Recipes Ingredients Meat & Poultry Chicken Chicken Tetrazzini 4.0 (442) This classic, creamy casserole makes enough for tonight plus a future meal straight from the freezer. Prep Time: 15 mins Cook Time: 55 mins Total Time: 1 hr 10 mins Servings: 8 Jump to recipe Our freezer-friendliest chicken tetrazzini recipe makes one casserole that will serve four tonight, plus a second meal to freeze and pull out when you're in a pinch. It features tender shredded chicken, sautéed mushrooms, and peas, all tossed in a creamy, cheesy, white-wine-spiked sauce. And while short noodles like shells and ziti are often favored in pasta bakes, tetrazzini takes the long noodle route, opting for al dente linguini instead (just be sure to break the noodles in half before cooking to make them easier to eat later on). What's so great about this recipe is that it's endlessly customizable: Swap in turkey or even tuna for the chicken or mix up the vegetables—you can use broccoli, corn, and asparagus in place of the mushrooms or peas with great success. Add a sprinkling of red pepper flakes for a kick of heat or introduce some alliums like onions, garlic, or leeks for even deeper flavor. Or, leave it just the way it is for a cozy, comforting dish that will bring warmth—and a retro spin—to your dinner table. Credit: Jake Sternquist Key Ingredients for Chicken Tetrazzini The chicken: This recipe calls for shredded rotisserie chicken, which saves on prep time and leaves you with a mix of light and dark meat. You can also use leftover chicken or roast or poach some thighs or breasts if you'd prefer. You'll need about four cups of shredded meat, so plan to start with 1 1/2 pounds of raw chicken. The vegetables: Sautéed mushrooms lend depth and bulk to chicken tetrazzini while convenient frozen peas contribute brightness and a pop of color. Feel free to use either cremini (also known as baby bella) mushrooms or white buttons for this recipe—both will work great. To prep the peas, give them a quick rinse under cool water but don't worry about thawing them completely before they head into the oven. The sauce: You'll make a quick roux for this recipe, which will help thicken the cheesy sauce. To keep things from becoming too heavy, we backed off on the butter a bit, meaning the roux will look a bit drier than you may be used to. Be sure to keep stirring to keep the flour from burning before whisking in the liquid. The noodles: Long noodles, as opposed to short shapes, are what set a tetrazzini apart from most other pasta bakes. We used linguini, which creates beautiful tangles of noodles that soak up the sauce and mingle with the chicken and vegetables. Cooking the pasta to al dente on the stovetop ensures the noodles don't overcook in the oven, while breaking them in half before cooking will make the final dish easier to eat. The cheese: We may have pulled back on the butter in this recipe but don't worry, we didn't skimp on the Parmesan. You'll add two cups to the sauce and reserve a final cup for sprinkling on top before baking. Grate it yourself for the best flavor and texture, or pick it up pre-grated from the store to save on prep time. Deglaze the pan with the white wine: While the recipe calls for adding the white wine with the milk and broth, you can also choose to add it to the skillet after cooking the mushrooms to deglaze the pan and capture all those delicious browned bits. Cook it for about 30 seconds until slightly reduced, then transfer the mushrooms and liquid to a bowl and continue with the recipe. Making Chicken Tetrazzini Ahead of Time This recipe makes two casseroles so you can stash one (or both!) in the freezer for the future. After topping the tetrazzini with Parmesan, let it cool to room temperature, then wrap it well in plastic, followed by a layer of foil, and freeze for up to three months. Reheating: To thaw and reheat, let casserole defrost in the fridge overnight, then remove plastic and foil and bake at 400 degrees Fahrenheit until hot throughout and top is golden, 30 to 45 minutes. Directions Credit: Jake Sternquist Preheat oven and boil water; cook mushrooms: Preheat oven to 400°F. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside. Credit: Jake Sternquist Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper. Credit: Jake Sternquist Credit: Jake Sternquist Cook pasta: Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Credit: Jake Sternquist Add sauce, chicken, peas, and mushrooms: Add sauce, chicken, peas, and mushrooms. Toss well to combine. Credit: Jake Sternquist Divide between dishes and bake: Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Bake until browned, about 30 minutes. Let stand 10 minutes before serving. Credit: Jake Sternquist Storing and Reheating Chicken Tetrazzini Leftover tetrazzini can be refrigerated in an airtight container for up to three days. To reheat, bake it covered at 400 degrees until hot throughout, 30 to 40 minutes, or microwave individual portions for two to three minutes each. Variations There are so many ways to customize chicken tetrazzini, including: Mixing up the meat: In place of the chicken, try swapping in leftover turkey or a few cans of drained solid white tuna. Varying the vegetables: Switch up the produce according to your liking—asparagus, broccoli, cauliflower, and/or corn would all be delicious additions. Adding an allium: For even more flavor, sauté some chopped onion or shallot along with the mushrooms, or add a few minced garlic cloves to the skillet toward the end of cooking. Picking your pasta: No linguini on hand? No problem. Swap in another long noodle like spaghetti or fettuccini, or even use a shorter noodle in its place. Five More Baked Pasta Recipes to Try: Speedy Baked Ziti Baked Broccoli-and-Artichoke Shells Three-Cheese Skillet Lasagna Baked Penne With Chicken and Sun-Dried Tomatoes Creamy Baked Tortellini With Spinach Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.