Chicken Tetrazzini Recipe (VIDEO)
This chicken tetrazzini is comforting and supremely creamy; a cheesy pasta bake loaded with juicy chicken and plump mushrooms. It’s based on one of the MOST POPULAR recipes on my blog.
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When you bake this pasta casserole, some of the sauce bakes into the pasta, the flavors marry and [!!BAM!!] something wonderful happens. You’ll know what I mean when you try it. Ridiculously good, easy to prepare, kid friendly, reheats well and freezer safe. P.S. you can further simplify this by using rotisserie chicken – You’re welcome ‘ma friends :).
Chicken Tetrazzini Recipe
This recipe can be done entirely using a dutch oven so it can go from the stove to the oven saving you some dishes. You can also bake it in a 13×9″ casserole dish, but whichever path you choose, the result will be a cheesy, creamy chicken pasta bake that will have your family refilling their bowls.
P.S. We have included Amazon Affiliate links to our favorite tools to make this recipe.
Ingredients for Chicken Tetrazzini:
- We used thin spaghetti, but you can substitute with any kind of noodles you have on hand such as linguine or fettuccini pasta for your chicken tetrazzini casserole.
- SHORTCUT: (what you will see in the video), you can use a rotisserie chicken and cut away enough chicken meat to get 4 cups of shredded chicken. Light or dark meat will work.
- This recipe calls for low sodium chicken broth. Regular chicken broth is ok, but go easy on the salt and add more to taste when making the sauce.
How to Make Chicken Tetrazzini (Watch the Video below):
1. Preheat Oven to 350˚F. Cook pasta in salted water according to package instructions then rinse to stop the cooking process, drain and set aside.
2. Shred 4 cups of rotisserie Chicken into bite-sized pieces and set aside.
OR: If cooking your own chicken, In a large dutch oven pot, melt 1 Tbsp butter and 1 Tbsp oil over medium-high heat. Season chicken breasts with about 1/2 tsp salt and 1/4 tsp pepper. Once oil is hot, saute chicken until golden brown on both sides and cooked through (about 4 min per side). Remove to a cutting board to cool then dice chicken into bite-sized pieces.
3. In your large dutch oven pot, add 2 Tbsp oil then sliced mushrooms and sauté 3 min or until soft. Add diced onions and cook until onions are soft (5-7 min). Add minced garlic and sauté another 1-2 min. Transfer to a separate dish.
4. In the same pot, melt 4 Tbsp butter and add 1/3 cup flour whisking until lightly golden (1 1/2 min). Add 2 1/2 cups chicken broth, 1 Tbsp lemon juice, 1 tsp salt, 1/4 tsp pepper and whisk until smooth. Add 1 1/2 cups half and half and bring to a simmer then season sauce to taste.
5. Return chicken, mushrooms and pasta to the pot then season to taste with salt and pepper, sprinkle in 1/4 cup chopped fresh parsley and stir to combine. Sprinkle the top generously with shredded mozzarella, cover and bake at 350˚F for 30 min then remove lid and continue baking 15 min. (See notes below for 13×9 casserole dish baking tips).
Watch Natasha Make this Chicken Tetrazzini Casserole:
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Chicken Tetrazzini Recipe
Ingredients
For the Chicken Tetrazzini:
- 12 oz thin spaghetti or linguine
- 4 cups shredded rotisserie chicken, *or cook 2 lbs chicken breast
- 1 lb button mushrooms, thickly sliced
- 1 medium onion, finely chopped
- 3-4 garlic cloves, minced
- 2 Tbsp Olive Oil
For the Creamy Sauce:
- 4 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 1/2 cups low sodium chicken broth
- 1 Tbsp lemon juice
- 1 1/2 cups half and half, or sub with equal parts milk & heavy cream
- 1 tsp sea salt, or to taste
- 1/4 tsp black pepper, freshly ground
- 1/4 cup parsley,, chopped, plus more to garnish
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat Oven to 350˚F. Cook pasta in a large pot of salted water until aldente according to package instructions then rinse to stop the cooking process, drain and set aside.
- Cut 4 cups of chicken meat from a rotisserie chicken and shred into bite-sized pieces and set aside.
- Place a large dutch oven or pot over medium/high heat. Add 2 Tbsp oil then add sliced mushrooms and sauté 3 min or until softened. Add diced onions and cook until onions are soft and golden, 5-7 min. Add minced garlic and sauté another 1-2 min until fragrant. Remove to the cutting board with chicken.
- In the same pot, melt 4 Tbsp butter and whisk in 1/3 cup flour until lightly golden (1 1/2 min). Add 2 1/2 cups chicken broth, 1 Tbsp lemon juice, 1 tsp salt, 1/4 tsp pepper and whisk until smooth. Add 1 1/2 cups half and half and bring to a simmer. Season sauce with more salt and pepper to taste.
- Return chicken, mushrooms, onions and pasta to the pot then sprinkle in 1/4 cup chopped fresh parsley and stir to combine. Sprinkle the top generously with shredded mozzarella, cover and bake at 350˚F for 30 min then remove lid and continue baking 15 min.**
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Serve right away to the line that has formed behind you :). I can’t help but pair this with crunchy baby dill pickles (mildly obsessed pickle fan over here). I hope your family LOVES this!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This sounds delicious! I’m wondering if I can use milk instead of heavy cream? Also, if I don’t use mushrooms can you recommend a different vegetable? My boys have a real aversion to mushrooms🙃.
Thanks.
Hi Marilu! You can sauté another veggie of your choice (asparagus, or other). If you use just milk, the sauce won’t thicken. You’ll want something with higher fat content like half and half for a thicker consistency.
We made this for the first time. I grew up with this dish and really loved it. Since my wife and I can’t have alot of dairy we used almond milk instead of half and half. We also forgot to add the garlic as we caring for our 9 month old in the process. We thought all the cream went straight to the noodles because it was a little dry. The dish came out okay but felt it needed more zip. I think we will add sundried tomatoes, and not skip garlic. Hopefully these ingredients brighten it more our second try. Any suggestions.
HI David, it’s probably missing the richness from the half and half and I haven’t tested those substitutions to give you specific advice on that.
Natasha. I love all your recipes and the enthusiastic way in which you demonstrate them! I am planning a ladies luncheon. Could I use penne pasta instead of the spaghetti. Thank you so much!
I think that will work just fine although we love it with spaghetti. I hope it becomes a huge hit!
Hi Natasha, love most all of your recipes and cats wait to try more of your soup recipes this Fall and Winter. We’re wondering, for the Chicken Tettrazini, a friend and I both made it and thought was rather bland, even with salt and pepper to taste. How can we add more flavor?
Hi Judi, did you change or modify anything in the recipe? Also, make sure not to add too much pasta which can make it seem a little bland.
I found the same thing and added parmesan to the sauce. Adds salt & depth of flavor!
What are other veggies you’d recommend for this dish? I have a mushroom allergy but still want to include veggies.
Hi Jessica! I’m sure it can work to experiment with another veggie of your choice too. Asparagus may be a good one to try.
Turned out great using ground chicken! Cooked this for 60 people in two very large pans! Everyone loved it!
Thank you so much for sharing that with me, Jim! I’m so glad it was a hit.
What size Dutch oven is Natasha using for Chicken Tetrazzini?
Hi Cyndi! I used a 5.5 qt Dutch oven.
That is what I have. Looking forward to trying, tonight! Thank you!
Due to gluten intolerance my son cannot eat wheat or wheat products. Am I able to substitute the flour for corn starch, if so would it be the same amount.
Hi Sandra, I do not have experience with gluten-free baking/cooking so I have not tested any alternatives in this recipe. I would assume you could use GF noodles and not have to make any adjustments but for the sauce, you will have to experiment. Maybe cornstarch or potato starch? Let us know how it turns out if you test anything.
I did not care for this recipe, for some strange reason, the dish tasted like tuna fish instead of chicken. Labor intensive also. No one liked it had to throw away after spending quite a bit of time making it. Sauce took forever to thicken also.
Hi, I haven’t ever had this taste like tuna and that is not normal – could your chicken have been bad or another ingredient off or expired?
this looks wonderful, I have a question. If everything is already cooked why is it necessary to bake it for so long. Couldn’t you just serve it as is with cheese sprinkled on top
Hi Claudia, very similar to why we bake lasagna. The flavors and ingredients meld together so nicely, it really takes it to the next level.
I tasted this once I had mixed everything together and it was so delicious and creamy. I was not as happy once it had been baked. In the future I would serve this without baking it in the oven.
Love this recipe but really don’t love all the ads on your website. So distracting.
Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. The pop-ups by the way can be closed after a while that it shows up, just click the x button. I appreciate your feedback and I hope you love every recipe you try.
Hi Natasha. I was wondering if your Chicken Tetrazzini Recipe could be done in a crockpot? I have either a oval one or rectangular ( like a lasagna type). And if so. How long would I cook it for?
Thank you.
Hi Sharon, I have not tried this recipe in a crock pot to advise the outcome would be great. If you experiment, let me know how you liked the recipe.
I generally do not leave reviews but wanted to make sure I expressed how good this dish is and how much everyone I make it for enjoys it. I generally follow the recipe exactly, except I make a double batch in a large cast iron Dutch oven. I have been making it for over four years and is one of the go-to meals whenever I have all the kids and grandkids over. Perfect recipe!
I’m so glad this recipe is a hit, John! Thank you so much for sharing that with me.
OMG I absolutely love this recipe. It will be in my regular rotation from now on!
Hi Patty! That’s wonderful. So glad you found one to add to the rotation.
I have made this many times, last night I had no spaghetti, so I used large shells. Much better mixing also used 16oz of Mozzarella since I had a block that I had to grate (didn’t want to save either of them) and a shredded package. So good just had more for an early lunch. I baked in a Dutch oven in the past used a 13×9 dish. I liked the Dutch oven better. Seconds for my husband! I froze the extra always good I heat at half power in the micro at 10 mins.
Yum! Thank you so much for sharing that with me, Joann! I’m so happy you loved it.
Made this last night and it was fantastic! I have printed many of Natasha’s recipes and she never fails me. I save her recipes in my home cookbook and make them time and time again.
Hi Doug! I’m so glad you love the recipe. Thank you for sharing.
I’m looking for easy & delicious recipes to freeze for a young new mom. Have you tried this as a freezer meal?
Hi MK, I have not frozen this before cooking, but I know it freezes well afterward and reheats great.
Hi Natasha is it possible to make this dairy free? Rice milk or almond milk?
Hi Victoria, I honestly haven’t tested that to advise. If you do an experiment, we’d love to know how it goes.
Chicken tetrazzini is out of this world and was just as yummy the next day. Thank you!
Hi Sandy! You’re very welcome! So glad you love the recipe. 🙂
Hello Natasha…I love your recipes. I made this before for friends and they loved it. I would like to make for other friends but he is gluten free. Any suggestions how to make this dish gluten free? Thank you for any help.
Hi Debbie! Thank you! I’m glad you love my recipes. I do not have experience with gluten-free baking/cooking so I have not tested any alternatives in this recipe. I would assume you could use GF noodles and not have to make any adjustments but for the sauce, you will have to experiment. Maybe cornstarch or potato starch? Let us know how it turns out if you test anything.
Hello;
I’ve had good success substituting the wheat flour with Bob’s Redmill gluten-free rice flour and almond flour (1/2 and 1/2). Also using either gluten-free quinoa noodles or chickpea noodles
Thank you so much for sharing that with me, Kelly! I’m so glad you enjoyed it!
Hi, I would use Gluten-free noodles and a gluten-free all-purpose flour in the sauce. King Arthur or Bobs Red Mill both have GF flour.
Excellent! Will probably cook noodles one minute less than box says next time. Cut recipe in half for just hubby and I. Wouldn’t change a thing! Thank you!
You’re welcome! I’m glad you enjoyed this recipe.
I tried this yummy dish 3 times and ea time my sauce looked nothing yours (thick). I did everything exactly like you did. I had to add cornstarch to make it thick like yours but still would like to know what am I doing wrong? After stiring the flour/butter & remaining ingredients.
Natasha, I love your recipes but this was a disappointment. I found the sauce bland and unimaginative. The addition of some thyme, rosemary, grated Parmesan and just a splash of sherry (NOT cooking type- too salty) gave it a nice boost. All in all, glad I tried it.
Hi Georgetta! Thank you for the feedback. All of those additions sound amazing!
So good, my husband says it’s a keeper. Follow all except cut it in half due to it only being 2 for dinner. Natasha, I love your recipes. Thank you!
Hi Jane, I’m so glad you found a keeper on my blog! Thank you so much for sharing that great review with me!
I would Ike to use some Sherry in this recipe. Would I omit the Lemon juice & then use the sherry in its place?
Y are by far my most favourite chef!
Hi Sidney! Thank you. I’m glad you enjoy my recipes.
I don’t think you’d need to make any adjustments to the recipe. One of my readers commented on adding a good splash of sherry to this recipe.
Really looking forward to making this great looking recipe. How would it taste using leftover turkey?
Hi Mary, one of readers shared this comment “A hit with the whole family! Fantastic way to use leftover turkey from Thanksgiving! Thank you!” I hope that helps.
Thank you so much Natasha. The best way to use that leftover turkey to make another special meal for my family. Have a wonderful Thanksgiving.
You’re welcome, Mary! 🙂 Happy Thanksgiving!
Oh My Word! Thank you! I made this today for a Cousin’s gathering and it’s fabulous! Sorry no pictures..we cleaned the dish!
What I did differently:
I used angel hair pasta, rotisserie chicken (gasp!!… I had 13 people coming..don’t judge 😂)
I used onion powder, garlic powder, salt and pepper mixed in with the flour when making the roux.
I can’t stand mushrooms, so I used frozen peas. I baked it in two 8×8 Pyrex baking dishes exactly as specified.
Otherwise I followed your directions to a T and it was wonderful!
This is definitely going to be something I will make again, and again.
Thank you for sharing Janice! I’m glad to hear that. 🙂
This is the second time I’ve made this. The first time it was perfect. The second time, I was in a panic because my burner was causing me a problem without thinking I poured in 2 cups of cream instead of 1 1/2. We were having company for dinner! OH NO! Well, let me tell you, it still came out wonderful. I believe it was due to using whipping cream as that is what I had on hand. But let me tell you our company still raved about good it was.
I’m so happy it all worked out, Cris! Thank you for sharing your wonderful review with me!
Made this today and it turned out perfect. I used rotisserie chicken and baby bella mushrooms. Everyone loved it.
That’s great, Mike! So glad it was enjoyed.
This is my favorite go to recipe for tetrazzini. No canned soups here. Rich, creamy and delicious. I break thin spaghetti in half (the only time I do this) and add a good splash of dry sherry. I love your videos! Your enthusiasm is the best!
So glad to hear that, Rob. Thank you for sharing.
Wanted to make this recipe according to your video and then transfer to 9×13 aluminum pan to take on road trip. Do you know if this is good made ahead and heated back up individually? Thanks!
Hi Kathleen, we prefer it best fresh, but this recipe does reheat well, and it shouldn’t completely dry out, but as with any creamy pasta, I’d recommend reheating over low heat so it doesn’t scorch the fats do not separate from the cream.
I have also used canned chicken in this recipe and it turned out really good. A splash of dry sherry into the sauce gives it a nice flavor as well.
That’s great, Shawn! Thank you for sharing.
Followed recipe as written. Fabulous! My mother made something very similar back in the 70s with condensed soup and leftover Thanksgiving turkey and it was comforting and very good, but this was super yummy. I enjoy all of your recipes. Keep cooking!
Aww, that’s the best! Thank you so much for sharing that with me, Cris!
I made your chicken Tetrazzini recipe, but substituted GF pasta
and added spinach and cauliflower to it and it was amazing. Thank you for doing you!
You’re very welcome! So glad you enjoyed this recipe.
My mother has memory loss and can no longer cook meals on her own. I cook & vacuum seal portioned meals for her that she can enjoy when I am away. I store all meals in a chest freezer I purchased solely for this purpose.
Chicken Tetrazzini is her favorite recipe that you offer. When I make Chicken Tetrazzini, I have to do so in secret or I will never be able to package it to freeze. Out of 15 recipes that I prepared and have sealed and frozen, 12 are from Natashas Kitchen. When I am ready to shop for groceries, Natashas Kitchen is my guide.
My mother thinks I am a great chef, but I give full credit to Natasha. Thank you for making my mother’s daily routine easier, and mine.
That is so nice to hear, Andrew. Thank you so much for your support and kind words, it means a lot to us!
Would you mind sharing which 12 you prepare for the freezer? Thank you.
I am a following also-I even bought the book( and I love it so much) Andrew, you r a wonderful son to take care of your mom like this–just wanted to tell you that.
Can this recipe be frozen before it’s cooked.i want to freeze half of it before cooking.
I hope this is enough info
Hi Marsha! I have not frozen this before cooking. I know it freezes well afterwards and reheats great. Let us know if you experiment.
Following your recipe was easy and the flavors delicious, I’ve always made with can soups,NOT anymore!! Thanks so much for another great dish
So glad to hear that, Laura! Thank you.
I made this tonight for the first time. I had to go back after dinner to reread the recipe to see if I forgot something . The pasta was soggy , very over cooked . I thought the sauce was good , maybe stirring hot pasta into the sauce, adding the mozzarella instead of putting it in the oven for 30 minutes just broil it until you have a nice crust on top.
I had about 2 spoonfuls and my husband threw out most of his. I will try it again but will only broil the top and see if that is better. Nothing worse than overcooked pasta!
Hi Elizabeth, make sure to cook the pasta initially until it’s aldente or firm to the bite. If you prefer a firmer pasta at the end, remove the pasta from the stove just before it gets to al dente since it will still bake in the oven.
I always pronounced and spelled this el dante. I learn something every time I visit your recipes.
So good and easy. There is definitely hope for us that are cooking challenged.
Hi Tammy! That’s great to hear. I’m glad you enjoyed this recipe.
This was a hit at a family dinner with the grandkids. Will definitely make this again. I used frozen veggies in place of the mushrooms. Eventually we will get to using the mushrooms! Another hit from Natasha!
That’s wonderful. I’m happy to hear it was a hit! Thank you for the review.
This is one of my mom and I’s favorite dishes! We have tried other recipes and Natasha’s is the best!! If you haven’t already made this, what are you waiting for?!!
Love it! Thanks for the awesome feedback, we appreciate it!
Yummm!!!
My picky eaters all love this recipe and that is a miracle!!!
That is so awesome!
Hi Natasha, I am excited to make this tonight! Am I able to make ahead, refrigerate, then cook as directed. It would help tremendously! Thanks!
Hi Ashely! Yes, you can prepare and refrigerate it then bake it later. You’ll need to add some
additional baking time since it will be cold.
I tried this sauce for a chicken pizza and the result is perfect!
I’m so glad you enjoyed it, Hugo!
This is really good!! I think I want to make it again with turkey. So good!
That will be so good! I’m so glad you enjoyed this recipe, Nathan! Thank you so much for sharing that with me.
Can you make this the day before, maybe add the cheese, then bake, the next day? Thanks
Hi Laura, I haven’t tested it but I think that would work. This reheats well by the way.
Your chicken tetrazzini was absolutely the best!! Thank you so much for delicious recipe and a delicious dinner! Absolutely EXCELLENT!!!!
You’re welcome! I’m so happy you enjoyed it, Jo Ann!
Dear Natasha,
Thank you for this amazing recipe. I always make it as comfort food (especially in winter) and it even freezes well. I just create a bit of the roux with mostly chicken stock in a dutch oven to reheat.
I love your bubbly personality in your videos. So fun to watch.
Thanks again!
Thank you for your lovely review, Lisa! I’m glad this was a hit! 🙂
I don’t understand the high ratings. This was bland and I even added some Italian seasoning. It took quite a bit of time to cook. I added peas but followed the rest of the recipe including the mushrooms. It is not particularly healthy. It has the half and half and the cheese. The spaghetti adds to carb count. Honestly, I feel like I have to eat the rest, but I would prefer to throw it out. I used hide my email for privacy reasons.
I’m sorry you had that experience, this is one of our most loved recipes with excellent reviews. I hope you find another one you enjoy.
You saw the ingredients before you made the recipe so you should have known this wouldn’t be a recipe you consider healthy. Really wondering why you made it or if you’re just having a bad day and decided to rate something you didn’t even make.🤷♀️
I love your recipes and all of your tutorials are wonderful. I’ve been cooking for many years, but every time I watch you on Pinterest, I learn new strategies and ideas. You are such an inspiration. Thank you so much.
Aww! THank you so much for watching my videos and recipes! I’m so happy to hear that feedback, Chris!
Excellent recipe! My kids don’t like mushrooms so I subbed frozen peas and carrots. Also mixed half & half and oat milk to lessen the dairy factor. Definitely a keeper:)
That’s a great substitute idea, Monique. Glad your kids enjoyed it!
We got a Dutch oven as a gift from my brother and sister-in-law last month and have been looking for a good recipe to start using it.
All we have to say is MAGNIFIQUE!!! Great for mushroom lovers (such as my husband). Good creamy texture and great flavor. We were very impressed with how easy was to do everything in the same pot.
We did use baby Bella mushroom this time. May try the white mushrooms next time.
Thank you for sharing the recipe.
Hello Ana, great to hear from you and thank you so much for your comments and feedback. It’s awesome, I’m glad you love the recipe!
Loved the Chicken Tetrazzini recipe. Turned out perfect. Family loved it.
Great to hear, Barbara! Thank you for your good comments and feedback.
Hi Natasha, I love your recipes and this dish was delicious. Many times I just watch your videos for fun. You are great and sweet. Love your shows. Thank you
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment
Can I use Parmesan cheese if I don’t have mozzarella cheese?
Hi Danielle, we always make this with mozzarella because it melts more readily, but you would want to use less since parmesan is saltier than mozzarella.
Hello, would this recipe work if I skip the cheese? My son has a dairy allergy and I can sub all the another dairy ingredients but not sure if the cheese is there to prevent the chicken/mushroom mixture from drying out in the oven (and of course being yummy.)
Hi Jeanie, I haven’t tried any dairy-free substitutions. If you experiment with good results, please let me know how it goes.
A hit with the whole family! Fantastic way to use leftover turkey from Thanksgiving! Thank you!
Great to hear that, Aly. Thank you for the great review!
You are my go to whenever I’m looking for a new recipe!
I Made this tonight and it was a hit!
I did use gluten free 1 to 1 flour and accidentally opened fettuccine noodles (lol) and used those instead.
Creamy and wonderful.
Thank you !
Very nice! Thank you for the trust and I hope you’ll enjoy all the recipes that you will try!
Hi Natasha – this is my family’s favourite casserole recipe, handed down by my mom. We use turkey and add celery to the recipe, plus a crumb crust topping. Love it!
Thanks for sharing, Gail. Great to hear that this is your family’s favorite recipe!
Came across the recipe video on FB last year and tried it. Both my husband and I loved it! Have made several times now and am making again tonight. 🙂
That is awesome, Kay. I’m glad you both enjoyed it!
Can you finish this dish on stove top instead of putting it in the oven?
Hi Linda, I haven’t tested that on the stovetop alone to advise. If you experiment, let me know how you liked the recipe.
You could just transfer the dish to a 9X13 glass pan and cook it in the oven that way if you’re not able to put your pan in the oven. That’s what I do. 🙂
Loved this dish, so easy to prepare, thank you Natasha love watching g your videos and trying your recipes, Annie from Australia xx
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
What’s the bake time/temp if cooking the full bake from frozen? 9×11 pan. Thank you!!
Hi Jackie, I haven’t tried freezing it myself, but one of my readers said it freezes well. I think it could work in the oven. I would only reheat from frozen if I were reheating in the oven, but it will take longer.
Omg!!! This was so delicious, I gave away my cast iron Dutch oven a couple years ago and regretted it. When I found this recipe it was time to buy a new one 😉. I only had heavy cream so that’s the only thing different but definitely on the dinner rotation
Hope it becomes your new favorite.
If I used pasta such as penne or fusilli would I still put 12 ounces?
Hi Matt, I think another pasta like penne would work. I would get it as close to the amount as you can.
Hi Natasha, what do you serve this with?
Hi! There are so many options, and it just depends on your personal preference. I usually serve this with garlic bread, salad, roasted broccoli, and other veggies.
Hi Natasha,
What else do you serve this, with besides the pickles?
A lot of options, just depends on your personal preference. I usually serve this with garlic bread, salad, roasted broccoli, and other veggies.
Absolutely delicious! Will make again. Thank you, Natasha! Your recipes are always winners! ❤❤❤
That’s just awesome! Thank you for sharing your wonderful review, Susan!
Has anyone made this ahead of time to keep in refrigerator until party time? Does it dry it out if you do this? Thanks so much
Hi Maca, I think this is best when it’s cooked fresh, it should work well to make it a few hours ahead then bake. I would probably add a little more sauce.
Delicious!!! Thank you Natasha for your delicious recipe. Will be making again.
You’re welcome, I’m happy that you loved it!
Can I bake it in a casserole like I put the spaghetti in it then covr with chest and bake
Hi Ranuth, if it’s oven safe, I bet that could work!
Thanks i have oven safe ones
Your recipes make it seem like I really know what I’m doing! I’m learning. You make it so simple and I really appreciate it. Everything I’ve has been a hit.
I’m so inspired reading your review. Thank you, Natalia!
Another amazing recipe! Delish!
Thank you, Noree for your good comments and review. I appreciate it!
We are not mushroom fans AT ALL but it’s mostly a texture issue. Would shopping the mushrooms into small pieces change the cook time when I sauté them??
Hi Cassie, I don’t think it will change the cooking time. If you make the recipe, please share with us how it goes.
Try peas if you are not a fan of the mushrooms. I lot of my family members make this with thanksgiving turkey left overs and normally have peas and carrots in it too.
If I this recipe x6 how many lbs of chicken breasts will I have to use?
Hi Amy, we used 4 cups shredded rotisserie chicken *or cook 2 lbs chicken breast for 8 people as a main course. I would multiple that by 6.
Made this last night. Soo good!
I’m so glad you loved it!
Great recipe! Do you have tips on reheating the leftovers?
Hi there, this recipe does reheat well, and it shouldn’t completely dry out, but as with any creamy pasta, I’d recommend reheating over low heat, so it doesn’t scorch the fats do not separate from the cream.
I just wanted to say how great this dish is. I just made it for the first time myself and it turned out wonderful.
That’s wonderful to hear, Andrew! Thank you for your great comments and feedback!
Does this freeze well? If yes, I would probably bake in smaller dishes.
Hi Lin, one of our readers did report great results freezing this in individual serving containers, so it is a freezer-friendly dinner recipe! If you will just be making it the same day, it would be alright to refrigerate it first.
Love all your baking recipes! Have tried many already. Keep them coming! Thanks
Angela
Thank you, Angela! Always happy to hear my readers are enjoying my recipes.
Can you use leftover Easter ham in this?
Hi Beth, I haven’t tested that but it may work! If you experiment, I would love to know how you like it!
Наташа. We had this a few nights ago, and as usual, it was really good. Thanks.
I’m so happy you enjoyed that. Thank you for sharing that with us, Dale!
We made this yesterday for dinner and it was a huge hit with everyone! Thank you for the recipe. It took longer to make than I expected, but it was worth the wait.
I’m very happy to hear that. Thank you for your wonderful review!
This is a really efficient way to make chicken/turkey tetrazinni.
My wife suggested that I add a couple of tablespoons of white cooking wine to the noodles and toss after draining. A real hit! Thank you.
You’re welcome, Brian. So great to hear that you loved this recipe!
Brian, I deglaze the pot with some white wine before adding the chicken broth and it’s delicious!
Fantastic! My mother and I made this together! Easy and so yum yum!
That’s just awesome! Thank you for sharing your wonderful review!
Hi Natasha,
I was watching the video and really love the silver pan that you are cooking the pasta in. Do you have a link to it. It isn’t the cast iron pan but the silver one. You cook your lasagne noodles in the same pan.
Hi Wendy! You can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Hi! What size Dutch oven are you using? 9-quart? Thanks!
Hi Carrie, this is the Dutch Oven that I used, you can see it in my Amazon Affiliate Shop.
Loved this dish but watching what I eat for our vaca to Hawaii in May what is the second size pls. Also kids went back for seconds definitely a winner
I’m so glad you enjoyed the Chicken Tetrazzini recipe. We have the number of servings in the recipe card.
Could you use rice instead of pasta?
Hi Diana, I haven’t tested this recipe with rice, so I’m not sure, but I think you could make it work; just be careful not to add too much rice, so it doesn’t get too dry. I think rice has much more surface area than pasta being individual grains, so adding too much might make the dish dry. Have you tried my creamy chicken and rice recipe – that one is always a favorite for rice 🙂
Can you use salted butter instead of unsalted? And does the brother have to be low sodium as well?
Hi Patricia, there was someone who commented that she used salted butter and it came out great too!
Do everything she said put it on your gas grill you can bake in your gas grill as well as
Thank you for sharing that with me.
So, is it possible to make this without the mushrooms? Weird question I know! But my husband does not like mushrooms at all.
Hi Amanda, the mushrooms add great flavor, but one of my readers reported great results with adding frozen peas instead of the mushrooms. I hope you love it!
When you say fresh parsley. Are you talking curly parsley? Or Italian parsley?
Hi Joan, we used Italian Parsley.
I usually use curly parsley but Italian should work as well.
I love watching you cook. I have made your chicken pot pie and also your chocolate chip cookies. My family just loves it.
Hello Edna, that is wonderful. I am happy to hear that your family loves this recipe. I hope they love all the recipes that you will try!
We have made your chicken pot pie and it is delicious everyone loved it
I’m so happy to hear that.
In Texas and we lost power with the winter storms. Do, I don’t have access to our oven. However, our stove is gas, so can you cook this just on the stove? Any suggested changes?
Hi Carrie, I hope your power is back up soon! I haven’t tested that on the stovetop alone to advise. If you experiment, let me know how you liked the recipe
Have made this tonight Natasha, can I ask why it is baked after cooking on hob?
Hi Doreen, baking this dish really brings it together. When you bake this pasta casserole, some of the sauce bakes into the pasta.
So great! Family loved this one. Made a few others over the last week and all have been wonderful! Can’t wait to make more recipes. 💜
Love that! Thank you for sharing your fantastic review with us, Lisa!
I had 2 chicken breasts in the fridge, so I halved the recipe (everything) and used all the chicken I had. I try to eat less fat than this recipe calls for, so I sauted the onions in a small amount of oil and added a little water so they didn’t dry out. I used 1% milk instead of the half and half. The dish didn’t suffer at all…it was delicious! Pretty easy too, compared to some of the other recipes for tetrazzini I came across. Thank you!!
Great to hear that, Jodi. Thank you for sharing your comments and feedback with us. I’m glad you enjoyed making this recipe!
i just add Carrot and broccil cant wait to see how it came out!
I hope you love the result. Please share with us how it goes!
Oh my gosh Natasha! I followed your recipe as stated…it was DEVINE! SO MUCH FLAVOR. I love your recipes…your videos are wonderful, you make cooking FUN & SO ENJOYABLE. Kudos to you & your Hubby. 🤗Hugs, Karen Mitchell in Canal Winchester Ohio
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment, Mrs. Karen!
Hi Natasha, thanks for all your fantastic recipes! You are my go to and never disappoint. I’m wondering how/if I would adjust the cooking time if I halved the recipe?
Thanks in advance 🙂
Hi Shannon, I would keep the cooking times about the same when cutting the recipe in half, especially if the baking dish is half the size.
I made this in the morning. It was delicious then. But I wanted to have it for dinner. I did not have it come to room temperature before I re-heated it so it did not work quite right. If I made this again, I would make the sauce in the morning and then put it all together at night. It is a winner, but I was sorry I did not use a dutch oven like you did. A casserole is just not the same.
Thank you for sharing your experience and that you enjoyed it better in a dutch oven versus a casserole dish.
Thank you for the great tip on making part of the recipe ahead of time! Did you try for it the second time by doing the sauce in the morning? And it’s interesting that you think the Dutch oven method would be more flavorful than using the casserole. Maybe the metals/enamel in the Dutch oven conducts the heat better, thus melding the flavors more intensely. Just a guess; I’m not a scientist!
I want to use half the chicken but could I use all the sauce?
I have found with other recipes halving the meat, but keeping the sauce the same amount works better, but maybe not with this one. Let me know.
Hi Carol, it depends. If you like it with a lot of sauce then that would be a good idea. I recommend trying it out and reducing the sauce into half if you liked that better.
I have not made it yet; but is it okay to make in the morning and then do the oven part at night?
Hi Carol, one of our readers did report great results freezing this in individual serving containers, so it is a freezer-friendly dinner recipe! If you will just be making it the same day, it would be alright to refrigerate it first.
I make at least one of your recipes a week. All are delicious and can’t pick a favorite but I must say, this Chicken Tetrazzini was AMAZING!!
Wonderful! Thank you for sharing that with me, Tabitha.
This looks delish. DH is very limited in carb intake, only 50 grams per day. Have you tried this w zucchini noodles? It would cut carbs by approx 36 grams. If so, would you do a quick bake on noodles to remove moisture prior to adding to the dish?
Hi Tess, I have not tried this substitution to advise. One of our readers wrote in saying “I made this with zucchini noodles – yikes! I know they will release some liquid so I halved the broth & half & half.” I hope that helps
What could I add instead of mushrooms. Myself and my son are not mushroom fans?
Hi Cynthia, the mushrooms add great flavor but one of my readers reported great results with adding frozen peas instead of the mushrooms. I hope you love it!
I’ve tried a few different tetrazzini recipes and this was by far my favorite! It was so good.
That’s so great! It sounds like you have a new favorite!
I want to make this for lunch @ work on Wednesday. If I prepare it tomorrow and put it in the fridge, will I lose the saucy part and end up drying it out? I don’t have a dutch oven either so it will be in a casserole dish. Just wondering if I should double the sauce recipe to have on hand? Your recipes are amazing!!
Hi Cindy, this recipe does reheat well, and it shouldn’t completely dry out, but as with any creamy pasta, I’d recommend reheating over low heat, so it doesn’t scorch the fats do not separate from the cream.
Can this be frozen?
Hi Linda, I haven’t tried freezing it yet, but one of my readers said it freezes well. I think it could work in the oven. I would only reheat from frozen if I were reheating in the oven, but it will take longer.
Hi Natasha,
Do ever think of doing a cookbook or email cookbook?
I would love if you do.
Love your recipes and thank you for sharing.
God bless.
I’m not sure why mine is so soupy looking. What to do? Will it cook down?
Hi Cookie, it will look a little soupy before it’s baked and will thicken up after.
Hi Natasha I made this dish a few times now, it’s really delicious, but sometimes it comes out dry what can I add to make it more creamer,thanks love your recepies.
Hi Grace, if you make it in a casserole dish, it has more surface area and is more likely to seem dry. I’m not sure if that is the issue or not. Also, make sure to cover tightly when baking.
Delicious. I added some Parmesan cheese sprinkled over the top for added browning.
Hello Ellen, sounds delicious! Thanks for your feedback and I’m glad you loved this recipe.
Hy! Can I use something else instead of chicken broth?
Thank you!
Hi Maria, a vegetable broth or a combination of water and bouillon would work.
Hello Natasha,
This recipe is awesome and I made it several times in the glass pan. Now I need to cook it in a disposable foil pan for a friend. Do you know how long would it take in the oven? Can I prepare it the day before in the pan but put it in the oven next day?
Thank you so much.
Nahla
Hi Nahla, I haven’t tried baking it in a disposable foil pan but I imagine it would take about the same amount of time. I would probably place a baking sheet under the pan for stability with transferring it.
Made it tonight with stovetop stuffing for a layer on top as a crust. Delicious!
I’m so glad you enjoyed it!
What a great idea!! Tasty addition…I’ve got mine cooking in oven right now…with th3 cheese topping! Will add your suggestion to my printed recipe! Stay safe!!
Hi this looks amazing and I want to make it tomorrow night. However I don’t have a Dutch oven to bake it in. Can I use a 11 x 7 glass Pyrex dish or a 9 x 13 glass Pyrex dish? Would that work just as well?
Hi Barb, a 9×13 would work well, but may require slightly less baking time.
Delicious! Everyone in my family of 5 loves this dish.
That is the best when the family love what we moms make. That’s so great!
Love it ! I switched chicken for turkey leftovers and moneray jack for mozzarella !
came out great !
Very nice, Roger. So great to hear that the turkey substitute worked so well too!
I made this and it was quite good, but too much for two. We ate it three nights then I made soup with the rest. I added chicken broth and a splash of cream and it was really good—sort of a creamy chicken pasta mushroom soup.I also put in diced celery when I cooked the onion.
That’s a great idea, Wendy! Thank you for sharing that with me!
How many adult servings are in this
Hi Vickie, 8 as the main course.