This chicken Tetrazzini with cheese is the perfect comfort food! You can make it from scratch using homemade cream of chicken soup or you can use canned soup to save time!
This comforting and delicious meal was a hit with my husband. He doesn’t even like mushrooms and he loved it! My picky four-year old loved it!
This recipe is easy to put together and bake. The flavors are simply amazing. It’s easy enough to make for a family dinner on a weeknight, but it can be dressed up enough for a Sunday dinner.
prep time: 10 MINUTES
cook time: 55 MINUTES
total time: 1 HOUR 5 MINUTES
1 large boneless skinless chicken breast
2 teaspoons Italian Seasoning
2 Tablespoons olive oil
2 Tablespoons butter
¼ cup dry white wine, see notes
8 oz. button mushrooms, diced
½ diced yellow onion
3 cloves garlic, minced
10.5 oz. cream of chicken soup
10.5 oz. cream of mushroom soup
1 cup sour cream
1 cup milk
¾ cup grated Parmesan cheese
1 cup frozen peas
¾ lb. spaghetti, *see notes
2 cups mozzarella cheese
Fresh Parsley, to garnish
Prepare the Chicken
Cut the chicken breast in half to create two thinner pieces of equal size.
Season each side of the chicken with salt, pepper, and Italian seasoning.
Heat olive oil in a large pot over medium high heat. Add the chicken and sear for 5-6 minutes on each side, until golden brown and cooked through.
Set aside and let it rest for 10 minutes prior to cutting into bite-sized pieces. Add any juices from the chicken back to the pot as it rests.
Prepare the Sauce
Preheat oven to 350 degrees.
Melt the butter in the same pot and add the wine. Run a silicone spatula along the bottom of the pot to lift up any remnants from the chicken, this will give the sauce plenty of flavor. Let it boil gently for 5 minutes and let it reduce.
Add the mushrooms and onions, cook for 5 more minutes. Add the garlic, cook for 1 more minute.
Reduce heat to medium-low. Add the cream of chicken + cream of mushroom soup, Parmesan cheese, sour cream, milk, peas, and diced chicken. Stir to combine and heat over low heat.
Cook the spaghetti until just al dente, about 10 minutes. Drain.
Return the spaghetti back to the pot you boiled it in. Pour in the warm sauce over it and stir to combine.
Assemble/Bake the Casserole
Transfer the pasta to a 9×13 casserole dish or large oven-safe pot. Top with mozzarella.
Bake uncovered for 15 minutes. Increase heat to 450 and heat for 10 minutes or until the top is bubbly and begins to brown.
Let sit for 5 minutes. Garnish with fresh parsley and serve!
I like to use Pinot Grigio or Sauvignon Blanc with this recipe, chicken broth may be used instead if you don’t cook with wine.
You can use 2 cups of cooked chicken in this recipe, either leftover chicken or rotisserie. The benefit of cooking fresh chicken in the pot is that it transfers more flavor into the sauce.
You can use a whole pound of pasta, I like to use ¾ for extra creamy results.