Can I use rotisserie chicken instead of cooking fresh chicken?

Absolutely! Using rotisserie chicken saves time and still tastes great. Just shred or dice it and add it directly to the sauce in step 2. Keep in mind you might miss some of the flavor from searing the chicken yourself.

What’s the best pasta to use for this recipe?

Spaghetti is classic for this recipe, but linguine or fettuccine also work well. I prefer slightly less pasta (like ¾ lb) to keep it creamier. Make sure to cook it just to al dente so it doesn’t become mushy after baking.

Can I make this recipe ahead of time?

Yes! You can assemble the entire bake, cover it tightly, and refrigerate for up to 2 days. When ready, let it come to room temperature for about 30 minutes, then bake according to the instructions. You can also freeze it for longer storage.

What if I don’t have white wine?

No worries — you can substitute chicken broth for the white wine to still get great flavor in your sauce. The wine adds extra depth, but broth keeps it rich and comforting without alcohol.

Creamy Chicken Tetrazzini Bake | Easy Comfort Food Recipe

Description

Chicken Tetrazzini is a creamy, comforting pasta bake featuring tender chicken, mushrooms, peas, and a rich sauce made from cream soups, sour cream, and Parmesan cheese. This classic casserole is baked to bubbly perfection and topped with gooey mozzarella, ideal for a satisfying family dinner.

Ingredients

Scale

Chicken

1 large boneless skinless chicken breast
2 teaspoons Italian seasoning
Salt
Pepper
2 tablespoons olive oil

Sauce

2 tablespoons butter
¼ cup dry white wine (Pinot Grigio or Sauvignon Blanc recommended; chicken broth as substitute)
8 oz. button mushrooms, diced
½ diced yellow onion
3 cloves garlic, minced
10.5 oz. cream of chicken soup
10.5 oz. cream of mushroom soup
1 cup sour cream
1 cup milk
¾ cup grated Parmesan cheese
1 cup frozen peas

Pasta Bake

¾ lb. spaghetti
2 cups mozzarella cheese
Fresh parsley, to garnish

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Instructions

Prepare the Chicken: Cut the chicken breast in half to create two thinner pieces of equal size. Season each side with salt, pepper, and Italian seasoning. Heat olive oil in a large pot over medium-high heat. Add chicken and sear for 5-6 minutes on each side until golden brown and cooked through. Set aside and let rest for 10 minutes before cutting into bite-sized pieces. Add any juices from the chicken back into the pot.
Prepare the Sauce: Preheat oven to 350 degrees Fahrenheit. Melt butter in the same pot and add white wine. Use a spatula to scrape up browned bits from the bottom for flavor. Let it boil gently for 5 minutes until reduced. Add mushrooms and onions and cook for 5 minutes. Add garlic and cook for 1 minute. Reduce heat to medium-low and stir in cream of chicken soup, cream of mushroom soup, Parmesan cheese, sour cream, milk, frozen peas, and diced chicken. Heat gently and stir to combine.
Cook the Pasta: Cook spaghetti in boiling salted water until just al dente, about 10 minutes. Drain and return pasta to the pot.
Combine Pasta and Sauce: Pour the warm sauce over the drained spaghetti and stir thoroughly to coat the pasta evenly with the sauce.
Assemble and Bake the Casserole: Transfer the pasta mixture to a 9x13 inch casserole dish or large oven-safe pot. Top evenly with mozzarella cheese. Bake uncovered at 350 degrees for 15 minutes. Increase oven temperature to 450 degrees and bake for an additional 10 minutes or until the top is bubbly and beginning to brown.
Rest and Serve: Remove casserole from oven and let sit for 5 minutes. Garnish with fresh parsley before serving.

Notes

Use Pinot Grigio or Sauvignon Blanc for wine; chicken broth can substitute if avoiding alcohol.
Using freshly cooked chicken from the pot adds more flavor to the sauce than using pre-cooked or rotisserie chicken.
You may increase pasta to a full pound for a less creamy but larger portion.
To make ahead, assemble the casserole and refrigerate covered for up to 2 days. Let stand at room temperature for 30 minutes before baking as directed.
The casserole can be frozen; thaw completely in the fridge (up to 24 hours) before baking.

Nutrition

Serving Size: 1 serving
Calories: 470 kcal
Sugar: 4 g
Sodium: 720 mg
Fat: 21 g
Saturated Fat: 9 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 90 mg