAQs
Yes. While spaghetti is traditional for Tetrazzini, penne, rotini, or egg noodles work beautifully and are easier for kids to eat.
Yes, but it requires more work. You would need to make a white sauce (béchamel) with butter, flour, and chicken broth/milk, then add sautéed mushrooms and seasonings to replicate the texture and flavor.
No, you can use Mozzarella for a stretchier cheese, or sharp Cheddar for more bite. Colby Jack offers a nice balance of melting ability and mild flavor.
Chicken Tetrazzini Bake Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy8
servings15
minutes35
minutes580
kcalA creamy, cheesy pasta bake featuring spaghetti and rotisserie chicken in a savory mushroom-parmesan sauce.
Ingredients
16 oz spaghetti
2 cups shredded rotisserie chicken
1 can cream of chicken soup
1 can cream of mushroom soup
16 oz sour cream
1 cup Parmesan, shredded
1 cup half and half
1/4 cup butter, melted
2 cups Colby Jack cheese, shredded
Spices: Italian seasoning, garlic/onion powder, parsley
Directions
- Boil spaghetti to al dente; drain.
- Whisk soups, sour cream, milk, butter, Parmesan, and spices in a large bowl.
- Toss pasta and chicken in the sauce.
- Transfer to a 9×13 dish.
- Top with Colby Jack cheese.
- Cover with foil; bake at 350°F for 30-35 minutes until bubbly.
- Garnish with parsley.
Notes
- Cook pasta al dente to prevent mushy noodles.
- Sour cream adds essential tanginess to the rich sauce.
- Great for using up leftover turkey.
- Let rest for 5 minutes before serving for cleaner scoops.
