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.
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?
- Bell Peppers
- Thyme and Parlsey
- 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.
Do you like chicken tetrazzini?
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- 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
- Preheat oven to 400 degrees F.
- 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.
- 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.
- 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.
- 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 InformationYield 6 Serving Size 1
Amount Per ServingCalories 537 Total Fat 25g Saturated Fat 12g Trans Fat 1g Unsaturated Fat 9g Cholesterol 124mg Sodium 1171mg Carbohydrates 38g Net Carbohydrates 0g Fiber 3g Sugar 6g Sugar Alcohols 0g Protein 39g