Chicken Tetrazzini with Cream of Mushroom Soup

This easy chicken tetrazzini recipe is a creamy, cheesy pasta casserole made with tender rotisserie chicken, spaghetti, cream of mushroom soup, garlic, cream cheese, and a rich sauce that bakes until bubbly and golden. It is a cozy family dinner, a practical make-ahead meal, and a freezer-friendly chicken pasta bake that works well for busy weeknights, potlucks, and comforting Sunday suppers.

If you enjoy easy dinner casseroles, you may also like this chicken & stuffing casserole or this creamy chicken noodle casserole.

Ingredients You’ll Need

This chicken tetrazzini with cream of mushroom soup uses simple ingredients that come together into a rich, creamy pasta bake. Butter, garlic, cream cheese, chicken broth, heavy cream, and cream of mushroom soup create the sauce. Dried thyme, salt, and black pepper add classic savory flavor without making the dish complicated.

For the casserole, you will need cooked spaghetti or linguine, diced rotisserie chicken breast, freshly grated Parmesan cheese, and Monterey Jack or mozzarella cheese for the topping. Fresh Italian parsley makes a bright garnish, while extra Parmesan, toasted bread crumbs, freshly ground pepper, or a sprig of thyme can be added before serving if desired.

Step by Step Instructions

Step One: Preheat the oven to 350°F. Grease a 9×13-inch baking dish with cooking spray and set it aside.

Step Two: Cook the spaghetti or linguine for a few minutes less than the package directions. This helps the pasta hold its texture as it bakes in the sauce. Reserve 1 cup of pasta water, then drain the remaining water.

Step Three: Add the butter and minced garlic to a microwave-safe dish. Heat until the butter is fully melted and hot.

Step Four: Place the cubed cream cheese in a large mixing bowl. Pour the hot garlic butter over the cream cheese and let it sit for about one minute so the cheese can soften.

Step Five: Season the cream cheese mixture with salt, black pepper, and dried thyme. Whisk until the mixture is smooth, creamy, and evenly combined.

Step Six: In a separate microwave-safe bowl, warm the chicken broth for about one minute. Stir in the heavy cream and cream of mushroom soup until well blended.

Step Seven: Pour the warm broth mixture into the cream cheese mixture. Stir until the sauce is creamy and fully combined.

Step Eight: Add the diced rotisserie chicken, Parmesan cheese, and cooked pasta. Toss gently until the spaghetti is coated in the sauce and the chicken is evenly distributed.

Step Nine: Transfer the chicken and pasta mixture to the prepared baking dish. Spread it into an even layer, then top with shredded cheese. Cover the dish loosely with aluminum foil.

Step Ten: Bake at 350°F for 30 minutes. Remove the foil and continue baking for another 15 minutes, or until the casserole is hot, creamy, and melted on top.

Step Eleven: Remove the chicken tetrazzini from the oven and let it rest for 5 minutes before serving. Garnish with parsley and enjoy warm.

Make-Ahead, Storage & Freezing Instructions for Chicken Tetrazzini

This creamy chicken tetrazzini casserole is a helpful recipe to prepare in advance. You can assemble the dish earlier in the day, keep it chilled, and bake it when you are ready for dinner. It is also a great option when you want to stock the freezer with comforting homemade meals.

Storage: Store leftover casserole in an airtight container in the refrigerator for up to 4 days. To reheat a larger portion, cover it with foil and warm it in a 350°F oven for 20 to 30 minutes, or until heated through. Individual servings can be reheated in the microwave in 30-second intervals.

Make-Ahead: Prepare the casserole up to the point of baking. Cover the dish tightly with plastic wrap and refrigerate for 3 to 4 days before baking.

If the pasta absorbs some of the sauce while it sits in the refrigerator, add 1/2 cup of heavy cream, water, or chicken broth before baking to loosen the sauce and keep the casserole creamy.

Freeze Without Baking: Assemble the casserole but do not bake it. Cover it tightly with plastic wrap, then with foil, and freeze for up to 3 months.

Thaw the casserole overnight in the refrigerator before baking. Bake at 350°F as directed, adding 10 to 15 minutes of extra baking time if needed. Check the center to make sure it is hot before serving.

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