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.
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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.
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.
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.
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.
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.
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.
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).
Watch Natasha Make this Chicken Tetrazzini Casserole:
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Chicken Tetrazzini Recipe
This chicken tetrazzini is comforting and supremely creamy; a cheesy pasta bake loaded with juicy chicken and plump mushrooms.
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
-
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.
-
Cut 4 cups of chicken meat from a rotisserie chicken and shred into bite-sized pieces and set aside.
-
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.
-
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.
-
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)
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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?
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
What could I add instead of mushrooms. Myself and my son are not mushroom fans?
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!
I’ve tried a few different tetrazzini recipes and this was by far my favorite! It was so good.
That’s so great! It sounds like you have a new favorite!
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!!
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.
Can this be frozen?
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.
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.
I’m not sure why mine is so soupy looking. What to do? Will it cook down?
Hi Cookie, it will look a little soupy before it’s baked and will thicken up after.
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.
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.
Delicious. I added some Parmesan cheese sprinkled over the top for added browning.
Hello Ellen, sounds delicious! Thanks for your feedback and I’m glad you loved this recipe.
Hy! Can I use something else instead of chicken broth?
Thank you!
Hi Maria, a vegetable broth or a combination of water and bouillon would work.
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
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.
Made it tonight with stovetop stuffing for a layer on top as a crust. Delicious!
I’m so glad you enjoyed it!
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!!
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?
Hi Barb, a 9×13 would work well, but may require slightly less baking time.
Delicious! Everyone in my family of 5 loves this dish.
That is the best when the family love what we moms make. That’s so great!
Love it ! I switched chicken for turkey leftovers and moneray jack for mozzarella !
came out great !
Very nice, Roger. So great to hear that the turkey substitute worked so well too!
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.
That’s a great idea, Wendy! Thank you for sharing that with me!
How many adult servings are in this
Hi Vickie, 8 as the main course.
Can’t wait to make this. Sounds good.
It is so good, I hope you love it!
Love all your recipes and video, Natasha
I’m so glad you’re enjoying our recipes, Tara! That’s so great!
This is a restaurant-quality recipe, and I’ve owned three restaurants. Simply outstanding, as are so many of Natasha’s recipes.
That is so awesome, thank you so much, John!
Can you fix and freeze for couple of weeks .
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.
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!
You’re welcome! I’m so happy you enjoyed it!
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!
You’re welcome, Aleeza! I’m so happy you enjoyed this recipe!
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!
Hi Laura, I recommend using the recipe slider to adjust your ingredients on the printable recipe card. I hope that helps!
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?
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.
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 🙂
Hi Phyllis, we haven’t tested this, but the recommendation is to cook from frozen.
When you make chicken tetrazzini can I use minced garlic and do I have to use fresh parsley
Hi Tammy, I imagine minced garlic should work well with this too
Thank you!!! I love chicken & pasta so I will enjoy your several recipes!!! Thank you for sharing!
You’re welcome, Joan! I’m glad you’re enjoying our recipes!
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!
You’re most welcome, Jane. I’m so happy to know that you loved this recipe!
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?
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!
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!
Hi Patricia, I haven’t tried any dairy-free substitutions. If you experiment with good results, please let me know how it goes.
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.
I use canned coconut milk instead of cream in a lot of recipes, with great results
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!
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!
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.
Fantastic! So happy to read your comments and awesome feedback. Thank you so much!
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.
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!
Can chicken tetrazzini be made ahead?
Hi Susie, One of our readers did report great results freezing this in individual serving containers, so it is a freezer-friendly dinner recipe!
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….
That’s just awesome Anitha! Thank you for sharing that wonderful review with me!
I’m still getting compliments about this dish. Made exactly as directed and YUMM MM.
That’s so great! It is popular for good reason!
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??
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!
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.
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.
Made this last night and absolutely loved it.
Thanks Natasha
You’re welcome! I am so glad you enjoyed it.
Has anyone ever made this with gluten free pasta?
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.
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!
Hi Tracy, you can find our favorite tools and pots in our Blog Shop HERE & in our Amazon Shop HERE. Here’s the cast iron that I use Tracy.
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!
I’m so happy you all enjoyed this recipe, Doris! Thank you for sharing this wonderful review with me!
When I make this,I use leftover turkey…..flavor is great, and add frozen greens peas, dry them off w paper towel before adding!
Great idea! Thank you so much for sharing that with me Sherry!
Made this last night, amazing! So good. Recipe was easy to follow, thanks! Will make it again, husband loved it.
You’re welcome! I’m so glad you enjoyed that Rita!
When will your recipe book be available for purchase?
Hi Rosiee, I am currently working on it. I’ll make sure to share it with everyone when it’s ready. Thanks for asking!
Excellent
Thank you Debbie!
Made this tonight. Very good! Lots of work, but we thought it was worth it!!
I’m so glad you enjoyed this Karen!
Love the dish
I’m so glad you enjoyed it!
Just wondering if this will freeze well?
Hi Alba, One of our readers did report great results freezing this in individual serving containers, so it is a freezer-friendly dinner recipe!
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.
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!
Hello Natasha, I made this recipe yesterday and it was awesome. I will make this recipe again.
I’m so happy you enjoyed that. Thank you for sharing that with us!
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! 😀
So awesome! So glad to know that you enjoyed it.
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.
That’s just awesome Petra! Sounds like you found your secret weapon!
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.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Yes! I add water chestnuts to many of my dishes for their crunch;-)
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?
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!
Natasha, your recipes are the best
Thank you so much for your compliment!
Thanks Natasha for another easy delicious recipe.
You’re so welcome, Mary!
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!
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!
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?
We prefer it with those but it should still work out! I hope you love this recipe!
Can the chicken Tettrazini be frozen? I live alone and like to prepare foods in small containers and freeze them.
Hi Sally, One of our readers did report great results freezing this in individual serving containers, so it is a freezer-friendly dinner recipe!
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!
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.
So delicious! My whole family loves it. Definitely making it again.
That’s so great! It sounds like you have a new favorite!
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
Hi Amy, The one I’m using in the photos is a 5 1/2 quart dutch oven. I hope that helps.
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.
LOL I eat everything…in moderation.
Hi! Is it ok to use salted butter?
Hello Cindy, there was someone who commented that she used salted butter and it came out great too!
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!
Hi Mary, we posted our favorite tools in our shop here or on our Amazon shop. I hope that helps.
I am trying this tonight. we shall see (how good I am at following directions). It’s marvelous!
Sounds good, Randy. Hope you love it!
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!
What an awesome review. Thank you, Tammie I am so happy to know that your entire family loved this recipe yay!
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?
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.
yes, use half crema and half milk
Where can I get the pot you cooked your pasta in?
Thx
Here’s the cast iron that I use Doreen.
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.
Sounds great! Thank you so much for sharing some tips.
Can we make this in the instant pot?! (Im making on the stove tonight though)
Hi Lauren, a few of our readers reported great results trying this in an instant pot. I have not tried that to advise.
Could I use macaroni instead?
Hi Anahita, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
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.
Kids LOVE this recipe! Thank you for sharing that amazing review with me.
I’ve made this for dinner a couple of times, and it’s amazing!
I’m so glad you enjoyed it!
This looks so delicious I am going to make it for dinner this weekend.
I hope you love this recipe, Stephanie! We look forward to your feedback!
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.
Thank you so much for sharing that with us, Luann!
What is the servings in your chicken tetrazzini??
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.
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!
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!
I’m so happy you enjoyed that. Thank you for sharing that with us!
can I do this in a crock pot?
Hi Cecilia, this might work in a slow cooker but I just haven’t tested it to provide specific instructions or advise.
Do I sautee the broccoli and the onions and garlic together?
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.
Broccoli? There is no broccoli in the recipe…
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.
I didn’t see anything referring to broccoli.
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
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?!
Yes! That is correct! I hope that helps.
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!
Do you think I could freeze this recipe?
Hello Tori, One of our readers did report great results freezing this in individual serving containers, so it is a freezer-friendly dinner recipe!
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.
I’m so happy you enjoyed that, Patricia. Thank you for sharing that with us!
I love everything about this recipe except mushrooms. Do you think if i left them out it would ruin the recipe?
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!
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!
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.
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….
Thank you for that amazing feedback, Ivy! We’d love to hear your suggestions.
Would love this recipe
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.
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.
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!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
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!
Sounds like you found a new favorite, Tonya! That’s so great!
Does this freeze well?
Thank you
Hi Karen, One of our readers did report great results freezing this in individual serving containers, so it is a freezer-friendly dinner recipe!”
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
Hi Liliya, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
Wasn’t real flavorful so I added a can of cream of mushroom soup
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?
Hello Natasha,
Would roasted brussel sprouts work in this recipie?
Great question, Donna! I haven’t tested that to advise but I imagine that may work.
What kind of pot is that from cook to oven ?
Hi Brenda, it is this cast iron pot. These are really handy!
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.
That’s a great idea! Thank you for sharing that with me, Violet!
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!
Hi Adrian, thank you so much for pointing that out. It was 2 Tbsp of olive oil. I have corrected it.
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.
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.