Emily Johnson
Chicken Tetrazzini with cream of mushroom is a comforting and creamy pasta dish that combines tender chunks of chicken, savory mushrooms, and a rich, velvety sauce made with cream of mushroom soup. This classic recipe is perfect for a hearty family meal or a cozy dinner, offering a delightful blend of flavors and textures. By layering cooked spaghetti or linguine with the chicken and mushroom mixture, then baking it to golden perfection, this dish becomes a satisfying and easy-to-prepare favorite. Whether you're using leftover chicken or starting from scratch, this recipe is a timeless way to elevate simple ingredients into a delicious and indulgent casserole.
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What You'll Learn
- Gather Ingredients: Chicken, pasta, cream of mushroom soup, cheese, butter, onion, garlic, spices
- Cook Pasta: Boil noodles until al dente, drain, and set aside for later use
- Prepare Chicken: Shred cooked chicken or sauté diced pieces until fully cooked
- Make Sauce: Combine soup, milk, cheese, and spices; simmer until creamy and smooth
- Assemble & Bake: Mix pasta, chicken, and sauce, top with cheese, bake until bubbly
Gather Ingredients: Chicken, pasta, cream of mushroom soup, cheese, butter, onion, garlic, spices
To create a mouthwatering chicken tetrazzini with cream of mushroom, the foundation lies in assembling the right ingredients. Each component plays a pivotal role in achieving the dish’s signature creamy, savory flavor and comforting texture. Start with chicken, preferably cooked and shredded, as it provides the protein base. Opt for boneless, skinless chicken breasts or thighs, seasoned with salt and pepper, then baked, grilled, or sautéed until tender. For convenience, rotisserie chicken works exceptionally well, saving time without sacrificing taste.
Next, pasta forms the hearty backbone of the dish. Choose a shape that holds sauce well, such as spaghetti, linguine, or fettuccine, though traditional recipes often call for egg noodles. Cook the pasta al dente, as it will continue to soften in the oven. Overcooking at this stage can lead to a mushy final product. Drain and set aside, tossing with a light coating of olive oil to prevent sticking.
The star of this recipe is cream of mushroom soup, which delivers richness and umami. While canned soup is a convenient option, homemade versions allow for customization. To make your own, sauté 8 ounces of sliced mushrooms in 2 tablespoons of butter until golden, then whisk in 3 tablespoons of flour to create a roux. Gradually add 1 cup of chicken broth and 1 cup of heavy cream, stirring until thickened. Season with thyme, salt, and pepper for depth.
Cheese adds a gooey, indulgent layer to the dish. Sharp cheddar or Parmesan are popular choices, but a blend of Swiss and Gruyère can elevate the flavor profile. Reserve 1 cup of shredded cheese for topping, ensuring a golden, bubbly crust. For the sauce, incorporate 1.5 cups of grated cheese, allowing it to melt seamlessly into the creamy base.
Aromatics like onion and garlic build the dish’s flavor foundation. Finely dice 1 medium onion and mince 3 cloves of garlic, then sauté in 3 tablespoons of butter until translucent and fragrant. This step is crucial, as it unlocks the ingredients’ sweetness and depth, enhancing the overall taste.
Finally, spices tie everything together. A pinch of paprika adds warmth, while a sprinkle of nutmeg complements the creaminess. Don’t overlook fresh herbs like parsley or thyme, which brighten the dish. Measurements are flexible here—start with 1 teaspoon of each spice, adjusting to personal preference.
By thoughtfully gathering and preparing these ingredients, you set the stage for a chicken tetrazzini that’s both comforting and sophisticated. Each element contributes to a harmonious blend of textures and flavors, ensuring a dish that’s greater than the sum of its parts.
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Cook Pasta: Boil noodles until al dente, drain, and set aside for later use
Boiling pasta to al dente perfection is a cornerstone of crafting a stellar chicken tetrazzini. Overcooked noodles turn mushy, absorbing too much sauce and losing their structural integrity. Aim for a slight resistance when bitten—a texture that holds its own against the creamy mushroom sauce and tender chicken. This balance ensures each forkful delivers a satisfying contrast.
For this recipe, opt for long, flat noodles like fettuccine or linguine, as their shape complements the dish’s hearty components. Bring a large pot of salted water to a rolling boil—use 4 quarts of water and 1 tablespoon of salt per pound of pasta for optimal seasoning. Cook according to package instructions, but start testing for doneness 1-2 minutes before the suggested time. Drain the pasta immediately to halt cooking, then toss with a drizzle of olive oil to prevent sticking. Set it aside on a baking sheet or in a bowl, ready to be folded into the creamy mixture later. This simple step, executed with precision, lays the foundation for a tetrazzini that’s cohesive yet texturally dynamic.
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Prepare Chicken: Shred cooked chicken or sauté diced pieces until fully cooked
Shredding or sautéing chicken is the foundational step in crafting a creamy, satisfying chicken tetrazzini. Opting for shredded chicken lends a rustic, homey texture, ideal for those who prefer larger, tender chunks in their casserole. If using leftovers or a store-bought rotisserie chicken, shredding is straightforward: use two forks to pull the meat apart, ensuring no large pieces remain. For a more uniform, bite-sized consistency, dice raw chicken breasts into ½-inch cubes and sauté them in a skillet over medium heat for 6–8 minutes, or until the internal temperature reaches 165°F. This method not only cooks the chicken but also adds a subtle golden crust that enhances flavor.
The choice between shredding and sautéing depends on your time, resources, and desired texture. Shredded chicken absorbs the cream of mushroom sauce more readily, creating a melded, comforting dish. Sautéed pieces, however, retain a firmer texture and contribute a slight chewiness that contrasts the creamy pasta. If using raw chicken, season the cubes with salt, pepper, and a pinch of garlic powder before cooking to infuse them with flavor. For shredded chicken, consider adding a splash of chicken broth or olive oil to prevent dryness, especially if reheating leftovers.
A common pitfall is undercooking diced chicken, which can lead to a rubbery texture or, worse, foodborne illness. Always verify doneness with a meat thermometer, and if sautéing in batches, avoid overcrowding the pan—this ensures even cooking and proper browning. For shredded chicken, resist the urge to overhandle the meat; gentle pulling preserves moisture and tenderness. Both methods require minimal effort but yield distinct results, so tailor your approach to the dish’s intended vibe: cozy and amalgamated or layered and textural.
Incorporating the prepared chicken into the tetrazzini is seamless. Whether shredded or diced, it becomes the hearty centerpiece of the dish, binding the pasta, cream of mushroom soup, and cheese into a cohesive whole. For a richer flavor, toss the cooked chicken in a tablespoon of butter or olive oil before adding it to the casserole. This simple step amplifies its role, ensuring every bite is as satisfying as the last. Master this step, and the rest of the recipe falls into place, proving that even the most basic preparation can elevate a classic comfort dish.
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Make Sauce: Combine soup, milk, cheese, and spices; simmer until creamy and smooth
The sauce is the heart of chicken tetrazzini, binding the dish together with its rich, creamy texture and savory flavor. To achieve this, start by combining one can (10.5 ounces) of cream of mushroom soup with 1 cup of whole milk. This ratio ensures a velvety consistency without becoming too thin. Stir in 1 cup of shredded sharp cheddar cheese for a tangy depth, and ½ cup of grated Parmesan for a nutty finish. Add spices like ½ teaspoon of garlic powder, ¼ teaspoon of black pepper, and a pinch of paprika to elevate the flavor profile. This blend creates a harmonious base that complements the chicken and pasta.
Simmering the sauce is a delicate process that requires patience and attention. Heat the mixture over medium-low heat, stirring constantly to prevent sticking or burning. The goal is to melt the cheese fully and allow the flavors to meld, which typically takes 5–7 minutes. Avoid boiling, as it can cause the sauce to curdle or separate. A gentle simmer ensures a smooth, cohesive texture. For a thicker sauce, reduce the heat slightly and cook for an additional 2–3 minutes, stirring occasionally. This step is crucial for achieving the signature creamy consistency that coats the pasta and chicken perfectly.
While the recipe is straightforward, small adjustments can tailor the sauce to personal preference. If you prefer a lighter version, substitute half-and-half for whole milk or use low-fat cream of mushroom soup. For a richer sauce, add ¼ cup of heavy cream or an extra ½ cup of cheese. Experimenting with spices like thyme, oregano, or a dash of cayenne can add complexity. However, be cautious with salt, as the cream of mushroom soup and cheeses already contribute significant sodium. Always taste and adjust seasoning at the end to avoid over-salting.
The final result should be a sauce that is both indulgent and balanced, serving as the glue that holds the tetrazzini together. Its creamy texture and robust flavor should enhance, not overpower, the other components of the dish. When poured over cooked spaghetti or linguine and baked with shredded chicken, the sauce transforms into a comforting, cohesive meal. Mastering this step ensures that your chicken tetrazzini is not just a casserole, but a dish that feels thoughtfully crafted and deeply satisfying.
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Assemble & Bake: Mix pasta, chicken, and sauce, top with cheese, bake until bubbly
The final stage of crafting chicken tetrazzini with cream of mushroom is where simplicity meets satisfaction: assembling and baking. This step transforms individual components into a cohesive, bubbling masterpiece. Begin by preheating your oven to 375°F (190°C), ensuring it’s ready to work its magic. In a large mixing bowl, combine 8 ounces of cooked spaghetti or linguine, 2 cups of shredded or diced cooked chicken, and 2 cans (10.5 ounces each) of cream of mushroom soup. For added depth, stir in ¼ cup of chicken broth or milk to thin the sauce slightly, and season with ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and a pinch of black pepper. Mix until the pasta and chicken are evenly coated, creating a rich, creamy base.
Transfer this mixture to a 9x13-inch baking dish, smoothing the top with a spatula. The next step is crucial for achieving that irresistible golden crust: sprinkle 1 cup of shredded cheddar or Parmesan cheese evenly over the surface. For an extra indulgent touch, add ½ cup of breadcrumbs mixed with 2 tablespoons of melted butter to create a crispy topping. Cover the dish with aluminum foil to prevent excessive browning during the initial baking phase.
Slide the dish into the preheated oven and bake for 20 minutes. Then, remove the foil and continue baking for an additional 15–20 minutes, or until the cheese is melted and the edges are bubbling vigorously. This two-stage baking process ensures the interior is thoroughly heated while the top achieves the perfect texture. Watch closely during the final minutes to avoid burning the cheese or breadcrumbs.
The beauty of this assemble-and-bake method lies in its adaptability. For a lighter version, substitute one can of cream of mushroom soup with a homemade mushroom sauce or Greek yogurt. Vegetarians can omit the chicken and add sautéed mushrooms or spinach for a plant-based twist. Leftovers, if any, can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven at 350°F (175°C) for 20 minutes to restore its original glory.
As the tetrazzini emerges from the oven, its aroma fills the kitchen, signaling a dish that’s both comforting and elegant. Let it rest for 5 minutes before serving to allow the sauce to thicken slightly. Pair it with a side of steamed broccoli or a crisp green salad for a balanced meal. This assemble-and-bake technique is a testament to the power of simplicity in cooking—a few steps, minimal fuss, and maximum flavor.
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Frequently asked questions
You'll need cooked chicken, spaghetti or linguine, cream of mushroom soup, milk, butter, onions, garlic, mushrooms, Parmesan cheese, and breadcrumbs.
Yes, canned cream of mushroom soup works well and is a convenient option for this recipe.
Cook the chicken by boiling, baking, or using a rotisserie chicken, then shred or cube it before adding to the dish.
Yes, assemble the dish, refrigerate it unbaked, and bake it when ready to serve. You can also freeze it for later use.
You can make a homemade mushroom sauce using butter, flour, milk, and mushrooms, or use cream of chicken soup as an alternative.
