Some nights all I crave is a big bowl if creamy pasta. This Easy Chicken Tetrazzini casserole recipe is just that and more. A creamy pasta bake featuring mushrooms sautéed in sherry wine, sweet peas and hearty bites of seared chicken breast with crunchy bread crumbs on top… yum. This baked bow tie pasta recipe even had the kids coming back for seconds and thirds.
About the Ingredients
Chicken Breast – I used 2 large thin sliced breasts.
Peas – Frozen peas are best. Don’t forget to thaw them first since they aren’t going into the frying pan.
Mushrooms – Baby Bella or white mushrooms both work.
Sherry – The cooking sherry in the condiment isle of your supermarket will be just fine if you don’t want to make a separate visit to the liquor store. Don’t skip the sherry though, it’s where the mushrooms get all of their flavor.
Bow-tie pasta – You can use any pasta you like. Most tetrazzini recipes call for spaghetti so that’s a good option.
Sour cream – I prefer light sour cream but any fat content is fine.
Parmesan Cheese – Grated, shredded, fresh or out of the can.
Milk – I use 1% because that’s what we drink but you could use any fat content you like.
Cream of mushroom soup – You could also use cream of chicken here.
Bread crumbs – seasoned bread crumbs are best here instead of plain. You can use panko too if you like a little extra crunch.
How to Make Chicken Tetrazzini Casserole
Cook the pasta according to the directions on the box. While the pasta is cooking, season the chicken breasts on both sides with salt, pepper and onion powder and pan fry the chicken until it is cooked through. Remove the chicken to a cutting board.
Then steam the mushrooms, with the sherry and a little more onion powder, until soft.
Dice up the chicken and then mix the remaining ingredients, including the chicken, mushrooms and pasta in a large mixing bowl. Transfer everything to a casserole dish, top with bread crumbs and bake until hot and bubbly.
Recipe Substitutions & Variations
– If you’re feeling tired of chicken give this recipe a try with turkey instead.
– Most tetrazzini recipes call for spaghetti. It gives the dish a whole different texture so feel free to change up the pasta.
Make Ahead Instructions
This recipe is great reheated. Prepare the casserole all the way through but no need to add the breadcrumb topping or bake it just yet. Place the tray of tetrazzini it in the refrigerator, covered. When you’re ready to bake it, add the topping, cover with foil (to keep the dish from drying out) and warm it in a 375°F oven until it’s hot all the way through, about 25-30 minutes.
Freezer Meal Instructions
It’s so nice to have a meal already made and ready to go waiting for you in the freezer. Chicken tetrazzini makes for a great freezer meal. Simply prepare the casserole all the way through but no need to add the breadcrumb topping or bake it just yet. Cover the tray of tetrazzini with plastic wrap and then foil and place it in the freezer.
The day before you want to serve it, move the casserole to the refrigerator to defrost.
When you’re ready to bake it, remove the plastic and foil, add the topping, recover with foil (to keep the dish from drying out) and warm it in a 375°F oven until it’s hot all the way through, about 35 minutes.
FAQ’s & Expert Tips
Tetrazzini is a cream based mushroom sauce. The base is often condensed cream of mushroom soup mixed with parmesan cheese and milk. Â
Although I always love some good bread with pasta, this tetrazzini is already a little heavy with carbs and cream so I find myself wanting something lighter on the side. Try a side of roasted green beans or broccoli, or a shredded kale salad with a light vinaigrette dressing.Â
Get The Recipe for Easy Chicken Tetrazzini
The recipe is attached below for easy downloading and printing. If you test it out be sure to leave a note in the comments below. I’d love to hear what you thought and if you tried a different type of pasta. Enjoy!
Easy Chicken Tetrazzini
Ingredients
- 10 oz bow-tie pasta
- 2 tbsp canola oil
- 2 chicken breasts
- ¼ tsp salt and pepper each
- ¾ tsp onion powder separated
- 2 tbsp sherry wine
- 8 oz mushrooms sliced
- ¾ cup frozen peas thawed
- ¾ cup milk
- 1/3 cup sour cream
- 1/3 cup parmesan cheese
- 1 can cream mushroom soup 10.5 oz
- cooking spray
- ½ cup bread crumbs
Instructions
- Preheat the oven to 375°F.
- Cook the pasta to al dente according to the directions on the package. Strain and set aside.10 oz bow-tie pasta
- While the pasta is cooking, season the chicken breasts on both sides with salt, pepper and 1/2 teaspoon of onion powder.2 chicken breasts, ¼ tsp salt and pepper, ¾ tsp onion powder
- Add the oil to a pan set over medium-high heat. Pan fry the chicken until it is cooked through, about 4 minutes per side depending on the thickness. Remove the chicken to a cutting board.2 tbsp canola oil
- In the pan that had the chicken, add the mushrooms, sherry wine and remaining onion powder. Cover the pan and let steam for 7 minutes.2 tbsp sherry wine, 8 oz mushrooms, ¾ tsp onion powder
- Dice the chicken into bite size pieces.2 chicken breasts
- In a large mixing bowl, combine peas through cream of mushroom soup. Then mix in the chicken, mushrooms and pasta. Taste for salt and pepper.¾ cup frozen peas, ¾ cup milk, 1/3 cup sour cream, 1/3 cup parmesan cheese, 1 can cream mushroom soup
- Spray a casserole dish with cooking spray and transfer the pasta to the casserole. Top with bread crumbs and spray the top with cooking spray. Bake at 375°F until hot and bubbly and the bread crumbs start to brown, about 10 minutes.cooking spray, ½ cup bread crumbs