This Chicken Tetrazzini is easy, creamy, cheesy, delicious and loved by everyone! It’s classic comfort food and a perfect dinner for the entire family. Great make-ahead meal and freezer-friendly, too.
It’s one of my family’s favorite pasta dishes, served with homemade garlic bread and roasted carrots. Also great after Thanksgiving with leftover turkey!
What is Chicken Tetrazzini?
Chicken Tetrazzini is a pasta bake casserole made with diced up chicken or turkey (or even seafood), mushrooms, and a buttery, cream based sauce. The popular American dish was created by chef Ernest Arbogast in honor of the Italian opera star Luisa Tetrazzini, who debuted at his San Francisco hotel in the 1900’s.
Chicken Tetrazzini Recipe
Chicken Tetrazzini is one of those dishes that when you make it for the very first time, you’ll think to yourself “what a strange combination of gloppy ingredients.” But then it cooks up all cheesy and bubbly, you take a bite, and you are all in. For life. HA. It’s one of the few meals I can remember passing the picky-eater test when my kids were very little, and they still love it today.
Ingredients Needed:
- Pasta – we use thin spaghetti, but you can really make this with any kind of noodles you have. It’s important to cook them al dente, because they will continue cooking as the casserole bakes and you don’t want the noodles to end up mushy.
- Chicken – I season and bake chicken breasts and then dice or shred them up, but rotisserie chicken is great, too. Light or dark meat are both delicious. (Also great with leftover turkey!)
- Sauce – this is one of the few recipes I make that calls for cream of canned goods. I’ve actually made a completely from scratch version and honestly, I don’t like it as much. Go figure. And this way is quicker! You’ll also need low-sodium chicken broth, melted butter, and sour cream.
- Seasonings – salt, pepper, and garlic powder.
- Cheese – a trio of shredded mozzarella, cheddar, and Parmesan is delish!
- Peas – I love sweet peas in this casserole or frozen peas and carrots for added flavor and color. You can leave them out, if you prefer.
Pasta, chicken, sour cream, butter, and cheese…what’s not to love!
How to Make Chicken Tetrazzini
This dish only has a few simple steps and the prep is super easy. (Scroll down for the detailed printable recipe card.)
- Start by baking and dicing up the cooked chicken (or simply use rotisserie chicken.)
- Cook up the pasta according to package directions, al dente.
- Combine the sauce ingredients and spices until fully incorporated. Mix in the chicken, pasta, and peas.
- Pour the mixture into a greased 9×13 casserole dish, sprinkle with the cheeses.
- Cover and bake for 30 minutes, then uncover and bake for another 15.
- Let is rest for 5 minutes or so and dig in!
Make Ahead and Storing Leftovers
Can Chicken Tetrazzini be made ahead of time? Yes! This is a fantastic make-ahead meal. Make as instructed, but instead of baking, cover the casserole tightly with foil and refrigerate for up to 24 hours. When ready to bake, remove from fridge and add about 15 minutes onto the baking time.
How to freeze Chicken Tetrazzini: Prep according to the recipe in a freezer-safe casserole dish, cover tightly in plastic wrap and again in foil and freeze for up to 2 months. Thaw in the fridge overnight and then bake accordingly.
How to store leftovers: allow any leftovers to cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Not only is this a great family meal, but also a sure winner when you need to bring something to a potluck or for a friend who’s just had a baby – she’ll be grateful!
Watch it Being Made
What to Serve with Chicken Tetrazzini
Some of our favorite sides for this dish include:
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Easy Chicken Tetrazzini
Ingredients
- 10 ounce can cream of chicken soup
- 10 ounce can cream of mushroom soup
- 2 cups sour cream
- 1/2 cup butter , melted
- 1/2 cup low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 cup frozen peas
- 1 pound seasoned cooked chicken , chopped or shredded
- 1 pound thin spaghetti , cooked al dente
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- Fresh chopped parsley , for garnish
Instructions
- Preheat oven to 350 degrees F. Coat a 9×13 baking dish with nonstick cooking spray, set aside.
- In large bowl whisk together both soups, sour cream, butter, chicken broth, salt, pepper, and garlic powder until combined.
- Stir in the peas, chicken, and spaghetti; toss to combine until fully coated.
- Pour mixture into the prepared baking dish and sprinkle with the cheeses.
- Cover with foil and bake for 30 minutes, then remove foil and continue baking for another 15 minutes until cheese is melted and casserole is hot throughout.
- Remove from oven and sprinkle with parsley. Let stand 5-10 minutes.
- Serve and enjoy!
Video
Nutrition
Other Notes
My family loves it. Making it for a second weekend in a row!!
This recipe was/is amazing.
So delicious and easy to make. I used two 8″x 8″ glass pans. Perfect for small family. I frozen one.
I started making this in 2021, everyone loves it! It’s the most requested from all the teenage boys. And now since the kids are all gone & I asked my daughter what I can cook for her & her boyfriend, she asked for this…never fails. Best recipe ever!
I have made this recipe several times and it is always a hit. Thank you for sharing!!
I love this recipe so much! this is one of my new fall favorites.
Delicious…and I love all the other easy and relatively quick recipes…just what we needed!!! Thanks!
Delicious!!!
Everyone in my family cleaned their plates. It was delicious, and I will be making this one again.
This was a huge hit at family dinner! Will make again!
This was a total hit! I sauteed mushrooms in butter and added it. Next time, I think I’ll also add sauteed onion with the mushrooms!
This was SO good!! I just added chopped onions.
I love this as a kid and found it now my kids request it all the time
I added a can of Rotel
I have been making this recipe for about the last year and a half, I should have commented way earlier my mistake . This is absolutely the best recipe and so easy to make the only addition I make is what so many others have suggested is mushrooms, otherwise it is perfect as your recipe states.. Hope everyone enjoys this wonderful dish.
I originally had another recipe that I was going to use but it only had mushrooms in it. I searched a recipe for other items and found this one. I was peas but read you can add other veggies! So, I added chopped shredded carrots, onions, mushrooms and peas! Wow!!! Was this the best recipe!!! I made the 9×13 pan knowing it would make a lot of good for two people. I’m taking the rest to friends at my church tonight. I don’t eat leftovers so I wanted to make sure it didn’t go to waste! This truly was a wonderful, tasty casserole! It’s definitely a keeper and will be in the dinner rotation often. I’m glad I changed to this recipe! Thank you for sharing it with us.
It was very easy to make. Half an hour to prep and half an hour to cook. The hardest part was grating the cheese and cutting the chicken up.
This was absolutely delicious! Made for our Church Life Group and everyone gobbled it up. Thank you for the recipe!!
This was easy and delicious. Will be making this again…often
We loved this. Made it two weeks in a row. No changes. Great.
Best tetrazzini I’ve ever made! I was out of spaghetti noodles so I used a different kind of pasta. And I added an extra 1/2 cup of chicken broth just because the tettrazinis I make usually end up a little dry. It was perfection. My husband and I ate it out of the pan with a spoon.
we love it – quick, easy and yummy – during the winter we have this at least once a month, sometimes twice :)
This is the best Chicken Tetrazzini I’ve ever made and I’ve made quite a few. I leave out the peas because my family doesn’t care for them. Other than that I follow the recipe.
My family loved this. Leftovers warmed up nicely with a little extra splash of broth.
First let me say that I made this exactly as written and it is delicious. But, I am retired and I have time to tinker. So I did. I gilded the lily. I added lightly caramelized onions and bacon, and a Parmesan/breadcrumb topping and just a pinch of nutmeg and Italian Seasoning. Nothing difficult but it does make it more of a Sunday dinner than a weeknight meal for busy families. The biggest timesaver was not making a homemade bechamel sauce and it doesn’t really make a huge difference with all the other goodness. Thank you for the recipe. I should add that even though I live alone, I did not halve the recipe. I ate it for 5 days straight and froze individual servings with the other half.
First class and delicious!
Bit hit with the whole family. I used peas and carrots, otherwise no changes. Make a lot.
My mother wasn’t much of a casserole person.. Every night for dinner. We had grilled, or roasted meat, a starch, and a green vegetable. But the day after Thanksgiving every year she made turkey tetrazzini with the leftovers. I think I looked forward to that more than anything. This recipe is great for leftover chicken or turkey. Campbell’s now makes cream of chicken and mushroom soup in the same can so if you want to halve the recipe, it’s the perfect solution. I also add fresh mushrooms.
Quite a lot of flavor. Definitely comfort food. I halved the recipe and there was still a lot leftover after two people
Easy recipe, absolutely delicious! I did add mushrooms…will definetely make this again. Thank You so much for sharing this recipe!!!
I was a bit skeptical using the canned soup but this was a huge hit and a keeper
Wonder if I could do this with orzo?
The whole family LOVED this. I will definitely be making it again!
Family loved it, even my picky eaters had 2 servings. I used frozen peas and carrots.
So freaking GOOD!! Easy to make! Easy to add or subtract things you like or don’t!! Huge portions for my family of 5! Still have leftovers! Creamy and cheesy and just so good. I am so happy with this recipe I could go on and on!!! I have 3 autistic people to feed. They are very particular about food!! They loved it and amazing!! They had seconds!!! My heart was beating so happy to see that!!
That comment warmed my heart, God Bless You!
This was delicious and reheated so well in a skillet (just added a touch of milk for moisture). Def will make again!
Oh my goodness! I made this as it was written out but I made it low carb using konjac noodles. It was SO GOOD! My husband is a huge pasta fiend and he liked it even though I used the faux noodles. Incredibly tasty and the leftovers were great too. :-)
Took a minute (45) to assemble the ingredients, but worth it. Great post-roast chicken night meal.
OMG! This was my first time making this dish and even trying it, so I had no idea what it would even taste like. I was so pleasantly surprised!! It is a definite hit with my family! I used left over rotisserie chicken and I will make this recipe everytime using my rotisserie chicken leftovers. Thank you for sharing! ?
Everyone loved it! Makes up to 10 servings. Guests had seconds!
A new favorite. My picky eaters loved it. Thanks for sharing!
I really want to try this recipe, but need to tweak it a bit. We have a lactose intolerant in the house. I can easily find lactose free sour cream, but do you have any suggestions on substituting the cream soups? Can I just add more chicken broth and maybe some veggie broth? I’m one of those “follow the recipe” kind of people, so I don’t really experiment much with substitutes.
Hi Angie – Without further testing myself, I can’t really recommend anything knowing it will turn out.
This was a hit with the family. So tasty! I used frozen peas and carrots.
It worked out great, honestly had more flavor in the crockpot. I did modify some tho. I cooked chicken breasts in crockpot with the half cup of of chicken broth 1/4 butter and extra seasoning for 3 hours for last step I added the the rest of ingredients as well as Italian seasoning and extra cheese. I cooked for 1 more hour in crockpot then transferred to pan and baked for 20 mins the recipe amount of cheese so that it still had the crispy cheese topping! Thanks for the great original recipe but is also great in the crockpot!!
Can this delicious recipe be made in a crockpot?
I’ve never tested this recipe in the crockpot, so I can’t vouch for results.
I came to the comments for this same reason!! I make this recipe as is often cuz myself and my family love it but today all I had was chicken breasts and I’m not a fan of how it turns out shredded in the oven so I am currently attempting this in the crockpot with some slight modifications! I will update soon on how it turns out!
I am not a cook and my family raved about this dish!
This was very delicious. A keeper recipe. I did it as written, I wouldn’t change a thing!!?Thanks for sharing!!!
This was a huge hit at our life group this week. Everyone raved about it and wanted the recipe. And oh so easy to make, highly recommend!!!
Yum! I added mushrooms, also diced up some onion and red and orange baby bell peppers and Sauteed in the butter.
My kids are the 4 pickiest children ever…and they devoured their first plate and asked for seconds…even my autistic child who eats pretty much nothing. Thanks you for posting this recipe. So easy and now a favorite in my home.
I have made this recipe so many times. Absolutely love it. Next time I’m going to add sautéed mushrooms.
Our friends came for dinner and thought this was the best dinner ever. Flavors are wonderful. I did add some fresh mushrooms.
Great recipe. Makes LOTS !
I frozen 1/2 if it for later. Added slivered almonds for crunch (water chestnuts would be good too) ! Always enjoy this dish !
Good recipe! Only had regular spaghetti so Alf pounds d was plenty. Added sautéed mushrooms otherwise followed as written. Thanks.
This recipe is very good! I used peas & carrots frozen. No chik soup so I used more broth along with 1/2 & 1/2.
So I have been avoiding this recipe because I thought it was just going to be a sloppy mess and oh my God I am wrong it is going to be one of my new ones added to my rotation so good so so good
I was a little anxious about the ingredients in this recipe. I have two extremely picky eaters at my house. My rule for new recipes is to follow it to the letter the first time, then tweak it the next time. No need to do any tweaking here. I had leftover rotisserie chicken, so that’s what I used. I followed the recipe otherwise. It was GREAT! My husband and brother polished off almost all of that huge casserole (along with the “simple salad, also from this website). Barely enough for my breakfast this morning. I have strict instructions to put this Tetrazzini recipe on the menu rotation. Just wanted to thank you, Amy, for a wonderful addition to my “Best Casserole Recipes” list.
Very tasty. Was in a rush after work and almost forgot to add the chicken. So stirred that into the recipe along with the cheese. Still very tasty. Had done mushrooms and chopped onions to use up so sautéed that in the butter before adding to the soup/sour cream and pasta.Definitely will make this again.
Can I make this recipe using rice instead of noodles?
Maybe? I’ve never tried it, but that sounds great. Make sure the rice is cooked before mixing it with everything.
I loved the recipe but I have a couple of questions…… When the recipe called for a pound of pasta do you use the entire 16 0unce box??? It was difficult to mix together without using my hands but I was successful. I added 4 cups of chicken because it was so much pasta!! It has a super flavor and after adding more chicken broth I was able to mix it. I wanted to watch the video but couldn’t. Just trying to understand the recipe directions
Hi Justyn – 16 ounces is 1 pound, so yes the entire box. This recipe does call for thin spaghetti, not regular so maybe that was the issue you had with mixing? Not sure, I’ve never had this problem. But you obviously did everything correctly. Glad you liked it.
I love Italian food and this sounds really easy.
Should I add chopped peppers, mushrooms to this recipe?
Would like to freeze. How would you recommend reheating?
i had a Chicken Tetrazzini recipe I had used for 49 years and thought if was fine. Then I decided to try yours when I was taking food to a new mom. Boy I found out what this dish is suppose to taste like! My husband was overwhelmed, We love this. Tonight I am making it with gluten free noodles for my daughter and I bet she will be surprised, having had my old recipe her whole live. Th;anks for sharing.
Thank you for this great recipe! I made this & it was delicious. My son is gluten free due to Celiacs, so my only substitutions were I use GF cream soups and GF spaghetti pasta and added a small can of sliced mushrooms. My family & company couldn’t stop raving about it. I served it with a great tossed green salad & tosted garlic bread. Same company is coming again next week and said I hope you make that Chicken Tetrazzini again.
I also added sliced black olives and sautéed onion,celery Mushrooms diced red bell pepper. And a dash of Worcester sauce. Seasoned bread crumbs on top. Only used 2 thirds of a 1 lb box of spaghetti because I like it sauce. Great to take to potluck with salad.
This is a great recipe for our family, thank you for sharing!
This recipe was so good! It will be one of my weekly/bi-weeekly family meals.
No laughing, I really had no idea what Chicken Tetrazzini had in it or that it was a casserole like dish. I’ve heard of it, since I was a kid and my kids are 30ish. It’s sad I’ve gone this many years not eating this dish. I found this recipe and decided it’s time to find out what it is like. I followed the recipe but used frozen peas and carrots. I know it’s your recipe and I just cooked it, but it was a big with everyone in the house! I was wondering, just the other day, how would I make spaghetti using chicken instead of beef. Had I known what chicken tetrazzini was,,,, lol! Thank you for sharing it and thanks to my phone for finding your recipe first!!!
This was delish…I added sautéed mushrooms to make it richer. I used linguini for my pasta. I stirred part of the cheese into the mixture and sprinkled the rest on top.
this is a great meal! even my kids ate it peas and all lol. would definitely make again.
I am planning to make this on the weekend…exactly as written. I find it so annoying and rude when people completely change the recipe. It sounds wonderful!!
My family loved this! Easy recipe! I didn’t want to add all the butter so I added a little more low sodium chicken broth instead!
So good and so easy
Omg delish! Whole family loved it. I used peas and carrots instead of just peas, but that was the only difference.
If using rotisserie chicken would one grocery store rotisserie chicken be enough? Or would you need to buy two?
Thanks – can’t wait to make this version of this classic fave!
Hi Tami! As long as they’re not tiny (and you’ll be using the breast and thigh meat), one will be plenty.
This was so good!! Made for out of town guests and there wasn’t any left – everyone loved it!
Just me, I usually get the frozen version, but will try this for freezing for myself.
Made this recipe last night. Yum! Adult kids loved it so much they dished out their lunches for today!
Wow. Just delicious. Whole family loved it. No changes, will make again.
I made a half batch of this great recipe and it was a big hit. I made a few minor adjustments like finely chopped scallions and a dash of Worcestershire sauce. I simmered chicken thighs with carrot, celery,onion, peppercorns, and bay leaf for the broth. I will definitely make this again !!
It’s in the oven now, can’t wait I can tell this is going to be a winner. Thank you for sharing !
My family absolutely loved this!
Made a half batch and just used cream of chicken soup. It is so good! Will definitely make it again.
Can I freeze the leftovers or only freeze before it’s baked?
I love this recipe!! I have some frozen from the last time I made it. Is it possible to cook right from frozen if I’m not able to thaw it overnight?
Has anyone tried this with cream of celery soup? I am HIGHLY ALERGIC to mushrooms.
I made this recipe with 2 cans cream of chicken and it was delicious.
I have left out cream of mushroom and used 2 cans of cream of chicken.
Has anyone tried chickpea pasta, such as rotini or penne? Would it turn to mush in a casserole?
My mother would add a jar of sliced pimentos, any splash of color is nice. I love your site!
Easy & delicious!
Next time I would cut the sour cream and butter in half. Don’t need the extra calories. I doubled the peas and made sure they were thawed. I always sautee mushrooms onions celery and red bell pepper to add to my tetrazini And add sliced black olives.
This was a big hit even with my picky eaters! I used a mix of frozen peas/carrots/corn. Loved it.
If I want to add extra chicken to the dish should I add more other things also?
This was great! Whole family loved it including the picky ones. Makes a lot – will freeze some of it.
I’ve tried many chicken tetrazzini recipes but this is my favorite. It’s very flavorful and this recipe makes enough to feed a hungry family.
I made this very good , my family and I love it, so Good!!
We had leftovers of this, and decided to turn it into soup. It turned out excellent! Added milk,water,more frozen peas, chicken billion, pepper, onion powder, garlic salt, and a bit of butter. All to your taste. YUMMY ?
I made chicken tetrazini for the first time and it turned out great using your special recipe! Everyone’s loved it! Thank you!
Just made this and it was so good! I cut the recipe in half since there’s only 2 of us. Will definitely make again!
Brought this to a potluck and everyone loved it. Will make again for my own family next time, maybe cut the recipe in half. Really great recipe.
The family loves this recipe. They’re not pea lovers like I am, so I used broccoli florets that I had. It was a delicious way to use leftover chicken breasts and vegetables.
Do u think squash and zucchini will be a good substitute for peas
Good recipe
I really loved this recipe and so glad that I found it. Can’t wait to try others.
How many ounces of dry pasta did you use to make one pound.
16oz
It was excellent – especially for a quick meal! It’s a go to for me
I have this recipe exactly as shown, and it was fantastic! We will definitely be making it a lot
This came out better than expected! used a touch less sour cream (1 cup and a huge tablespoon full), used wide egg noodles (holds sauce better. Seasoning: Lawrys, onion powder, garlic powder, pepper, salt last so it won’t be overly salty. Made garlic bread but it wasn’t needed b/c this was an awesome turnout! Tasted better the next day was just as creamy. oh yeah… cook time was 20 min and then low broil for 5-7 min (cheese melts better and crispier bread crumbs)!
I used frozen peas and carrots. This is a 100% keeper – whole family loved it!
I added mushrooms …..it was great! Will make more often!
it helped me with my culinary assignment
Really good. Enjoyed it! Makes a lot ! Next time I might add water chestnuts or almonds for a little crunch. I put part of the mixer Ella in the mixuinstead of all on top.
Absolutely delicious – entire family loved it!
It was so creamy and delicious! I added a bit of onion and red bell pepper for the heck of it and even a few capers!! My Mother said it was “company” worthy! Haha!
I don’t usually rate recipes. I’ve been looking for a good tetrazzini recipe for years and I’ve finally found it. Thank you!
This is amazing!!! It is so creamy and rich! It’s so good!!! The ONLY thing I changed was I doubled the garlic powder, bc we like a lot of garlic. It was SooOooO good!
I made this with added bacon and blackened chicken. It was so good!
This is absolutely amazing!!!
Oh my goodness! This dish is dangerous! In that I could sit and eat waaaay too much because it is so good! Just made it for someone recuperating from surgery. She had no appetite. Well, now she does! Thanks much for this recipe. So darn good!
I’m not going to lie I didn’t follow the recipe exactly but I used all the ingredients it’s says to use. I added different seasonings but let me tell you this meal is smackin!!!smacking!!!! It’s definitely a family favorite now! Thank youuuuu!
Awesome!
My dad used to make something similar with leftover turkey after Thanks giving. This is a 100% hit with my family and so easy to prepare. Thank you for sharing
I love this recipe. Next time I make it(which will be soon), I think I’ll add a little more broth to make it a slight juicer. However, that’s just me. Everyone who ate it love it exactly as recipe is written.
Loved it (not sure my arteries did but not having it everyday.) Used fresh mushrooms and pimento instead of peas. Used whole milk mozzarella since it has more moisture. Every Tetrazzini I have ever made was a little on the dry side this was perfect. Used Angel hair pasta.
I love my local restaurant and they make an amazing chicken tetrazzini so I wanted to cook it at home and try it for myself if I could recreate it and this recipe was so perfect! I love how creamy and cheesy this dish is! I’m keeping this one for the books!!!
Great recipe! quick & easy…
Fantastic made it twice in a week
Loved this recipe but wasn’t sure how much chicken, like 2 breasts or a whole chicken?
Hi Anne – It says in the recipe card “1 pound seasoned cooked chicken.” Hope that helps for next time. Glad you enjoyed it.
great recipe
Made half recipe for my small family so only used 1 can of cream of chicken . I also topped with buttered pinko crumbs for that last 15
min. So delicious I’ll make again thanks
Entire family went bonkers for this! Makes a lot. Enjoying leftovers for lunch today.
Very good! I added some finely chopped sautéed onion and a little minced garlic instead of the powder. Also added a dash of poultry seasoning! Also cut recipe in half for the three of us and just used the cream of chicken soup! I usually make southern style tetrazzini with mushrooms and pimentos which my daughter hates! She loved this!
Whole family loved it! So easy. I’m going to use peas and carrots next time. Maybe even some corn.
I love purchasing rotisserie chicken for casseroles and it worked perfectly in this dish. The casserole was nice & creamy and although my hubby isn’t fond of peas — he liked them in this dish (next time I will add a few more). Unfortunately, I had run out of spaghetti noodles (my bad as I usually keep plenty of packages on hand), so I used penne pasta and it worked just fine. Will definitely make this dish again as it is so quick and easy with great results.
Delicious!! And so easy to make. Freezes well.
Really great crowd pleaser- and so easy! Paired with garlic bread and olive garden copycat salad. Delicious! Thank you for sharing this recipe !
Delish! My whole family loved it!
I have made this recipe several times and love it! There is just me and my husband and his 81 year old mother. There is enough for 2 meals so when we are finished for 1 meal, I take the leftovers and freeze them for another meal down the road. It reheats perfectly.
ABSOLUTELY DELICIOUS
Loved this recipe! I made some for my husband, son, and my mother. I put the names on each container so I could distribute to them. My husband ate them all! LOL!
I’ve made it twice now. I love this recipe.
Made this for supper today. It’s just for the two of us so I cut the recipe in half. Used only the cream of chicken soup instead of the two soups. Also sautéed an onion and some mushrooms and added that. It was delicious. Will make it again.
I loved this recipe! It tastes delicious both fresh from the oven or after freezing. I added sautéed mushrooms but great either way!
This was so good. My daughter does not like peas so I did a frozen pea and carrot mix, she can pick the peas out. Need to save this recipe will definitely make it often.
This was the best! The sour cream cut thru the fat of the soups perfectly. I didn’t have any peas. Next time I’ll have them
For those who’d like to halve the recipe to serve fewer people. Alternately, divide the full recipe between two smaller pans and freeze one for later. We’re a household of two and I am not the best at eating leftovers. {grin} Thank you for the recipe!
I really liked this recipe
This is delicious – a definite keeper!
This was awesome.
What is the best way to reheat so it doesn’t get dry
Add a little splash of milk or chicken broth to loosen it and warm slowly/in short increments in the microwave.
Way too much for 2 people I hope it reheats for leftovers and freezes well after cooking.
Any thoughts on how to cut salt?
The recipe states that it serves 8 people, so ya. To cut back on salt use low-sodium canned soups, low-sodium chicken broth, and unsalted butter.
Thank you for all the info. It was delicious. Can you freeze after it has been cooked?
Yes, follow the same directions included in the article, just make sure it’s cooled completely before wrapping.
I made the full recipe, but froze half before cooking to save for another day since there’s only 2 of us. Still made a lot. We LOVED the portion we cooked, though!
Fantastic recipe
My family loves this recipe! Hearty and full of flavour……perfect fast meal for when you have unexpected company.
Made this several times! Everyone loves it!
Nice recipe , drop the peas( hate them ). Added a pinch of dill weed to zip it up little. Way to much for a two person family so saved the rest (freezed) for later. Thank you for sharing.
I changed the recipe up a bit. Used 1/2 the butter and a little more chicken broth, 1 cup of yogurt instead of the sour cream and a 1/2 can of peas and diced carrots in place of peas. Was delish!!
Yogurt instead of sour cream? “Very interesting” as Artie Johnson of the long ago TV show Laugh-in would say.
Going to the store for canned soups asap (caught myself almost typing soaps again – face palm) I’m out of instant pot yogurt though so I guess I’ll by some when I get the soups, and I should, just to creap out the rest of my family, wait on making this until after my vasectomy, lol.
My entire family LOVED this! Didn’t change anything. 100% keeper!
I loved this recipe also so easy! Yummy. For my Grandsons B-day today?
This was really good. I cut the recipe in half, full recipe makes alot! My family liked it so we will be having it again.
Tetrazzini is one of my all time favorite dishes. This recipe is delicious. I would normally make this from scratch, without the processed soups, but damn…this is good.
This is like my mom rec my mom made too take to function s. And we would want some but had to waite until the older folks had first choice. Thank You.
It really is good. We used linguine. I’m not a patient cook, so I mixed all the goo including the cheese then added the noodles. Put it all in the oven. After 20 minutes, topped with brown panko crumbs and parm. Really good.
Easy, simple, and greatness. So yummy. Thanks!
We hate mushrooms – can we substitute cream of chicken or something else?
Yes, you can use cream of chicken instead of cream of mushroom.
Cream of celery is awesome!
This was fantastic! Loved it and will definitely make this again!
This is a WINNER! Whole family loved it, even the little ones. Putting this in my permanent recipe folder!
This was excellent. I made exactly as directed with the addition of some hot sausage for my other half. Really good, thanks for sharing!
Would mixed vegetables work as well as peas?
Sure! Just make sure to keep the amount the same, otherwise the pasta/veggie ratio to sauce could be off and end up dry.
This was dinner tonight – and it was fantastic! There’s only 4 of us, so we’ll have leftovers tomorrow. Not unhappy about that!
My entire family loved this recipe so much! Will definitely make again, thank you!
We all loved this recipe! Will feed more than you think! Definitely a 5 star!!
This was the best, I added more mushroom.
Loved this recipe. So easy and lots of flavor. I had all the ingredients which made it an easy decision too!
This was so yummy! Passed the picky eater test with the kids and husband. I used a short noodle and it still came out great.
Tasty, I would make again. Makes more than enough for my household, so will freeze half and heat up when in the mood again. Did not have thin spaghetti on hand so I used regular but cut back to 3/4 instead of full pound. Even though it uses cream of mushroom soup I might add mushrooms too. Adding onions and/or celery for a slight crunch might be good too.
Absolute home run recipe. I would give it 10 stars if I could. We all loved it, even the littles ate the peas!
Hi there Amy, I’ll be making this dish this weekend. Have you ever made it with fettuccine? Do you think it would be a good choice? Or should I just stick with regular spaghetti? By the way, this looks sooo amazing
I’m sure fettuccine would be great! Although, since it’s a bigger noodle, you might want to cook up only 12 ounces, instead of the full pound to make sure there’s enough of the sauce to coat all the pasta..
We loved it .I use chicken thighs and cut them up and sauté in real butter and course pepper and garlic salt and it was so yummy
Made this for dinner on a weeknight and it was delicious! It makes a lot for 2 adults and a toddler, so next time I will divide and freeze half. There will definitely be a next time! Yum!
Great recipe. I followed but added both carrots and peas and 1/4 sherry.
Amy, this was amazing. Using what was on hand, I subbed Cream of celery for the mushroom. I used grilled tenders, marinated for a few hours in Italian dressing. I could eat the whole pan.
So happy to hear it, Ralph!
Very good and easy. I added some white wine to my sauce!!! Yummy!!!