Chicken Tetrazzini

Level: Easy
Prep Time: 20 min
Cook Time: 45 min
Cooling Time:
Yields: 8 servings


Chicken Tetrazzini is a hearty chicken casserole the whole family will enjoy for dinner.


  • 8 oz. dry spaghetti, cooked, drained and kept warm
  • 1/4 cup dry breadcrumbs
  • 3 tablespoons butter or margarine, divided
  • 3/4 cup BUITONI® Shredded Parmesan Cheese, divided
  • 1/2 cup chopped onion
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1 can (14.5 oz.) chicken broth
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 2 cups cooked, chopped chicken or turkey breast meat
  • 2 cans (4 oz each) sliced mushrooms, drained
  • 1 cup frozen peas, thawed
  • 2 tablespoons dry sherry


PREHEAT oven to 350° F. Lightly grease 13 x 9-inch baking dish.

COMBINE breadcrumbs and 2 tablespoons butter in small bowl. Stir in 1/4 cup cheese.

MELT remaining butter in medium saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and remaining cheese; cook over low heat until cheese melts. Remove from heat. Stir in chicken, mushrooms, peas and sherry.

COMBINE pasta and chicken mixture in large bowl. Pour into prepared baking dish. Sprinkle with breadcrumb topping.

BAKE for 20 to 25 minutes or until topping is lightly browned. Serve immediately.


by A. Amy , Kennewick, WA on Dec. 2009

Made this tonight for me and the hubby...outstanding! I'm hoping it will reheat will w/no cream in it!


by r. rachael , Sanger, CA on May. 2009

This was easy and kids loved it. My husband is diabetic, so I used less noodles and whole wheat ones, but added a lot more chicken and peas as my daughter loves peas. I also made my own bread crumbs with whole wheat toast. Everyone thought it was great.

Very Tasty & Versatile

by N. Nicole , Cutler Bay, FL on May. 2009

After making this recipe once, which everyone gobbled up, I tweaked it the second time. I cut potabello caps into cubes and cooked them with the onions. I also added some ricotta cheese that I bended with soft tofu and added it when I added the parm to the broth (therefore I was able to leave out the chicken because if all the protein in the tofu). Came out great!!

Quick & Easy

by J. Jeaneen , Nashville, TN on Mar. 2009

I make this all the time for my family. Not only is it quick and easy, its delicious also. A big hit with the family.


by K. Krystal , Massachusetts on Feb. 2009

This is such a quick and easy dinner idea! Everyone loved it and I will be making this again soon!

Chicken Tetrazzini

by B. Becky , HOUMA, LA on Jun. 2008

This recipe was fast and easy. It tasted great, better than any version of this recipe I have tried before.

Chicken Tetrazzini

by S. Sheila , VIRGINIA BEACH, VA on Feb. 2008

Really good - everyone liked (my husband didn't like the breadcrumb topping). My older son has celiac disease (he had 2 helpings) and even though I had to use pasta made from rice and gluten-free flour, it was very tasty. Half of the pasta was spinach/rice which added to the color. Will definitely make this again! Great use for leftover chicken or turkey.

chicken tetrazzini

by M. Mary , HAWLEY, MN on Feb. 2008

Easy to make and tastes delicious. Even my picky two year old gobbled it up!

Mandi's Yummy Thoughts

by A. Amanda , EL CAJON, CA on Feb. 2008

I enjoyed making this dish it was easy and fast just what i like.

missing something

by M. Maryann , GENEVA, NY on Dec. 2007

I found this recipe needed a bit more kick to it...but I'm not sure what would do it for this recipe. I did use turkey instead of chicken (Thanksgiving leftovers) and added a bit of spinach to try to make it healthier. Possibly a bit more powdered chicken stock would liven it up.