Million Dollar Chicken Tetrazzini – super delicious make-ahead casserole! Makes a great freezer meal!! Chicken, spaghetti, cream of chicken soup, cream of mushroom soup, cottage cheese, cream cheese, sour cream, chicken broth, salt, pepper, garlic, parmesan cheese, mozzarella cheese. SO creamy and it tastes like a million bucks! This is definitely going in the dinner rotation! #chicken #casserole #freezermeal #chickendinner
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Pin This RecipeEasy Chicken Spaghetti Casserole
Stop what you are doing and add this Million Dollar Chicken Tetrazzini to your menu. O-M-YUM! It is SO good! I took my Grandmother’s recipe for Chicken Tetrazzini and added my million dollar flavor combination of cottage cheese, cream cheese, and sour cream. Chicken, spaghetti, and four types of cheese baked in a creamy sauce. This is comfort food at its best!
How to Make Chicken Tetrazzini
This chicken casserole is very easy to make. Start with boiling the pasta. While the pasta is cooking, stir together chopped chicken, cream of chicken soup, cream of mushroom soup, cottage cheese, sour cream, cream cheese, chicken broth, salt, pepper, garlic powder. Add the cooked pasta and pour it into the pan. That is it! The hardest part of the whole process is waiting on the water to boil for the pasta.
To cut down on the prep time, I use a rotisserie chicken. Rotisserie chickens are a HUGE timesaver. I always have some rotisserie chicken meat in the freezer for casseroles like this one.
Can Chicken Tetrazzini be Frozen?
You can make this ahead of time and refrigerate or freeze for later. To bake the casserole after refrigerating overnight, you may need to add a few minutes to the baking time. To bake the casserole after freezing, thaw completely and bake as directed below. You can also freeze leftovers for a quick meal later. To reheat leftovers, thaw completely and microwave or cover with aluminum foil and bake at 350ºF for 30 to 40 minutes, until heated through.
What Sides Go With Chicken Tetrazzini
Chicken Tetrazzini is one of my all-time favorite recipes. I always eat way too much! We like to serve this chicken spaghetti with some green beans, asparagus, or a salad and some rolls. Here are a few of our favorite recipes from the blog that go great with this casserole:
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Million Dollar Chicken Tetrazzini
Equipment:
Ingredients:
- 1 (16-oz) package spaghetti
- 1 whole rotisserie chicken, meat removed and chopped
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- 1 (10.5-oz) can Unsalted Cream of Mushroom Soup
- ¼ cup sour cream
- 1 cup cottage cheese
- 1 (8-oz) package cream cheese, softened
- 1 cup chicken broth
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp garlic powder
- ¼ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 tsp dried parsley
Instructions:
- Preheat oven to 300ºF. Lightly spray a 9×13-inch baking dish with cooking spray.
- Cook pasta according to package directions. Drain.
- In a large bowl, combine chopped chicken, soups, sour cream, cottage cheese, cream cheese, broth, salt, pepper, garlic powder. Stir in cooked pasta.
- Pour mixture into prepared baking dish. Top with cheeses and parsley. Cover with aluminum foil.
- Bake covered for 45 minutes. Remove foil and bake an additional 10 to 15 minutes, until bubbly and cheese is melted.
Notes:
- I suggest using Unsalted Cream of Chicken & Mushroom Soups in this dish to control the sodium.
- You can buy it by the case at Amazon:
- Cream of Chjcken: https://amzn.to/49n4uZE
- Cream of Mushroom: https://amzn.to/3SkpNVv
- Need Gluten-free soup? You can buy it here:
- Cream of Chicken: https://amzn.to/3MtqQ1s
- Cream of Mushroom: https://amzn.to/45WqyXY
- Here is our recipe for Homemade Cream of Chicken Soup: https://www.plainchicken.com/homemade-cream-of-chicken-soup/
- Substitute mushroom bouillon to make cream of mushroom soup.
- You can buy it by the case at Amazon:
- Can make casserole in advance and refrigerate or freeze for later.
- If baking directly from the refrigerator, you may need to add a few minutes to the cooking time.
- To bake the casserole after freezing, thaw completely in the refrigerator and bake as directed above.
Steph
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Thank you for sharing this recipe! It is one of my absolute faves and it stays in the family recipe rotation!!!!! Only thing I changed was amount of salt. I used less as it already had enough! Also added mushroom and bell peppers!!!!
Very tasty! I have made this countless times since discovering this recipe. Thank you for this and the your many other recipes. All hits at my house.
So glad I tasted the sauce mixture before adding the salt…it was already really salty. I did add 1/4 cup chopped red pepper, 1/2 cup diced sweet onions sauteed and a 4 oz can of mushrooms, drained. I made two 8×8 casseroles and froze one for later. I love the addition of the extra cheeses for adding more protein. Thank you, it is going to get baked tonight and I know we’ll love it. Going to add a good sprinkle of red pepper flakes on top before serving!
Just want to thank you SO much for this recipe. This is my third time making it. It is ABSOLUTELY the BEST chicken casserole EVER!!! Having family for dinner and guess what they’re getting? They are gonna LOVE it!