Creamy Chicken Tetrazzini

I can say this with my full chest with 100% certainty: this will be the BEST Creamy Chicken Tetrazzini, you will ever make, serve, and eat!! I can say this because I posted Chicken Spaghetti a few years back (which is basically the same thing; different name…synonyms if you will) And, even I can admit this recipe is better than my OWN other version! It’s got the perfect blend of noodle to cheese to silky sauce ratio! — everything you want in a family-friendly casserole. Layer juicy chicken cooked in a flavorful bouillon broth, spaghetti cooked in that same broth for extra flavor, and a silky sauce made with Velveeta, sour cream, cream of chicken soup, and plenty of heavy cream. It all gets topped with Colby Jack, mozzarella, and a golden layer of crushed French fried onions for that (why is this so much better than any other cassy?) crunch. If you love hearty, crowd-pleasing pasta bakes, you’ll want to check out some of my other viral hits too — like my Beefy Baked Ziti, Poor Man’s Casserole, and Million Dollar Spaghetti.

👝 How to Store Leftovers

Store Leftovers in and Airtight Container for up to 3-5 days.

🤔 Common Questions

Do I have to use Velveeta?

Nope. Cream cheese or even all shredded cheeses can work, but Velveeta gives you the smoothest, most nostalgic creamy sauce.

Can I use rotisserie chicken instead of boiling my own?

Yes! About 3 cups shredded rotisserie chicken works perfectly — just skip the boiling step. However, if you do that; then you won’t have the broth to boil the spaghetti in! Which does make a difference! So, the answer is no. No you can not. LOL =-)

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Melissa Jo

Creamy Chicken Tetrazzini

5 from 5 votes

Creamy Chicken Tetrazzini Casserole. Layer chicken, spaghetti, and a silky sauce made with Velveeta, sour cream, cream of chicken soup, and heavy cream. It all gets topped with cheese and a golden layer of crushed French fried onions for that irresistible crunch.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 people

Course: Main Course

Cuisine: American

Ingredients

  

1x2x3x?

• 2 large chicken breasts
• 2 Tbsp Knorr chicken bouillon
• 16 oz spaghetti broken in half before boiling
• 2 –3 Tbsp unsalted butter
• 1 medium onion diced
• 1 Tbsp minced garlic
• 2 10.5 oz cans cream of chicken soup
• 8 oz sour cream
• 8 oz Velveeta cheese cubed
• 1 cup heavy cream
• 1½ cups reserved chicken broth be sure to save extra before draining, in case more is needed
• 1 10 oz frozen spinach, thawed, squeezed dry
• 8 oz Colby Jack cheese shredded
• 4 oz mozzarella cheese shredded
• About 3 oz French fried onions crushed by hand

Seasonings for the Sauce

• 1 tsp Tony’s Creole seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt & pepper to taste

Method

 

Instructions

Cook Chicken

1. Place chicken breasts in a large stockpot and fill it about ¾ of the way with water. Add bouillon.
2. Boil until chicken is cooked through (165°F), about 15–20 minutes. Remove chicken, shred or dice.

Cook Pasta in Broth

1. In the same pot of broth, crack the spaghetti noodles in half and cook until al dente. Drain, reserving at least 2 cups of broth (you’ll likely need around 1½ cups, but keep extra just in case).

Make the Sauce

1. In a skillet or Dutch oven, melt butter and sauté onion with all the seasonings (Tony’s, garlic powder, onion powder, salt & pepper) until onion is translucent, about 5–7 minutes. Add garlic, cook 1 more minute.
2. Pour in the heavy cream, then stir in the cream of chicken soup. Add Velveeta and stir until melted. Add about ¾ cup of the reserved chicken broth and mix well.
3. Once everything is smooth, stir in sour cream, the thawed and squeezed spinach, and about half of the shredded Colby Jack cheese. Add more broth as needed until the sauce reaches a creamy, pourable consistency (about 1½ cups total usually works).

Assemble

1. Spray a 9×13 baking dish with nonstick spray.
2. Add cooked spaghetti noodles first, spreading evenly. Top with shredded chicken. Pour the sauce over everything and gently toss in the baking dish until noodles are fully coated.
3. Sprinkle with the remaining Colby Jack and mozzarella cheese. Crush the French fried onions lightly in your hands and sprinkle over the top (about 3 oz).

Bake

1. Cover with foil, bake at 350°F for 20 minutes.
2. Remove foil and bake another 20–25 minutes until bubbly and golden.

Rest & Serve

1. Let casserole sit 10 minutes before serving to allow sauce to thicken slightly.

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