Chicken Tetrazzini might be one of the most underrated casseroles out there. The first time I had it, I was peeved that it had taken me decades to discover its deliciousness. I quickly set out to master the retro recipe in my own kitchen.
My take on chicken tetrazzini is easy and satisfying. After baking this casserole, you’ll have a creamy and rich sauce that clings to tender egg noodles. I prefer egg noodles over other pasta for this recipe because they soak up the gravy a bit more and make for a sturdier casserole.
It’s a complete meal all on its own, but if you want a little extra freshness on the side, serve with a simple salad.
Choosing Chicken for This Casserole
You have a few options when choosing what chicken to use for this recipe:
- Leftover: If you happen to have leftover chicken, use it for this casserole. Just chop it up roughly or shred it and measure out what you need. It doesn’t have to be exact, so if you have a bit more or a bit less, just go with it.
- Rotisserie chicken: For a convenient option, shred the meat from a rotisserie chicken, measure it out, and add it to the casserole.
- Poached chicken: If you are starting with raw chicken, I suggest boneless skinless breasts or thighs and following our foolproof recipe. Shred, then add to the casserole.
Simple Recipe Variations
- Substitute cream of chicken soup for cream of mushroom soup.
- For a cheesier casserole, stir in 8 ounces of shredded gouda or mozzarella cheese to the sauce.
- For a spicy version, add 1 teaspoon of red pepper flakes to the sauce.
Simply Recipes / Carla Cardello
Make It Ahead
You can prepare this casserole up to a day or two in advance. Cover tightly and store in the fridge, then add some baking time. From the fridge, bake it for 30 minutes covered with foil and then another 30 minutes uncovered.
Winner Winner, Chicken Dinner
#Chicken #Tetrazzini #Casserole #Recipe
