Chicken Tetrazzini is perfect comfort food. It’s sort of a cross between a chicken pot pie and mac and cheese. This easy to make Chicken Tetrazzini Casserole is a one pot meal your family will love.
This is a recipe from The Heritage Cook. Jane is the mastermind behind The Heritage Cook. Every time I visit The Heritage Cook I find something new I wanted to make. Jane is an experienced cook and recipe developer, her site is filled with amazing recipes.
I originally shared this recipe as part of the Secret Recipe Club. Now I’ve joined a fun group of bloggers to put together a roundup of recipes on the first day of every month! This month we’re featuring casseroles. After you’ve checked out my version of Jane’s recipe, be sure and scroll to the bottom of the post for links to all the other casserole recipes!
Jane said her Chicken Tetrazzini Casserole is the perfect family dinner. I have to agree. It’s hearty, cheesy, creamy and delicious, and it makes a 9 x 13 pan, so it feeds a crowd.
The next time you’re craving comfort food give this recipe a try. I made a few changes to suit my family’s tastes. Visit The Heritage Cook for the original recipe and to check out all her fabulous recipes.
Chicken Tetrazzini Casserole
Ingredients
Chicken
- 1 14 oz. can chicken broth
- 2 bay leaves
- 1 teaspoon whole peppercorns
- 1 teaspoon coarse salt
- 1 small onion peeled
- 1 carrot peeled and coarsely chopped
- 1 lb skinless boneless chicken breasts (2 large)
Filling
- 12 oz wide egg noodles fettuccine, or spaghetti (I used rotini)
- olive oil
- 2 tablespoons butter
- 3 carrots trimmed, split lengthwise, and chopped
- 3 stalks of celery chopped
- ½ cup onion chopped
- 1 clove fresh garlic minced
- 1 lb white button or cremini mushrooms ends trimmed, sliced thickly
- ½ teaspoon dried marjoram leaves
- ½ cup frozen petite peas no need to thaw
- 1-½ teaspoon salt
- ¾ teaspoon freshly ground black pepper
Sauce
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups homemade chicken stock or low-sodium canned chicken broth I used the poaching broth
- 1-¾ cups half & half
Toppings
- ½ cup shredded cheddar cheese
- ⅓ cup freshly grated Parmesan
- 1-½ cups panko breadcrumbs
- 2 tablespoons chopped fresh parsley
Instructions
- Poach the Chicken: Combine the chicken broth, bay leaves, peppercorns, salt and vegetables in a large stock pot and bring to a boil. Reduce heat to a simmer and cook for 15 minutes, carefully skimming off and discarding any foam and grease that accumulates on the surface, before adding the chicken. Add the chicken breasts whole and cook the chicken just below a boil for 15 minutes.
- Move the pot to the back of the stove and cool the chicken in the poaching liquid. The chicken will finish cooking gently, leaving it moist and tender. When cool enough to handle, remove from the broth and cut into small pieces. Return chicken to the broth until needed for the casserole, straining before using. *NOTE: You can use this poaching liquid for most of the chicken stock used to make the sauce if desired.*
- Preheat the oven to 375°F. Butter a 9x13-inch baking dish and set aside.
- Cook the Pasta: Bring a large pot of well-salted water to a boil and cook pasta until just under al dente; length of cooking time will be determined by type of pasta you choose. Remember that the pasta will bake in the oven, so you don’t want to overcook it at this point. Drain in a colander, transfer to a large bowl, toss with 2 tsp olive oil and set aside.
- Prepare the Vegetables: Meanwhile, in a large skillet, combine 2 tablespoons butter with 2 tablespoons olive oil over medium-high heat. Add the carrots, celery, and onion cooking until soft, 3 to 5 minutes, stirring occasionally. Stir in the garlic and cook for 30 seconds or until aromatic. Add the mushrooms and marjoram and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 4 minutes. Add to the bowl with the pasta. Stir in the chopped chicken, peas, salt and pepper. Set aside.
- Make the White Sauce: In a saucepan melt the butter over medium heat. Sprinkle with the flour and cook, whisking constantly, for 2 minutes until the flour no longer smells raw. Whisk in the chicken stock and cook, stirring, until smooth and thick, about 2 minutes. Whisk in the half & half and bring to just below a boil. Reduce the heat to medium and simmer, stirring regularly, until the sauce is thick enough to coat the back of a spoon, 10 to 15 minutes. Taste and add salt and pepper as needed.
- Assemble Casserole: Pour sauce over chicken, pasta, and vegetables, tossing until evenly coated. Transfer mixture to the prepared baking dish and top with shredded cheese. In a small bowl toss together the Parmesan, panko, and parsley. Sprinkle seasoned breadcrumbs over the top. Bake, uncovered, until bubbly and golden brown, about 30 minutes. Serve hot.
MORE CASSEROLE RECIPES YOU’LL WANT TO TRY
Sweet Potato Shepherd’s Pie Casserole from It’s Yummi!
Chicken Tetrazzini Casserole from Barbara Bakes
Spinach & Chicken Enchiladas Bake from Tara Teaspoon
Chicken Noodle Soup Casserole from Frugal Foodie Mama
Pizza Pasta Casserole from I Heart Eating
Ham & Mac Casserole from Around My Family Table
Green Chile Chicken and Rice Casserole from Bread Booze Bacon
Chicken Noodle Casserole from Kleinworth & Co.
Spinach & Mushroom Alfredo Baked Ziti from It Bakes Me Happy
Chicken Tortilla Casserole from Home.Made.Interest.
Bacon Cheeseburger Tater Tot Casserole Recipe from The Life Jolie Blog
Chicken & Spinach Pasta Bake from The Two Bite Club
Pizza Tortellini Skillet Casserole from Cooking on the Front Burner
Cheesy Chicken Broccoli & Rice Casserole from House of Nash Eats
Pin It:
Deb @ Cooking on the Front Burner
Well, since old man winter decided to return, I am craving comfort food dishes! This one is going on my must try list!
Barbara Schieving
Enjoy!
Jane, The Heritage Cook
Thank you so much for the shout out and kind words Barbara! Today is a cold and rainy day here and this casserole would be the perfect dinner! I love the group’s collection of casseroles – they all look wonderful!
Barbara Schieving
Thanks so much for the delicious recipe Jane! I miss doing the Secret Recipe Club with you.
Kat Jeter
Always a classic, always delicious!
Tara
I love tetrazzini! And all the veggies you added is great!
Bec at It's Yummi
This casserole recipe brings back so many great memories of my mom’s turkey Tetrazzini. She made it every year, with leftovers from Thanksgiving. I’m excited to try your version!
Kate
This was time consuming but I got a few meals out of it so worthwhile 🙂 Made me happy that I didn’t throw out my leftover chicken. Next time I might add a few more seasonings to the dish before baking. It definitely needed a hefty dose of salt because it tasted bland at first. The topping was my favorite part! I used Trader Joes cheddar gruyere. The panko really gives it a nice crunch. Mine did not get very browned on top but it didn’t matter. One last thing – next time I would undercook the rotini more…maybe only 4-5 minutes. I did about 6 and while it was just under al dente it came out a lil too soft once baked. A nice meal for winter which I enjoyed again and again.
Thanks for sharing!!
Barbara Schieving
Hi Kate – glad you enjoyed it. Thanks for the feedback, a lot depends on the chicken broth you use. The topping is my favorite part too.
Amy @ A Little Nosh
I’m doing what Becky said…saving for a nice fall day. It’s pinned to my Pinterest! Looks like a lot of components, but I bet a lot of it can be prepped ahead of time.
Barbara
Thanks for pinning it! I’m still trying to get my Pinterest up and running. You’re right, so many elements could be made ahead and just top it and baked it. I loved to hear back after you make it.
Becky at VintageMixer
This looks like an amazing comfort dish! Saving it for a cool fall evening.
Eliana
Hmmm – this does ineed look like perfect comfort food 🙂
Blond Duck
I hope you had a great weekend!
Three-Cookies
Thanks for visiting my blog, really pleased to discover your blog. You have interesting recipes. Chicken tetrazzini is something I never heard of before, very interesting sounding name
Jamie
Like you, I have often heard of Chicken Tetrazzini but have neither made it nor eaten it. But comfort food like this, a cross between two beloved foods of my childhood (chicken pot pie and mac & cheese) is perfection! This is like an updated, modern version of something my sister used to make. My family would love this!
Anne @ Quick and Easy Cheap and Healthy
mmmm I make a dumbed down version of this, and it’s always a huge hit. Your version sounds even better!
Rocky Mountain Woman
I used to make Turkey Tetrazzini every year with the Thanksgiving leftovers. I can’t wait to try this, looks like the perfect make it once and serve it for a few days dinner for my tiny household!!!
Aggie
I have always wanted to make chicken tetrazzini, but never have! I love the crust on it…looks delicious!
Denise
My husband loooooooves chicken tetrazzini with fond memories of childhood. The idea of baking it sounds wonderful. Thanks for the recipe!
Kim
I’ve never made chicken tetrazzini before, but to hear you describe it as a cross between a chicken pot pie and a mac n cheese is definitely a terrific selling point! Plus, I love to make dinners like this where there are some leftovers to look forward to. It looks terrific!
Trix
Wow, it’s not easy to get a great photo of a casserole, but you definitely managed it. This really is such fun comfort food.
Barbara
Gosh, Barbara, this brought back memories! We used to have a New Year’s Eve party every year when we lived in Michigan. A big one. And we always served Turkey Tetrazzini just after midnight. I used to think the carbs helped soak up all the booze! Ah, the days when we were young! Anyway, just a salad and the tetrazzini was all that was on the table and everyone adored it. I haven’t made it in years. Wonder how it would be with whole wheat noodles? That’s all I use now.
Cakelaw
This dish would be perfect for the cold, bleak conditions we are enduring at present – it looks and sounds delicious!