Annmama’s Chicken Tetrazzini

Chicken Tetrazzini – my Grandmother’s recipe! SO simple and it tastes great! Chicken, vermicelli pasta, cream of chicken and mushroom soup, chicken broth, garlic, onion, parmesan cheese. One of my all-time favorite recipes. I can eat way too much of this stuff! Can make ahead and freezer for later.

Chicken Tetrazzini Recipe - my Grandmother's recipe! Chicken, vermicelli pasta, cream of chicken and mushroom soup, chicken broth, parmesan cheese. One of my all-time favorite recipes. I can eat way too much of this stuff! Can make ahed and freezer for later.

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Family Recipe for Chicken Tetrazzini

This is one of our family’s favorite recipes. My Grandmother and Mom would always make this Chicken Tetrazzini the night before Thanksgiving and Christmas. I am not a big fan of turkey, so they would make this so I would have leftovers at the holiday feast. I absolutely love this dish.  This is one of those dishes that I could eat myself sick on – doesn’t everybody have one of those?

How to Make Chicken Tetrazzini

This is so simple, but it is seriously delicious. Start with boiling pasta. While the pasta is cooking, chop some cooked chicken and whisk together cream of chicken soup, cream of mushroom soup, and chicken broth. When the pasta is done assemble the casserole. Layer half the pasta, half the chicken, and half of the soup mixture. Repeat layers and top with grated parmesan cheese.

  • To cut down on prep time, I use a whole rotisserie chicken. Feel free to boil a whole chicken and use the meat and broth in the dish.
  • My grandmother’s recipe calls for the casserole to be baked for 1½ hours. Feel free to adjust that cooking time down.
  • You can use 98% Fat Free or Healthy Choice soup.
  • You can use any combination of cream of soups – all chicken, all mushroom, cream of celery, cream of broccoli. Whatever will be fine.
  • Feel free to add mushrooms and peas to the casserole.
  • I use freshly grated parmesan cheese. The green can is also fine.
  • I make this with vermicelli pasta. You can substitute thin spaghetti, spaghetti, or even linguine if you prefer.
  • Can Chicken Tetrazzini be made in advance? Yes! You can assemble the casserole ahead of time and refrigerate it until you are ready to bake. It will keep in the refrigerator 2 or 3 days.
  • Can Chicken Tetrazzini be frozen? Yes! You can assemble the casserole and freeze unbaked for a quick meal later. To bake after freezing, thaw completely and bake as directed.
  • You can also freeze the baked casserole. To reheat after freezing, thaw completely. Cover with aluminum foil and

What to Serve with Chicken Spaghetti

Chicken Legs’ favorite part of the dish is the browned parmesan cheese crust on top. I always pop the casserole under the broiler so it gets a nice crust for him. We serve this with some green beans and bread. This is also great with a salad. Here are a few of our favorite recipes from the blog that go great with my Grandmother’s recipe:

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Teriyaki Asparagus and Mushrooms – our favorite asparagus recipe. SO delicious!! Fresh asparagus, shallot, mushrooms, garlic, teriyaki sauce, and sesame…

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Annmama’s Chicken Tetrazzini

Yield: 8 people
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Chicken Tetrazzini – my Grandmother's recipe! SO simple and it tastes great! Chicken, vermicelli pasta, cream of chicken and mushroom soup, chicken broth, garlic, onion, parmesan cheese. One of my all-time favorite recipes. I can eat way too much of this stuff! Can make ahead and freezer for later.

Ingredients:

  • 1 whole rotisserie chicken
  • 1 (16-oz) package vermicelli pasta cooked according to package directions
  • 4 cups chicken broth
  • 1 (10.75-oz) can cream of chicken soup
  • 1 (10.75-oz) can cream of mushroom soup
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ cup grated parmesan cheese

Instructions:

  • Preheat oven to 350ºF.
  • Remove skin from chicken and discard. Remove meat from the chicken and chop.
  • Whisk together soups, chicken broth, garlic powder and onion powder.
  • Lightly spray a 9×13-inch pan with cooking spray. Layer 1/2 vermicelli, 1/2 chicken, and 1/2 of soup mixture. Sprinkle half of the parmesan cheese on the pasta. Repeat layers and top with remaining parmesan cheese.
  • Cover with foil and bake for 1½ hours.

Notes:

  • To cut down on prep time, I use a whole rotisserie chicken. Feel free to boil a whole chicken and use the meat and broth in the dish.
  • My grandmother’s recipe calls for the casserole to be baked for 1½ hours. Feel free to adjust that cooking time down.
  • You can use 98% Fat Free or Healthy Choice soup.
  • You can use any combination of cream of soups – all chicken, all mushroom, cream of celery, cream of broccoli. Whatever will be fine.
  • Feel free to add mushrooms and peas to the casserole.
  • I use freshly grated parmesan cheese. The green can is also fine.
  • I make this with vermicelli pasta. You can substitute thin spaghetti, spaghetti, or even linguine if you prefer.
  • You can assemble the casserole ahead of time and refrigerate it until you are ready to bake. It will keep in the refrigerator 2 or 3 days.
  • You can assemble the casserole and freeze unbaked for a quick meal later. To bake after freezing, thaw completely and bake as directed.
  • You can also freeze the baked casserole. To reheat after freezing, thaw completely. Cover with aluminum foil and

Steph

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Comments

  1. made this tonight – really delicious! i was impressed that it wasn't as high calorie as i thought when i put it into recipe calculator. thanks for a great recipe! next time i might try adding in veggies to make this a full meal casserole… has anyone else done that?

  2. This is similar to a family favorite here. Can't wait to try your version. Also wanted to let you know you have your own board on my Pinterest because I love your recipes so much! Thanks for sharing!

  3. Yum!! I made this for dinner last night and it was a hit. Super easy to put together with things from the pantry, but had that loving, comfort food quality. For the leftovers tonight I sauteed some walnuts in butter and put those on before I reheated it in the oven. It was wonderful! Thank you!

  4. YUM, I made the potato casserole last night for dinner! Thanks for sharing all of these YUMMY recipes! My Husband is loving them too:O) Have a blessed day, HUGS!

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