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The Boat Shed Kitchen

Creamy Chicken Tetrazzini

This baked chicken tetrazzini is a creamy, cheesy pasta casserole that’s easy to assemble and packed with flavor. Juicy chicken is tossed with spaghetti, mushrooms, and peas in a rich, savory sauce made from soup, sour cream, and white wine. Topped with Parmesan and optionally mozzarella, it’s baked until golden and bubbly.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cooked chicken breasts chopped or shredded
  • 8 oz spaghetti
  • 1 tbsp butter
  • 1 cup sliced mushrooms
  • ½ cup finely diced onion
  • 2 cloves garlic minced
  • 1 can 10.5 oz cream of chicken soup
  • 1 can 10.5 oz cream of mushroom soup
  • ½ cup sour cream
  • ¾ cup milk
  • ½ cup white wine or chicken broth
  • ¾ cup frozen peas
  • 1 cup grated Parmesan cheese divided
  • Salt & pepper to taste
  • Optional: shredded mozzarella or cheddar for topping

Method
 

  1. Cook spaghetti al dente, drain, and set aside. Preheat oven to 350°F.
  2. Melt butter in skillet and sauté mushrooms, onion, and garlic. Season lightly.
  3. Stir in both soups, sour cream, milk, wine, and half the Parmesan. Heat through.
  4. Combine sauce with spaghetti, chicken, and peas. Mix well.
  5. Transfer to a greased 9x13" dish. Top with remaining cheese.
  6. Bake at 350°F for 15 minutes, then broil at 450°F for 5–10 minutes until bubbly.
  7. See full steps with tips & photos → https://theboatshedcafe.com/creamy-chicken-tetrazzini-recipe/

Notes

  • Swap chicken for turkey or ham for a post-holiday variation.
  • Add cooked spinach or roasted vegetables for extra color.
  • You can skip the wine and use broth for a kid-friendly version.