Add Preferred SourceThere’s something about creamy casseroles that brings me straight back to our old kitchen. This Chicken Tetrazzini was one of those meals Mama could whip up in a pinch, and everyone always went back for seconds.
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The noodles, the cheesy sauce, the juicy chicken all come together in one warm and comforting dish. I make it now when I need something easy that still feels special.
A Southern food classic
In our house, Southern food meant comfort and good company. I remember when Mama made Chicken Tetrazzini for Sunday dinner. She’d be stirring the sauce while chatting with neighbors who just happened to “drop by.”
It was always creamy and rich, and the smell filled every corner of the house. This was one of those dishes that showed up at every church potluck and family get-together. Now it’s part of my own kitchen, and it still feels like a big ol’ hug.
Ingredients
How to make Chicken Tetrazzini
Start by boiling the noodles just until they’ve got a little bite left to them. While that’s going, mix up the sauce with soup, sour cream, broth, seasoning, and garlic. Make sure your cream cheese is soft so it stirs in easier.
Once the sauce is smooth, mix in the chicken, part of the cheese, and the noodles. Stir it all up until everything’s coated well. Pour it into your greased baking dish and sprinkle the rest of the cheese on top. Bake until it’s hot and bubbling.
Serving suggestions
I usually serve this up with a side of green beans or a little salad tossed with a sweet dressing. Cornbread or a fluffy biscuit goes real nice with it, too.
If I’ve got guests coming over, I’ll set it out with some iced tea and maybe a peach cobbler for dessert. It’s easy to dress up or keep casual, and it feeds a hungry group.
Storage tips
Let any leftovers cool before you cover them up. You can store the dish in the fridge for about four days. Just reheat in the microwave or pop it back in the oven until warm.
If you want to make it ahead, it freezes great before baking. Just wrap it tight and thaw overnight in the fridge before cooking.
Southern farewell
This Chicken Tetrazzini has always felt like home to me. It’s the kind of meal that brings folks together and makes you want to stay at the table a little longer.
If you're needing something easy, warm, and full of comfort, give this one a try. I think it’ll become a regular at your table, just like it did at mine.
Chicken Tetrazzini
Equipment
- Large pot
- Colander
- Mixing Bowl
- Whisk
- 9×13-inch baking dish
- Oven
Ingredients
- 16- ounces fettuccini
- 10.5 ounces cans cream of chicken soup
- 8 ounces block cream cheese softened
- 5 garlic cloves peeled and minced
- 1 cup sour cream
- 1 ½ cups chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon pepper
- 1 rotisserie chicken shredded
- 2 cups mozzarella cheese shredded
- 2 cups cheddar cheese shredded
Instructions
- Heat your oven to 375°F. Grease a 9×13-inch baking dish with butter or non-stick spray.
- Boil the fettuccine in salted water. Cook until just tender, then drain and set aside.
- In a big mixing bowl, whisk together the cream of chicken soup, softened cream cheese, sour cream, chicken broth, garlic, Italian seasoning, and pepper until smooth.
- Stir in the shredded chicken, half the mozzarella, half the cheddar, and the cooked noodles. Mix until everything’s coated evenly.
- Pour the mixture into your prepared baking dish. Spread it out evenly with a spoon.
- Sprinkle the rest of the mozzarella and cheddar cheese right on top.
- Put the dish in the oven and bake for 35 minutes, until it’s golden and bubbly.
- Take it out of the oven and let it sit for about 5 minutes. That gives it time to settle and makes it easier to serve. Enjoy every warm, cheesy bite!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
