Chicken tetrazzini casserole is the ultimate comfort food that combines creamy, savory, and hearty flavors into a dish the whole family will love. Packed with tender chicken, earthy mushrooms, and spaghetti coated in a rich sauce, this recipe delivers satisfying comfort without sacrificing nutrition. It’s also a fantastic two-for-one meal, making it perfect for meal prep or freezing for busy weeknights.
We developed this version of homemade chicken tetrazzini to maximize flavor while keeping it approachable and healthier than traditional recipes. Our team of nutritionists experimented with different ingredients to achieve the perfect balance of creaminess and nutritional value. Whether you’re hosting a family gathering or stocking your freezer with wholesome meals, this casserole checks all the boxes for taste, convenience, and health.
Why This Chicken Tetrazzini Casserole Is Good for You
- Rich in protein: With 31 grams of protein per serving, this dish fuels your muscles and keeps you feeling satisfied.
- Nutrient-dense ingredients: Mushrooms bring a boost of antioxidants and vitamins, while lean chicken keeps it lighter than red meat alternatives.
- Meal prep-friendly: The recipe yields two casseroles so you can enjoy one now and freeze the other for later.
- Customizable: Easily adapt this recipe for gluten-free, vegetarian, or keto-friendly diets.
- No artificial ingredients: A homemade sauce made with real chicken broth and cream means no hidden preservatives or additives.
Wholesome Ingredients for This Chicken Tetrazzini Casserole
Let’s take a closer look at a few of the standout ingredients in this recipe and why we’ve chosen them:
- Chicken: We use lean, cooked chicken breast for its high protein content and mild flavor. Choose organic, free-range chicken for the best quality. You can also substitute turkey or seafood for variety.
- Mushrooms: Loaded with antioxidants and B vitamins, mushrooms add a deep, umami flavor to balance the richness of the sauce. Opt for fresh mushrooms when possible for maximum nutrients, but canned works well in a pinch.
- Half-and-half cream: This ingredient helps create the rich yet balanced creamy texture without going overboard on calories. For a lighter option, consider using whole milk or a plant-based alternative like unsweetened almond cream.
- Grated Parmesan cheese: Parmesan provides a punch of salty, nutty flavor while also being lower in fat compared to some other cheeses. A little goes a long way!
Chicken Tetrazzini Casserole Recipe Details
- Servings: 2 casseroles (4 servings each)
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
Chicken Tetrazzini Casserole Ingredients
- 1 package (12 ounces) spaghetti
- 1/3 cup butter, cubed
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 can (14-1/2 ounces) chicken broth
- 1-1/2 cups half-and-half cream
- 1 cup heavy whipping cream
- 4 cups cubed cooked chicken
- 3 cans (4 ounces each) mushroom stems and pieces, drained
- 1 jar (4 ounces) sliced pimientos, drained
- 1/2 cup grated Parmesan cheese
How to Make Chicken Tetrazzini Casserole
- Cook the spaghetti according to package directions until al dente. Drain and set aside.
- In a large Dutch oven, melt the butter over medium heat. Stir in the flour, salt, and white pepper, whisking until smooth.
- Gradually pour in the chicken broth, half-and-half, and whipping cream. Continue whisking and bring to a boil. Cook for 2 minutes until the sauce thickens.
- Remove the pot from heat. Stir in the cooked chicken, mushrooms, and pimientos until evenly combined.
- Add the cooked spaghetti to the pot and gently toss to coat all the ingredients in the creamy sauce.
- Divide the mixture evenly into two greased 11×7-inch baking dishes. Sprinkle the tops with grated Parmesan cheese.
- Freeze one casserole: Cover tightly with foil and label the date. Store in the freezer for up to 2 months.
- Bake the second casserole: Place in a preheated oven at 350°F (175°C) and bake uncovered for 20-25 minutes, or until bubbly and lightly golden on top.
- To reheat the frozen casserole: Thaw overnight in the refrigerator. Cover and bake at 350°F (175°C) for 30 minutes. Remove the cover and bake for an additional 15-20 minutes until heated through.
How to Customize This Chicken Tetrazzini Casserole for Your Diet
- Gluten-free: Swap the spaghetti for your favorite gluten-free pasta and use a gluten-free flour blend for the sauce.
- Lower calorie: Use whole milk or an unsweetened dairy-free alternative instead of heavy cream.
- Vegetarian: Replace the chicken with a mix of sautéed zucchini, spinach, and bell peppers for a veggie-packed casserole.
- Keto-friendly: Use shirataki noodles instead of spaghetti and increase the chicken for extra protein.
- Nut-free: Ensure all ingredients are nut-free and avoid using almond-based cream substitutes.
Our Team’s Tips for the Best Chicken Tetrazzini Casserole
- Don’t overcook the pasta: Keep the spaghetti slightly al dente to prevent it from becoming mushy during baking.
- Use fresh ingredients: Whenever possible, use fresh chicken, mushrooms, and cream for the best flavor and nutrition.
- Make ahead: Prep the casseroles up to the point of baking, then refrigerate for up to 24 hours before finishing in the oven.
- Proper freezing: To avoid freezer burn, wrap the frozen casserole in an extra layer of plastic wrap before covering with foil.
- Reheat leftovers carefully: Warm leftover portions in a low oven or microwave, stirring occasionally to maintain creaminess.
Chicken Tetrazzini Casserole FAQs
Can I make this chicken tetrazzini with mushrooms without cream?
Yes! Substitute the heavy cream and half-and-half with unsweetened almond milk or a light coconut milk for a dairy-free option while still achieving a creamy texture.
What’s the best way to freeze chicken tetrazzini recipe?
Allow the casserole to cool completely, then cover tightly with foil. Label the date and freeze for up to two months.
Can I make a spicy version of this recipe?
Absolutely! Add a pinch of red pepper flakes or diced jalapeños to the sauce for a kick of heat.
What’s the secret to a quick chicken tetrazzini dinner?
Use store-bought rotisserie chicken and pre-sliced mushrooms to cut down on prep time while still maintaining great flavor.
We’re confident this dish will become a favorite in your household, just as it has in ours. Chicken tetrazzini casserole proves that wholesome ingredients and comforting flavors can coexist deliciously. What modifications would you make to suit your family’s taste? Let us know in the comments below, and be sure to share your meal prep success!
Chicken Tetrazzini Casserole
Ingredients
- 1 package spaghetti 12 ounces
- 1/3 cup butter cubed
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 can chicken broth 14-1/2 ounces
- 1-1/2 cups half-and-half cream
- 1 cup heavy whipping cream
- 4 cups cubed cooked chicken
- 3 cans mushroom stems and pieces 4 ounces each, drained
- 1 jar sliced pimientos 4 ounces, drained
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the spaghetti according to package directions until al dente. Drain and set aside.
- In a large Dutch oven, melt the butter over medium heat. Stir in the flour, salt, and white pepper, whisking until smooth.
- Gradually pour in the chicken broth, half-and-half, and whipping cream. Continue whisking and bring to a boil. Cook for 2 minutes until the sauce thickens.
- Remove the pot from heat. Stir in the cooked chicken, mushrooms, and pimientos until evenly combined.
- Add the cooked spaghetti to the pot and gently toss to coat all the ingredients in the creamy sauce.
- Divide the mixture evenly into two greased 11×7-inch baking dishes. Sprinkle the tops with grated Parmesan cheese.
- Freeze one casserole: Cover tightly with foil and label the date. Store in the freezer for up to 2 months.
- Bake the second casserole: Place in a preheated oven at 350°F (175°C) and bake uncovered for 20-25 minutes, or until bubbly and lightly golden on top.
- To reheat the frozen casserole: Thaw overnight in the refrigerator. Cover and bake at 350°F (175°C) for 30 minutes. Remove the cover and bake for an additional 15-20 minutes until heated through.