This easy chicken tetrazzini is one that every busy mom needs in her dinner rotation. It’s easy, flavorful, but mild enough for picky eaters. If you’re like me and always on the hunt for easy dinner ideas, or easy chicken casserole recipes, this chicken pasta casserole is what you’re after for sure!
World’s Best Chicken Tetrazzini
When I need a dinner that I know that everyone will love, I whip up this easy chicken tetrazzini. It’s creamy, filling and perfect for leftovers. And, I must say, this is a great dish to bring to someone who needs help as it can be made ahead, stuck in the fridge and cooked within a couple days or so.
My family loves chicken pasta casserole dishes historically, so I know that I simply can’t go wrong with a tetrazzini.
Can I make this a Turkey Tetrazzini instead?
Yes! The great thing is that you could easily sub the chicken out for turkey and have a turkey tetrazzini easy enough as well (Thanksgiving leftover ideas, I’m looking at you!)
Is this Chicken Pasta Casserole easy?
Absolutely! This recipe starts off with shredded chicken. If you haven’t caved yet, I can’t recommend the Instant Pot enough for being the hugest helper in the kitchen. I make shredded chicken in my Instant Pot atleast once a week, if not more. I also make mashed potatoes in the Instant Pot and Mexican shredded chicken for tacos, nachos, quesadillas and more.
Once your chicken is shredded (see the crockpot version of shredded chicken here, just sub chicken broth for Rotel) it’s literally a dump and go recipe, ingredients and directions to follow, but I wanted to mention one more thing.
Can this Chicken Casserole recipe be split into two meals?
100% Yes – This recipe is perfect for splitting up. I was taking dinner to my parents on the night that I made this and it was the perfect amount split into two different dishes. I recommend either putting the entire mixture into a 9×13 casserole dish, or use two 8×8 casserole dishes and have two separate meals. Serve with a green salad and Hawaiian Rolls (YUM!)
OK, here’s how to whip this “chicken spaghetti casserole” up.
Gather your ingredients:
16 oz thin spaghetti, cooked al dente (about 1 minute less than the cooking time states on the box) & rinsed with cold water
½ cup butter (plus more for buttering pan)
4 cups chicken, cooked and shredded
2 cans cream of chicken soup
2 cups sour cream
½ cup dry white wine (I use Barefoot Chardonnay, but you can also use cooking wine)
1 tsp salt
1/2 tsp ground black pepper
2 T parmesan cheese
2 cups shredded mozzarella cheese
½ -1 cup Panko bread crumbs
Next, you’ll assemble the casserole. It’s seriously so weeknight easy one dish dinner that it’s sinful – because it will take no time at all and everyone will love it!
Melt your butter in the microwave, afterwards combining it with the cooked & shredded chicken, soup, sour cream, salt, pepper, parmesan cheese and white wine. Give that a good whisk and add in the rinsed cooked noodles.
our into a sprayed/greased 13×9 casserole dish. Sprinkle mozzarella cheese on top, and Panko bread crumbs on top of the cheese for a little crunch (don’t you just love Panko bread crumbs?
Bake in a preheated 350 degree oven for 45 minutes, covered with foil. Remove foil and bake uncovered for another 15 minutes.
Easy Chicken Tetrazzini
- 16 oz thin spaghetti cooked
- ½ cup butter plus more for buttering pan
- 4 cups chicken cooked and shredded
- 2 cans cream of chicken soup
- 2 cups sour cream
- ½ cup dry white wine I use Barefoot Chardonnay, but you can also use cooking wine
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 T parmesan cheese
- 2 cups shredded mozzarella cheese
- ½ -1 cup Panko bread crumbs
- Combine butter, cooked & shredded chicken, soup, sour cream, salt, pepper, parmesan cheese and white wine. Add cooked noodles.
- Pour into a sprayed/greased 13x9 casserole dish. Sprinkle mozzarella cheese on top, and Panko bread crumbs on top of the cheese.
- Bake in a 350 degree oven for 45 minutes, covered with foil. Remove foil and bake uncovered for another 15 minutes.