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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 124 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 coarse

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

  • 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

  • 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

  • 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

  • Bill
    August 15, 2019

    This one sounded so good that I decided to wonder from my normal practice of preparing a recipe as written the first time to see if I could up the decadence factor a bit. Not having a rotisserie chicken when I decided to do this, I poached brined chicken breasts in Better Than Bouillon broth for 3 hrs keeping the liquid under 150 and reserved the liquid for the sauce. Instead of half and half I used heavy whipping cream and a handful of freshly grated Parmesan in the sauce. I also took the roux a little further and added some broccoli to the past water during the last few minutes of cooking. Combined as directed and topped with another handful of Parmesan before adding the mozzarella. I cooked as directed and…”Holly tetrazzini Batman”, it was slap yo mama good… A ton of versatility and a ton of good!

    Bill

    Reply

    • Natashas Kitchen
      August 15, 2019

      Thank you so much for sharing that with me, Bill! I’m so glad you enjoyed this recipe.

      Reply

      • Denise Jones
        August 21, 2019

        I finally made this tonight and man it was so good! I have two teenage boys that can be a little picky when it comes to “casserole” type dishes but they both loved it! They’ve also requested that I add it to our regular rotation. The only thing I did different was add some fresh grated parmesan to the mix and a little on top. Thank you!!

        Reply

        • Natashas Kitchen
          August 21, 2019

          Hi Denise, that is amazing! Don’t you just love it when kids love what we moms make! Thank you for sharing that awesome review with me

          Reply

        • Lori Goff
          October 12, 2019

          I used a whole 16 oz package of spaghetti. Made the sauce as directed but then added 1 can cream of mushroom soup and 3 ounces Parmesan to sauce. Skipped mushrooms and used 16 oz thawed broccoli. Stirred everything together and then added 1 cup sour cream, 1 cup shredded Italian cheese and 1 cup shredded sharp cheddar cheese. Topped it with 1 cup Italian and 1 cup sharp cheddar cheeses before baking. Delicious!

          Reply

          • Natashas Kitchen
            October 12, 2019

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

  • Jill
    August 12, 2019

    This was AMAZING! Even my very picky husband and kiddos loved it! I followed the recipe exactly, except that I used mostly freshly grated Parmesan and just a little bit of mozzarella cheese. Will definitely be making this one again!

    Reply

    • Natashas Kitchen
      August 12, 2019

      Isn’t that the best when the entire family loves what we moms make! Thank you for sharing that amazing review with me Jill!

      Reply

    • Wei-Jing Wan
      November 27, 2019

      Hi there, I like my pasta a little on the firm side. Is there any adaptations I should make to this recipe?

      Reply

      • Natasha
        November 27, 2019

        Hi, I would suggest cooking the pasta in water for less time until it is al dente or to your desired doneness, keeping in mind that it will continue to soften in the oven.

        Reply

  • Pam Swilley
    August 1, 2019

    Natasha: I’m going to purchase a Dutch oven. However, in reading your Chicken Tetrazinni recipe, you do not instruct EXACTLY the quart size Dutch oven I need to purchase. Is it a 5.5 quart size or larger? You only state to use a “big” Dutch oven.

    Reply

    • Natashas Kitchen
      August 1, 2019

      Hi Pam, the one I’m using in the photos is a 5 1/2 quart dutch oven. A 7 quart would fit everything easier.

      Reply

  • Alicia
    July 31, 2019

    I love this recipe. I’ve made it tons of times. I’ve changed a couple of things, and since I noticed people asking questions that pertain to what I’ve done (otherwise I wouldn’t post an “I’ve changed your entire recipe and it was awesome! Review”), I’ll share. I use Barilla Mini Farfalle pasta instead of noodles, what’s not to love about mini bow tie pasta! And I HATE mushrooms, so I pull them out, and I add peas or asparagus or broccoli, any of the three are great, maybe I’ll get ambition and try them all. I’ve also used milk, and it comes out great. I always add a little parm on the top. AND I’ve done the EXACT recipe you have posted, which is also amazing. Thank you so much for this awesome recipe. 🙂

    Reply

  • Chely
    July 25, 2019

    Can I cook this in my crockpot?

    Reply

    • Natashas Kitchen
      July 25, 2019

      Hi Chely, I think that would work fine, but it might dry the noodles and chicken out if you are planning to keep it warm/hot for too long. I would keep it on the warm setting so it doesn’t continue to cook and bring a little milk with you so you can stir it in if the noodles get a little dry.

      Reply

  • Sharon Bright
    July 18, 2019

    Can this chicken tetrazzini be frozen either baked or unbaked ? Making for my son and daughter in law who just had my grandson and she is recovering from an emergency c-section.

    Thanks,
    Sharon

    Reply

    • Natashas Kitchen
      July 18, 2019

      Hi Sharon, I haven’t tried it yet but one of my readers wrote in saying it freezes well. I think it could work either way. I would only reheat from frozen if I were reheating in the oven. If reheating on a skillet I would probably thaw first.

      Reply

      • Sharon Bright
        July 18, 2019

        Thank you.

        Reply

  • Carla Sandrin
    July 8, 2019

    So, so good! Saw this recipe on the weekend and couldn’t get it out of my mind. After a long workday today, I whipped it up but forgot about the lemon and parsley. However, I did add asparagus and parmesan cheese. I also used milk instead of cream, which worked out just fine.

    Yum! Thanks, Natasha 🙂

    Reply

    • Natashas Kitchen
      July 9, 2019

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

      Reply

      • Deborah
        August 29, 2019

        Love your recipes and making this one this weekend …..but need to make it gluten free. Thank you!

        Reply

        • Natashas Kitchen
          August 29, 2019

          Hi Deborah, 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

          • Debbie
            September 11, 2019

            Doing the gluten free way, could you do a cornstarch slurry in place of flour?

          • Natashas Kitchen
            September 11, 2019

            Hi Debbie, I haven’t tested that with cornstarch slurry. 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. If you experiement please let me know how you like the recipe

  • Karen
    June 19, 2019

    Can you make this recipe ahead and freeze it?

    Reply

    • Natashas Kitchen
      June 19, 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

  • Clea
    June 17, 2019

    Is it okay that instead of a baking dish i will use baking pan? If yes, how long does it take?

    Reply

    • Natashas Kitchen
      June 17, 2019

      Hi Clea, I haven’t tested with that so I’m unable to advise but I imagine the time shouldn’t change dramatically.

      Reply

      • Teneeshia Taylor
        November 4, 2019

        I followed instructions to the T and it was okay. Not bad, but not great either. The kids liked it so I guess it just depends on your personal tastes. Thanks for sharing!

        Reply

        • Natashas Kitchen
          November 4, 2019

          Thank you for that feedback Teneeshia!

          Reply

  • Raelin
    June 14, 2019

    Made this tonight and family loved it. My kids are not mushroom fans, but my hubs and I love them. Cooked them up and just added them to our dish at the table. Thank you!!

    Reply

    • Natashas Kitchen
      June 14, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Raelin!

      Reply

      • Clea Marie
        June 17, 2019

        Hi. Is it okay to use baking pan instead of a baking dish? If yes, how long does it takes? Thank you so much

        Reply

  • Elizabeth R
    June 8, 2019

    I just made this for my church potluck, except for vegetarian style – imitation chicken and veg broth. I also ran out of mushrooms so I included orange pepper. So good. Can’t wait to try again with mushrooms. Thanks!

    Reply

    • Natashas Kitchen
      June 8, 2019

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

      Reply

  • Clea Marie
    June 6, 2019

    Hi! Is the pasta will not overcooked since it is already cooked in boiling water and you will bake it at the same time? Thank you

    Reply

    • Natashas Kitchen
      June 6, 2019

      Hi Clea, we left tips for the in the recipe. It should not over cook if the steps are taken.

      Reply

      • Clea Marie
        June 7, 2019

        Okay. Thank you very much

        Reply

  • Mary Warmoth
    June 2, 2019

    I added fresh wild asparagus! Delish

    Reply

    • Natashas Kitchen
      June 3, 2019

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

      Reply

  • Shanitra
    May 24, 2019

    Made this tonight, I used wayyyyy too much lemon 🙄 so disappointing as it took me forever to make LOL

    Reply

    • Natashas Kitchen
      May 24, 2019

      Oh no! I hope you get to try it again & love this recipe!

      Reply

  • Peter paragone
    May 23, 2019

    How do you make chicken paprikash and Ukrainian borscht

    Reply

    • Natashas Kitchen
      May 23, 2019

      I Peter! We have a few Borscht recipes here for you.

      Reply

      • Bill
        August 6, 2019

        What a great idea Natasha, I bet you could come up with a really good chicken paprikash if you put your mind to it. 🙂

        looking forward to it
        bill

        Reply

  • Danita Dillard
    April 24, 2019

    Chicken Tetrazinni: How do you think it would taste replacing the onions with green onions? I love them both.

    Reply

    • Natashas Kitchen
      April 24, 2019

      Hi Danita, a few of our readers have enjoyed this recipe using green onions!

      Reply

  • Janet
    April 7, 2019

    What could I substitue the mushrooms with?
    Do not like mushrooms.

    Reply

    • Natashas Kitchen
      April 7, 2019

      Hi Janet, 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 A. Garcia
        May 29, 2019

        I would also add a chopped red bell pepper for color and flavor

        Reply

        • Natashas Kitchen
          May 29, 2019

          Great idea Patricia! Thank you for sharing that!

          Reply

  • Stacey
    March 25, 2019

    My pickiest eater loves this! When she hears that I’m making this again and she gets excited for dinner, you know it’s delicious! Thank you for another great recipe. It’s so EASY too!

    Reply

    • Natashas Kitchen
      March 25, 2019

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

      Reply

  • Jacqueline Heim
    March 21, 2019

    I used rotisserie chicken and I cheated even a lot more. Used dried onion and jar garlic can mushrooms. I know… Yuk to many but I really don’t have but one hour to eat and get to bed a day. (construction)
    I also dumped in a whole jar of pimento and used additional parmesan cheese on top. I loved it lol

    Reply

    • Natashas Kitchen
      March 22, 2019

      I’m so happy you enjoyed that, Jacqueline! Cooking in a construction zone can be challenging sound like you found a way to make it work! Thank you for sharing your awesome review with us!

      Reply

      • Jacqueline Heim
        March 30, 2019

        Thank you, ever use red bell pepper and parmesan?

        Reply

        • Natashas Kitchen
          March 30, 2019

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

          Reply

  • Carmen debono
    March 4, 2019

    Hi natasha what can I use instead of cream is it possible tnx yr grt

    Reply

    • Natashas Kitchen
      March 4, 2019

      Hi Carmen, I haven’t tested that but it may work with half & half. If you experiment please let me know how you like that!

      Reply

  • Liam's Mama
    February 24, 2019

    Thank you so much Natasha! I love your recipes! I have tried a couple of them already and it comes out really good..I didn’t expect my 20 month old son to eat a good amount of this. Keep up the good recipes 😉

    Reply

    • Natashas Kitchen
      February 25, 2019

      I’m so happy you are enjoying our recipes, Liam’s Mama! Thank you for that amazing review!

      Reply

  • Sherro
    February 21, 2019

    Loved it! I added about 1/2 cup of ricotta cheese prior to baking and some sliced red pepper with the mushrooms. Was delish!

    Reply

    • Natashas Kitchen
      February 21, 2019

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

      Reply

  • Rhonda
    February 2, 2019

    Hi Natasha- I am such a fan of your recipes and adorable videos. I am making this tonight and I use Barillo brand thin spaghetti too but the full box is 16 ozs. Just want to confirm 12oz is the correct amount and not the full box?

    Reply

    • Natashas Kitchen
      February 2, 2019

      Hi Rhonda, we used 12oz for this recipe!

      Reply

  • Brandon
    January 28, 2019

    I made this last night – everyone loved it (even our kids). I would like to make this for some friends that are vegetarian and switch out the chicken for broccoli (and add peas) and use vegetable broth. Have you made variations of this? Thanks for the wonderful recipe.

    Reply

    • Natashas Kitchen
      January 28, 2019

      Hi Brandon! I have not but I think its worth experimenting!

      Reply

    • Jane
      November 12, 2019

      Can you make this ahead of time and keep in the refrigerator until time to bake it?

      Reply

      • Natashas Kitchen
        November 12, 2019

        Hi Jane, We have baked it directly after assembling so I can’t say. However, if it sits for a while after assembling it may get soggy, in the refrigerator included. If you go that route and experiment I would love to know how you like it!

        Reply

  • Ronny Glockzin
    January 26, 2019

    Trying this today and adding a red bell pepper and white wine.

    Reply

    • Natashas Kitchen
      January 26, 2019

      Thank you for sharing that with us! I hope you love it!

      Reply

  • Mardi Wetmore
    January 24, 2019

    Try substituting a couple of tablespoons of sherry for the lemon juice.

    Reply

    • Natashas Kitchen
      January 24, 2019

      Thanks for that suggestion, Mardi!

      Reply

  • Inna
    January 23, 2019

    Such an Amazing recipe!! my family loves it each time I make it. thank you for sharing! I am making it again and realized I forgot to get mozzarella, could I use Mexican style cheese since it’s the only one I have on hand. Would it taste close to original?

    Reply

    • Natashas Kitchen
      January 23, 2019

      Hi Inna! I don’t see why not! It may alter the taste slightly.

      Reply

  • Masha
    January 19, 2019

    Add some asparagus to the mushroom mix and BAM! Even better, next level stuff

    Reply

    • Natashas Kitchen
      January 19, 2019

      That sounds lovely! Thank you for sharing that, Masha!

      Reply

  • Jean
    January 17, 2019

    Hi Natasha, can I use lime instead of lemon?

    Reply

    • Natashas Kitchen
      January 18, 2019

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

      Reply

      • Steven
        December 3, 2019

        It is delicious, but my problem is the automatically playing videos on mobile phones that when you touch the video to stop it, loads a completely different recipe. Automatic videos are unnecessary, rude, and a waste of bandwidth.

        Reply

        • Natasha
          December 4, 2019

          Hi Steven, I’m so glad you loved the Chicken Tetrazzini. Did you spot the “close” button at the top right corner of the video? That should close that out right away. We’re trying to figure out a way to allow people to get to the recipe in the player without adding additional buttons that take up the screen and haven’t found a way. I appreciate your feedback.

          Reply

  • Laurna Coluni
    January 17, 2019

    I made this recipe and it was delicous. I agree with one of the reviews about the mushrooms I also used half because my husband is not a fan. Also next time I make it I will use a bigger casserole dish it bubbled over a little bit. Thank you Natasha for another great recipe. Keep on posting I also love your videos it helps a lot.

    Reply

    • Natashas Kitchen
      January 17, 2019

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

      Reply

  • Lynne
    January 11, 2019

    Can you assemble this and put in refrigerator overnight and bake the next day?

    Reply

    • Natashas Kitchen
      January 12, 2019

      Hi Lynne, I haven’t tested it in the fridge a day before baking so I can’t advise however I think you could freeze it before baking the recipe and then thaw in the fridge and bake or bake longer out of the freezer. I haven’t tested this so I can’t give you exact baking times. Let me know how it works out

      Reply

  • yana
    January 5, 2019

    can u make this with leftover turkey?

    Reply

    • Natashas Kitchen
      January 5, 2019

      Hi Yana! That should work! Here is what one of the readers said “Made it for my Family tonight with leftover turkey! They loved it! I added some steamed Broccoli to it to sneak some veggies in!”

      Reply

  • Linda Casselman
    January 2, 2019

    Made this tonight and it was awesome! Just wondering if you can freeze in containers for boys going back to University?

    Reply

    • Natashas Kitchen
      January 2, 2019

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

      Reply

  • Lesly Clarke
    December 14, 2018

    DELISH! Your best dish yet. I only used half the mushrooms coz hubby not a fan of them but it turned out really good with the half.

    Reply

    • Natashas Kitchen
      December 15, 2018

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

      Reply

  • Alicia
    December 8, 2018

    Oh my goodness! So yummy! I skipped the mushrooms (due to my crazy hatred of them), added some peas and some parmesan to the top and it is perfect!! Thank you!!

    Reply

    • Natashas Kitchen
      December 8, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Elaine Retz
    November 29, 2018

    I am making this recipe using leftover turkey from Thanksgiving! I know everyone will love it for its creamy cheesy goodness!

    Reply

    • Natashas Kitchen
      November 29, 2018

      I hope you love it!!

      Reply

      • Elaine
        December 17, 2018

        Well, much to my surprise, by the time I got to making the tetrazzini with leftover turkey, the turkey was all GONE! Yay! So I made it with chicken after all! This was a really big hit! My youngest son, still at home, loved taking this for lunch – he works full-time at a machine shop as an apprentice machinist. Buying lunch out every day can be expensive! Whole casserole gone in under 48 hours, easy! Will make in a much larger batch again! NOTE: I will break, or cut the spaghetti – or choose a different noodle. Not a complaint, but a preference. Too difficult to eat without cutting the spaghetti. Thank you for all your amazing recipes that we have enjoyed for a couple of years now! Merry Christmas to you, and yours.

        Reply

        • Natashas Kitchen
          December 17, 2018

          You’re welcome! I’m so happy you enjoyed it! Thank you for sharing this with us. Merry Christmas, Elaine!

          Reply

  • Randy
    November 28, 2018

    Made it for my Family tonight with leftover turkey! They loved it! I added some steamed Broccoli to it to sneak some veggies in!

    #dadsthatcook

    Reply

    • Natashas Kitchen
      November 28, 2018

      That sounds delicious! Love the hashtag! Thank you for that great review, Randy!!

      Reply

  • Jennifer
    November 25, 2018

    This was the best tetrazzini I’ve ever had! I made it with leftover turkey from Thanksgiving. The only thing I changed was adding some ground sage to give it that Thanksgiving flavor. Thank you for a great recipe that I will be making for a long time! This is a great meal to bring to friend!

    Reply

    • Natashas Kitchen
      November 25, 2018

      Thank you for that great review, Jennifer!!

      Reply

  • Jennifer
    November 25, 2018

    Oh my stars! This is incredible! We had leftover turkey from Thanksgiving so I used that. I followed the recipe exactly except that I added a little ground sage for that Thanksgiving flavor. It was amazing! Thank you so much!!! This will be my go tetrazzini recipe from now on!

    Reply

    • Natashas Kitchen
      November 25, 2018

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • coooliojulio
    November 19, 2018

    recipe calls for 1/3 cup flour but you say you need 1/2 cup flour, 1/3 cup is too much flour with 4tbs butter when cooking. Make sure you are using leveled measuring spoons and not heaping Tbsp’s. I hope that helps!

    Reply

    • Natasha
      November 19, 2018

      Hi, I don’t see anywhere where I said 1/2 cup flour – please let me know where and I will fix it asap. I’m seeing 1/3 cup everywhere which is correct and works with 4 Tbsp butter.

      Reply

      • Elaine Retz
        December 18, 2018

        Natasia, did I hear you correctly in your video to stir in 1/4 C of flour to the 4 Tbls of butter? I just watched your video again, I backed it up and listened again and it sounds like you say 1/4 C of flour – perhaps this is where the flour confusion comes from?

        Reply

        • Natasha
          December 18, 2018

          Hi Elaine! 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

  • Laura
    November 14, 2018

    First time on your site & loved the look of this dish. I tried it and it tasted fantastic!! Will definitely be making this again.

    Reply

    • Natashas Kitchen
      November 14, 2018

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

      Reply

  • Olga
    November 1, 2018

    Hi Natasha,
    You don’t break up your pasta at all for this recipe? You cook it as whole?

    Reply

    • Natashas Kitchen
      November 1, 2018

      Hi Olga. Yes, we cook it whole. 🙂

      Reply

  • ffh
    October 18, 2018

    Dear NATASHA. I COOKED THIS WONDERFUL TETRAZZINI.. IT WAS AMAZING.TANX

    Reply

    • Natashas Kitchen
      October 18, 2018

      I’m so so happy to hear that! Thank you for this awesome review!!

      Reply

  • ffh
    October 18, 2018

    dear Natasha cooked this wonderful dish… It was amazing..tanx.

    Reply

    • Natashas Kitchen
      October 18, 2018

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

      Reply

  • Janet Frisch
    October 5, 2018

    This recipe was delicious. I made it for the first time for company and we loved it. I put mine in a 9 X 13 casserole.

    Reply

    • Natashas Kitchen
      October 5, 2018

      That’s so great Janet! Thank you for sharing this with me!!

      Reply

  • Chris
    September 23, 2018

    I see lots of comments about freezing, but can I assemble this ahead of time, refrigerate it, and bake tomorrow?

    Reply

    • Natashas Kitchen
      September 23, 2018

      Hi Chris. We have baked it directly after assembling so I can’t say. However if it sits for a while after assembling it may get soggy, in the refrigerator included. If you go that rout and experiment I would love to know how you like it!

      Reply

  • Judy Nieman
    September 20, 2018

    Hi Natasha:

    Thanks I was able to use the Pinterest link you sent to save the chicken tettrazini! Looking forward to trying it!

    Judy

    Reply

    • Natashas Kitchen
      September 20, 2018

      That’s so great!! Thank you for the great review!

      Reply

  • Tanya
    September 19, 2018

    Hello Natasha. Can I use Monterey jack cheese instead of Mazzarella because that’s the only kind of cheese I have on hand. Thanks.

    Reply

    • Natasha
      September 19, 2018

      Hi Tanya, Monterey Jack gives you a slightly different flavor profile but should work fine as a substitute. 🙂

      Reply

  • Jorge
    September 19, 2018

    Natasha, are you going to put together some of your most popular recipes in a cookbook by Christmas time. I am curious to buy some as gifts. Also would like to get your recommendation for knife set. Looking to get some soon. Other than that, I will for sure be making this today.
    Thanks

    Reply

    • Natashas Kitchen
      September 20, 2018

      Hi Jorge. Defintily stay tuned! We will make announcements once we’re ready. Thanks for the awesome review. We love these knives here.

      Reply

  • Lisa
    September 19, 2018

    Natasha I make so many of your recipes for my family and they love them all. You have made me a better cook! I’m so envious of your gorgeous new kitchen!!

    Reply

    • Natashas Kitchen
      September 19, 2018

      Aww you are so nice, Lisa! Thank you so much for sharing this with me.

      Reply

  • Judy Nieman
    September 19, 2018

    Hi. Looks delicious but I tried 3 of the Pinterest buttons to save it to my page and none worked. I really want to save this can you help?

    Thanks

    Reply

    • Natasha
      September 19, 2018

      Hi Judy, it could have been a browser caching issue. I am not able to replicate this on my end so I’m not sure what else it can be. If you refresh your screen and are still having trouble, please let me know. Here is the direct Pinterest link to pin the recipe:

      Reply

      • Judy Nieman
        October 18, 2018

        Yes it was the browser. No problem now. We absolutely loved this! It also freezes well in individual servings.

        Reply

        • Natasha
          October 18, 2018

          I’m glad to hear that and thank you for sharing that tip with us! That’s great to know it is a freezer friendly dinner recipe!

          Reply

  • Jerry Nowesnick
    September 18, 2018

    Natasha,
    I love your recipes and videos. You are so much fun to watch and are such a happy lady and great cook. I’m going to start a new folder – ” Natasha’s Recipes” !!

    Reply

    • Natashas Kitchen
      September 18, 2018

      Thank you for the wonderful and thoughtful review, Jerry! I’m so happy you discovered our blog!

      Reply

  • Dina
    September 18, 2018

    I made this pasta in an instant pot a few times and loved it!

    Reply

    • Natashas Kitchen
      September 18, 2018

      I didn’t even think to do that! Thanks for letting us know it works, Dina!!

      Reply

  • Anna
    September 17, 2018

    Delicious!! My whole family really enjoyed it. Thank you Natasha .You are the best!

    Reply

    • Natashas Kitchen
      September 17, 2018

      Hey Anna! Thank you so much for the wonderful review! I’m so happy you all enjoyed that!! 🙂

      Reply

  • Mom's DIsh
    September 17, 2018

    OK, now I do know what Tetrazzini is. This looks so simple that even I can handle making it. My boys would love this pasta and my hips would too. hahahah 😉

    Reply

    • Natasha
      September 17, 2018

      ha ha!! I can always count on you for a good dose of awkward. lol. I had such a fun time with you in Salt Lake this weekend. Thanks for everything. I’m enjoying those chocolates you gave me as I type (the Coffee flavored one). 🙂

      Reply

  • Alton Raney
    September 17, 2018

    I just wanted to let you know that we love your recipes & you make it fun

    Reply

    • Natashas Kitchen
      September 17, 2018

      Aw! Thanks Alton! you’re so nice!

      Reply

  • Alexa | Doorstep Organics
    September 16, 2018

    Your chicken tetrazzini recipe looks so good and delicious. By the way, I love shrimp and I was wondering if it’s still good to add a bit of shrimp in your recipe. Anyhow, I’ll definitely try this out.

    Reply

    • Natashas Kitchen
      September 17, 2018

      Hi Alexa! That is a great question! I think it could work, fry it up separately and then add at the end? Please let me know how ou like it!

      Reply

  • Adina Turchin
    September 16, 2018

    I served this to my boyfriend during Sunday night football. Ya, it was a risky move. However, he actually stopped watching the game a handful of times to tell me how delicious the dish was. Score! The recipe was easy to follow. I made my life difficult by getting skin on/bone in chicken thighs (hey, it was BOGO at the market! I can’t pass up a deal!!)…next time I’ll resist the sale and use boneless. I think I’ll add one more veggie next time, like broccoli. Thanks for sharing the recipe 👍🏼

    Reply

    • Natashas Kitchen
      September 17, 2018

      Thank you so much for this wonderful review, Adina! Sounds like you may have found a new favorite!

      Reply

  • Mira Edorra
    September 16, 2018

    What’s the difference between regular bread crumbs and Panko breadcrumbs? Thanks for the great recipes

    Reply

    • Natashas Kitchen
      September 16, 2018

      Thank you for your feedback Mira. Panko is made with crustless bread and makes more of an airy crunch coating to food. Regular bread crumbs are crushed really small and use the bread crust as well why it appears darker. I hope this helps.

      Reply

  • Jacquelyn
    September 16, 2018

    Hello Natasha! This looks delicious! I can’t wait to try it. I have a question. I want to bring this to my in laws for when they move into their new house. They live a little over an hour away. Would I assemble everything up until the last step of cooking it in the oven? Or would that make for soggy pasta and not so good to let the sauce cheese and everything else sit for an hour in the car? Any tips would be helpful!

    Thank you!
    Jacquelyn

    Reply

    • Natasha
      September 17, 2018

      Hi Jacquelyn, If they are an hour away, I don’t think that is too long for the pasta to sit. I would probably assemble and bake it once I got to my destination and they you can bake it so it’s super creamy and fresh. You might take the noodles off the heat just as soon as they are al-dente and be sure not to overcook the noodles so they will be just right when you bake an hour later 🙂

      Reply

  • Rosanna
    September 15, 2018

    Hi Natasha,
    I would like to make this to take to the beach. Any suggestions on freezing? Will it dry out by the freezing? Should I add any additional liquid? Thanks for your help!

    Reply

    • Natashas Kitchen
      September 15, 2018

      Hi Rosanna! I haven’t tried freezing but based on reader reports, it does freeze well.

      Reply

  • 2pots2cook
    September 15, 2018

    Beautiful and so simple ! Thank you so much !

    Reply

    • Natashas Kitchen
      September 15, 2018

      I’m so happy you enjoyed that! Thank you!!

      Reply

  • Roxanne
    September 14, 2018

    Natasha, your videos are so amazing! I read your husband films them. They are so vivid and done so well. Such a professional job he does. I love your website and have cooked many of your recipes , many more than once. This one is going to next on my list. You have helped me feel confident in cooking and I’m 62! It’ never too late.

    Reply

    • Natashas Kitchen
      September 14, 2018

      Wow! Thank you so much for this thoughtful feedback, Roxanne! I’m so happy you discovered out blog!

      Reply

  • Leslie
    September 14, 2018

    Looks good except for the mushrooms. I am allergic so there is no way I could eat it according to the recipe. Is it possible to leave them out?

    Reply

    • Natashas Kitchen
      September 14, 2018

      Hi Leslis, 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

  • Judi
    August 18, 2018

    Can you make your chicken tetrazzini ahead of time and bake the next day?

    Reply

    • Natashas Kitchen
      August 18, 2018

      Hi Judi. I think you could freeze it before baking the recipe and then thaw in the fridge and bake or bake longer out of the freezer. I haven’t tested this so I can’t give you exact baking times. Let me know how it works out 🙂

      Reply

  • JOYCE ZAHRADNIK
    May 17, 2018

    WONDERFUL RECIPE! I DID ADD A FEW THINGS. ADDED 2 CELERY STALKS, SLICED AND DICED 1/2 GREEN PEPPER, FRENCH FRIED ONIONS AND ABOUT 4 DASHES OF MONTREAL STEAK SEASONING.

    Reply

    • Natasha's Kitchen
      May 17, 2018

      I’m glad you love the recipe Joyce! Thanks for sharing your great review with other readers!

      Reply

  • Barbara Bergeron
    April 18, 2018

    This is so good!! Every time I make a big pot of something good.. like this, my grown kids just happen to show up!! LOL this is a winner for sure. Had to laugh about your pickle remark… I have an obsession with them also. Ever time we do a big gro .shop… I have at least 3 jars of dill pickles. Hubby says” I know your not, expecting! (72yrso) LOL
    Love all you do,
    Sincerely, Barbi/ AKA AJ jones

    Reply

    • Natasha's Kitchen
      April 18, 2018

      LOL! I’m glad you love the recipe Barbara! Thanks for following and sharing your wonderful review!

      Reply

    • Rosa María
      March 8, 2020

      I made this recipe today and everybody loved it! Easy, delicious and simple.
      I have a new favorite pasta dish!

      Reply

      • Natasha's Kitchen
        March 9, 2020

        Sounds like you found your favorite! Awesome thanks for sharing.

        Reply

  • Scarlet Poulet
    April 9, 2018

    Fabulous recipe, I added 1/3 cup Romano and !/3 cup minced basil, couldn’t stop eating it.

    Reply

    • Natasha's Kitchen
      April 10, 2018

      Yum, that sounds delicious Scarlet! I’m glad you enjoy the recipe. Thanks for sharing your great review!

      Reply

  • Stan
    February 17, 2018

    I made this today. Quite good. The chicken breast came out a bit hard. Do we need to “cook through” 4 mins per side, especially if we are to cook in the oven again for 30 mins?

    Reply

    • Natasha
      natashaskitchen
      February 17, 2018

      Hi Stan, I haven’t had that experience since the moisture from the pasta usually keeps the chicken very tender. The cooking time can vary depending on how thick your chicken breast is. If it is thinner, you would cook closer to 2 1/2 to 3 minutes per side or until it is just cooked through. It can also vary by the heat setting on your stove. You can pull chicken off the skillet earlier and cut into 1 to test for doneness. Hope that helps! I’m so glad you enjoyed it 🙂

      Reply

  • Ana Reinhard
    February 15, 2018

    I love your website. You are my go to cook!!!

    I like this recipe a lot and I already have everything for it. But my oven broke down… Is there any way to make it without having to use an oven?

    Reply

    • Natasha
      natashaskitchen
      February 15, 2018

      Hi Ana, What a bummer! I’m sorry to hear that :(. I honestly haven’t tried it any other way. A different method might work like slow cooker but I just haven’t tested it to provide specific instructions or advise.

      Reply

  • David Miller
    January 13, 2018

    This was an easy recipe to make. Very satisfying with this cold weather.

    Just started following Natasha site, soooo glad I found it.

    Reply

    • Natasha's Kitchen
      January 13, 2018

      I’m glad you love the recipe David! Thanks for following and sharing your great review!

      Reply

  • Cindy
    December 31, 2017

    Chicken Tettrazini was delicious! Even my chicken hating husband is a fan of this one.

    Reply

    • Natasha
      natashaskitchen
      January 1, 2018

      Hi Cindy, thank you for the wonderful review 😬.

      Reply

  • Arline
    December 28, 2017

    I just have to comment that your website is the best! No nonsense…gets you right to the recipe to be able to print, without all the other unnecessary ‘stuff’ added to the printed recipe……unlike so many others. Your format is the best…..and I love all your recipes.

    Reply

    • Natasha's Kitchen
      December 28, 2017

      I’m happy to hear how much you find my recipes helpful! Thanks for sharing Arline!

      Reply

    • David Miller
      January 13, 2018

      Amen Arline. Natasha is the BEST!

      Reply

  • Ericka
    November 26, 2017

    I made this recipe today and used Bella mushrooms, added sautéed green bell peppers, used salted butter and mixed in shredded sharp cheddar and mozzarella cheese inside the dish; sprinkled both on top!
    Very easy recipe and great flavor.

    Reply

    • Natasha's Kitchen
      November 27, 2017

      That sounds delicious Ericka! Thanks for sharing your great review with other readers.

      Reply

  • Viv
    November 2, 2017

    Will this receipe freeze.

    Reply

    • Natasha
      natashaskitchen
      November 2, 2017

      Hi Viv, I haven’t tried freezing but based on reader reports, it does freeze well.

      Reply

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