Whenever I need a soul-satisfying, crowd-pleasing dinner that doesn’t take a culinary degree to pull off, I turn to this Chicken Tetrazzini Bake.
It’s packed with tender noodles, rotisserie chicken, and a rich, creamy sauce that tastes like home in every bite.
The cheesy, golden crust is just the cherry on top. Trust me—this one’s a keeper!
Why I Love This Recipe
Cozy and creamy with layers of cheesy goodness
Great for using leftover or rotisserie chicken
Feeds a crowd—perfect for family dinners or potlucks
Easy to make ahead and even easier to reheat
That baked cheese topping? Irresistible.
What You’ll Need (Ingredient Highlights)
Linguini or similar pasta: A hearty noodle to carry all the sauce
Rotisserie chicken: Time-saving and tender every time
Mozzarella, cheddar & Parmesan: Three cheeses = major flavor
Cream cheese & sour cream: Give the sauce extra creaminess
Cream of chicken soup: Classic and comforting
Garlic & Italian seasoning: Boost the savory notes
Butter: To keep everything luscious and golden
Chicken broth: Helps thin the sauce and adds depth
Dried parsley & pepper: For seasoning and garnish
Pro Tips Before You Start
Use very soft cream cheese so it blends easily into the sauce
Break pasta in half before boiling for easier mixing later
Stir sauce ingredients together before adding noodles for smooth texture
Use freshly grated cheese for best meltability
Let the casserole rest a few minutes before serving for cleaner slices
How to Make Chicken Tetrazzini Bake
Step 1: Preheat and Prep Pasta
Set your oven to 375°F.
Boil the pasta to al dente according to the package directions.
Step 2: Mix the Sauce Base
In a large mixing bowl, combine all the sauce ingredients.
Whisk until smooth and creamy.
Step 3: Combine Everything
Add the shredded chicken, half the cheese, and cooked pasta to the sauce.
Toss until evenly combined and coated.
Step 4: Transfer to Casserole Dish
Butter the bottom and sides of your baking dish.
Spread the pasta mixture evenly into the dish.
Step 5: Top and Bake
Sprinkle the remaining cheese and dried parsley over the top.
Bake for about 35 minutes, until the top is bubbly and golden brown.
Step 6: Garnish and Serve
Let it cool slightly. Add red pepper flakes or seasoning salt to taste before serving.
What to Serve It With
Garlic bread or buttery Texas toast
Steamed broccoli, green beans, or asparagus
Crisp Caesar or garden salad
A glass of white wine or iced tea
Roasted carrots or Brussels sprouts
Variations / Substitutions
Swap linguini for spaghetti, fettuccini, or bucatini
Use leftover turkey instead of chicken
Add sautéed mushrooms or spinach for extra veggies
Make it spicy with jalapeños or hot sauce
Use plain Greek yogurt instead of sour cream if desired
Storage & Leftovers
Store in an airtight container in the fridge for up to 4 days
Reheat in the oven at 350°F or microwave in portions
Add a splash of broth or milk to keep it creamy when reheating
Can be frozen (unbaked or baked) for up to 2 months
Let frozen casserole thaw overnight in the fridge before baking
FAQs
Can I make this Chicken Tetrazzini Bake ahead of time?
Yes! Assemble everything and refrigerate up to 24 hours before baking.
What if I don’t have rotisserie chicken?
You can cook and shred chicken breasts or thighs instead.
Can I freeze this casserole?
Absolutely—just cover tightly with foil and freeze before or after baking.
What pasta works best for this recipe?
Linguini, spaghetti, fettuccini, or any long, sturdy noodle works great.
How can I make it more flavorful?
Try adding sautéed mushrooms, extra garlic, or a sprinkle of smoked paprika.
What should I serve it with?
A fresh salad and warm bread balance out the richness beautifully.
Can I use low-fat ingredients?
Yes, but full-fat versions will give the creamiest texture.
Final Thoughts
This Chicken Tetrazzini Bake is my ultimate solution for nights when I want comfort without fuss.
It’s cozy, cheesy, and comes together like a dream.
Whether you’re feeding your family or delivering dinner to a friend, this dish brings joy with every forkful.
Cheesy Chicken Tetrazzini Bake
Ingredients
- 16 oz linguini or use fettuccini, spaghetti, bucatini, etc.
- ¼ cup butter for buttering the casserole dish
- 1 rotisserie chicken shredded
- 2 cups mozzarella cheese shredded
- 1 cup cheddar cheese shredded
- ¼ cup Parmesan cheese grated
Tetrazzini Sauce Base:
- 2 10.5 oz cans cream of chicken condensed soup
- 1 8 oz block cream cheese, softened
- 5 garlic cloves minced
- 1 cup sour cream
- 1.5 cups chicken broth
- 1 tsp dried parsley plus more for topping
- ½ tsp pepper
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 375°F.
- Boil pasta until al dente and drain.
- In a large bowl, whisk together all sauce ingredients until smooth.
- Add half of the shredded cheeses, chicken, and cooked pasta.
- Toss until well combined.
- Butter a casserole dish. Spread the mixture evenly into the dish.
- See full steps with tips & photos → https://mischacrossing.com/chicken-tetrazzini-bake/
Notes
- You can prepare the entire dish ahead of time and refrigerate it until ready to bake—just add an extra 10–15 minutes of oven time.
- Great for meal prep or potlucks!
