This chicken tetrazzini pasta is a cozy dish that brings warmth to any table. It’s creamy, cheesy, and a fun way to use up rotisserie chicken. You’ll love how quick and easy it is to whip up.
This recipe addresses overcooked spaghetti, lack of flavor, and dry chicken by using proper cooking times, cream soups, and a mix of meat types.
I always struggled with finding meals that my whole family could enjoy. With my mom and siblings having gluten allergies, I needed something gluten-free that everyone would love. This recipe gives me that comfort, and it’s so simple too!
What I really like about this dish is that it bakes in just 15-20 minutes after prep. It’s a hearty meal that fills you up without spending hours in the kitchen. Plus, using rotisserie chicken makes it even easier!
Why You Will Love This Recipe
- Convenience , Using rotisserie chicken makes this recipe super quick, giving you more time to enjoy with family instead of slaving over the stove.
- Flavor , The combo of cream of mushroom and cream of chicken soups adds a rich, savory depth that makes each bite satisfying and creamy.
- Texture , Baked just long enough for a golden top, the dish has a delightful creamy interior balanced with a slightly crispy crust.
- Storage , Leftovers are a breeze; just pop them in an airtight container, and you can enjoy the comfort of this dish for up to three days.
Ingredient Notes
- Shredded chicken: It’s the star of this dish that brings all the heartiness. I usually shred it by hand for that awesome texture you want.
- Cooked spaghetti pasta: You’ll want to boil it just until it’s al dente, so it holds up when mixed. You can swap it for your favorite gluten-free pasta, if needed!
- Cream of mushroom soup: This adds a rich, creamy base and savory notes. If you’re not a mushroom fan, cream of celery soup works well too!
- Cream of chicken soup: It gives that extra layer of creaminess and flavor. In a pinch, you can switch it for any cream soup you like or even a homemade version!
- Shredded cheddar jack cheese: This melty combo brings a nice cheesy richness to the dish. Feel free to use your favorite cheese or a dairy-free option for a lighter touch!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If overcooked pasta is a concern, aim for al dente spaghetti; it holds up better during baking and improves overall texture.
- When sauce thickens too much while baking, a splash of chicken broth will help loosen it. Try about 1/4 cup before putting it in the oven.
- If your casserole turns out dry, covering it with foil while baking retains moisture and leads to a more enjoyable dish.
- For added flavor, using a mix of white and dark meat in the chicken brings depth and richness to your chicken tetrazzini.
- If shredding chicken, using your hands can create a better texture than a fork, giving you those delightful, tender pieces in every bite.
Serving Suggestions
- Serve chicken tetrazzini alongside a side salad for freshness. Garlic bread complements the meal and adds texture to every bite.
- This dish can also serve as a filling option for potlucks or holiday gatherings. You can incorporate it into a variety of casseroles or pasta dishes.
- Finish with a sprinkle of parsley for a touch of color. A squeeze of lemon juice adds brightness and a lively flavor enhancement.
Storage Guidelines
- To keep your chicken tetrazzini fresh, follow these storage tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Consume within this timeframe.
- Freezing: Wrap chicken tetrazzini tightly in aluminum foil or plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat chicken tetrazzini in the oven at 350°F until heated through, about 20 minutes, or in the microwave.
Recipe Variations
- You can use penne instead of spaghetti for a unique texture in your chicken tetrazzini.
- Add 1 cup of sliced mushrooms to bring an earthy flavor that complements the creaminess.
- Either cheddar jack or a blend of mozzarella and parmesan can provide a different taste profile.
- If scaling the recipe, use 4 ½ cups of shredded chicken and 4 ½ cups of cooked pasta for larger servings.
Did you make this recipe? Scroll down to leave a star rating and review!
Chicken Tetrazzini
A comforting and creamy casserole dish featuring tender chicken, pasta, and melty cheese.
Equipment
- Large skillet
- large pyrex dish (about 3 quarts)
- Pot for cooking pasta
Ingredients
- 3 c shredded chicken cooked
- 3 c cooked spaghetti pasta
- 10 ½ oz cream of mushroom soup canned
- 5 oz cream of chicken soup about half a can
- 3 c shredded cheddar jack cheese
- ⅓ c yellow onion chopped
- ⅓ c green bell pepper chopped
- 2 tsps diced pimentos
- 1 ¾ c chicken broth
- 1 tbsp olive oil
- ½ tsp salt
Instructions
- Heat olive oil in a skillet until hot and shimmering. Toss in the yellow onion and green bell pepper, sautéing until they are soft and fragrant. The onions should turn translucent, which indicates they are ready. Avoid rushing this step as undercooked vegetables will detract from the dish’s texture.
- Stir in the cream of mushroom soup and cream of chicken soup, allowing them to blend smoothly with the veggies until you achieve a creamy consistency that coats the pan beautifully without sticking or scorching.
- Gently mix in the cooked spaghetti pasta along with the shredded chicken and chicken broth. Ensure a nice, even distribution of ingredients so that everything feels homogenous. If the mixture appears too dry, adjust by adding more broth as needed.
- Stir in the shredded cheddar jack cheese gradually, letting it melt and meld with the other ingredients. The dish should begin to emit a wonderful aroma. Sprinkling in the cheese gradually ensures an even melt and creamy texture.
- Spoon the mixture into a greased casserole dish, smoothing it into an even layer. The mixture should look inviting and creamy, with colorful elements visible. Remember to scrape the skillet to include all those tasty bits for added flavor.
- Place the casserole in a preheated oven and bake until it is bubbly and golden on top. The delightful smell will permeate your kitchen. If the top is browning too quickly, loosely cover it with foil during the final stages to retain moisture while it finishes baking.
Notes
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Expert Tips: Aim for al dente spaghetti to prevent it from becoming too mushy during baking. If the sauce thickens too much while baking, a splash of chicken broth (about 1/4 cup) can help loosen it before putting it in the oven. If the casserole turns out dry, covering it with foil while baking helps retain moisture. For added flavor, use a mix of white and dark meat in the chicken. Shredding chicken with your hands can create a better texture.
Reheating Instructions: Reheat the casserole in the oven at 350 degrees F (175 degrees C) for about 15-20 minutes, or until heated through.
Serving Suggestions: Serve with a side salad for freshness or pair with garlic bread for a complete meal. Garnish with parsley for a pop of color.
Recipe Variations: Replace spaghetti with penne for a different texture. Add mushrooms for an earthy flavor. Use a blend of cheeses for more depth.
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