Chicken Tetrazzini I

Chicken Tetrazzini I

Tammy Schill 0

"My Nana gave me this recipe; it is so good and creamy. A great comfort food. The butter can be halved for less fat."

Ingredients {{adjustedServings}} servings 826 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 826 kcal
  • 41%
  • Fat:
  • 52.5 g
  • 81%
  • Carbs:
  • 50.7g
  • 16%
  • Protein:
  • 38.4 g
  • 77%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 1447 mg
  • 58%

Based on a 2,000 calorie diet

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  1. Break spaghettini into 1 inch pieces. Cook according to package directions. Drain.
  2. Saute mushrooms in butter or margarine. Cut chicken into large pieces, and mix with mushrooms. Stir in sour cream and condensed soup. Fold in noodles. Turn into a buttered casserole dish, and sprinkle with the Parmesan cheese.
  3. Bake at 300 degrees F (150 degrees C) for 40 minutes.
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Reviews 100

  1. 126 Ratings


This recipe is great - with some major modification. I cannot imagine using two cans of soup. I ommitted one can, only used 12 oz. of light sour cream and the consistancy was perfect. I also added 1/4 cup sherry to the butter when cooking the mushrooms. This flavor masks the canned soup quality and lends more of a from scratch feel to the recipe. Before baking I added 1 1/2 cups Italian seasoned bread crumbs to the top. This creates more of a casserole quality to the dish which we liked. Would probably be very good without it as well. I also liked the suggestion of adding frozen peas. I will try that next time.


I loved this recipe but I made a few changes. I seasoned the whole chicken breasts to my taste (salt, pepper, garlic powder and onion powder) and seared them on a large skillet until browned, but not cooked through. I removed the chicken and set it aside, and cut it into pieces. I deglazed the pan with a little juice from the mushrooms, and then added 2 TBSP butter and sauted the mushrooms. I then added the chicken pieces back to the skillet. While the pasta was draining, I used the hot pot in which I cooked the pasta to combine 1 can of mushroom soup, 1 can of chicken soup and 8 oz. of sour cream, then I added the pasta back to the pot. I combined this mixture into the chicken and mushrooms, and then put everything in my 2 qt. casserole dish (it almost didn't fit, and had to watch it so it did not boil over). I topped it with the cheese (maybe 1/4 cup) and served it with EZ Drop Biscuits from this site. It was delicious!!!


This is one of the best casserole type recipes I've tried at allrecipes. It is so creamy and delicious, your family and friends will think you stole the recipe from a famous Italian restaurant's vault. It's mind boggeling that such simple ingredients result in such a fantastic taste explosion. I used what I had on hand: 1) substituted shrimp for chicken; I had 24 ounces of cooked shrimp ... I cut the tails off and sauteed just like I would have the chicken, 2) I used fresh parmesan cheese, which I grated myself ... it lended a rustic appearance and much enhanced flavor, 3) diced some leftover roasted red peppers into pimento sized pieces, 4) only had one cup of low-fat sour cream, so I added 1 cup of mayo. With these imposed changes, I saved a trip to the store and still enjoyed the recipe to the max! Some high quality bread and butter topped off this all-star lunch. Wow.