Chicken Tetrazzini

"Perfect for potluck suppers. It can be made ahead,frozen, thawed and then baked. A favorite with children, too. My best friend gave me this recipe, and my family has been eating it forever. Very yummy!"
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Ready In:
1hr 30mins
1 3quart casserole or equivalent



  • 4 -5 cups cooked chicken, cut into large bite-size pieces (I use meat from 3-5 pound fryer, boiled, skinned, deboned and drained)
  • 1 (8 ounce) package spaghetti or (8 ounce) package narrow egg noodles, cooked al dente according to package directions,drained
  • 1 cup chicken broth
  • 1 medium onion, grated
  • 1 can 98% fat-free cream of mushroom soup, undiluted
  • 14 cup butter
  • 2 ounces sharp cheddar cheese, grated or shredded (1/2 cup)

  • 14 cup butter, melted
  • 2 cups crushed corn flakes


  • Preheat oven to 350 degrees.
  • Spray a 1-quart casserole and a 2-quart casserole (or 1 3-quart casserole) with non-stick cooking spray.
  • To melted butter, add onion, soup, cheese and chicken broth and stir to mix.
  • Set aside.
  • In casserole dish, beginning with chicken layer, alternate layers of chicken, spaghetti (or noodles) and cheese sauce, making two layers and ending with sauce.
  • Add corn flake crumbs on top of casserole.
  • Drizzle with melted butter.
  • Bake for 30-45 minutes until hot in center.
  • VARIATION: Substitute 2-3 pounds shrimp, peeled and cooked, in place of chicken.

Questions & Replies

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  1. Rita1652
    Made mine spicy by adding jalapeno cheddar cheese in place of the sharp cheddar cheese and added 1/2 shredded mozzarella cheese. And cheated by using store bought already cooked chicken. I used penne. And instead of layering I mixed it all together. Very quick and easy and delish!
  2. Jo Ann L
    A nice, easy way to make a tetrazzini dish. I cut the amount of chicken to 2 cups and found that to be plenty for me. The second time I made it, I also cut the pasta to 7 oz., which made a moister dish that I liked better. I upped the cheese to 1 cup and also used a trick my mother taught me: When you're using sharp cheddar, add 1/4 tsp. dry mustard per cup of cheese. You don't taste the mustard per se, but it peps up the taste of the cheese. Like Rita L, I just mixed everything up together and it came out fine. I don't have cornflakes, so I used bread crumbs from 5 slices of very stale bread, and mixed them with 5 Tbsp. of margarine before putting them on the casserole. I used a 9-in. square pan with the lowered amount of pasta, and it took about 50-55 min.
  3. Mom2Rose
    Aus/NZ Swap #14: Delicious!! I love this dish - perfect way to use up leftover chicken!!
  4. Kleyt
    This is a tasty, easy tetrazzini dish that both myself and DH loved. I added fresh garlic to the chicken. I also cooked my whole-wheat spaghetti through while I cooked my chicken, melted the cheese in the mushroom soup in the microwave (with the added dry mustard per Jo Ann L's suggestion), added a can of mushrooms, and then mixed everything together before baking for about 10 minutes to brown the cornflakes. It was awesome reheated the next day. The cornflakes mixed in with the leftovers making it very rich.


I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,
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