Name: Creamy Chicken Tetrazzini Casserole Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 12 oz linguine (or spaghetti*); 4 cups rotisserie chicken, shredded or diced (or cook 1.5 lbs chicken breast*); 1 lb button mushrooms, thickly sliced; 1 medium onion, finely chopped; 4 garlic cloves, minced; 2 Tbsp olive oil; 4 Tbsp unsalted butter; 1/3 cup all-purpose flour; 3 cups low-sodium chicken broth; 1 Tbsp lemon juice; 2 cups half & half (or equal parts milk & heavy cream); 1 1/2 tsp sea salt, plus more 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

If you’re on the hunt for a cozy, comforting dish that truly hits the spot, you’ve got to try my Creamy Chicken Tetrazzini Casserole Recipe. I absolutely love how this one turns out—rich, cheesy, and full of tender chicken and earthy mushrooms wrapped up in a velvety sauce. Whether you’re cooking for your family or want a dish to wow a gathering, this casserole is a winner every time. Stick around—I’ll walk you through every step so you’ll feel like we’re cooking side by side in the kitchen.

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Why You’ll Love This Recipe

Seriously Creamy and Cheesy: The blend of half & half with mozzarella cheese makes each bite decadently smooth and flavorful.
Uses Rotisserie Chicken: Saves you time without sacrificing flavor—perfect for busy weeknights.
Perfectly Balanced Flavors: Lemon juice brightens the sauce, while earthy mushrooms add depth.
Make Ahead and Freezer Friendly: Prep ahead, bake later, or freeze for easy meals on the go.

This dish shows a close-up view of a baked pasta casserole in a white ceramic dish. The casserole consists of creamy spaghetti mixed with pieces of light brown cooked meat and sliced mushrooms spread throughout. The top layer is covered with a smooth, melted white cheese sauce sprinkled with small bits of green herbs. A spoon is scooping some of the creamy pasta from the dish, showing the mixed layers of noodles, meat, and mushrooms inside. The dish is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Tetrazzini Casserole, chicken tetrazzini with mushrooms, cheesy chicken casserole, easy chicken tetrazzini recipe, comforting chicken casserole

Ingredients You’ll Need

Getting your ingredients right is the first step to nailing this Creamy Chicken Tetrazzini Casserole Recipe. I always recommend fresh mushrooms and good-quality half & half or cream to get that perfect silky texture.

Flat lay of fresh linguine pasta nest, shredded rotisserie chicken chunks, thickly sliced white button mushrooms, finely chopped medium onion mound, four peeled garlic cloves, two tablespoons golden olive oil in a small white ceramic bowl, four tablespoons unsalted butter cubes on a white plate, small white bowl of all-purpose flour powder, small white bowl of clear low-sodium chicken broth, small white bowl with fresh lemon juice, small white bowl holding creamy half and half, small white bowl of coarse sea salt crystals, small white bowl with freshly ground black pepper, small white bowl of chopped bright green parsley, small white bowl heaped with shredded white mozzarella cheese, whole uncracked brown eggs arranged symmetrically, all ingredients placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Creamy Chicken Tetrazzini Casserole, chicken tetrazzini with mushrooms, cheesy chicken casserole, easy chicken tetrazzini recipe, comforting chicken casserole

Linguine (or spaghetti): I like linguine here because it holds the sauce nicely, but spaghetti works great if that’s what you have.
Rotisserie chicken: Using pre-cooked chicken saves so much time, and it stays juicy in the casserole.
Olive oil: For sautéing mushrooms and onions—you want something with a mild, fruity flavor.
Button mushrooms: Thick slices give a meaty texture and earthy flavor that pairs perfectly.
Onion: Finely chopped for sweetness and depth.
Garlic cloves: Minced fresh garlic adds that warm, aromatic punch.
Unsalted butter: The base of your roux—helps thicken your sauce beautifully.
All-purpose flour: For making that silky smooth sauce; no lumps, promise!
Chicken broth: Use low sodium to keep control of saltiness in the sauce.
Lemon juice: Just a little splash brightens everything up and balances the richness.
Half & half: The creamy component—swap with milk and cream if you like, but half & half is perfect.
Sea salt & black pepper: To season just right; freshly ground pepper gives more flavor punch.
Fresh parsley: Chopped—not just for color, it adds fresh, herbal notes.
Shredded mozzarella cheese: For the melty, bubbly topping everyone will fight over.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own depending on season or what’s in the fridge. Don’t be afraid to swap out mushrooms or try different cheeses—you’ll find that it adapts beautifully!

Vegetable addition: I sometimes throw in some spinach or peas for extra color and nutrition—both blend right into the creamy sauce without overpowering.
Gluten-free option: Swap the pasta for gluten-free noodles and use gluten-free flour for the roux; the texture stays just as satisfying.
Spicy kick: A pinch of red chili flakes in the sauce gives a subtle warmth my family really enjoys.
Cheese swap: Try Parmesan or Gruyère mixed with mozzarella for a sharper, more complex flavor.

How to Make Creamy Chicken Tetrazzini Casserole Recipe

Step 1: Cook Your Pasta Just Right

Start by boiling your linguine in plenty of salted water—you want it to taste like the ocean. This seasoning really helps build flavor in the dish. Cook the pasta until it’s barely al dente because it’ll cook a little more in the oven. Overcooked pasta can turn mushy, and nobody wants that! Remember to save about half a cup of the pasta water before draining to help loosen your sauce later if needed.

Step 2: Sauté Your Veggies to Perfection

Heat olive oil in a large skillet over medium-high heat and add your mushrooms. Sauté them for about 3 minutes until softened and starting to brown—that brings out so much flavor. Add onions and cook until golden and tender, about 5-7 minutes. Toss in garlic last, sautéing just until fragrant, around 1 minute. This layering builds a wonderful savory base for your casserole.

Step 3: Whip Up That Luscious Sauce

In the same pot you boiled pasta (easy cleanup!), melt butter over medium heat. Whisk in flour and cook until it turns a light golden color—about 1 1/2 minutes—to form your roux. Slowly whisk in the chicken broth, lemon juice, salt, and pepper, smoothing out any lumps. When it’s silky and combined, add the half & half and bring everything to a gentle simmer. Taste and adjust seasoning here—you’ll be glad you did.

Step 4: Combine It All and Assemble Your Casserole

Into your sauce pot, add shredded rotisserie chicken, the sautéed mushroom mixture, chopped parsley, and the cooked pasta. Give everything a good stir so all those flavors mingle. If the mixture feels a bit thick, stir in some reserved pasta water to loosen it up—that trick keeps the casserole creamy and luscious. Then pour it evenly into your buttered casserole dish. Finish by sprinkling mozzarella cheese generously on top.

Step 5: Bake to Golden Perfection

Cover the dish with foil and pop it in a 350˚F oven for 20 minutes to steam and meld the flavors. Then remove the foil and bake for another 15 minutes so the cheese gets bubbly. If you like, broil the last 1-2 minutes to create those irresistible golden spots on the cheese. Just keep an eye so it doesn’t burn!

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Pro Tips for Making Creamy Chicken Tetrazzini Casserole Recipe

Don’t Overcook Pasta: Cooking it just till al dente prevents mushiness after baking and keeps texture perfect.
Use Reserved Pasta Water: Adding back some of that starchy water brightens the sauce and helps it cling to pasta.
Layer Flavors Gradually: Sauté mushrooms, onions, and garlic in stages to build deep richness.
Watch the Broil Time: Keep close tabs when broiling the cheese topping—just a couple of minutes and you get that golden crust without burning.

How to Serve Creamy Chicken Tetrazzini Casserole Recipe

A white bowl holds creamy pasta with three main layers: at the bottom are light brown mushroom pieces coated in sauce, on top are thick, pale yellow spaghetti noodles mixed with tender white chicken pieces, all covered in a smooth, light cream sauce. Small green parsley bits are scattered on top, adding a touch of color. A silver fork rests inside the bowl on the right side. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Tetrazzini Casserole, chicken tetrazzini with mushrooms, cheesy chicken casserole, easy chicken tetrazzini recipe, comforting chicken casserole

Garnishes

I love finishing this casserole with a sprinkle of fresh chopped parsley—it adds a pop of color and a fresh, herby brightness that cuts through the richness. Sometimes I add a dusting of extra cracked black pepper or even a few red pepper flakes if I’m feeling spicy.

Side Dishes

Since this casserole is pretty hearty on its own, I usually serve it alongside a crisp green salad with a tangy vinaigrette or some roasted asparagus. Garlic bread also pairs beautifully if you want to turn up the comfort factor.

Creative Ways to Present

For special occasions, I’ve dressed this up by serving portions in individual ramekins topped with panko breadcrumbs for extra crunch. It’s fun and makes guests feel extra spoiled!

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Chicken Tetrazzini casserole keeps really well in an airtight container in the fridge for up to 3 days. I always let it cool completely before storing to keep the texture spot on.

Freezing

Freezing is a lifesaver for this recipe. I prep and assemble the casserole, then cover tightly with foil and freeze before baking. When ready to eat, bake it covered from frozen, adding extra baking time—about 20-30 minutes more—to ensure it heats through nice and evenly.

Reheating

I like to reheat leftovers covered with foil in a 350˚F oven until heated through—about 20 minutes. This keeps the casserole moist and prevents the top from drying out or burning. If you’re in a hurry, a microwave works too, but watch out for uneven hot spots.

FAQs

Can I use other types of chicken instead of rotisserie?

Absolutely! You can swap rotisserie chicken for cooked chicken breast, thighs, or even leftover grilled chicken. Just be sure to shred or dice it so it mixes well with the noodles and sauce.
Is it possible to make this recipe dairy-free?

Yes, to make it dairy-free, substitute half & half with coconut milk or your favorite dairy-free cream alternative and use dairy-free cheese. The flavor will shift a bit, but it still turns out creamy and delicious.
Can I prepare the casserole fully ahead of time?

For sure! You can assemble the whole casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the bake time since it will be cold going in.
What’s the best way to reheat leftovers without drying them out?

Cover the leftovers with foil and reheat them in a moderate oven (350˚F) until warmed through. Adding a splash of milk or broth before reheating can keep it super moist.

Final Thoughts

I used to struggle to find a chicken casserole recipe that felt both homey and special—that’s why I’m so glad I discovered this Creamy Chicken Tetrazzini Casserole Recipe. It’s become a staple in my kitchen for family dinners and potlucks. What I love most is how easy it is to throw together with everyday ingredients, yet it always comes out tasting impressive and comforting. I’m pretty sure once you try it, you’ll be making it again and again. Give it a go—you’re going to love it as much as we do!