This chicken tetrazzini casserole is packed with delicious flavors and textures. It has hearty chicken, tender mushrooms, peas, and pasta, all tossed in a creamy, rich sauce. The casserole is topped with crispy, buttery breadcrumbs and a sprinkle of Parmesan cheese with the most irresistible crunch and flavor.

Ingredients Needed to Make Chicken Tetrazzini Casserole

This casserole only uses a few ready-made ingredients. Plus, with its simple ingredients and easy-to-follow instructions, dinner time will be smooth and stress-free! Scroll to the bottom of the page for exact measurements.

• Cooked and Cubed Chicken: The main protein source that gives the dish a hearty, meaty texture and savory flavor.
• Spaghetti Pasta: The base of the casserole that perfectly absorbs the creamy sauce.
• Olive Oil: Used to sauté vegetables, adding healthy fat.
• Diced Mushrooms: Absorb the wonderful savory flavors and gives a nice texture.
• Minced Garlic: Gives the dish a warm, comforting savory flavor.
• Frozen Peas: Add a pop of color, texture, and sweet flavor.
• Flour: Helps thicken the sauce.
• Cream of Chicken Soup Cans: Provide moisture and flavor to the casserole.
• Hald and Half: Adds a smooth, creamy texture and delicious flavor.
• Chicken Broth: Gives the casserole moisture and adds a depth of chicken flavor.
• Salt and Pepper: To Taste!
• Parmesan Cheese: Provides a sharp, nutty flavor.
• Italian Bread Crumbs: Adds flavor and texture for a crunchy topping.
• Melted Butter: Allows the topping to become browned and crunchy.

How Do You Make Chicken Tetrazzini?

Making chicken tetrazzini casserole is simple. I love being able prep it in the morning or the night before so that when it’s time to eat, I can pop it in the oven, and dinner is served.

1. Prep: Preheat the oven to 350 degrees. Spray a 9×13-inch casserole dish with cooking spray and set aside. In a large pot, cook the pasta according to the directions until al dente. Drain, then place in the prepared baking dish.
2. Sauté and Stir: In a medium-sized saucepan, add olive oil, mushrooms, garlic, and peas. Cook until tender, then whisk in the flour and cook for another minute.
3. Make the Sauce: Add the cream of chicken soup, half-and-half, and chicken broth to the saucepan. Add salt and pepper to taste. Let simmer until it starts to thicken, then add the chicken and mix to incorporate.
4. Combine: Add the sauce to the spaghetti and toss until coated. Spread in your 9×13-inch pan.
5. Make the Topping: Mix the parmesan cheese, bread crumbs, and butter in a bowl, then spread the mixture on top of the casserole.
6. Bake: Bake for 30-40 minutes until heated through and the bread crumbs are brown on top.