Can I use leftover or rotisserie chicken for this recipe?

Absolutely! Using leftover or rotisserie chicken is a great shortcut and works wonderfully in this Creamy Chicken Tetrazzini Bake Recipe. Just make sure to shred or dice it into bite-sized pieces and add it when combining the sauce and pasta. The only extra benefit of cooking the chicken fresh in the pot is that those flavorful browned bits add more depth to your sauce, but either way works perfectly.

What can I substitute for the white wine in the sauce?

If you prefer not to use wine, chicken broth is the best substitute. It provides the liquid needed to deglaze the pan and still contributes savory flavor. Just use the same amount (¼ cup) and follow the recipe as usual. Avoid water if possible, as it won’t add any flavor.

Can I prepare this casserole ahead of time?

Yes! You can assemble the entire casserole, then cover and refrigerate it for up to 2 days before baking. When ready, let it come to room temperature for about 30 minutes, then bake covered at 350°F for 20 minutes. Remove the cover and bake for an additional 15 minutes, then increase heat to 450°F for 10 minutes to get a bubbly, golden top.

How do I prevent the pasta from getting mushy?

The key is to cook your spaghetti just until al dente—meaning still slightly firm to the bite—as it will continue cooking in the oven while baking with the sauce. Also, tossing pasta immediately with the sauce while everything is warm helps prevent sticking. Avoid overcooking in the initial boil to maintain a perfect texture.

Creamy Chicken Tetrazzini Bake

Name: Delicious Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 large boneless skinless chicken breast; 2 teaspoons Italian seasoning; Salt and pepper, to taste; 2 tablespoons olive oil; 2 tablespoons butter; ¼ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc); 8 oz. button mushrooms, diced; ½ yellow onion, diced; 3 cloves garlic, minced; 10.5 oz. cream of chicken soup; 10.5 oz. cream of mushroom soup; 1 cup sour cream; 1 cup milk; ¾ cup grated Parmesan cheese; 1 cup frozen peas; 2 cups cooked diced chicken (from above); ¾ lb. spaghetti; 2 cups shredded mozzarella cheese; Fresh parsley, for garnish

Description

Chicken Tetrazzini is a creamy and comforting baked pasta casserole featuring tender chicken, mushrooms, peas, and a rich sauce made from cream soups, sour cream, and Parmesan cheese. This dish is baked to bubbly, golden perfection and garnished with fresh parsley for a satisfying family meal.

Ingredients

Scale

Chicken

1 large boneless skinless chicken breast
2 teaspoons Italian seasoning
Salt and pepper, to taste
2 tablespoons olive oil

Sauce

2 tablespoons butter
¼ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
8 oz. button mushrooms, diced
½ yellow onion, diced
3 cloves garlic, minced
10.5 oz. cream of chicken soup
10.5 oz. cream of mushroom soup
1 cup sour cream
1 cup milk
¾ cup grated Parmesan cheese
1 cup frozen peas
2 cups cooked diced chicken (from above)

Pasta Bake

¾ lb. spaghetti
2 cups shredded mozzarella cheese
Fresh parsley, for garnish

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Instructions

Prepare the Chicken: Cut the chicken breast in half to create two thinner pieces of equal size. Season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large pot over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through. Remove from heat and let it rest for 10 minutes before cutting into bite-sized pieces. Return any juices to the pot for flavor.
Prepare the Sauce: Preheat the oven to 350 degrees Fahrenheit. In the same pot, melt the butter over medium heat and add the white wine. Use a silicone spatula to scrape up any browned bits from the bottom for extra flavor. Let the wine simmer gently and reduce for 5 minutes. Add diced mushrooms and onions, cooking for an additional 5 minutes. Stir in minced garlic and cook for 1 more minute. Lower the heat to medium-low and add the cream of chicken soup, cream of mushroom soup, Parmesan cheese, sour cream, milk, frozen peas, and cooked diced chicken. Stir well to combine and warm through over low heat.
Cook the Pasta: Bring a large pot of salted water to boil and cook the spaghetti until just al dente, about 10 minutes. Drain well and return the pasta to the pot.
Combine Pasta and Sauce: Pour the warm sauce mixture over the cooked spaghetti in the pot and stir gently to combine all ingredients evenly.
Assemble and Bake the Casserole: Transfer the pasta and sauce mixture to a 9x13-inch casserole dish or comparable oven-safe dish. Sprinkle the shredded mozzarella evenly over the top. Bake uncovered at 350 degrees Fahrenheit for 15 minutes. Then increase the oven temperature to 450 degrees and bake for an additional 10 minutes or until the top is bubbly and starting to brown.
Serve: Allow the casserole to rest for 5 minutes before serving. Garnish with fresh parsley to finish.

Notes

For the white wine, Pinot Grigio or Sauvignon Blanc works well; alternatively, use chicken broth if you prefer not to cook with wine.
You may substitute the fresh cooked chicken with 2 cups of pre-cooked or rotisserie chicken; cooking it fresh adds more flavor to the sauce.
Using ¾ pound of pasta results in a creamier dish, but 1 pound can be used if desired.
To make ahead, assemble the casserole, cover, and refrigerate for up to 2 days. Let it come to room temperature for 30 minutes before baking.
Bake covered at 350 degrees Fahrenheit for 20 minutes, then uncovered for 15 minutes, and finally increase the temperature to 450 degrees for another 10 minutes until golden and bubbly.
Freezing is possible; thaw slowly in the refrigerator for up to 24 hours before baking.

Nutrition

Serving Size: 1 serving
Calories: 470 kcal
Sugar: 4 g
Sodium: 580 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 43 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 90 mg