Speedy Chicken Tetrazzini Casserole
Creamy chicken tetrazzini with Alfredo sauce, peas, and bacon makes a quick and satisfying weeknight casserole.
Chicken tetrazzini is classic comfort food, but this speedy version transforms it into an easy weeknight casserole without sacrificing the creamy, cozy flavors people love. Instead of building a sauce from scratch, it uses a smart combination of Alfredo sauce, condensed soup, and a splash of chicken broth to create a velvety base with very little effort. Tender spaghetti ties everything together, while rotisserie chicken adds richness and convenience.
What makes this version especially satisfying is the mix of textures: soft pasta, juicy chicken, tender peas, earthy mushrooms, and a crunchy almond topping that bakes into a golden layer. A bit of bacon adds smoky depth, and the casserole bakes up bubbling and fragrant in under an hour. It’s hearty enough to serve on its own, but also pairs easily with a side salad or green vegetable for a full meal.
Where the Name Comes From
It might sound Italian, but tetrazzini is an American invention. The dish was named in honor of Luisa Tetrazzini, an Italian opera singer who was wildly popular in the early 1900s. Most accounts credit a chef at the Palace Hotel in San Francisco with creating the dish in her honor, though some claim the Knickerbocker Hotel in New York. Either way, it quickly became a classic casserole across the United States.
What You’ll Like About This Recipe
Speedy prep with everyday ingredients. Because it uses rotisserie chicken, jarred Alfredo sauce, and canned soup, this casserole comes together in minutes. It’s a great option for busy nights when you want something comforting but don’t have time for a long cooking process.
Creamy, cozy comfort food. The combination of Alfredo sauce, broth, and condensed soup creates a velvety sauce that coats the pasta beautifully. Bacon, peas, and mushrooms add flavor complexity without extra steps.
Convenient and flexible. From pasta types to vegetables to toppings, this recipe leaves plenty of room for creativity. You can tailor it to what you have on hand or use up leftovers without changing the structure of the dish.
Make-ahead friendly. Assemble the casserole earlier in the day or even a day ahead, then bake when ready. It reheats well and retains its creamy texture when refreshed with a splash of broth or milk.
Perfect for feeding a crowd. This dish fills a casserole dish generously and satisfies both kids and adults. Serve it at potlucks, family gatherings, or as a hearty main dish with simple sides.
Ingredient Notes
- Spaghetti – Traditional for tetrazzini, but any long pasta works. Break the strands in half before cooking to make mixing and serving easier.
- Rotisserie chicken – The fastest way to add flavor without extra cooking. Leftover roasted or poached chicken works just as well, and turkey is a natural substitute after holidays.
- Alfredo sauce – A jarred Alfredo gives the casserole instant creaminess. Choose a thicker, high-quality sauce if possible for the richest texture.
- Condensed cream of mushroom soup – Adds body and depth to the sauce. Cream of chicken soup also works if you prefer milder mushroom flavor.
- Chicken broth – Helps loosen the sauce so it coats the pasta smoothly. Low-sodium broth lets you control the seasoning.
- White wine – A splash of wine brightens the sauce and adds subtle acidity. If you prefer not to use wine, simply add extra broth.
- Peas and mushrooms – Canned or frozen vegetables reduce prep time while providing color and texture. Fresh mushrooms can be sautéed first for a deeper, earthier note.
- Bacon – Adds smoky richness and savory depth. Cook until crisp so it stands up to the creamy sauce.
- Almonds – A signature tetrazzini topping that adds crunch. Panko, cracker crumbs, or fried onions can be used if you prefer a softer topping.
How to Make It
- Cook the pasta in generously salted water until al dente. Draining it while it still has a little bite prevents it from becoming mushy as the casserole bakes.
- Mix the sauce ingredients in a large bowl, combining the Alfredo, condensed soup, broth, wine, Parmesan, mushrooms, peas, bacon, and chicken. Stir well to create a smooth, cohesive mixture.
- Add the drained spaghetti and gently fold it into the sauce. Because spaghetti can clump, use tongs or a wide spoon to separate the strands so everything gets evenly coated.
- Transfer the mixture to a buttered baking dish and spread it evenly. Top with the remaining Parmesan and almonds for added crunch.
- Bake until the casserole is hot, bubbly around the edges, and lightly golden on top. Let stand briefly before serving so the sauce can thicken slightly.
Easy Rotisserie Chicken Recipes
Pro Tips
- Break the spaghetti in half before boiling. Shorter strands mix more easily with the sauce and help ensure every bite has chicken and vegetables.
- Use a thick Alfredo sauce for the best texture. Thinner, watery sauces can make the casserole loose. If using a thinner brand, reduce the broth slightly.
- Cook the pasta just to al dente. Fully cooked pasta will soften too much during baking and lose its structure.
- Mix the sauce ingredients thoroughly before adding the pasta. A well-blended base helps distribute the flavors evenly without over-stirring the delicate noodles.
- Add a splash of broth when reheating. Creamy pasta absorbs liquid as it sits, and a little broth or milk restores its smooth, silky consistency.
Recipe Variations
- Protein alternatives: Swap the chicken for leftover turkey, cooked ham, or shredded pork.
- Sauce options: Substitute Alfredo with roasted garlic Alfredo or a homemade Alfredo sauce.
- Vegetable mix-ins: Add sautéed fresh mushrooms, spinach, or broccoli for a fresher take.
- Cheese swap: Replace the Parmesan topping with mozzarella or fontina cheese.
- Topping ideas: Instead of almonds, try crushed Ritz crackers, buttered panko, or French-fried onions.
What to Serve with Chicken Tetrazzini
- Green sides: Steamed green beans, broccolini, asparagus, or roasted Brussels sprouts.
- Fresh salads: A crisp romaine salad with vinaigrette or a tangy slaw.
- Pair with crusty garlic bread or warm dinner rolls to soak up the creamy sauce.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 4 days. The sauce will thicken as it cools, but reheating with a splash of broth restores the creaminess.
Freeze: Freeze the casserole unbaked or baked. Wrap tightly in plastic and foil and store for up to 2 months. Thaw in the refrigerator before baking or reheating.
Reheat: For individual portions, microwave with a spoonful of broth or milk. For larger amounts, cover and heat in a 350°F oven until hot and bubbly. Stir halfway for even heating.
Frequently Asked Questions
Speedy Chicken Tetrazzini
Ingredients
- 8 ounces spaghetti
- 3 cups chopped , (cooked chicken)
- 1 cup grated Parmesan cheese, (divided)
- 1 can cream of mushroom soup, (10.5 ounces)
- 1 1/2 cups Alfredo sauce, (from a jar or homemade)
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- Dash freshly ground black pepper
- 1 cup mushrooms, (canned or frozen, drained or thawed)
- 1 cup frozen peas, (thawed)
- 4 strips bacon, (cooked, diced or crumbled)
Instructions
- Prepare the Oven and Baking Dish: Preheat the oven to 350°F and butter a 2-quart baking dish.
- Cook the Pasta: Bring a large pot of water to a boil and add 1 tablespoon of salt and the spaghetti. Cook following the package directions for al dente.
- Make the Sauce: In a bowl, combine the chicken, half of the Parmesan cheese, the soup, Alfredo sauce, chicken broth, wine, pepper, mushrooms, peas, and bacon.
- Combine Ingredients and Bake: Drain the spaghetti and stir it into the chicken mixture. Turn the spaghetti mixture into the prepared baking dish and sprinkle with almonds and the remaining Parmesan cheese. Bake for 30 to 40 minutes or until bubbly.
- Serve: Serve in bowls or on plates with crusty bread and fresh sliced tomatoes if desired.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
