Cracker Barrel Chicken Tetrazzini Bake Recipe

Cracker Barrel Chicken Tetrazzini Bake is a comforting American pasta dinner made with shredded chicken, spaghetti, and a creamy mushroom sauce. This hearty bake uses sour cream and Colby Jack cheese to create a rich, golden topping.

If you need a solid family meal that feeds a crowd without much fuss, this is the one. I’ve tried a few versions of this dish and this one from Cracker Barrel is the one I keep going back to because the sauce doesn’t dry out in the oven. The first time I made this, I overcooked the pasta before it even touched the sauce. Now I always undercook the spaghetti by two minutes so it finishes softening in the creamy liquid while it bakes.

The sour cream is doing more work than you’d think here. Without it, the canned soups can taste a bit flat and overly salty, but that tang cuts through the richness beautifully. This recipe is one of those that looks harder than it is. The whole thing comes down to making sure every strand of pasta is coated before it hits the baking tin. It has become a Sunday night staple in my house when I have leftover chicken to use up.

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Cracker Barrel Chicken Tetrazzini Bake Ingredients

The Pasta and Protein

• 450g (1lb) spaghetti
• 300g (10oz) shredded rotisserie chicken
• Salt and pepper, to taste

The Creamy Sauce

• 1 tin (295g/10.5oz) condensed cream of chicken soup
• 1 tin (295g/10.5oz) condensed cream of mushroom soup
• 450g (16oz) sour cream
• 250ml (9fl oz) half and half or full-fat milk
• 60g (2oz) melted butter
• 100g (3.5oz) grated Parmesan cheese
• 2 tsp dried Italian seasoning
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 2 tbsp chopped fresh parsley

The Topping

• 225g (8oz) grated Colby Jack cheese

How To Make Cracker Barrel Chicken Tetrazzini Bake

1. Boil the pasta: Bring a large pot of salted water to a boil and cook the spaghetti for two minutes less than the packet instructions until it’s firm to the bite. Drain the water away and leave the pasta in the colander.
2. Whisk the sauce: Use a large mixing bowl to combine the chicken soup, mushroom soup, sour cream, melted butter, and half and half. Add the Parmesan, Italian seasoning, garlic powder, onion powder, parsley, salt, and pepper then stir until the mixture is smooth.
3. Combine: Add the warm spaghetti and the shredded chicken to the bowl with the sauce. Use tongs to toss the ingredients until the pasta is completely covered in the cream mixture.
4. Assemble: Transfer the mixture into a greased 23x33cm (9×13 inch) baking tin and spread it into an even layer. Sprinkle the Colby Jack cheese over the top in a thick, uniform layer.
5. Bake: Cover the tin loosely with greaseproof paper or foil and bake in a preheated oven at 180°C (350°F/Gas Mark 4) for 30 minutes. Make sure the sauce is bubbling at the edges before you move to the next step.
6. Finish: Remove the cover and bake for another 5 minutes until the cheese is melted and golden. Let the dish sit for five minutes before serving to let the sauce thicken.

Recipe Tips

Undercook the noodles. Boil your spaghetti until it is just shy of being ready to eat so it doesn’t turn into mush during the 30-minute bake.

Use room temperature dairy. Take the sour cream and half and half out of the fridge 20 minutes before mixing to stop the sauce from splitting in the heat.

Rotisserie chicken saves time. Pick up a pre-cooked bird from the supermarket and shred it whilst it’s still warm for the best texture.

Cover the dish. Keep the foil or paper over the tin for the first half of baking to stop the cheese from hardening before the middle is hot.

Store the leftovers. This dish tastes even better the next day once the flavours have settled, making it a great option for meal prepping.

What To Serve With Chicken Tetrazzini

This rich pasta bake needs something crisp to balance the creamy sauce. A simple green salad with rocket and a sharp lemon vinaigrette works well.

Garlic bread or steamed green beans with a bit of butter are classic sides that everyone loves. You could also try roasted broccoli or a side of peas to add some colour to the plate.

How To Store Chicken Tetrazzini

Fridge

Keep leftovers in an airtight container for up to three days. Make sure the dish has cooled completely before putting it in the fridge to prevent moisture buildup.

Reheat

The best way to reheat this is in the oven at 160°C (325°F/Gas Mark 3) covered with foil until hot. If you use a microwave, add a splash of milk first to stop the pasta from drying out.

Freeze

You can freeze the unbaked assembly for up to two months if wrapped tightly in clingfilm and foil. Thaw it in the fridge overnight before following the standard baking instructions.

Cracker Barrel Chicken Tetrazzini Bake Nutrition Facts

• Calories: 540
• Protein: 24g
• Fat: 32g
• Carbohydrates: 41g
• Sugar: 4g
• Sodium: 980mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Golden-Fried Shrimp Recipe
• Cracker Barrel Spicy Grilled Catfish Recipe
• Cracker Barrel Granny’s Banana Pudding Recipe