Name: Easy Chicken Tetrazzini
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1/2 cup Butter, melted; 2 cans Cream of chicken soup (10.5 ounces each); 3 cups Cooked chicken, shredded; 8 ounces Linguine or spaghetti, cooked and drained; 1 cup Grated Parmesan cheese; 1 cup Milk; 1/2 cup Frozen peas; 1/2 teaspoon Garlic powder; Salt and pepper to taste; Paprika for topping (optional)

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Creamy, comforting, and packed with tender chicken and cheesy goodness, Easy Chicken Tetrazzini is the kind of casserole that makes weeknights feel like a warm hug. This version is streamlined for busy cooks: a handful of pantry staples, cooked pasta, shredded chicken, and a lush sauce all baked until bubbly and golden. Fun fact: tetrazzini was named after an opera star, but it’s become a homey American classic—perfect for feeding a crowd or turning leftovers into a superstar dinner.

This recipe shines because it’s simple, quick to assemble, and universally family-friendly. It’s also a great way to use rotisserie chicken or holiday leftovers, saving you money while delivering big flavor. If you enjoy other comfort-baking recipes, you might also like this familiar crowd-pleaser on our site: Easy Chicken Tetrazzini. Ready to dive into a creamy, cheesy bake that everyone will ask for again? Let’s get cooking!

What is Easy Chicken Tetrazzini?

Ever wondered why this dish has such a fancy name? Was it created by a chef in a tuxedo or named after a diva? Who knows—cooking history has its quirks. Tetrazzini likely nods to Italian-style pasta traditions mixed with American comfort sensibilities. Think mushroomy, cheesy, and indulgent—perfect for nights when you want something cozy but uncomplicated. And as the old line goes, “the way to a man’s heart is through his stomach.” Whether you’re feeding picky kids or a house full of guests, this casserole wins hearts fast. Give it a try and see if it doesn’t become your go-to comfort dinner.

Why You’ll Love This:

Creamy, comforting center: The combination of cream of chicken soup, milk, and Parmesan yields a silky sauce that clings to every strand of pasta—rich without being fussy.
Budget-friendly and practical: Use leftover or store-bought rotisserie chicken to cut both time and cost. A little goes a long way, so this dish stretches to feed a family.
Textured appeal and flavor: Frozen peas add a sweet pop, garlic powder keeps it simple, and a sprinkling of paprika gives a lovely color on top. If you want a lighter crunch, try breadcrumbs on top for a crispy finish.

If you like casseroles that balance ease and heartiness, this one is a cousin to many other comforting bakes on the blog. For a contrasting crunchy protein option, check out my air-fryer take here: Easy Air Fryer Chicken Tenders. Now grab your baking dish—dinner’s calling.

How to Make:

Quick Overview

This recipe is easy because most of the work is just mixing and baking. The sauce comes together in the bowl, the pasta and chicken are pre-cooked, and the oven does the rest. You’ll get a creamy interior with a lightly golden top and satisfying spoonfuls of cheesy comfort. Prep time is about 15 minutes and bake time is 30–35 minutes, so you’ll be at the table in roughly 45–50 minutes.

Ingredients

1/2 cup butter, melted
2 (10.5 ounce) cans cream of chicken soup
3 cups cooked chicken, shredded
8 ounces linguine or spaghetti, cooked and drained
1 cup grated Parmesan cheese
1 cup milk
1/2 cup frozen peas
1/2 teaspoon garlic powder
Salt and pepper to taste
Paprika for topping (optional)

Directions

Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish with a bit of butter or nonstick spray to prevent sticking.
In a large mixing bowl, combine the melted butter, cream of chicken soup, shredded chicken, cooked pasta, grated Parmesan cheese, milk, peas, garlic powder, salt, and pepper. Stir thoroughly so everything is evenly coated and the sauce is smooth. Taste and adjust salt and pepper if needed.
Pour the mixture into the greased 9×13 inch baking dish and spread it out evenly with a spatula so the top is level.
Sprinkle paprika on top for added color, if desired. You can also add a light layer of extra Parmesan or breadcrumbs for a crunchier top.
Bake for 30-35 minutes, or until the edges are bubbly and the top is lightly golden. If your oven browns unevenly, place the dish on the middle rack for best results.
Allow to cool slightly before serving so the sauce sets a bit. Serve warm and enjoy!

Easy Chicken Tetrazzini

What to Serve With:

A crisp green salad with a tangy vinaigrette to cut through the richness.
Roasted vegetables such as broccoli, carrots, or Brussels sprouts for color and texture.
Garlic bread or warm dinner rolls for scooping up every last cheesy bite.
A light white wine like Pinot Grigio or an iced tea with lemon for refreshing balance.
For a heartier meal, roasted or sautéed mushrooms add an earthy layer that complements the creamy sauce.

Top Tips for Perfecting:

Use leftover roasted or rotisserie chicken to save time and add flavor. Shred while warm for easier mixing.
For extra creaminess, swap half the milk for half-and-half. For a lighter version, use low-fat milk and omit extra butter.
If you like a crunchy topping, mix 1/2 cup breadcrumbs with 2 tablespoons melted butter and sprinkle on top before baking.
Don’t overcook the pasta before mixing; cook it to just shy of al dente (about 1 minute less than package directions) because it will finish cooking in the oven.
To avoid a watery casserole, drain thawed frozen peas well and blot any excess moisture from shredded chicken if it’s particularly juicy.
Avoid over-salting—the canned soup and Parmesan already contribute saltiness. Taste before adding extra.

Storing and Reheating Tips:

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat single servings in the microwave until hot, stirring halfway through.
Freezing: This dish freezes well. Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating from thawed: Reheat in a 350°F oven covered with foil for 15–20 minutes, or until warmed through. Remove the foil for the last 5 minutes to refresh the top.
To maintain texture: Add a splash of milk when reheating to revive creaminess, and stir gently to combine.

FAQs

Can I use different pasta shapes?
Yes—manicotti, penne, rotini, or egg noodles all work. Choose a pasta that holds sauce well; shorter shapes catch bits of chicken and peas nicely.

Can I make this ahead of time?
Absolutely. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if it’s chilled.

Is there a vegetarian version?
Yes. Substitute the chicken with roasted mushrooms, artichoke hearts, or a plant-based chicken alternative and use cream of mushroom soup for depth.

How can I make it gluten-free?
Use gluten-free pasta and ensure the cream soup is labeled gluten-free or make a quick gluten-free béchamel to replace the canned soup.

Can I add fresh herbs or other vegetables?
Definitely. Fresh thyme, parsley, or a handful of spinach stirred in before baking add brightness. Sauté denser vegetables first to soften them.

Conclusion

Easy Chicken Tetrazzini is a dependable, delicious casserole that brings comfort and convenience to the table. It’s straightforward to assemble, forgiving for beginners, and flexible enough to adapt to what you have on hand. Whether you’re feeding a weeknight family dinner or company, this dish delivers creamy satisfaction with minimal fuss. For more inspiration and variations on this classic, take a look at this detailed version from a trusted food blog: Easy Chicken Tetrazzini | Belly Full, or compare techniques with this popular recipe collection: Easy Chicken Tetrazzini Recipe. Give it a try, share it with someone you love, and enjoy the smiles that follow.