≡ Menu

Recipe – Chicken Tetrazzini!

I have a new favorite chicken pasta dish – chicken tetrazzini!  I made a 9×13 pan on Monday of this week and we’re still eating it!  Which means: it makes A LOT, it makes for excellent leftovers since it re-heats well AND we haven’t gotten sick of it.  Next time I make it though, I’m definitely making 2 8×8 pans and freezing one for later.  Or I’ll invite 8 friends over for dinner!The only real adaption that I made from the original is to not use white wine (I just never have it) and instead use chicken broth.  Delicious!


Chicken Tetrazzini

A simple and delicious classic chicken tetrazzini
Course Main Course
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings


  • 16 oz. thin spaghetti, cooked
  • 1/2 cup butter (1 stick)
  • 4 chicken breasts, cooked, diced (about 1.5 – 2 pounds)
  • 2 cans cream of chicken soup
  • 2 cups sour cream (16 ounces)
  • 1/2 cup chicken broth (or dry white wine)
  • salt & pepper to taste
  • 2 Tbsp parmesan cheese
  • 2 cups shredded mozzarella cheese


  • Preheat oven to 300 degrees F.
  • Boil noodles according to package directions.
  • Combine butter, cooked chicken, soup, sour cream, salt, pepper and broth (or white wine, if using). Add cooked noodles. Stir together.
  • Pour into a greased 13×9 (or 2 – 8×8 or 9×9 pans). Sprinkle Parmesan and mozzarella cheese on top.
  • Cover with foil, and bake for 45 minutes.
  • Remove foil, and bake another 15 minutes.
  • Enjoy!


Freezer Instructions: Do not bake. Place in a freezer-safe dish and cover with foil and freeze. To bake, defrost overnight and bake according to directions above. If cooking from frozen, cover and bake for 1 hour and 15 minutes, then remove foil and bake for another 15 minutes.

Jayme is a wife to 1 and a mother to four little boys. She coupons, but isn’t super extreme about it. She price matches and loves it! While she likes to cook, she’s in the stage of life where simple is usually better! She never knows how many hands she’ll have free at dinner time! You can find her at No Regrets Living.

Like this? Also try these:
soupstewstuffed pepper casserole

{ 7 comments… add one }
  • Marsha Parchman January 26, 2017, 8:53 pm

    This is a GREAT recipe! I’m one of those Louisiana cooks, so, of course, I added onions, garlic and large chunks of bellpepper (large because I take them out after cooking) – and Tony Casseres (?) …. Devine!!!
    I’ve also made a Mexican version with a little Rotel, Mexican Melting Cheese (or Mexican cheese blend if nothing else) and sime chopped jalapenos! Also, fabulous!
    Thanks for sharing!

    • Jayme January 26, 2017, 8:55 pm

      Sounds awesome! We’re big fans of bell peppers here, so I’d do that too – but I’d leave them in!


Leave a Comment