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!

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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.

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

4.96 from 250 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
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

  • Cris
    September 22, 2022

    Followed recipe as written. Fabulous! My mother made something very similar back in the 70s with condensed soup and leftover Thanksgiving turkey and it was comforting and very good, but this was super yummy. I enjoy all of your recipes. Keep cooking!

    Reply

    • Natashas Kitchen
      September 22, 2022

      Aww, that’s the best! Thank you so much for sharing that with me, Cris!

      Reply

  • Richelle
    September 10, 2022

    I made your chicken Tetrazzini recipe, but substituted GF pasta
    and added spinach and cauliflower to it and it was amazing. Thank you for doing you!

    Reply

    • NatashasKitchen.com
      September 10, 2022

      You’re very welcome! So glad you enjoyed this recipe.

      Reply

  • Andrew
    August 19, 2022

    My mother has memory loss and can no longer cook meals on her own. I cook & vacuum seal portioned meals for her that she can enjoy when I am away. I store all meals in a chest freezer I purchased solely for this purpose.

    Chicken Tetrazzini is her favorite recipe that you offer. When I make Chicken Tetrazzini, I have to do so in secret or I will never be able to package it to freeze. Out of 15 recipes that I prepared and have sealed and frozen, 12 are from Natashas Kitchen. When I am ready to shop for groceries, Natashas Kitchen is my guide.

    My mother thinks I am a great chef, but I give full credit to Natasha. Thank you for making my mother’s daily routine easier, and mine.

    Reply

    • Natasha's Kitchen
      August 19, 2022

      That is so nice to hear, Andrew. Thank you so much for your support and kind words, it means a lot to us!

      Reply

  • Marsha Bloxsom
    August 17, 2022

    Can this recipe be frozen before it’s cooked.i want to freeze half of it before cooking.
    I hope this is enough info

    Reply

    • NatashasKitchen.com
      August 17, 2022

      Hi Marsha! I have not frozen this before cooking. I know it freezes well afterwards and reheats great. Let us know if you experiment.

      Reply

  • Laura Chapman
    July 19, 2022

    Following your recipe was easy and the flavors delicious, I’ve always made with can soups,NOT anymore!! Thanks so much for another great dish

    Reply

    • NatashasKitchen.com
      July 19, 2022

      So glad to hear that, Laura! Thank you.

      Reply

  • Elizabeth Taylor
    July 13, 2022

    I made this tonight for the first time. I had to go back after dinner to reread the recipe to see if I forgot something . The pasta was soggy , very over cooked . I thought the sauce was good , maybe stirring hot pasta into the sauce, adding the mozzarella instead of putting it in the oven for 30 minutes just broil it until you have a nice crust on top.
    I had about 2 spoonfuls and my husband threw out most of his. I will try it again but will only broil the top and see if that is better. Nothing worse than overcooked pasta!

    Reply

    • Natasha
      July 14, 2022

      Hi Elizabeth, make sure to cook the pasta initially until it’s aldente or firm to the bite. If you prefer a firmer pasta at the end, remove the pasta from the stove just before it gets to al dente since it will still bake in the oven.

      Reply

  • Tammy
    July 10, 2022

    So good and easy. There is definitely hope for us that are cooking challenged.

    Reply

    • NatashasKitchen.com
      July 11, 2022

      Hi Tammy! That’s great to hear. I’m glad you enjoyed this recipe.

      Reply

  • Lynn
    July 6, 2022

    This was a hit at a family dinner with the grandkids. Will definitely make this again. I used frozen veggies in place of the mushrooms. Eventually we will get to using the mushrooms! Another hit from Natasha!

    Reply

    • NatashasKitchen.com
      July 6, 2022

      That’s wonderful. I’m happy to hear it was a hit! Thank you for the review.

      Reply

  • Mary-Elizabeth Breslin
    July 4, 2022

    This is one of my mom and I’s favorite dishes! We have tried other recipes and Natasha’s is the best!! If you haven’t already made this, what are you waiting for?!!

    Reply

    • Natasha's Kitchen
      July 5, 2022

      Love it! Thanks for the awesome feedback, we appreciate it!

      Reply

  • A
    June 12, 2022

    Yummm!!!
    My picky eaters all love this recipe and that is a miracle!!!

    Reply

    • Natasha's Kitchen
      June 12, 2022

      That is so awesome!

      Reply

  • hugo
    June 11, 2022

    I tried this sauce for a chicken pizza and the result is perfect!

    Reply

    • Natashas Kitchen
      June 11, 2022

      I’m so glad you enjoyed it, Hugo!

      Reply

  • Nathan
    May 14, 2022

    This is really good!! I think I want to make it again with turkey. So good!

    Reply

    • Natashas Kitchen
      May 14, 2022

      That will be so good! I’m so glad you enjoyed this recipe, Nathan! Thank you so much for sharing that with me.

      Reply

  • Laura
    May 5, 2022

    Can you make this the day before, maybe add the cheese, then bake, the next day? Thanks

    Reply

    • NatashasKitchen.com
      May 5, 2022

      Hi Laura, I haven’t tested it but I think that would work. This reheats well by the way.

      Reply

  • Jo Ann MacMillan
    April 25, 2022

    Your chicken tetrazzini was absolutely the best!! Thank you so much for delicious recipe and a delicious dinner! Absolutely EXCELLENT!!!!

    Reply

    • Natashas Kitchen
      April 25, 2022

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

      Reply

  • Lisa
    April 22, 2022

    Dear Natasha,
    Thank you for this amazing recipe. I always make it as comfort food (especially in winter) and it even freezes well. I just create a bit of the roux with mostly chicken stock in a dutch oven to reheat.
    I love your bubbly personality in your videos. So fun to watch.

    Thanks again!

    Reply

    • Natashas Kitchen
      April 22, 2022

      Thank you for your lovely review, Lisa! I’m glad this was a hit! 🙂

      Reply

  • Anna Pearl
    April 8, 2022

    I don’t understand the high ratings. This was bland and I even added some Italian seasoning. It took quite a bit of time to cook. I added peas but followed the rest of the recipe including the mushrooms. It is not particularly healthy. It has the half and half and the cheese. The spaghetti adds to carb count. Honestly, I feel like I have to eat the rest, but I would prefer to throw it out. I used hide my email for privacy reasons.

    Reply

    • NatashasKitchen.com
      April 11, 2022

      I’m sorry you had that experience, this is one of our most loved recipes with excellent reviews. I hope you find another one you enjoy.

      Reply

    • Glinda
      August 23, 2022

      You saw the ingredients before you made the recipe so you should have known this wouldn’t be a recipe you consider healthy. Really wondering why you made it or if you’re just having a bad day and decided to rate something you didn’t even make.🤷‍♀️

      Reply

  • Chris
    January 27, 2022

    I love your recipes and all of your tutorials are wonderful. I’ve been cooking for many years, but every time I watch you on Pinterest, I learn new strategies and ideas. You are such an inspiration. Thank you so much.

    Reply

    • Natashas Kitchen
      January 27, 2022

      Aww! THank you so much for watching my videos and recipes! I’m so happy to hear that feedback, Chris!

      Reply

  • Monique J.
    January 17, 2022

    Excellent recipe! My kids don’t like mushrooms so I subbed frozen peas and carrots. Also mixed half & half and oat milk to lessen the dairy factor. Definitely a keeper:)

    Reply

    • Natasha's Kitchen
      January 18, 2022

      That’s a great substitute idea, Monique. Glad your kids enjoyed it!

      Reply

  • Ana McClellan
    January 16, 2022

    We got a Dutch oven as a gift from my brother and sister-in-law last month and have been looking for a good recipe to start using it.
    All we have to say is MAGNIFIQUE!!! Great for mushroom lovers (such as my husband). Good creamy texture and great flavor. We were very impressed with how easy was to do everything in the same pot.

    We did use baby Bella mushroom this time. May try the white mushrooms next time.

    Thank you for sharing the recipe.

    Reply

    • Natasha's Kitchen
      January 16, 2022

      Hello Ana, great to hear from you and thank you so much for your comments and feedback. It’s awesome, I’m glad you love the recipe!

      Reply

  • Barbara
    January 12, 2022

    Loved the Chicken Tetrazzini recipe. Turned out perfect. Family loved it.

    Reply

    • Natasha's Kitchen
      January 13, 2022

      Great to hear, Barbara! Thank you for your good comments and feedback.

      Reply

  • Golnaz Chitsaz
    December 30, 2021

    Hi Natasha, I love your recipes and this dish was delicious. Many times I just watch your videos for fun. You are great and sweet. Love your shows. Thank you

    Reply

    • Natashas Kitchen
      December 30, 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

      Reply

  • Danielle
    December 23, 2021

    Can I use Parmesan cheese if I don’t have mozzarella cheese?

    Reply

    • Natashas Kitchen
      December 23, 2021

      Hi Danielle, 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

  • Jeanie
    December 19, 2021

    Hello, would this recipe work if I skip the cheese? My son has a dairy allergy and I can sub all the another dairy ingredients but not sure if the cheese is there to prevent the chicken/mushroom mixture from drying out in the oven (and of course being yummy.)

    Reply

    • Natashas Kitchen
      December 20, 2021

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

      Reply

  • Aly
    November 28, 2021

    A hit with the whole family! Fantastic way to use leftover turkey from Thanksgiving! Thank you!

    Reply

    • Natasha's Kitchen
      November 28, 2021

      Great to hear that, Aly. Thank you for the great review!

      Reply

  • Samara
    November 7, 2021

    You are my go to whenever I’m looking for a new recipe!
    I Made this tonight and it was a hit!
    I did use gluten free 1 to 1 flour and accidentally opened fettuccine noodles (lol) and used those instead.
    Creamy and wonderful.
    Thank you !

    Reply

    • Natasha's Kitchen
      November 7, 2021

      Very nice! Thank you for the trust and I hope you’ll enjoy all the recipes that you will try!

      Reply

  • Gail L.
    October 13, 2021

    Hi Natasha – this is my family’s favourite casserole recipe, handed down by my mom. We use turkey and add celery to the recipe, plus a crumb crust topping. Love it!

    Reply

    • Natasha's Kitchen
      October 13, 2021

      Thanks for sharing, Gail. Great to hear that this is your family’s favorite recipe!

      Reply

  • Kay Darbee
    October 13, 2021

    Came across the recipe video on FB last year and tried it. Both my husband and I loved it! Have made several times now and am making again tonight. 🙂

    Reply

    • Natasha's Kitchen
      October 13, 2021

      That is awesome, Kay. I’m glad you both enjoyed it!

      Reply

  • Linda
    September 7, 2021

    Can you finish this dish on stove top instead of putting it in the oven?

    Reply

    • Natashas Kitchen
      September 7, 2021

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

      Reply

    • Lindsay Nielsen
      December 15, 2021

      You could just transfer the dish to a 9X13 glass pan and cook it in the oven that way if you’re not able to put your pan in the oven. That’s what I do. 🙂

      Reply

  • Annie
    September 6, 2021

    Loved this dish, so easy to prepare, thank you Natasha love watching g your videos and trying your recipes, Annie from Australia xx

    Reply

    • Natashas Kitchen
      September 6, 2021

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

      Reply

  • Jackie
    August 28, 2021

    What’s the bake time/temp if cooking the full bake from frozen? 9×11 pan. Thank you!!

    Reply

    • Natashas Kitchen
      August 28, 2021

      Hi Jackie, I haven’t tried freezing it myself, 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

  • N.A
    August 8, 2021

    Omg!!! This was so delicious, I gave away my cast iron Dutch oven a couple years ago and regretted it. When I found this recipe it was time to buy a new one 😉. I only had heavy cream so that’s the only thing different but definitely on the dinner rotation

    Reply

    • Natasha's Kitchen
      August 8, 2021

      Hope it becomes your new favorite.

      Reply

  • Matt
    August 4, 2021

    If I used pasta such as penne or fusilli would I still put 12 ounces?

    Reply

    • Natashas Kitchen
      August 5, 2021

      Hi Matt, I think another pasta like penne would work. I would get it as close to the amount as you can.

      Reply

  • :)
    July 29, 2021

    Hi Natasha, what do you serve this with?

    Reply

    • Natashas Kitchen
      July 29, 2021

      Hi! There are so many options, and it just depends on your personal preference. I usually serve this with garlic bread, salad, roasted broccoli, and other veggies.

      Reply

  • Leah
    July 28, 2021

    Hi Natasha,

    What else do you serve this, with besides the pickles?

    Reply

    • Natasha's Kitchen
      July 28, 2021

      A lot of options, just depends on your personal preference. I usually serve this with garlic bread, salad, roasted broccoli, and other veggies.

      Reply

  • Susan
    July 15, 2021

    Absolutely delicious! Will make again. Thank you, Natasha! Your recipes are always winners! ❤❤❤

    Reply

    • Natashas Kitchen
      July 15, 2021

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

      Reply

  • Maca
    July 12, 2021

    Has anyone made this ahead of time to keep in refrigerator until party time? Does it dry it out if you do this? Thanks so much

    Reply

    • Natasha
      July 12, 2021

      Hi Maca, I think this is best when it’s cooked fresh, it should work well to make it a few hours ahead then bake. I would probably add a little more sauce.

      Reply

  • Sandrine
    July 7, 2021

    Delicious!!! Thank you Natasha for your delicious recipe. Will be making again.

    Reply

    • Natasha's Kitchen
      July 7, 2021

      You’re welcome, I’m happy that you loved it!

      Reply

  • Ranuth wijesinghe
    July 2, 2021

    Can I bake it in a casserole like I put the spaghetti in it then covr with chest and bake

    Reply

    • Natashas Kitchen
      July 2, 2021

      Hi Ranuth, if it’s oven safe, I bet that could work!

      Reply

      • Ranuth wijesinghe
        July 4, 2021

        Thanks i have oven safe ones

        Reply

      • Natalia
        July 8, 2021

        Your recipes make it seem like I really know what I’m doing! I’m learning. You make it so simple and I really appreciate it. Everything I’ve has been a hit.

        Reply

        • Natashas Kitchen
          July 8, 2021

          I’m so inspired reading your review. Thank you, Natalia!

          Reply

  • Noree False
    June 18, 2021

    Another amazing recipe! Delish!

    Reply

    • Natasha's Kitchen
      June 18, 2021

      Thank you, Noree for your good comments and review. I appreciate it!

      Reply

  • Cassie
    June 13, 2021

    We are not mushroom fans AT ALL but it’s mostly a texture issue. Would shopping the mushrooms into small pieces change the cook time when I sauté them??

    Reply

    • Natasha's Kitchen
      June 14, 2021

      Hi Cassie, I don’t think it will change the cooking time. If you make the recipe, please share with us how it goes.

      Reply

    • Felicia
      July 17, 2021

      Try peas if you are not a fan of the mushrooms. I lot of my family members make this with thanksgiving turkey left overs and normally have peas and carrots in it too.

      Reply

  • Amy Wonder
    June 5, 2021

    If I this recipe x6 how many lbs of chicken breasts will I have to use?

    Reply

    • Natashas Kitchen
      June 5, 2021

      Hi Amy, we used 4 cups shredded rotisserie chicken *or cook 2 lbs chicken breast for 8 people as a main course. I would multiple that by 6.

      Reply

  • Sheila M
    May 13, 2021

    Made this last night. Soo good!

    Reply

  • Autumn
    May 12, 2021

    Great recipe! Do you have tips on reheating the leftovers?

    Reply

    • Natasha's Kitchen
      May 12, 2021

      Hi there, 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

  • 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

    • Kay Darbee
      October 13, 2021

      Brian, I deglaze the pot with some white wine before adding the chicken broth and it’s delicious!

      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

    • FLin
      February 12, 2022

      Thank you for the great tip on making part of the recipe ahead of time! Did you try for it the second time by doing the sauce in the morning? And it’s interesting that you think the Dutch oven method would be more flavorful than using the casserole. Maybe the metals/enamel in the Dutch oven conducts the heat better, thus melding the flavors more intensely. Just a guess; I’m not a scientist!

      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

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