Rich and comforting, this chicken tetrazzini recipe has juicy shredded chicken, beefy baby portobello mushrooms, and a creamy sauce!
Chicken tetrazzini is such a classic dish… a comforting casserole made with chicken, mushrooms, pasta, veggies, a homemade creamy sauce and a crunchy breadcrumb topping! Perfect for a cold winter’s night or as a make-ahead meal!
Now that it’s officially comfort food season, there’s one dish our family always loves… and that’s this one pot chicken tetrazzini.
Traditionally, or at least, how I’ve seen it frequently, this dish is made with spaghetti pasta. My family prefers it with egg noodles, so that’s what I’ve made to share with you all today!
If you’d prefer spaghetti, that’s something you can easily substitute.
One of the things I love about this chicken tetrazzini is that it’s made from scratch! No condensed soups whatsoever. Nothing against those soups, but I find meals taste better when made with everyday, whole ingredients.
Perhaps the best part about this meal is that is cooks in ONE pot. One pot to wash afterwards… which is perfect on those busy nights!
I typically use a shredded rotisserie chicken for this meal, but you can easily make this without that component. Just cook 2 chicken breasts until golden brown and cooked through. Remove from the pot and shred with two forks… voila! Shredded chicken. Then just use the same pot and start with the recipe as written… easy peasy!
CAN THIS CHICKEN TETRAZZINI BE MADE AHEAD OF TIME?
Good news… this one pot chicken tetrazzini can definitely be prepared the night before! Prepare as directed, but don’t bake, then cover and refrigerate overnight.
While the oven is preheating, let the pot sit out on the counter at room temperature, then bake according to the recipe.
As an added bonus, the leftovers are fabulous… so lunch the next day is covered too!
TIPS AND TRICKS FOR THIS CHICKEN TETRAZZINI:
- Use baby portobello mushrooms if you can. Nothing against white button mushrooms, but the baby bellas just add such a great flavor and color!
- This recipe is also great for turkey! If you have leftovers from a holiday or turkey breast dinner, just shred them up and use in place of the chicken.. it tastes amazing!
- I usually use a rotisserie chicken, but you can make this using fresh chicken breasts. Add a drizzle of olive oil to pot over MED heat. Season chicken breasts with salt and pepper, to taste, and cook 5-6 minutes per side, until cooked through and golden brown. Remove chicken from skillet and drain excess grease. Shred chicken with two forks and set aside. Start recipe as written.
HELPFUL TOOLS:
- 3.5 quart pan – my go-to pan for one pot/skillet meals! It’s pricey, but so worth it if your budget is open. For a more economical version, this is a great choice!
Recipe originally published on The Slow Roasted Italian (where I’m a monthly contributor), and syndicated here.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1/2 cup plus 1 Tbsp butter, melted
- 8 oz sliced cremini (baby portobello) mushrooms
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 Tbsp fresh thyme, minced (or 1 tsp dried thyme leaves)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/3 cup all-purpose flour
- 3 cups chicken stock
- 1 cup heavy cream
- 16 oz egg noodles, cooked according to package directions
- 3 cups cooked, shredded chicken (see notes below for a fresh chicken breast option)
- 2 cups frozen peas
- 1 1/2 cups shredded Parmesan cheese
- 1/3 cup Panko breadcrumbs
Instructions
- Preheat oven to 350 F degrees.
- Heat a large oven safe pot (like cast iron) over MED heat. Add 1/2 cup butter and melt. Add mushrooms and onion and cook, stirring occasionally, until tender, about 5-6 minutes. Add garlic and cook an additional minute.
- Stir in thyme, salt, and pepper, then add flour, stirring to coat completely.
- Add in chicken stock and heavy cream, stirring or whisking frequently to remove any flour lumps. Cook, stirring often, about 8-10 minutes, until thickened.
- Stir in prepared egg noodles, shredded chicken, frozen peas, and Parmesan cheese.
- In a small mixing bowl, combine remaining 1 Tbsp melted butter with panko breadcrumbs, then sprinkle over top of the dish. Season with additional black pepper if desired, then bake, uncovered, for 35-45 minutes until golden brown and bubbly.
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Chef Tips
- Add a drizzle of olive oil to pot over MED heat. Season chicken breasts with salt and pepper, to taste, and cook 5-6 minutes per side, until cooked through and golden brown. Remove chicken from skillet and drain excess grease. Shred chicken with two forks and set aside. Start recipe as written.
- Prepare as directed, but don’t bake, then cover and refrigerate overnight. While the oven is preheating, let the pot sit out on the counter at room temperature, then bake according to the recipe.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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ClassyShanea says
My fiancé and I loved this! I had some extra ingredients left over from the first batch so I made it again! It’s an easy dish! The second time, I used rice instead of egg noodles and I added some cajun seasoning. Also, I substituted zucchini for the mushrooms (both times). It’s cooking now. Can’t wait to try it with the changes! 👩🏾🍳
Sharon says
So creamy and delicious! The only thing I changed was using 1/2 & 1/2 cream, but it still turned out great.
Katycan says
Made this for a friend and she wanted the recipe right away. I did make a couple of minor changes. Added 1 teaspoon Dijon mustard, crumbled 4 strips of cooked bacon and used Gf rigatoni noodles. Definite keeper
Mary says
Great recipe, thank you. Excellent dish to make ahead and then bake when guests arrive. I replaced half the chicken stock with sherry, yummy. I also felt like I needed a bit more pinko on top.
Debbi Spencer says
We loved this! I followed the recipe exactly except instead of peas I cut up thin asparagus spears into bite size pieces to equal 2 cups and sautéed them with the mushrooms and onion for about a minute. I made it in a large pot, then poured it into a 9 X 13 glass dish to bake. Next time I will reduce the noodles to 12 oz bag to make it a little saucier, and maybe double the bread crumb topping just because I love crunchy. It was delicious though and will definitely be making again and again! I used leftover chicken and parmesan reggiano cheese so that it would melt into the sauce. Yum!
Paul says
Made this with the leftover meat from a roasted chicken. Really good. I added some chopped celery to the saute, and used a little Tabasco as well. It’s a great way to extend leftover chicken. Thanks for brightening a rainy California day!
Dianne says
Thank you for a delicious recipe!! I used half and half instead of cream and it was tasty! You are so right about the difference between homemade sauce and using creamed soup! Viva la difference and so easy too!!
LIISA says
CAN THIS BE FROZEN AND THEN THAWED AND HEATED?
The Chunky Chef says
Yes 🙂 Just make up to the step right before baking, cool completely, cover with foil and freeze. To thaw, place in your refrigerator overnight and through the next day. Set the casserole out on your counter about 30 minutes before baking. Bake time may need to be increased a little, depending on how chilled it is. Just bake until golden brown and hot and bubbly 🙂
Tom Collins says
If you’re asking if it can be frozen & reheated after baking, then yes. Make a great microwavable meal. Freezing it in individual servings helps.
Wilkins says
I’m a big fan of One Pot recipe. Definitely gonna give this one a try soon, hope it will be tasty for the kids. Thanks!
Jessica | The Novice Chef says
This screams comfort food to me!
Jennifer says
This looks delicious! I am sure my family will love this!
Amy @ Little Dairy on the Prairie says
I wish I was eating this for dinner today! I will have to add it to my menu!
Karly says
This looks incredible! The perfect weeknight dinner for when you need something simple, delicious and filling. Love!
Demeter says
One pot meals are perfect for those busy weeknights!
Jen says
This looks outstanding! I love that you used egg noodles for it.
Jocelyn (Grandbaby Cakes) says
This looks absolutely delicious!!! I would love to try it.