Creamy Chicken Tetrazinni made with shredded chicken, mushrooms, pasta, and a homemade sauce all baked into one cheesy casserole everyone will love.

I don’t make a lot of casseroles, but the ones that I do make, we love. This is one of our all-time favorite casseroles and you can call it Spaghetti Casserole or Chicken Tetrazzini, depending on what your mom called it.

This one-dish meal is loaded with chicken, mushrooms, pasta, a creamy sauce, and loads of cheese. It’s a classic comfort food that feeds a crowd and is a great way to make a little leftover chicken stretch into a whole meal.

The secret to not having mushy pasta in this dish is to only cook the spaghetti for 5 minutes and then let it finish cooking in the oven while it bakes.

This simple dish is budget- and family-friendly and always a hit on our table. Enjoy!

A full pan of chicken tetrazzini cooked with brown crisping cheese on top ready to eat.

Tips and Tricks for Making Cheesy Chicken Tetrazzini

I used cooked chicken and homemade stock from the freezer. This is the perfect way to use leftover chicken (or turkey) from a Sunday meal or when you bought that deli rotisserie chicken and didn’t eat it all in one night.
Not a lover of mushrooms? Skip them! I’ll often add another veggie in their place (such as broccoli).
No juice on hand? Just replace it with additional chicken stock.

Can chicken tetrazzini be frozen?

Yes ma’am! It’s a great candidate for the freezer. Get it ready up to the point of baking it (don’t bake it before freezing). Wrap it up well, label it, and freeze it for up to 2 months. Let the frozen casserole thaw in the fridge overnight before baking it. Bake covered for 20 minutes and uncovered for another 20 minutes or until cooked through, bubbly, and the cheese on top is melted. You can make a double batch of this recipe and freeze one for later. Cook once, eat twice!