Easy Chicken Tetrazzini Tastes Better From Scratch

A Cozy Kitchen Story

I first had Chicken Tetrazzini at my friend Mabel’s house. It was a cold, rainy night. Her whole kitchen smelled like warm cheese and herbs.

I asked for the recipe right away. She wrote it on a little card for me. I still have that card, all stained and loved.

Let’s Get Cooking

Start by boiling your noodles. Just follow what the box says. Then we’ll make the good stuff in a big pot.

We cook the mushrooms in butter first. Doesn’t that smell amazing? They get all golden and tasty. Then we add the onion and celery.

What’s your favorite pasta shape to use in a casserole? I think the long noodles are fun to twirl.

The Magic of the Sauce

This is my favorite part. We make a simple sauce from butter, flour, milk, and broth. Stir it slow and watch it get thick.

Then comes the cheese. Oh, the cheese! Stirring in that mozzarella and parmesan makes everything rich and happy. This matters because a good sauce brings everyone to the table.

Fun fact: Adding the cheese off the heat helps it melt smoothly. No one likes a clumpy sauce!

Why This Dish is Special

This is a “everything in one pan” kind of meal. You have your noodles, veggies, and chicken all together. It feels complete.

It also feeds a crowd. I made it last winter for my grandkids. They all had second helpings. That matters to me. Food is how we show love.

Do you have a dish that always makes you think of family?

Time to Bake

Now we pour everything into a dish. Top it with the rest of the cheese. The oven does the final work for you.

In about 25 minutes, it will be bubbly and golden. I love watching it through the oven window. It’s like a little show.

What’s the best part of a casserole for you? Is it the crispy top or the creamy middle?

Ingredients:

Ingredient	Amount	Notes
linguine noodles	1 lb	or sub spaghetti or angel hair
fresh cremini mushrooms, sliced	8 oz	optional, or button mushrooms
butter, divided	½ cup
yellow onion, diced	½ of one
celery, chopped	2 ribs
garlic, minced	3 cloves
white wine	¼ cup
all-purpose flour	1/4 cup
milk	2 cups
low-sodium chicken broth	1 cup
chicken bouillon paste	1 teaspoon	or one cube
Lawry’s seasoned salt	1/2 teaspoon
paprika	1/8 teaspoon
freshly ground black pepper	1/4 teaspoon
freshly shredded mozzarella cheese, divided	1 cup
freshly shredded parmesan cheese, divided	1/2 cup
cooked chicken, chopped	1 ½ cups
fresh chopped parsley	1/3 cup

My Cozy Chicken Tetrazzini

This recipe always reminds me of my friend Maria. She brought it over one chilly evening. The whole house smelled like a warm hug. It’s creamy, cheesy, and so comforting. I make it now when I need a little pick-me-up. Doesn’t that sound nice?

Let’s get our hands busy. It’s easier than it looks, I promise. Just follow these steps with me. We’ll create some magic together. Are you ready?

• Step 1: First, cook your pasta. Just follow what it says on the box. Then drain all the water out. Set your noodles aside for later. I always give one a little taste test. It makes me smile.
• Step 2: Melt some butter in a big pot. Toss in your sliced mushrooms. Let them get nice and brown on each side. (My hard-learned tip: don’t crowd the mushrooms! They get steamy, not golden.) I still laugh at how I used to pile them in.
• Step 3: Now add your celery and onion. Stir them around until they smell amazing. Then add the garlic for just thirty seconds. Pour in a little white wine to get all the good bits from the pan. This part feels very fancy to me.
• Step 4: More butter goes into the pot. Stir in your flour and cook it for a minute. This makes the base for our creamy sauce. Keep stirring so it doesn’t burn. It’s the secret to a smooth sauce, you know.
• Step 5: Slowly pour in the milk and chicken broth. Keep stirring until it’s all smooth. Then add your seasonings. Let it get a little thicker. What’s your favorite cozy spice? Share below!
• Step 6: Time for the best part, cheese! Stir in the mozzarella and parmesan. Then add back your veggies, noodles, chicken, and parsley. Toss it all together with tongs. See how everything gets a cozy cheese coat?
• Step 7: Pour everything into a casserole dish. Make the top nice and even. Sprinkle the rest of the cheese on top. Bake it until it’s bubbly and golden. Oh, the wait is the hardest part!

Cook Time: 25 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Dinner

Let’s Shake It Up!

This recipe is like a good friend. It’s always there for you. But sometimes, it’s fun to try something new. Here are a few twists I love.

• Veggie Lover’s Dream: Skip the chicken. Add peas and carrots for a pop of color.
• A Little Kick: Stir in a dash of cayenne pepper. It will warm you right up.
• Autumn Harvest: Use butternut squash instead of mushrooms. It tastes like fall.

Which one would you try first? Comment below!

The Perfect Plate

This dish is a meal all by itself. But I love to add a little something extra. A simple green salad on the side is perfect. The crisp lettuce is so nice with the creamy pasta. A warm dinner roll is lovely for dipping, too.

For a drink, a cold glass of milk is my go-to. It just feels right. For the grown-ups, a crisp white wine pairs beautifully. It reminds me of the wine we used in the sauce. Which would you choose tonight?

Keeping Your Tetrazzini Tasty for Later

Let’s talk about storing this lovely dish. You can keep it in the fridge for three days. Just cover the casserole dish tightly.

For the freezer, wrap it well in foil. It will be good for two months. This is perfect for a busy night.

To reheat, just pop it in the oven. I like to add a splash of broth. This keeps the noodles from drying out.

I once reheated it without that extra liquid. The pasta was a bit too chewy. Now I always add that splash.

Batch cooking like this saves you time and stress. It means a warm meal is always close by. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

Is your sauce too thin? Just let it simmer a little longer. Stir it so it does not burn on the bottom.

I remember when my first sauce was runny. I was so disappointed. A few more minutes of heat fixed it right up.

Do not crowd your mushrooms in the pan. They will steam instead of getting brown. Giving them space makes them taste so much better.

This matters because browning adds a deep, rich flavor. It makes the whole dish feel more special.

Is your finished dish a bit dry? Stir in a little warm milk or broth before serving. This brings back the creamy texture.

Solving small problems builds your cooking confidence. You learn that most mistakes have an easy fix. Which of these problems have you run into before?

Your Tetrazzini Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free noodles and a gluten-free flour blend. It works just as well.

Q: Can I make it ahead? A: Absolutely. Assemble the dish, cover it, and keep it in the fridge. Bake it when you are ready.

Q: What can I use instead of wine? A: Just use a little more chicken broth. The flavor will still be wonderful.

Q: Can I double the recipe? A: You can. Use a very large pot and a bigger casserole dish. It is great for feeding a crowd.

Q: Are the mushrooms optional? A: They are. My grandson never liked them as a boy. He just picked them out. *Fun fact: He loves them now!

Which tip will you try first?

A Note From My Kitchen to Yours

I hope you love making this cozy meal. It has warmed many hearts at my table. I would love to see your creation.

Share a picture of your finished dish with me. Your kitchen stories make my day. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Grace Ellington.