Chicken or Turkey Tetrazzini Casserole

READY IN: 1hr 15mins


  • 1
    (16 ounce) package thin spaghetti (can use regular spaghetti if desired)
  • 13
    cup butter
  • 1
    large onion, chopped
  • 1 -2
    tablespoon fresh minced garlic
  • 1
    jalapeno pepper (seeded and finely chopped) (optional)
  • 2
    cups sliced fresh mushrooms (or use 1-2 cans sliced drained mushrooms)
  • 14
    cup whipping cream
  • 3
    cups chopped cooked chicken or 3 cups cooked turkey
  • 1
    (10 ounce) can condensed cream of mushroom soup, undiluted
  • 1
    (10 ounce) can condensed cream of chicken soup, undiluted
  • 1
    (10 ounce) can condensed cream of celery soup, undiluted (or use 2 cans cream of mushroom and 1 can chicken)
  • 1
    (8 ounce) container sour cream
  • 12
    cup grated parmesan cheese
  • 2 12
    cups grated cheddar cheese, divided
  • 1
    cup frozen peas (optional)


  • Set oven to 350 degrees F.
  • Butter a 13 x 9-inch casserole dish (or a large oval casserole dish).
  • Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta, leave semi-firm as it will cook more in the oven) drain, then transfer to a large bowl.
  • Add in whipping cream and all three canned soups, cooked chicken or turkey, sour cream, Parmesan cheese, 1-1/2 cup grated cheddar cheese and frozen peas (if using) toss well to combine.
  • In a large skillet melt butter; add in the mushrooms and cook until all the liquid is removed (about 10 minutes).
  • To the skillet with the mushrooms, add in onions, garlic and jalapeño pepper (if using) sauté until onions are soft; add to the soup mixture.
  • Using a wooden spoon mix all ingredients together until well combined.
  • Season with seasoned salt and pepper (or white salt).
  • Transfer to prepared baking dish.
  • Cover with foil and bake about 30-35 minutes (or until hot and bubbly) uncover and sprinkle with about 1 cup grated cheddar cheese, return to oven and bake until cheese is melted (about 5-8 minutes).