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Chicken Tetrazzini

Chicken Tetrazzini, sometimes called Cheesy Chicken Spaghetti, is a creamy and classic comforting chicken casserole that is perfect for the fall and winter months.

Chicken Tetrazzini was one of the first recipes that I cooked for Eric before we were married. After his first bite he was convinced that I was a great cook. It’s no secret here that I liked to remind him of this early memory and give myself a pat on the back once in a while.

chicken tetrazzini

Updating this Recipe for Chicken Tetrazzini

In the past 10 years I’ve made many changes to the original recipe that my mom used to make for our family growing up.

My remastered Chicken Tetrazzini recipe nixes the over salted, MSG laden Cream of Chicken soup in favor of a homemade creamy chicken sauce created from a roux, chicken broth and whole milk.

My mom never added mushrooms to her version of this recipe, but seeking to increase the vegetables and nutrients I have been adding mushrooms for a while. I think they are a great addition. I also opted for half red and half green bell peppers to add color to this otherwise monotone dish.

Chicken Tetrazzini is a great recipe to have in your files because it is so useful around the Holiday season.

For my family, this recipe bakes up perfectly in the Le Creuset 3 1/2 quart braiser, one of my favorite pans for delicious one-pot comfort foods, but it is easily doubled to feed a crowd (use a larger pan for a double recipe) and simple to put together when you have leftover roasted chicken or turkey.

What is in Chicken Tetrazzini?

  • Spaghetti
  • Chicken
  • Bell Peppers
  • Celery
  • Onion
  • Mushrooms
  • Garlic
  • Thyme and Parlsey
  • Flour
  • Milk
  • Sherry
  • Chicken Broth
  • Parmigiano Reggiano
  • Sharp Cheddar
  • Salt, Pepper, and Nutmeg

Can I substitute leftover Turkey in this Chicken Tetrazzini?

Absolutely! This chicken tetrazzini recipe is a great one to use if you have a lot of leftover turkey after the holidays and want to make a comforting casserole.

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chicken tetrazzini

Chicken Tetrazzini

Yield: serves 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Chicken Tetrazzini, sometimes called Cheesy Chicken Spaghetti, is a creamy and classic comforting chicken casserole that is perfect for the fall and winter months.


  • 3 tablespoons butter
  • 1 stalk celery, diced
  • 1 yellow onion, diced
  • 10 ounces sliced mushrooms
  • 1 stalk celery, diced
  • 1 cup diced bell pepper - mix of red and green
  • 3 cloves garlic, minced
  • 1/4 cup flour
  • 3/4 cup whole milk
  • 2 tablespoon sherry
  • 2 cups chicken broth
  • 2 teaspoons fresh thyme
  • 1 tablespoon fresh parsley, minced
  • 1/4 - 3/4 teaspoon salt, according to taste
  • 1/4 - 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 10 -12 ounces spaghetti or linguini, cooked slightly less than al dente
  • 3 cups cubed or shredded chicken or turkey
  • 1 cup freshly grated Parmigiano Reggiano
  • 1/2 cup sharp cheddar cheese


  1. Preheat oven to 400 degrees F.
  2. In a large saute pan (I like to use a Le Creuset braiser), melt 1 tablespoon of butter. Saute the onion over medium heat until tender and golden, about 3-5 minutes. Add the mushrooms and celery and saute for about 5 minutes. Add garlic and bell pepper and saute for an additional minute. Transfer to a bowl and set aside.
  3. Add remaining 2 tablespoons of butter to the pan. Whisk in the flour. Slowly add the milk, whisking as you pour. Then add the sherry and chicken broth, whisking to eliminate any lumps. Stir in the thyme, parsley, nutmeg, bay leaf, salt, and pepper. Simmer for about 5 minutes, then remove and discard the bay leaf.
  4. Return the vegetables along with the chicken to the pan and stir to combine. Add the pasta, stirring again and 3/4 cup of the Parmigiano Reggiano and the cheddar. Stir until well combined. Sprinkle the remaining 1/4 cup of cheese on top.
  5. Cover with a lid or foil and bake in the oven at 400 degrees F until heated through and bubbly.

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Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 537Total Fat 25gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 9gCholesterol 124mgSodium 1171mgCarbohydrates 38gFiber 3gSugar 6gProtein 39g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

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Jennifer N.

Monday 17th of October 2011

This dish sounds amazing!!

Donna B.

Sunday 16th of October 2011

I make this chicken stew recipe at least once a week. Here is the recipe from Food Network, although I will vary it sometimes by adding chopped spinach, extra tomatoes, or orzo.

I've also used a store-bought rotisserie chicken instead of poaching my own.

Ingredients 2 tablespoons olive oil 2 stalks celery, cut into bite-size pieces 1 carrot, peeled, cut into bite-size pieces 1 small onion, chopped Salt and freshly ground black pepper 1 (14 1/2-ounce) can chopped tomatoes 1 (14-ounce) can low-salt chicken broth 1/2 cup fresh basil leaves, torn into pieces 1 tablespoon tomato paste 1 bay leaf 1/2 teaspoon dried thyme leaves 2 chicken breast with ribs (about 1 1/2 pounds total) 1 (15-ounce) can organic kidney beans, drained (rinsed if not organic) Serving suggestion: crusty bread Directions Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.

Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.

Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.

Ladle the stew into serving bowls and serve with the bread.


Friday 14th of October 2011

I like this Spicy Coconut Chicken Casserole (from Martha) since I am not a fan of 'traditional' casseroles like my mother used to make!


* 1 tablespoon olive oil * 4 whole chicken legs (about 3 pounds total) * Coarse salt and ground pepper * 1 can (14.5 ounces) light coconut milk * 1 1/2 cups canned reduced-sodium chicken broth * 1 to 2 teaspoons Thai red curry paste * 1 cup jasmine rice * 2 red bell peppers (ribs and seeds removed), cut into 1-inch pieces * 8 ounces green beans (stem ends removed), cut into 1-inch lengths * 1/2 lemon, cut into wedges, for serving


1. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, cook chicken until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2). 2. To pot, add coconut milk, broth, 1/2 cup water, and curry paste; bring to a boil, and stir in rice. Add chicken (with any juices), arranging pieces in a single layer. Cover, and reduce heat to medium-low. Cook, without stirring, until rice is almost tender, 15 minutes. 3. Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender, 8 to 10 minutes. Serve with lemon wedges on the side.


Thursday 13th of October 2011

I am confused by the mention of bell peppers twice in the ingredient list... a total of 2 cups??? ( celery is listed twice too?)

Molly Jo

Thursday 13th of October 2011


I grew up on this dish. It’s got the meat and veggies all together, and boy! is it scrumptuous, as well as Quick and Easy.

INGREDIENTS: 1 pkg Hot Dogs, sliced into “coins” 1 (16 oz) can green beans, drained 1 can Cream of Mushroom soup (undiluted) 1/2 tsp Worcestershire or Soy Sauce 1 can (2.8 oz) French Fried Onions 1 Cup Cheddar Cheese, shredded

Combine hot dogs, green beans, 1/2 can of French Fried onions, 1/2 cup cheese. Add in soup and Worcestershire/Soy sauce, mix thoroughly.

Bake uncovered at 350 for 25 minutes. Remove from oven. Top with remaining French Fried onions and cheese. Bake uncovered for an additional 5 minutes.

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