Last winter, on a Tuesday evening when the kitchen was already warm from roasting broccoli and the kids were still finishing up homework at the dining table, I found myself staring at a container of leftover rotisserie chicken.
You know that moment when your fridge is full of bits and pieces but nothing quite feels like a “meal”? That was me. I needed something cozy, creamy, and satisfying—but without turning the kitchen upside down or buying a dozen specialty items.
Chicken Tetrazzini popped into my head because it checked all the boxes: comforting, uses pantry staples, and makes plenty to feed a hungry family of four with leftovers for lunch the next day. I’d made it before, but this time I simplified it even more—cutting down on prep, focusing on real flavor, and keeping clean-up easy. I melted butter with a bit of chicken broth, added sour cream for creaminess, and stirred in a can of cream of chicken soup. No roux. No fuss.
When it came out of the oven—bubbling and golden, the cheese browned just right, I could barely get it to the table before everyone dove in. It’s the kind of meal that makes you feel like a kitchen magician without needing to measure out twenty spices. Now, it’s one of those weeknight staples we keep in rotation.
Let me show you how I make it.
Short Description
Chicken Tetrazzini is a creamy, cheesy pasta bake made with tender chicken, sour cream, and mozzarella, baked until bubbly and golden. Comfort food that’s easy, budget-friendly, and family-approved.
Key Ingredients
- 4 tbsp butter, melted
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup chicken broth or stock
- Salt and black pepper to taste
- 3 cups cooked chicken, chopped
- 12 oz linguini, cooked al dente
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Tools Needed
- Large mixing bowl
- 9×13-inch glass baking dish
- Medium saucepan (optional, for melting butter)
- Wooden spoon or silicone spatula
- Foil (for covering, optional)
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment for easier cleanup.
Step 2: Make the Sauce
In a large mixing bowl, combine the melted butter, cream of chicken soup, sour cream, and chicken broth. Stir until the mixture is smooth. Add salt and black pepper to taste—don’t overdo it though, as the soup already has some salt.
Step 3: Add the Chicken
Stir the chopped, cooked chicken into the sauce until all the pieces are coated. You can use rotisserie, leftover roast chicken, or even poached breast meat.
Step 4: Fold in the Pasta
Gently add the cooked linguini to the bowl. Fold it in carefully to avoid breaking the pasta. The goal is to coat every strand in that creamy goodness.
Step 5: Assemble in Baking Dish
Pour the mixture into the prepared 9×13-inch dish. Use a spatula to spread it out evenly.
Step 6: Top with Cheese
Sprinkle the mozzarella evenly across the top, then finish with a layer of Parmesan.
Step 7: Bake Until Bubbly
Bake uncovered for 40 minutes, or until the cheese is melted and golden, and the edges are bubbling. If the top is browning too quickly, loosely cover with foil after 30 minutes.
Step 8: Rest Before Serving
Let the casserole sit for 5–10 minutes after baking. This helps everything set and makes serving easier.
Why You’ll Love This Recipe
Creamy & Comforting: Every bite is rich, cheesy, and full of flavor.
Family-Friendly: Kids love it, adults ask for seconds—perfect for all ages.
Budget-Conscious: Uses everyday ingredients and stretches chicken into a full meal.
Make-Ahead Friendly: Can be assembled earlier in the day and baked before dinner.
Leftover-Approved: Tastes just as good the next day for lunch or dinner.
Mistakes to Avoid & Solutions
Overcooking the Pasta: Al dente is key. The pasta will soften more while baking.
Solution: Cook pasta 1–2 minutes less than the box says.
Using Dry Chicken: Dry or bland chicken can ruin the texture.
Solution: Use juicy rotisserie chicken or poach your own with salt and herbs.
Skipping the Resting Time: Serving too soon turns it into a cheesy mess.
Solution: Let it rest at least 5 minutes so the sauce thickens.
Overloading with Salt: Cream of chicken soup is already salty.
Solution: Taste the sauce before adding more salt. You can always add, but not take it out.
Uneven Cheese Melting: Clumps or cold spots in the topping.
Solution: Shred your own cheese for better melt and even topping.
Serving and Pairing Suggestions
Serve with a crisp green salad tossed in lemon vinaigrette.
Pair with steamed green beans, roasted carrots, or garlic sautéed spinach.
Want something crunchy? Add garlic bread or a warm baguette on the side.
It also works well on a buffet table, just portion into squares or serve with a ladle family-style.
Storage and Reheating Tips
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the fridge.
Reheat in Oven: Cover with foil and bake at 325°F for 15–20 minutes.
Reheat in Microwave: Use medium power to avoid drying out the sauce. Cover loosely and heat in 1-minute intervals.
FAQs
1. Can I use spaghetti instead of linguini?
Yes, spaghetti works just as well. Any long pasta will do—just make sure it’s cooked al dente.
2. What can I substitute for sour cream?
Plain Greek yogurt is a great substitute. It gives a slightly tangier taste but the same creamy texture.
3. Can I make this ahead of time?
Absolutely. Assemble it earlier in the day, cover, and refrigerate. Bake it just before dinner.
4. Is this dish freezer-friendly?
Yes! Wrap tightly and freeze before baking. When ready to use, thaw overnight and bake as usual.
5. Can I add vegetables to it?
Sure. Sautéed mushrooms, spinach, or peas blend in well without overpowering the dish.
Tips & Tricks
Mix in a little garlic powder or onion powder to boost flavor.
Use freshly shredded cheese—pre-shredded doesn’t melt as well.
Add a pinch of paprika on top before baking for color and subtle warmth.
Stir gently when mixing pasta with sauce to keep the texture right.
Don’t skip the resting time after baking, it makes slicing and serving much neater.
Recipe Variations
Mushroom Chicken Tetrazzini: Add 1 cup sautéed mushrooms to the sauce. Sauté them in butter until browned, then stir in with the chicken.
Spicy Tetrazzini: Add 1/2 tsp crushed red pepper flakes or a splash of hot sauce to the sauce for a kick.
Low-Carb Version: Swap linguini for cooked spaghetti squash or spiralized zucchini. Keep sauce the same, and bake for 30–35 minutes.
Cheesy Broccoli Tetrazzini: Fold in 1 1/2 cups steamed chopped broccoli along with the chicken.
Gluten-Free Option: Use your favorite gluten-free pasta and double-check that your soup is certified gluten-free.
Final Thoughts
Chicken TetrazzinI is hearty but not heavy, simple but never boring. The best part? It fits into real life. It doesn’t require fancy ingredients or hours of work. Just a handful of pantry staples, some leftover chicken, and a warm oven.
I’ve shared this recipe with a few friends from our kids’ soccer team, and now it’s making its rounds through the PTA potlucks and busy weeknights. It’s the kind of dish that makes you feel proud to put it on the table and that’s what a good dinner should be.
I hope this version makes its way into your kitchen too. And if you give it your own twist, let me know. We all need more easy wins in our dinner rotation.
Happy cooking!
Easy Chicken Tetrazzini
Ingredients
- 4 tbsp butter melted
- 1 can 10.5 oz cream of chicken soup
- 1 cup sour cream
- ½ cup chicken broth or stock
- Salt and black pepper to taste
- 3 cups cooked chicken chopped
- 12 oz linguini cooked al dente
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Set oven to 350°F (175°C). Grease or line a 9×13-inch baking dish.
- Mix melted butter, cream of chicken soup, sour cream, broth, salt, and pepper in a large bowl until smooth.
- Stir in chopped cooked chicken until evenly coated.
- Gently mix in the cooked linguini, coating it well with the sauce.
- Pour into the prepared dish and spread evenly.
- Top with mozzarella, then sprinkle with Parmesan.
- Bake uncovered for 40 minutes, until golden and bubbly. Cover loosely with foil if browning too fast.
- Let sit for 5–10 minutes before serving to set.
