I love a good cheater chicken casserole, and this chicken tetrazzini fits the bill! This recipe uses leftover or rotisserie chicken, canned soups, fresh mushrooms and spices to make a fast and easy dinner that everyone will love.
Easy Chicken Tetrazzini
There’s no cooking hack I like more than picking up a rotisserie chicken in the store and using it to make a fast meal – and I usually pick up two at a time, as chicken vegetable soup and chicken and wild rice soup are always an easy dinner to make with rotisserie chicken as well.
This is meant to be a fast and easy tetrazzini, not a complex one where you make everything from scratch – and that’s totally okay! I love a good canned soup recipe!
Chicken Tetrazzini Ingredients
The ingredients are super simple:
- cooked spaghetti
- cooked chicken
- cream soups
- fresh mushrooms
- sour cream
How to Make Chicken Tetrazzini
The method to make this is really easy since you use precooked chicken meat and the soups for flavor.
- Pre-cook pasta so that it is cooked to al dente.
- Cook the mushrooms in butter in a large skillet.
- Add in broth, then sauce ingredients and heat.
- Pour the skillet sauce over the pasta, combining thoroughly. Transfer to the 9×13 pan.
- Sprinkle the topping over the dish.
- Bake for 30-35 minutes OR until the casserole is bubbling and the topping is browned.
- Cool for 5 minutes before serving.
You can cook everything ahead of time and just put it together when you are ready to cook it ( and using a rotisserie chicken makes the chicken meat part extremely easy). You can prep this the night before, leave the topping off, cover and refrigerate. The next day simply add the topping and cook as per the instructions, adding another 10 minutes to the cooking time to account for the coldness of the dish from the fridge. MAKE SURE that the pasta is cooked to al dente however or you will have mush!
More Chicken Casserole Recipes
- This Mushroom Soup Chicken and Rice Casserole is a retro goodie!
- Try my Chicken and Egg Noodle Casserole, it’s a family favourite!
- Chicken Parmesan Casserole is always a great idea!
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- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Total Time
- 50 minutes
- Main Course
- Karlynn Johnston
- 2 tablespoons butter
- 8 ounces mushrooms, sliced thinly
- 1/2 cup chicken broth
- one 568 milliliter can cream of mushroom soup
- one 568 milliliter can cream of Chicken Soup
- 1 cup sour cream
- 3 cups shredded roasted chicken breast
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 12 ounces hot cooked spaghetti cook to al dente
- 1/4 cup bread crumbs
- 1/2 teaspoon Italian Seasoning
- 1/2 cup mozzarella cheese, grated
- Preheat your oven to 350°F. Spray a 13x9-inch (3-quart) glass baking dish with cooking spray and set aside.
- In a large nonstick skillet, melt the butter over medium-high heat. Cook the mushrooms in the butter for 8-10 minutes, stirring occasionally, until soft and browned.
- Once cooked, add in the chicken broth and deglaze the pan, scraping any brown bits off of the bottom.
- Add in the rest of the sauce ingredients and combine. Heat up in the pan, stirring to ensure it doesn't burn.
- Place the cooked spaghetti in a large bowl, then pour the skillet sauce over top, combining thoroughly. Once the pasta is covered, transfer to the 9x13 pan.
- Mix the bread crumbs, seasoning and mozzarella together, and sprinkle evenly over dish. Transfer to the pre-heated oven and bake for 30-35 minutes OR until the casserole is bubbling and the topping is browned.
- Cool for 5 minutes before serving.
- You can use two cans of mushroom soup if you prefer it
- Add in a few handfuls of fresh spinach while sauteing the mushrooms and fry up to add into the casserole
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.