Introduction

Creamy Chicken Tetrazzini is a comforting casserole that blends tender chicken, cheesy sauce, and spinach with spaghetti for a hearty meal. This classic dish is perfect for family dinners or potlucks, offering a rich and satisfying flavor that everyone will love.

Creamy Chicken Tetrazzini Recipe - Recipe Image

Ingredients

2 large chicken breasts
2 Tbsp Knorr chicken bouillon
16 oz spaghetti (broken in half before boiling)
2–3 Tbsp unsalted butter
1 medium onion (diced)
1 Tbsp minced garlic
2 (10.5 oz) cans cream of chicken soup
8 oz sour cream
8 oz Velveeta cheese (cubed)
1 cup heavy cream
1½ cups reserved chicken broth (save extra before draining)
1 (10 oz) frozen spinach, thawed and squeezed dry
8 oz Colby Jack cheese (shredded)
4 oz mozzarella cheese (shredded)
About 3 oz French fried onions (crushed by hand)
1 tsp Tony’s Creole seasoning
1 tsp garlic powder
1 tsp onion powder
Salt & pepper to taste

Instructions

Step 1: Place the chicken breasts in a large stockpot and fill it about ¾ full with water. Add the chicken bouillon and bring to a boil. Simmer until the chicken reaches 165°F and is cooked through, about 15–20 minutes. Remove the chicken and shred or dice it.
Step 2: Using the same pot with the broth, break the spaghetti noodles in half and cook until al dente. Drain the pasta, reserving at least 2 cups of the broth for the sauce.
Step 3: In a skillet or Dutch oven, melt the butter over medium heat. Add the diced onion along with Tony’s Creole seasoning, garlic powder, onion powder, salt, and pepper. Sauté until the onion is translucent, about 5–7 minutes. Stir in the minced garlic and cook for another minute.
Step 4: Pour in the heavy cream and stir in the cream of chicken soup. Add the Velveeta cheese cubes and stir until melted and smooth. Mix in about ¾ cup of the reserved chicken broth.
Step 5: Once the sauce is smooth, stir in the sour cream, thawed and squeezed spinach, and half of the shredded Colby Jack cheese. Add more broth as needed to achieve a creamy, pourable sauce consistency (usually about 1½ cups total).
Step 6: Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick spray. Add the cooked spaghetti noodles evenly to the dish, then top with the shredded chicken.
Step 7: Pour the sauce over the noodles and chicken, gently tossing within the dish until the noodles are fully coated.
Step 8: Sprinkle the remaining Colby Jack cheese and all of the mozzarella cheese on top. Crush the French fried onions by hand and scatter them evenly over the casserole.
Step 9: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 20–25 minutes until the casserole is bubbly and golden on top.
Step 10: Let the tetrazzini rest for 10 minutes before serving to allow the sauce to thicken slightly.

Tips & Variations

Use fresh spinach instead of frozen; simply sauté it until wilted and squeeze out excess moisture before adding to the sauce.
Substitute chicken with turkey or leftover rotisserie chicken for a quick variation.
For a crispier topping, add extra French fried onions or a sprinkle of breadcrumbs mixed with melted butter.
If you prefer a spicier dish, add a pinch of red pepper flakes with the other seasonings.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or warm the entire casserole covered with foil in a 350°F oven until heated through. This dish does not freeze well due to the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can assemble the casserole a day ahead and keep it covered in the refrigerator. Bake it just before serving, adding a few extra minutes to the baking time if needed.

What can I use if I don’t have Velveeta cheese?

Sharp cheddar or processed cheese slices can work as substitutes, but the sauce may be less smooth and creamy. To maintain creaminess, add a little extra cream or sour cream.