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Home > Main Course > Chicken Tetrazzini Recipe (VIDEO)

Chicken Tetrazzini Recipe (VIDEO)

This chicken tetrazzini is comforting and supremely creamy; a cheesy pasta bake loaded with juicy chicken and plump mushrooms. It’s based on one of the MOST POPULAR recipes on my blog.

Chicken Tetrazzini is a comforting, cheesy, supremely creamy chicken pasta bake. This chicken pasta casserole will have your family refilling their bowls!

This post may contain affiliate links. Read my disclosure policy.

When you bake this pasta casserole, some of the sauce bakes into the pasta, the flavors marry and [!!BAM!!] something wonderful happens. You’ll know what I mean when you try it. Ridiculously good, easy to prepare, kid friendly, reheats well and freezer safe. P.S. you can further simplify this by using rotisserie chicken – You’re welcome ‘ma friends :).

Chicken Tetrazzini Recipe

This recipe can be done entirely using a dutch oven so it can go from the stove to the oven saving you some dishes. You can also bake it in a 13×9″ casserole dish, but whichever path you choose, the result will be a cheesy, creamy chicken pasta bake that will have your family refilling their bowls.

P.S. We have included Amazon Affiliate links to our favorite tools to make this recipe.

Chicken Tetrazzini pasta served right out of the pot

Ingredients for Chicken Tetrazzini:

  • We used thin spaghetti, but you can substitute with any kind of noodles you have on hand such as linguine or fettuccini pasta for your chicken tetrazzini casserole.
  • SHORTCUT: (what you will see in the video), you can use a rotisserie chicken and cut away enough chicken meat to get 4 cups of shredded chicken. Light or dark meat will work.
  • This recipe calls for low sodium chicken broth. Regular chicken broth is ok, but go easy on the salt and add more to taste when making the sauce.

Chicken Tetrazzini is a comforting, cheesy, supremely creamy chicken pasta bake. This chicken pasta casserole will have your family refilling their bowls!

How to Make Chicken Tetrazzini (Watch the Video below):

1. Preheat Oven to 350˚F. Cook pasta in salted water according to package instructions then rinse to stop the cooking process, drain and set aside.

Chicken Tetrazzini is a comforting, cheesy, supremely creamy chicken pasta bake. This chicken pasta casserole will have your family refilling their bowls!

2. Shred 4 cups of rotisserie Chicken into bite-sized pieces and set aside.

OR: If cooking your own chicken, In a large dutch oven pot, melt 1 Tbsp butter and 1 Tbsp oil over medium-high heat. Season chicken breasts with about 1/2 tsp salt and 1/4 tsp pepper. Once oil is hot, saute chicken until golden brown on both sides and cooked through (about 4 min per side). Remove to a cutting board to cool then dice chicken into bite-sized pieces.

Chicken Tetrazzini is a comforting, cheesy, supremely creamy chicken pasta bake. This chicken pasta casserole will have your family refilling their bowls!

3. In your large dutch oven pot, add 2 Tbsp oil then sliced mushrooms and sauté 3 min or until soft. Add diced onions and cook until onions are soft (5-7 min). Add minced garlic and sauté another 1-2 min. Transfer to a separate dish.

Chicken Tetrazzini is a comforting, cheesy, supremely creamy chicken pasta bake. This chicken pasta casserole will have your family refilling their bowls!

4. In the same pot, melt 4 Tbsp butter and add 1/3 cup flour whisking until lightly golden (1 1/2 min). Add 2 1/2 cups chicken broth, 1 Tbsp lemon juice, 1 tsp salt, 1/4 tsp pepper and whisk until smooth. Add 1 1/2 cups half and half and bring to a simmer then season sauce to taste.

Chicken Tetrazzini is a comforting, cheesy, supremely creamy chicken pasta bake. This chicken pasta casserole will have your family refilling their bowls!

5. Return chicken, mushrooms and pasta to the pot then season to taste with salt and pepper, sprinkle in 1/4 cup chopped fresh parsley and stir to combine. Sprinkle the top generously with shredded mozzarella, cover and bake at 350˚F for 30 min then remove lid and continue baking 15 min. (See notes below for 13×9 casserole dish baking tips).

Four photos of the process to make Chicken Tetrazzini

Creamy Cheesy Chicken Tetrazzini Recipe

Watch Natasha Make this Chicken Tetrazzini Casserole:

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Chicken Tetrazzini Recipe

4.95 from 134 votes
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes

This chicken tetrazzini is comforting and supremely creamy; a cheesy pasta bake loaded with juicy chicken and plump mushrooms.

Author: Natasha Kravchuk
Skill Level: Easy/Medium
Cost to Make: $20-$25
Keyword: chicken tetrazzini, chicken tetrazzini casserole
Cuisine: American
Course: Main Course
Calories: 413 kcal
Servings: 8 as a main course

Ingredients

For the Chicken Tetrazzini:

  • 12 oz thin spaghetti or linguine
  • 4 cups shredded rotisserie chicken *or cook 2 lbs chicken breast
  • 1 lb button mushrooms thickly sliced
  • 1 medium onion finely chopped
  • 3-4 garlic cloves minced
  • 2 Tbsp Olive Oil

For the Creamy Sauce:

  • 4 Tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 2 1/2 cups low sodium chicken broth
  • 1 Tbsp lemon juice
  • 1 1/2 cups half and half or sub with equal parts milk & heavy cream
  • 1 tsp sea salt or to taste
  • 1/4 tsp black pepper, freshly ground
  • 1/4 cup parsley, chopped, plus more to garnish
  • 1 1/2 cups shredded mozzarella cheese

Instructions

  1. Preheat Oven to 350˚F. Cook pasta in a large pot of salted water until aldente according to package instructions then rinse to stop the cooking process, drain and set aside.
  2. Cut 4 cups of chicken meat from a rotisserie chicken and shred into bite-sized pieces and set aside. 

  3. Place a large dutch oven or pot over medium/high heat. Add 2 Tbsp oil then add sliced mushrooms and sauté 3 min or until softened. Add diced onions and cook until onions are soft and golden, 5-7 min. Add minced garlic and sauté another 1-2 min until fragrant. Remove to the cutting board with chicken.

  4. In the same pot, melt 4 Tbsp butter and whisk in 1/3 cup flour until lightly golden (1 1/2 min). Add 2 1/2 cups chicken broth, 1 Tbsp lemon juice, 1 tsp salt, 1/4 tsp pepper and whisk until smooth. Add 1 1/2 cups half and half and bring to a simmer. Season sauce with more salt and pepper to taste. 

  5. Return chicken, mushrooms, onions and pasta to the pot then sprinkle in 1/4 cup chopped fresh parsley and stir to combine. Sprinkle the top generously with shredded mozzarella, cover and bake at 350˚F for 30 min then remove lid and continue baking 15 min.**

Recipe Notes

*To cook your own chicken: in your dutch oven or pot, melt 1 Tbsp butter and 1 Tbsp oil over medium-high heat. Season 2 lbs chicken breasts with about 1/2 tsp salt and 1/4 tsp pepper. Once oil is hot, saute chicken until golden brown on both sides and cooked through (about 4 min per side). Remove to cutting board to cool then cut into bite-sized pieces.

**If baking in a 13x9 casserole dish, cover with foil and bake 25-30 minutes then bake uncovered an additional 10-15 min (it bakes 5-10 min faster in a casserole dish)

Nutrition Facts
Chicken Tetrazzini Recipe
Amount Per Serving
Calories 413 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g63%
Cholesterol 49mg16%
Sodium 471mg20%
Potassium 454mg13%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 3g3%
Protein 16g32%
Vitamin A 638IU13%
Vitamin C 6mg7%
Calcium 177mg18%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Chicken Tetrazzini Casserole pasta bake in pot

Serve right away to the line that has formed behind you :). I can’t help but pair this with crunchy baby dill pickles (mildly obsessed pickle fan over here). I hope your family LOVES this!

 

Chicken Tetrazzini is a comforting, cheesy, supremely creamy chicken pasta bake. This chicken pasta casserole will have your family refilling their bowls!

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Andrew
    April 19, 2021

    I just wanted to say how great this dish is. I just made it for the first time myself and it turned out wonderful.

    Reply

    • Natasha's Kitchen
      April 20, 2021

      That’s wonderful to hear, Andrew! Thank you for your great comments and feedback!

      Reply

  • Lin
    April 15, 2021

    Does this freeze well? If yes, I would probably bake in smaller dishes.

    Reply

    • Natasha's Kitchen
      April 15, 2021

      Hi Lin, one of our readers did report great results freezing this in individual serving containers, so it is a freezer-friendly dinner recipe! If you will just be making it the same day, it would be alright to refrigerate it first.

      Reply

  • Angela
    April 10, 2021

    Love all your baking recipes! Have tried many already. Keep them coming! Thanks
    Angela

    Reply

    • Natashas Kitchen
      April 10, 2021

      Thank you, Angela! Always happy to hear my readers are enjoying my recipes.

      Reply

  • Beth
    April 5, 2021

    Can you use leftover Easter ham in this?

    Reply

    • Natashas Kitchen
      April 5, 2021

      Hi Beth, I haven’t tested that but it may work! If you experiment, I would love to know how you like it!

      Reply

  • Dale J
    March 29, 2021

    Наташа. We had this a few nights ago, and as usual, it was really good. Thanks.

    Reply

    • Natashas Kitchen
      March 29, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us, Dale!

      Reply

  • KCourtney
    March 15, 2021

    We made this yesterday for dinner and it was a huge hit with everyone! Thank you for the recipe. It took longer to make than I expected, but it was worth the wait.

    Reply

    • Natasha's Kitchen
      March 15, 2021

      I’m very happy to hear that. Thank you for your wonderful review!

      Reply

  • Brian
    March 14, 2021

    This is a really efficient way to make chicken/turkey tetrazinni.
    My wife suggested that I add a couple of tablespoons of white cooking wine to the noodles and toss after draining. A real hit! Thank you.

    Reply

    • Natasha's Kitchen
      March 15, 2021

      You’re welcome, Brian. So great to hear that you loved this recipe!

      Reply

  • Becky in East Tn
    March 3, 2021

    Fantastic! My mother and I made this together! Easy and so yum yum!

    Reply

    • Natashas Kitchen
      March 3, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Wendy
    March 2, 2021

    Hi Natasha,

    I was watching the video and really love the silver pan that you are cooking the pasta in. Do you have a link to it. It isn’t the cast iron pan but the silver one. You cook your lasagne noodles in the same pan.

    Reply

  • Carrie
    February 28, 2021

    Hi! What size Dutch oven are you using? 9-quart? Thanks!

    Reply

  • Wendy
    February 24, 2021

    Loved this dish but watching what I eat for our vaca to Hawaii in May what is the second size pls. Also kids went back for seconds definitely a winner

    Reply

    • Natasha
      February 24, 2021

      I’m so glad you enjoyed the Chicken Tetrazzini recipe. We have the number of servings in the recipe card.

      Reply

  • Diana
    February 22, 2021

    Could you use rice instead of pasta?

    Reply

    • Natashas Kitchen
      February 22, 2021

      Hi Diana, I haven’t tested this recipe with rice, so I’m not sure, but I think you could make it work; just be careful not to add too much rice, so it doesn’t get too dry. I think rice has much more surface area than pasta being individual grains, so adding too much might make the dish dry. Have you tried my creamy chicken and rice recipe – that one is always a favorite for rice 🙂

      Reply

  • Patricia Rodriguez
    February 19, 2021

    Can you use salted butter instead of unsalted? And does the brother have to be low sodium as well?

    Reply

    • Natashas Kitchen
      February 19, 2021

      Hi Patricia, there was someone who commented that she used salted butter and it came out great too!

      Reply

  • Jaco Peterson
    February 16, 2021

    Do everything she said put it on your gas grill you can bake in your gas grill as well as

    Reply

    • Natashas Kitchen
      February 16, 2021

      Thank you for sharing that with me.

      Reply

  • Amanda
    February 16, 2021

    So, is it possible to make this without the mushrooms? Weird question I know! But my husband does not like mushrooms at all.

    Reply

    • Natashas Kitchen
      February 16, 2021

      Hi Amanda, the mushrooms add great flavor, but one of my readers reported great results with adding frozen peas instead of the mushrooms. I hope you love it!

      Reply

  • Joan Edge
    February 16, 2021

    When you say fresh parsley. Are you talking curly parsley? Or Italian parsley?

    Reply

    • Natashas Kitchen
      February 16, 2021

      Hi Joan, we used Italian Parsley.

      Reply

    • Natasha's Kitchen
      February 16, 2021

      I usually use curly parsley but Italian should work as well.

      Reply

  • Edna Bates
    February 16, 2021

    I love watching you cook. I have made your chicken pot pie and also your chocolate chip cookies. My family just loves it.

    Reply

    • Natasha's Kitchen
      February 16, 2021

      Hello Edna, that is wonderful. I am happy to hear that your family loves this recipe. I hope they love all the recipes that you will try!

      Reply

      • Mary
        March 2, 2021

        We have made your chicken pot pie and it is delicious everyone loved it

        Reply

  • Carrie
    February 15, 2021

    In Texas and we lost power with the winter storms. Do, I don’t have access to our oven. However, our stove is gas, so can you cook this just on the stove? Any suggested changes?

    Reply

    • Natashas Kitchen
      February 15, 2021

      Hi Carrie, I hope your power is back up soon! I haven’t tested that on the stovetop alone to advise. If you experiment, let me know how you liked the recipe

      Reply

  • Doreen
    February 15, 2021

    Have made this tonight Natasha, can I ask why it is baked after cooking on hob?

    Reply

    • Natashas Kitchen
      February 15, 2021

      Hi Doreen, baking this dish really brings it together. When you bake this pasta casserole, some of the sauce bakes into the pasta.

      Reply

  • Lisa Velasquez
    February 11, 2021

    So great! Family loved this one. Made a few others over the last week and all have been wonderful! Can’t wait to make more recipes. 💜

    Reply

    • Natashas Kitchen
      February 11, 2021

      Love that! Thank you for sharing your fantastic review with us, Lisa!

      Reply

  • Jody
    February 3, 2021

    I had 2 chicken breasts in the fridge, so I halved the recipe (everything) and used all the chicken I had. I try to eat less fat than this recipe calls for, so I sauted the onions in a small amount of oil and added a little water so they didn’t dry out. I used 1% milk instead of the half and half. The dish didn’t suffer at all…it was delicious! Pretty easy too, compared to some of the other recipes for tetrazzini I came across. Thank you!!

    Reply

    • Natasha's Kitchen
      February 4, 2021

      Great to hear that, Jodi. Thank you for sharing your comments and feedback with us. I’m glad you enjoyed making this recipe!

      Reply

  • Sandra
    February 2, 2021

    i just add Carrot and broccil cant wait to see how it came out!

    Reply

    • Natasha's Kitchen
      February 2, 2021

      I hope you love the result. Please share with us how it goes!

      Reply

      • Mrs. Karen Mitchell
        February 6, 2021

        Oh my gosh Natasha! I followed your recipe as stated…it was DEVINE! SO MUCH FLAVOR. I love your recipes…your videos are wonderful, you make cooking FUN & SO ENJOYABLE. Kudos to you & your Hubby. 🤗Hugs, Karen Mitchell in Canal Winchester Ohio

        Reply

        • Natashas Kitchen
          February 6, 2021

          I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment, Mrs. Karen!

          Reply

  • Shannon
    February 2, 2021

    Hi Natasha, thanks for all your fantastic recipes! You are my go to and never disappoint. I’m wondering how/if I would adjust the cooking time if I halved the recipe?
    Thanks in advance 🙂

    Reply

    • Natasha
      February 2, 2021

      Hi Shannon, I would keep the cooking times about the same when cutting the recipe in half, especially if the baking dish is half the size.

      Reply

  • Carol
    February 1, 2021

    I made this in the morning. It was delicious then. But I wanted to have it for dinner. I did not have it come to room temperature before I re-heated it so it did not work quite right. If I made this again, I would make the sauce in the morning and then put it all together at night. It is a winner, but I was sorry I did not use a dutch oven like you did. A casserole is just not the same.

    Reply

    • Natasha
      February 3, 2021

      Thank you for sharing your experience and that you enjoyed it better in a dutch oven versus a casserole dish.

      Reply

  • Carol
    February 1, 2021

    I want to use half the chicken but could I use all the sauce?

    I have found with other recipes halving the meat, but keeping the sauce the same amount works better, but maybe not with this one. Let me know.

    Reply

    • Natasha's Kitchen
      February 1, 2021

      Hi Carol, it depends. If you like it with a lot of sauce then that would be a good idea. I recommend trying it out and reducing the sauce into half if you liked that better.

      Reply

  • Carol
    February 1, 2021

    I have not made it yet; but is it okay to make in the morning and then do the oven part at night?

    Reply

    • Natasha's Kitchen
      February 1, 2021

      Hi Carol, one of our readers did report great results freezing this in individual serving containers, so it is a freezer-friendly dinner recipe! If you will just be making it the same day, it would be alright to refrigerate it first.

      Reply

  • Tabitha Hooker
    January 31, 2021

    I make at least one of your recipes a week. All are delicious and can’t pick a favorite but I must say, this Chicken Tetrazzini was AMAZING!!

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Wonderful! Thank you for sharing that with me, Tabitha.

      Reply

  • Tess
    January 23, 2021

    This looks delish. DH is very limited in carb intake, only 50 grams per day. Have you tried this w zucchini noodles? It would cut carbs by approx 36 grams. If so, would you do a quick bake on noodles to remove moisture prior to adding to the dish?

    Reply

    • Natashas Kitchen
      January 23, 2021

      Hi Tess, I have not tried this substitution to advise. One of our readers wrote in saying “I made this with zucchini noodles – yikes! I know they will release some liquid so I halved the broth & half & half.” I hope that helps

      Reply

  • Cynthia Nelms
    January 23, 2021

    What could I add instead of mushrooms. Myself and my son are not mushroom fans?

    Reply

    • Natashas Kitchen
      January 23, 2021

      Hi Cynthia, the mushrooms add great flavor but one of my readers reported great results with adding frozen peas instead of the mushrooms. I hope you love it!

      Reply

  • Erika
    January 19, 2021

    I’ve tried a few different tetrazzini recipes and this was by far my favorite! It was so good.

    Reply

    • Natashas Kitchen
      January 20, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Cindy
    January 18, 2021

    I want to make this for lunch @ work on Wednesday. If I prepare it tomorrow and put it in the fridge, will I lose the saucy part and end up drying it out? I don’t have a dutch oven either so it will be in a casserole dish. Just wondering if I should double the sauce recipe to have on hand? Your recipes are amazing!!

    Reply

    • Natashas Kitchen
      January 19, 2021

      Hi Cindy, this recipe does reheat well, and it shouldn’t completely dry out, but as with any creamy pasta, I’d recommend reheating over low heat, so it doesn’t scorch the fats do not separate from the cream.

      Reply

  • linda Hammond
    January 18, 2021

    Can this be frozen?

    Reply

    • Natashas Kitchen
      January 18, 2021

      Hi Linda, I haven’t tried freezing it yet, but one of my readers said it freezes well. I think it could work in the oven. I would only reheat from frozen if I were reheating in the oven, but it will take longer.

      Reply

  • Ching Ng
    January 18, 2021

    Hi Natasha,
    Do ever think of doing a cookbook or email cookbook?
    I would love if you do.

    Love your recipes and thank you for sharing.

    God bless.

    Reply

  • Cookie
    January 14, 2021

    I’m not sure why mine is so soupy looking. What to do? Will it cook down?

    Reply

    • Natasha
      January 14, 2021

      Hi Cookie, it will look a little soupy before it’s baked and will thicken up after.

      Reply

  • Grace
    January 12, 2021

    Hi Natasha I made this dish a few times now, it’s really delicious, but sometimes it comes out dry what can I add to make it more creamer,thanks love your recepies.

    Reply

    • Natasha
      January 13, 2021

      Hi Grace, if you make it in a casserole dish, it has more surface area and is more likely to seem dry. I’m not sure if that is the issue or not. Also, make sure to cover tightly when baking.

      Reply

  • Ellen Jongsma
    January 7, 2021

    Delicious. I added some Parmesan cheese sprinkled over the top for added browning.

    Reply

    • Natasha's Kitchen
      January 7, 2021

      Hello Ellen, sounds delicious! Thanks for your feedback and I’m glad you loved this recipe.

      Reply

  • Maria Corbu
    January 5, 2021

    Hy! Can I use something else instead of chicken broth?
    Thank you!

    Reply

    • Natasha
      January 5, 2021

      Hi Maria, a vegetable broth or a combination of water and bouillon would work.

      Reply

  • Nahla
    January 5, 2021

    Hello Natasha,
    This recipe is awesome and I made it several times in the glass pan. Now I need to cook it in a disposable foil pan for a friend. Do you know how long would it take in the oven? Can I prepare it the day before in the pan but put it in the oven next day?
    Thank you so much.
    Nahla

    Reply

    • Natasha
      January 5, 2021

      Hi Nahla, I haven’t tried baking it in a disposable foil pan but I imagine it would take about the same amount of time. I would probably place a baking sheet under the pan for stability with transferring it.

      Reply

  • Christine Y
    January 1, 2021

    Made it tonight with stovetop stuffing for a layer on top as a crust. Delicious!

    Reply

    • Natashas Kitchen
      January 2, 2021

      I’m so glad you enjoyed it!

      Reply

    • Linda
      January 16, 2021

      What a great idea!! Tasty addition…I’ve got mine cooking in oven right now…with th3 cheese topping! Will add your suggestion to my printed recipe! Stay safe!!

      Reply

  • Barb
    January 1, 2021

    Hi this looks amazing and I want to make it tomorrow night. However I don’t have a Dutch oven to bake it in. Can I use a 11 x 7 glass Pyrex dish or a 9 x 13 glass Pyrex dish? Would that work just as well?

    Reply

    • Natasha
      January 1, 2021

      Hi Barb, a 9×13 would work well, but may require slightly less baking time.

      Reply

  • Kelly A.
    December 31, 2020

    Delicious! Everyone in my family of 5 loves this dish.

    Reply

    • Natashas Kitchen
      December 31, 2020

      That is the best when the family love what we moms make. That’s so great!

      Reply

  • Roger
    December 28, 2020

    Love it ! I switched chicken for turkey leftovers and moneray jack for mozzarella !
    came out great !

    Reply

    • Natasha's Kitchen
      December 28, 2020

      Very nice, Roger. So great to hear that the turkey substitute worked so well too!

      Reply

  • Wendy
    December 18, 2020

    I made this and it was quite good, but too much for two. We ate it three nights then I made soup with the rest. I added chicken broth and a splash of cream and it was really good—sort of a creamy chicken pasta mushroom soup.I also put in diced celery when I cooked the onion.

    Reply

    • Natashas Kitchen
      December 18, 2020

      That’s a great idea, Wendy! Thank you for sharing that with me!

      Reply

  • Vickie
    December 13, 2020

    How many adult servings are in this

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Hi Vickie, 8 as the main course.

      Reply

  • Terri
    December 12, 2020

    Can’t wait to make this. Sounds good.

    Reply

    • Natasha's Kitchen
      December 13, 2020

      It is so good, I hope you love it!

      Reply

  • Tara L. Croteau Croteau
    December 11, 2020

    Love all your recipes and video, Natasha

    Reply

    • Natashas Kitchen
      December 11, 2020

      I’m so glad you’re enjoying our recipes, Tara! That’s so great!

      Reply

  • John
    December 10, 2020

    This is a restaurant-quality recipe, and I’ve owned three restaurants. Simply outstanding, as are so many of Natasha’s recipes.

    Reply

    • Natasha's Kitchen
      December 10, 2020

      That is so awesome, thank you so much, John!

      Reply

  • Ann
    December 1, 2020

    Can you fix and freeze for couple of weeks .

    Reply

    • Natashas Kitchen
      December 1, 2020

      Hi Ann, I haven’t tried freezing it yet, but one of my readers said it freezes well. I think it could work in the oven. I would only reheat from frozen if I were reheating in the oven, but it will take longer.

      Reply

  • Aleeza
    November 27, 2020

    My family and I made this for thanksgiving and it was really good! We had it with cream of mushroom soup and grilled vegetables and they went perfectly together. It was hard work to make it but it was worth it! Thank you for the recipe!

    Reply

    • Natashas Kitchen
      November 27, 2020

      You’re welcome! I’m so happy you enjoyed it!

      Reply

  • Aleeza
    November 27, 2020

    My family and I made this for thanksgiving and it was soooooooo good! We had it with cream of mushroom soup and grilled vegetables and they went perfectly together. Thank you for the recipe!

    Reply

    • Natashas Kitchen
      November 27, 2020

      You’re welcome, Aleeza! I’m so happy you enjoyed this recipe!

      Reply

  • Laura Jervis
    November 23, 2020

    Hi, Natasha
    I am a big fan and need your help! Our church made thanksgiving dinner for our neighbors who are homeless last week. We have 7 lbs of slice turkey left and want to made tetrazzini this week. Can you help us with the appropriate amounts of ingredients. Thank YOU!

    Reply

    • Natashas Kitchen
      November 23, 2020

      Hi Laura, I recommend using the recipe slider to adjust your ingredients on the printable recipe card. I hope that helps!

      Reply

  • Linda
    November 19, 2020

    My daughter is having her first child in January. I want to make some cassoroles to freeze. How would she go about cooking this one from frozen?

    Reply

    • Natashas Kitchen
      November 19, 2020

      Hi Linda, I haven’t tried freezing it yet, but one of my readers said it freezes well. I think it could work in the oven. I would only reheat from frozen if I were reheating in the oven, but it will take longer.

      Reply

      • Phyllis Dale
        December 28, 2020

        Hi Natasha. Not clear on your answer to Linda. Are you saying to defrost it and then reheat in the oven or cook from frozen? I would like to make this but break it down into freezable portions for just 2 people 🙂

        Reply

        • Natashas Kitchen
          December 28, 2020

          Hi Phyllis, we haven’t tested this, but the recommendation is to cook from frozen.

          Reply

  • Tammy
    November 5, 2020

    When you make chicken tetrazzini can I use minced garlic and do I have to use fresh parsley

    Reply

    • Natasha's Kitchen
      November 5, 2020

      Hi Tammy, I imagine minced garlic should work well with this too

      Reply

  • Joan Schleicher
    October 30, 2020

    Thank you!!! I love chicken & pasta so I will enjoy your several recipes!!! Thank you for sharing!

    Reply

    • Natashas Kitchen
      October 30, 2020

      You’re welcome, Joan! I’m glad you’re enjoying our recipes!

      Reply

  • Jane
    October 18, 2020

    Made this the other day using leftover turkey thighs and the broth left over from turkey dinner. Absolutely a HIT! I froze it because of wanting to save it for another day and cooked it from frozen and it worked great! Thanks for a great recipe!

    Reply

    • Natasha's Kitchen
      October 18, 2020

      You’re most welcome, Jane. I’m so happy to know that you loved this recipe!

      Reply

  • Deven
    September 21, 2020

    This looks absolutely amazing. Im sure a lot of the flavor comes from the mushrooms. I love the concept of this dish, but im not able to have mushrooms.

    Is there anything else that can be subbed in for it and still have great flavor?

    Reply

    • Natasha's Kitchen
      September 21, 2020

      Hi Deven, I think the mushrooms add great flavor but one of my readers reported great results with adding frozen peas instead of the mushrooms. I hope you love it!

      Reply

  • Patricia Spierling
    September 14, 2020

    Natasha,

    Do you happen to have a GF/Dairy Free version of this?

    I will make as is for myself and husband, but my daughter has both the DF and GF allergies. Please let me know if there is something that will work. I saw that you said I could use the GF baking flour, but is there s substitute for the half & half?

    Thanks!

    Reply

    • Natasha
      September 14, 2020

      Hi Patricia, I haven’t tried any dairy-free substitutions. If you experiment with good results, please let me know how it goes.

      Reply

    • Natashas Kitchen
      September 14, 2020

      Hi Patricia, I haven’t tested this with gluten-free pasta but I think it would work with gluten-free baking flour and pasta. The all-purpose ones for baking seem to thicken like regular flour would and of course gluten-free noodles would work fine.

      Reply

    • Karen
      November 13, 2020

      I use canned coconut milk instead of cream in a lot of recipes, with great results

      Reply

  • Cindy
    September 7, 2020

    I didn’t change a thing with this recipe, and I’m so glad. It was absolutely delicious. We are looking forward to the leftovers tomorrow. Thanks for the great recipe!

    Reply

    • Natasha's Kitchen
      September 8, 2020

      Hello Cindy, I am so happy to know that you loved it! I hope this becomes a favorite for you, thanks for your awesome review!

      Reply

  • Asia
    September 4, 2020

    Omg!!!! My family devoured it! I have 6 adult children living with me so I had to double it. I should have done 3x!!! Thanks for a great recipe.

    Reply

    • Natasha's Kitchen
      September 4, 2020

      Fantastic! So happy to read your comments and awesome feedback. Thank you so much!

      Reply

  • Crystal
    September 3, 2020

    Hi Natasha!
    I’d love to try this with shrimp and crab meat. How much of each do you think would be good to add? We like plenty of meat but not overkill (if that makes sense!)
    Thank you!

    Crystal K.

    Reply

    • Natashas Kitchen
      September 3, 2020

      Hi Crystal! To be honest I haven’t tested this recipe with shrimp to advise. If happy to test that I would love to know how you like that!

      Reply

  • Susie
    September 2, 2020

    Can chicken tetrazzini be made ahead?

    Reply

    • Natasha's Kitchen
      September 2, 2020

      Hi Susie, One of our readers did report great results freezing this in individual serving containers, so it is a freezer-friendly dinner recipe!

      Reply

  • Anitha Yokesh
    August 11, 2020

    Loved the recipe…thank u so much for sharing…It’s one of my husband’s favourite dishes and now it has become a family favourite….

    Reply

    • Natashas Kitchen
      August 11, 2020

      That’s just awesome Anitha! Thank you for sharing that wonderful review with me!

      Reply

    • Debbie
      August 21, 2020

      I’m still getting compliments about this dish. Made exactly as directed and YUMM MM.

      Reply

      • Natashas Kitchen
        August 21, 2020

        That’s so great! It is popular for good reason!

        Reply

  • Monica
    August 6, 2020

    I made this last night and it was amazing! Natasha never disappoints! All my boys loved it! We still have so much left over how much time do you recommending reheating it in the oven??

    Reply

    • Natashas Kitchen
      August 6, 2020

      Hi Monica, this recipe does reheats well, but as with any creamy pasta, I’d recommend reheating over low heat so it doesn’t scorch and so the fats do not separate from the cream. I don’t have a specific time recommendation without trying it myself. Sorry I couldn’t be more helpful!

      Reply

  • Jill
    August 5, 2020

    Another great recipe! So delicious. My husband’s checking out your recipes to see what we can make next. We enjoy watching your videos and cooking together and more importantly eating these fabulous meals together.

    Reply

    • Natasha's Kitchen
      August 5, 2020

      Super love it! Thank you so much for your excellent feedback, Jill. I hope you both will love every recipe that you will try from my website/videos.

      Reply

  • Johnny
    July 26, 2020

    Made this last night and absolutely loved it.

    Thanks Natasha

    Reply

    • Natasha's Kitchen
      July 26, 2020

      You’re welcome! I am so glad you enjoyed it.

      Reply

  • Kristin
    July 11, 2020

    Has anyone ever made this with gluten free pasta?

    Reply

    • Natashas Kitchen
      July 11, 2020

      Hi Kristin, I think it would work with gluten-free baking flour. The all-purpose ones for baking seem to thicken like regular flour would and of course gluten-free noodles would work fine.

      Reply

  • Tracy
    July 8, 2020

    I know this is a silly question, but what kind of pot do you cook your pasta in? I want one like that and am not sure of the size. Thanks again!! And we love all your recipes!

    Reply

  • Doris Castagno
    July 7, 2020

    I have been making chicken tetrazzini for 30 years. And it’s been good. But yours takes it to a whole new level! That sauce! Those mushrooms! What a wonderful confluence of flavors. I made it last night. Family is staying with us. There were leftovers. I immediately froze them and hid the containers in the back of the freezer. Yup. They were looking for them for lunch today! Too bad! Thank you for a fabulous recipe!

    Reply

    • Natashas Kitchen
      July 7, 2020

      I’m so happy you all enjoyed this recipe, Doris! Thank you for sharing this wonderful review with me!

      Reply

  • Sherry Wood
    July 7, 2020

    When I make this,I use leftover turkey…..flavor is great, and add frozen greens peas, dry them off w paper towel before adding!

    Reply

    • Natashas Kitchen
      July 7, 2020

      Great idea! Thank you so much for sharing that with me Sherry!

      Reply

  • Rita
    June 26, 2020

    Made this last night, amazing! So good. Recipe was easy to follow, thanks! Will make it again, husband loved it.

    Reply

    • Natashas Kitchen
      June 26, 2020

      You’re welcome! I’m so glad you enjoyed that Rita!

      Reply

  • Rosiee
    May 24, 2020

    When will your recipe book be available for purchase?

    Reply

    • Natasha's Kitchen
      May 24, 2020

      Hi Rosiee, I am currently working on it. I’ll make sure to share it with everyone when it’s ready. Thanks for asking!

      Reply

      • Debbie
        August 13, 2020

        Excellent

        Reply

        • Natashas Kitchen
          August 13, 2020

          Thank you Debbie!

          Reply

  • Karen wilkes
    May 21, 2020

    Made this tonight. Very good! Lots of work, but we thought it was worth it!!

    Reply

    • Natashas Kitchen
      May 21, 2020

      I’m so glad you enjoyed this Karen!

      Reply

  • Jerry
    May 20, 2020

    Love the dish

    Reply

    • Natashas Kitchen
      May 20, 2020

      I’m so glad you enjoyed it!

      Reply

  • Alba Moreno-Russell
    May 13, 2020

    Just wondering if this will freeze well?

    Reply

    • Natashas Kitchen
      May 13, 2020

      Hi Alba, One of our readers did report great results freezing this in individual serving containers, so it is a freezer-friendly dinner recipe!

      Reply

  • Omotola
    May 13, 2020

    Hi, Natasha. I really love your amazing recipes. It’s really interesting to see you combine favours together without adding seasoning cubes which is very common here in Nigeria.
    I really look forward to tasting some of your meals. Untill then, I will continue to imagine the taste of every meal you make.

    Cheers.

    Reply

    • Natasha
      May 13, 2020

      Hi, I am assuming you’re using a bouillon type of seasoning. We have something similar here but ours tend to have MSG so we avoid it and use chicken broth instead. I hope you love every recipe you try!

      Reply

  • Nahla
    May 12, 2020

    Hello Natasha, I made this recipe yesterday and it was awesome. I will make this recipe again.

    Reply

    • Natashas Kitchen
      May 12, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Desiann Dalton
    May 7, 2020

    This is really nice but I have to halve the recipe because it makes so much or I wait till the Family come over for dinner! Winner, Winner! Chicken Dinner! 😀

    Reply

    • Natasha's Kitchen
      May 7, 2020

      So awesome! So glad to know that you enjoyed it.

      Reply

  • Petra
    May 4, 2020

    Y’ALL. If you ever, for some reason, need to bribe your parents, this is the recipe for it. Or maybe that’s just mine. Need help painting? Tell ’em you’ve got a thing of this on the go. Need Dad’s help to change your tire? Pull this out of the oven. It’s MAGIC. I tend not to add the cheese on top, but it honestly doesn’t matter – the sauce is so deliciously, perfectly creamy and gooey that I don’t miss it. I’ve taken it for work countless times and get such impressive jealous looks from coworkers eating sad, underseasoned chicken and rice. This one’s one for my recipe books, for sure.

    Reply

    • Natashas Kitchen
      May 4, 2020

      That’s just awesome Petra! Sounds like you found your secret weapon!

      Reply

  • Faye Wilson
    April 27, 2020

    Made this recipe for the third time yesterday. My whole extended family loves it!! I used two large bone-in chicken breast halves and two bone-in thighs. I saved the broth from this and used in recipe. The only change I made was to coarsely chop a small can of water chestnuts and add them for a little crunch. Excellent recipe.

    Reply

    • Natashas Kitchen
      April 27, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

    • Jill
      January 18, 2021

      Yes! I add water chestnuts to many of my dishes for their crunch;-)

      Reply

  • Wendy Sweeney
    April 18, 2020

    HI Natasha!
    I love mushroom, the rest of my family HATES them. Do the mushrooms make the whole flavor profile, or is there something else I can use as a substitute?

    Reply

    • Natashas Kitchen
      April 18, 2020

      Hi Wendy, I think the mushrooms add great flavor but one of my readers reported great results with adding frozen peas instead of the mushrooms. I hope you love it!

      Reply

  • JOANN KATHLEEN PITMAN
    April 12, 2020

    Natasha, your recipes are the best

    Reply

    • Natasha's Kitchen
      April 12, 2020

      Thank you so much for your compliment!

      Reply

  • Mary
    April 12, 2020

    Thanks Natasha for another easy delicious recipe.

    Reply

    • Natasha's Kitchen
      April 12, 2020

      You’re so welcome, Mary!

      Reply

  • Liz K
    April 7, 2020

    Natasha, Great recipe! I made it just how you wrote it although it was after work, so I used rot. Chicken to save time, and Bella mushrooms because that’s what I got in my grocery pick up, (they substituted for me/no choice). It was a hit with my family- the hubs loved it, and we have 5 teenagers. There was enough and they all liked it-even my pickiest eaters! Thanks for the great recipe!

    Reply

    • Natasha's Kitchen
      April 7, 2020

      Hello Liz, thanks for sharing that with us. So nice to know that you were able to make this recipe work with the limited ingredients that you have. Love your great feedback!

      Reply

  • Cindy
    April 6, 2020

    Hi Natasha,
    I don’t have any mushrooms or frozen peas and I don’t have any parsley.
    Will that make a huge difference or just a slight difference?

    Reply

    • Natashas Kitchen
      April 6, 2020

      We prefer it with those but it should still work out! I hope you love this recipe!

      Reply

  • Sally
    March 28, 2020

    Can the chicken Tettrazini be frozen? I live alone and like to prepare foods in small containers and freeze them.

    Reply

    • Natashas Kitchen
      March 28, 2020

      Hi Sally, One of our readers did report great results freezing this in individual serving containers, so it is a freezer-friendly dinner recipe!

      Reply

  • Deidre
    March 6, 2020

    Natasha, for your chicken tetrazzini recipe you say 1/4 cup of flour in the video but the written directions say 1/3 cup? Love you and your recipes! Thanks!

    Reply

    • Natashas Kitchen
      March 6, 2020

      Hi Deidre, You are absolutely right! I totally said 1/4 but it’s 1/3. I wish I could fix a verbal typo! It will work either way but yes 1/3 cup is correct.

      Reply

  • Christine
    March 5, 2020

    So delicious! My whole family loves it. Definitely making it again.

    Reply

    • Natashas Kitchen
      March 5, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Amy
    February 24, 2020

    Hello. In your video for chicken tetrazzini, you say to use a large Dutch oven. Can you quantify what you mean by “large?” Thank you

    Reply

    • Natashas Kitchen
      February 24, 2020

      Hi Amy, The one I’m using in the photos is a 5 1/2 quart dutch oven. I hope that helps.

      Reply

  • Carol Pritchard
    February 24, 2020

    Hi Natasha

    Tried several of your recipes and they are delicious but I have one question please, how do you manage to keep so slim tasting all these lovely creamy recipes? Lots of pasta, cheese & cream but oh so good.

    Reply

    • Natasha's Kitchen
      February 24, 2020

      LOL I eat everything…in moderation.

      Reply

    • Cindy
      March 29, 2020

      Hi! Is it ok to use salted butter?

      Reply

      • Natasha's Kitchen
        March 29, 2020

        Hello Cindy, there was someone who commented that she used salted butter and it came out great too!

        Reply

  • Mary D
    February 19, 2020

    Can’t wait to try this. I made your rice and chicken dish the other day and my family loved it!

    Can you please tell me where you get your wooden spatula that has a flat end? Looks like it would be great for scraping the bottom of a pan!

    Reply

    • Natashas Kitchen
      February 19, 2020

      Hi Mary, we posted our favorite tools in our shop here or on our Amazon shop. I hope that helps.

      Reply

  • Randy Wade
    February 16, 2020

    I am trying this tonight. we shall see (how good I am at following directions). It’s marvelous!

    Reply

    • Natasha's Kitchen
      February 16, 2020

      Sounds good, Randy. Hope you love it!

      Reply

  • Tammie
    February 11, 2020

    Made this for dinner tonight. Got a thumbs up from the entire family, 6 Adults and 4 children, which is rare. The directions were very easy to follow, I used a casserole pan instead of a dutch oven. We will be adding this dish to our dinner menu, it was delicious! Love your recipes Natasha!

    Reply

    • Natasha's Kitchen
      February 11, 2020

      What an awesome review. Thank you, Tammie I am so happy to know that your entire family loved this recipe yay!

      Reply

      • Rebekah
        February 24, 2020

        I would really love to make this, but where I live in Mexico there is no half and half or heavy cream. Could I use all whole milk for the sauce? Also, they have a Mexican crema would that work?

        Reply

        • Natashas Kitchen
          February 24, 2020

          Hi Rebekah, milk alone would not work since it is not rich enough (fat content) to turn creamy. I’ve made this sauce many times with the cream and milk combo and it’s the same thing as adding half and hal.

          Reply

        • Patricia
          June 3, 2020

          yes, use half crema and half milk

          Reply

  • Doreen Bryan
    February 9, 2020

    Where can I get the pot you cooked your pasta in?
    Thx

    Reply

    • Natasha's Kitchen
      February 10, 2020

      Here’s the cast iron that I use Doreen.

      Reply

  • Gaylene Blackburn
    February 8, 2020

    My hubby is on salt restricted diet. I boiled the chicken breast and made my own stock. No salt added to anything. However I did sprinkle the top with mozzarella ball crumbles. It was very very good. I also added salt free seasoning to chicken and pasta water.

    Reply

    • Natasha's Kitchen
      February 9, 2020

      Sounds great! Thank you so much for sharing some tips.

      Reply

  • Lauren G
    January 29, 2020

    Can we make this in the instant pot?! (Im making on the stove tonight though)

    Reply

    • Natashas Kitchen
      January 29, 2020

      Hi Lauren, a few of our readers reported great results trying this in an instant pot. I have not tried that to advise.

      Reply

  • Anahita
    January 24, 2020

    Could I use macaroni instead?

    Reply

    • Natashas Kitchen
      January 25, 2020

      Hi Anahita, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • Cindy Ray
    January 19, 2020

    I cooked this dish for the gr. Kids. Except I sauted chicken thighs instead They loved it. Wanted to take left overs home. Round it off with a side salad, great tasting, easy making. I’m definitely cooking this again. I didn’t have time to take a picture. Kids were to fast.

    Reply

    • Natashas Kitchen
      January 20, 2020

      Kids LOVE this recipe! Thank you for sharing that amazing review with me.

      Reply

  • Sarah
    January 17, 2020

    I’ve made this for dinner a couple of times, and it’s amazing!

    Reply

    • Natashas Kitchen
      January 18, 2020

      I’m so glad you enjoyed it!

      Reply

  • stephanie
    January 17, 2020

    This looks so delicious I am going to make it for dinner this weekend.

    Reply

    • Natashas Kitchen
      January 18, 2020

      I hope you love this recipe, Stephanie! We look forward to your feedback!

      Reply

  • Luann
    January 17, 2020

    Hi, this is very close to the recipe that my family has used for 30 years. Except the lemon juice is added to the mushroom, onion mixture when sauted. We also add 1/4 tsp of nutmeg to the flour and light sprinkling of parm cheese and paprika on top before baking.

    Reply

    • Natashas Kitchen
      January 17, 2020

      Thank you so much for sharing that with us, Luann!

      Reply

  • Cynthia
    January 15, 2020

    What is the servings in your chicken tetrazzini??

    Reply

    • Natashas Kitchen
      January 15, 2020

      Hi Cynthia, this recipe makes 8 servings. So 1/8th of the recipe. Normally that would be 1-1.5 cups but I did not measure it that way.

      Reply

  • Steve M
    January 10, 2020

    I made this recipe for the first time last night after coming back to it several times over the last few weeks. It was delicious! My minor changes, since I’m cooking for someone on a low- to- no sodium diet:
    – chicken, poached ahead of time in low sodium chicken stock with a bay leaf, 1t of peppercorns, 1 clove of garlic (slightly crushed), and a few sprigs of fresh thyme (or any fresh herb).
    – sautéed the mushrooms and onions with 5 cloves of minced garlic and extra pepper
    – used 3T of lemon juice (about 1/2 of a lemon
    – 1/3 c parsley
    – extra mozzarella on top

    We were very pleased. Very flavorful and we didn’t miss the salt.

    Keep those hits coming, Natasha!

    Reply

    • Steve M
      January 10, 2020

      My only regret was not pulling out the cornichons that I had in the refrigerator, which you suggested paired well (also a big pickle fan)…next time!

      Reply

    • Natashas Kitchen
      January 10, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Cecilia
    January 2, 2020

    can I do this in a crock pot?

    Reply

    • Natashas Kitchen
      January 2, 2020

      Hi Cecilia, this might work in a slow cooker but I just haven’t tested it to provide specific instructions or advise.

      Reply

  • Danielle Gilman
    January 1, 2020

    Do I sautee the broccoli and the onions and garlic together?

    Reply

    • Natashas Kitchen
      January 2, 2020

      Hi, Danielle, we add them in several steps, I recommend reading through the recipe & step 3 will explain how to cook the onion, garlic, & broccoli.

      Reply

      • Patricia
        June 3, 2020

        Broccoli? There is no broccoli in the recipe…

        Reply

        • Natashas Kitchen
          June 3, 2020

          Hi Patricia, correct, there is no broccoli in this recipe but the original question in this thread asked about broccoli. The details are listed for onion and garlic but due to the original question that would be the best time to add it broccoli if you wanted to use that. I hope that helps.

          Reply

    • Sally Majux
      January 7, 2020

      I didn’t see anything referring to broccoli.

      Reply

  • Jessica Morse
    December 18, 2019

    I was curious about what to do if you don’t like mushrooms? I made this the first time and used mushrooms despite the fact that I loathe them because the recipe called for so many?! Any replacement ideas or suggestions or greatly appreciated. I love this dish. If I have to, I’ll just cook it and pick them out lol

    Reply

    • Jessica Morse
      December 18, 2019

      I also read the reply suggesting adding frozen peas… if I do that, would you add them at the same point as the mushrooms and sauté them with the onions and garlic?!

      Reply

      • Natashas Kitchen
        December 18, 2019

        Yes! That is correct! I hope that helps.

        Reply

    • Natashas Kitchen
      December 18, 2019

      Hi Jessica, I think the mushrooms add great flavor but one of my readers reported great results with adding frozen peas instead of the mushrooms. I hope you love it!

      Reply

      • Tori
        March 27, 2020

        Do you think I could freeze this recipe?

        Reply

        • Natasha's Kitchen
          March 27, 2020

          Hello Tori, One of our readers did report great results freezing this in individual serving containers, so it is a freezer-friendly dinner recipe!

          Reply

  • Patricia Crvich
    December 18, 2019

    I made the recipe tonight and it turned out fantastic. I cooked the chicken in my instant pot and then diced. I didn’t have half and half so I subbed 1/2 whipping cream and 1/2 milk. I’ll definitely will me making this again. It was delicious! Thanks for sharing the recipe.

    Reply

    • Natashas Kitchen
      December 18, 2019

      I’m so happy you enjoyed that, Patricia. Thank you for sharing that with us!

      Reply

  • Jennifer Newman
    December 12, 2019

    I love everything about this recipe except mushrooms. Do you think if i left them out it would ruin the recipe?

    Reply

    • Natashas Kitchen
      December 12, 2019

      Hi Jennifer, I think the mushrooms add great flavor but one of my readers reported great results with adding frozen peas instead of the mushrooms. I hope you love it!

      Reply

  • Su
    December 3, 2019

    Hi!
    I’m kind of disappointed with the way my tetrazzine turned out because I felt that it was bland. I’m not sure why because I followed the recipe as written, except that I made extra sauce to freeze for later use (I doubled the sauce portion of the recipe including the veggies and chicken). I included the chicken drippings without the fat when making the sauce. I tasted the sauce with the chicken, mushrooms ,onions, etc. included before adding the spaghetti and mozzarella, and thought it was good. However, after baking in the dutch oven, it wasn’t as flavorful. Not bad, but lots of work and not what I expected. I don’t intend this review to be critical. Maybe it’s just me. I think mine needs something, but am not a good enough cook to figure out what it is. I think this recipe could work for me with a little tweaking. Any suggestions would be appreciated. Maybe I can enhance the batch I have before serving the leftover. Thanks for sharing this recipe and for any thoughts from you or other cooks!

    Reply

    • Natasha
      December 4, 2019

      Hi Su, thank you for sharing your detailed review. I wonder if maybe there was too much pasta? make sure to use the specified amount and not more since the noodles will absorb some of the sauce. Also, make sure to salt the water when cooking pasta which will make a big difference in the overall flavor. Lastly, it could just be that the sauce needed a little more salt. I hope that helps for next time! You can enhance it by adding a splash of cream and salt and a squeeze of fresh lemon juice. Also, a sprinkle of extra cheese is always nice when reheating.

      Reply

  • Ivy Jane Baker
    November 24, 2019

    I have read ll the comments on this recipe and will try it soon. I noticed one person asking for Paprika Chicken (Hungarian) recipe, I have an excellent recipe if you would like me to share it please advise by email. Have a great evening….

    Reply

    • Natashas Kitchen
      November 25, 2019

      Thank you for that amazing feedback, Ivy! We’d love to hear your suggestions.

      Reply

    • Elaine
      January 13, 2020

      Would love this recipe

      Reply

    • Corinne
      March 30, 2020

      Hi Natasha. I would like to make this recipe but gluten-free. I can use the gluten-free pasta but what can I use instead of wheat flour? Any ideas would be helpful. Thank you in advance and love your recipes.

      Reply

      • Natashas Kitchen
        March 30, 2020

        Hi Corinne, I think it would work with a gluten free baking flour. The all purpose ones for baking seem to thicken like regular flour would and of course gluten free noodles would work fine.

        Reply

  • Annette S.
    November 14, 2019

    This is my 3rd recipe I’ve tried of yours and it was DELICIOUS! All my favorite ingredients of comfort food wrapped up in one amazing dish! The leftovers equally yummy! Your videos are so cute it makes it fun to try! Even made this during a kitchen remodel with no counter tops or sink (I love a challenge! lol) Thanks so much!

    Reply

    • Natashas Kitchen
      November 14, 2019

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!

      Reply

  • Tonya Denton
    November 6, 2019

    I made this recipe this past Monday. I actually used Turkey Breast meat as I had it in my freezer and it was cooked already. I did follow the recipe otherwise. My husband and I definitely LOVE this casserole. Great to know that it can be frozen! Another great recipe from your blog that has been added to my recipe collection of “It’s a KEEPER!” LOL!

    Reply

    • Natashas Kitchen
      November 6, 2019

      Sounds like you found a new favorite, Tonya! That’s so great!

      Reply

  • Karen
    November 2, 2019

    Does this freeze well?
    Thank you

    Reply

    • Natashas Kitchen
      November 2, 2019

      Hi Karen, One of our readers did report great results freezing this in individual serving containers, so it is a freezer-friendly dinner recipe!”

      Reply

  • Liliya
    October 31, 2019

    I made this recipe couple times and it’s so delicious!!!
    I do have a question, is there a way to finish this pasta dish on the stove?
    I want to make this in our rv trailer later and I have a very small oven there so I know i won’t be able to do that

    Reply

    • Natashas Kitchen
      November 1, 2019

      Hi Liliya, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe

      Reply

  • Shelly Aldrich
    October 29, 2019

    Wasn’t real flavorful so I added a can of cream of mushroom soup

    Reply

    • Natasha
      October 31, 2019

      Hi Shelly, this is normally very flavorful – I wonder if you made any substitutions or skipped anything, or maybe added more pasta than what is called for?

      Reply

  • Donna
    October 22, 2019

    Hello Natasha,
    Would roasted brussel sprouts work in this recipie?

    Reply

    • Natashas Kitchen
      October 22, 2019

      Great question, Donna! I haven’t tested that to advise but I imagine that may work.

      Reply

  • BRENDA DAROSA
    October 22, 2019

    What kind of pot is that from cook to oven ?

    Reply

  • Violet
    October 20, 2019

    So freakin’ good!! The only thing I changed was to use a larger stainless skillet instead of a casserole dish. This allowed me to get a beautiful fond on the pan, adding lots of flavour. I then transfer the mxture to a 9×13″ pan for baking. Freezes very well – if there are leftovers.

    Reply

    • Natashas Kitchen
      October 20, 2019

      That’s a great idea! Thank you for sharing that with me, Violet!

      Reply

  • Adrian S Dawson
    October 15, 2019

    I have a question about the olive oil; it just says “2 olive oil.” Is it 2 teaspoons, tablespoons, cups? (I’m sure it’s not cups, lol, just specifying). This looks delicious and I can’t wait to try it!

    Reply

    • Natasha
      October 17, 2019

      Hi Adrian, thank you so much for pointing that out. It was 2 Tbsp of olive oil. I have corrected it.

      Reply

  • Jennifer
    October 8, 2019

    I would like to try this with parmesan instead of mozzarella. What amount of grated parmesan would you recommend in place of mozzarella? Thank you.

    Reply

    • Natasha
      October 8, 2019

      Hi Jennifer, we always make this with mozzarella because it melts more readily, but you would want to use less since parmesan is saltier than mozzarella.

      Reply

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