You ever have a recipe that feels like a warm hug from your past — something that just shows up when you need it most? That’s what Creamy Chicken Tetrazzini is for me. It’s one of those cozy casseroles that smells like Sunday afternoons at my grandma’s, when she’d fill the house with butter, garlic, and whatever magic came out of her oven that week.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I’ll be honest — the first time I made this Creamy Chicken Tetrazzini, it wasn’t out of confidence. It was out of desperation.
You know that “what can I make with random leftovers and zero motivation” mood? Yeah, that was me. A couple chicken breasts, some half-stale noodles, and two cans of cream of chicken soup that I’d bought on sale sometime before the pandemic. I remember standing there in my kitchen, hair in a messy bun, looking at the fridge like it personally offended me.
But something about that night — the smell of butter melting, the hiss of mushrooms hitting the pan — turned things around. I started stirring and tasting and thinking, Hey, this might actually work. And it did.
It didn’t just work — it became one of those happy accidents that sticks.
Now it’s the dish I make when my family needs comfort. When it’s been a long week, or when I just want everyone to come to the table without me yelling twice. It’s creamy, cheesy, a little old-fashioned in the best way, and it never, ever lets me down.
Why You’ll Love This Creamy Chicken Tetrazzini Recipe?
Look, there’s no shortage of chicken casseroles on the internet. I get that. But this Creamy Chicken Tetrazzini is the kind of meal that feels familiar and a little indulgent — like putting on your favorite sweatshirt, but with lipstick.
It’s not fancy, but it’s got personality. It’s creamy without being gloopy, cheesy without being heavy, and that crunchy breadcrumb topping? Yeah, that’s where the magic happens.
And if we’re being honest, I think part of why I love it so much is because it reminds me of a time when food was simple. When comfort wasn’t something you scheduled into your calendar, but something that came bubbling out of the oven.
Ingredient Notes:
Let’s talk about what makes this dish special — and yes, these ingredients all pull their weight.
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Egg noodles: They soak up that creamy sauce like they were born for it. You can use spaghetti, but trust me, the texture just hits different with egg noodles.
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Butter: Don’t skip it. It’s the smell of home.
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Mushrooms: These little guys add a depth of flavor that makes it feel fancy, even when you’re wearing pajama pants while cooking.
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Cream of chicken soup: Old-school? Sure. But some things just work. Don’t fix perfection.
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Cream cheese: The secret ingredient that makes the sauce smooth, rich, and just a little extra.
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Parmesan: Adds salt, sharpness, and a bit of “wow.” You’ll want to grate it fresh.
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Frozen peas: The pop of color and sweetness that makes it feel balanced — and no, you don’t have to thaw them first.
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Chicken: Shredded, roasted, leftover, rotisserie — whatever you’ve got, it’ll fit right in.
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Breadcrumbs: That crispy, golden topping that makes every bite feel complete.
How To Make Creamy Chicken Tetrazzini?
Step 1: Boil the noodles
You know how it goes — big pot, salty water, cook till al dente. Don’t overdo it; they’re going to keep cooking in the oven. Drain, rinse, and set them aside before your toddler eats half the batch.
Step 2: Sauté the mushrooms
Melt some butter in a big pot. Add mushrooms and let them sizzle till they’re soft and golden. That smell? That’s the smell of “oh, this is gonna be good.”
Step 3: Make the creamy sauce
Add in the cream of chicken soup, stir in the milk, and let it get a little bubbly. Then drop in the cream cheese, half the Parmesan, and those frozen peas. Stir until it looks like something you’d want to eat straight from the spoon. (I may or may not have done that.)
Step 4: Combine everything
Add the chicken and noodles to the pot. Give it a good toss until it’s all coated in that silky sauce. Don’t worry if it’s not perfect — casseroles forgive you for that.
Step 5: Bake it till bubbly
Pour everything into a buttered baking dish, top with breadcrumbs and the rest of the Parmesan. Cover with foil and bake for about 30 minutes. Then uncover and bake another 10–15, until it’s golden and irresistible.
Let it cool for a few minutes — unless you like burning the roof of your mouth like I do.
Want To Save This Recipe?
Storage Options:
Honestly, this Creamy Chicken Tetrazzini tastes better the next day. I don’t know the science behind it — maybe it’s magic. Keep leftovers in the fridge for up to five days, or freeze them for three months if you somehow don’t devour them sooner.
When you’re reheating, add a splash of milk or broth to bring back the creaminess. Microwaved or oven-warmed, it’s still comfort in a dish.
Variations and Substitutions:
This dish isn’t precious — it’s flexible, adaptable, and forgiving. Kind of like your best friend.
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Swap chicken for turkey (Thanksgiving leftovers, anyone?).
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Add broccoli, spinach, or asparagus if you want to feel slightly more virtuous.
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Throw in a pinch of red pepper flakes for a little kick.
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Want it cheesier? Add cheddar or mozzarella — no judgment here.
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Gluten-free? Easy — just use gluten-free noodles and breadcrumbs.
What to Serve with Creamy Chicken Tetrazzini?
This is comfort food, plain and simple, but if you want to go all out, here’s what pairs beautifully:
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Garlic bread — because carbs deserve more carbs.
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A green salad — it makes you feel balanced, even if it’s just lettuce and dressing.
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Roasted veggies — to pretend you’re being healthy.
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White wine — honestly, optional, but highly recommended.
Frequently Asked Questions:
Can I use canned chicken?
You can. I mean, it’s not my first choice, but if it’s what you’ve got, it’ll still turn out good.
Can I freeze it before baking?
Yep. Wrap it tight, label it (so you actually remember what it is), and freeze it for up to three months.
How do I keep it creamy when reheating?
A splash of milk or broth before reheating works wonders. Don’t skip that step — trust me.
You know, food doesn’t have to be perfect to be good. That’s what I love most about this Creamy Chicken Tetrazzini. It’s the kind of meal that forgives you for using shortcuts, for not measuring perfectly, for scraping the last bit of cheese out of the bag. It’s a casserole that doesn’t judge — it just feeds.
And every time I make it, it reminds me why I love cooking in the first place. It’s not about perfection. It’s about comfort. It’s about scraping your plate clean and going, “Yep, that hit the spot.”
So go ahead — grab that 9×13 dish, pour a glass of wine, and make yourself something that’ll make your whole kitchen smell like home.
And when you do… tell me, do you go for the crunchy golden top first, or the creamy middle? (There’s no wrong answer, by the way.)
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamy Chicken Tetrazzini
Ingredients
- 1 pound egg noodles
- 2 tablespoons unsalted butter plus additional for greasing the baking dish
- 8 ounces cremini mushrooms finely chopped
- 2 10.5-ounce cans condensed cream of chicken soup
- 21 ounces whole milk approximately 2 soup cans
- 8 ounces cream cheese cut into cubes
- 1 cup freshly grated Parmesan cheese divided
- 1 cup frozen peas
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound cooked chicken shredded (approximately 3 cups)
- 1 cup seasoned breadcrumbs
Instructions
Preheat the oven
- Set the oven to 375°F (190°C). Lightly butter or grease a 9x13-inch baking dish and set aside.
Cook the pasta
- Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions until al dente, about 7–8 minutes. Drain and rinse the noodles under cold water to stop the cooking process. Set aside.
Prepare the sauce
- In a large saucepan, melt the butter over medium heat. Add the chopped mushrooms and sauté for approximately 5 minutes, stirring frequently, until they are tender and lightly browned. Stir in the cream of chicken soup and bring to a gentle simmer.
Incorporate the dairy
- Gradually whisk in the milk until the mixture becomes smooth and begins to thicken slightly. Add the cubed cream cheese, stirring continuously until fully melted and incorporated. Stir in half of the Parmesan cheese, followed by the peas. Season the sauce with salt and black pepper to taste.
Assemble the casserole
- Add the shredded chicken and cooked noodles to the sauce, stirring gently to ensure even coating. Transfer the mixture into the prepared baking dish, spreading it evenly. Sprinkle the top with the seasoned breadcrumbs and the remaining Parmesan cheese.
Bake the dish
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 10–15 minutes, or until the topping is golden brown and the sauce is bubbling. Allow the casserole to rest for 5 minutes before serving.
Notes
- Use gluten-free pasta such as rice or corn-based noodles.
- Replace the seasoned breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- Ensure that the cream of chicken soup used is certified gluten-free, as many commercial brands contain wheat-based thickeners.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
