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A creamy Chicken Tetrazzini casserole baked to a golden brown in a white dish, garnished with fresh parsley.

Comeback King Chicken Tetrazzini Casserole

This recipe revives the classic Chicken Tetrazzini, replacing canned soups with a luscious, from-scratch cream sauce. Tender chicken and spaghetti are enveloped in a rich, sherry-laced mushroom sauce, then baked under a golden, crunchy Panko-Parmesan topping for a timeless comfort food masterpiece.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: American, Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz spaghetti or linguine
  • 6 tablespoons unsalted butter, divided
  • 1 medium yellow onion, chopped
  • 8 oz cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1/2 cup dry sherry
  • 2.5 cups low-sodium chicken broth
  • 1.5 cups heavy cream
  • 3 cups shredded cooked chicken from a rotisserie chicken is ideal
  • 1 cup frozen peas
  • 3/4 cup freshly grated Parmesan cheese, divided
  • 1 cup Panko breadcrumbs
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 2 tablespoons fresh parsley, chopped, for garnish

Equipment

  • 9x13 inch baking dish
  • Large pot or Dutch oven
  • Colander
  • Large skillet or heavy-bottomed pot
  • Whisk
  • Wooden spoon or spatula
  • Small bowl
  • Measuring cups and spoons
  • Chef's knife
  • Cutting board

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Bring a large pot of heavily salted water to a boil. Cook spaghetti according to package directions, but remove it 2 minutes before it is al dente. Drain well and set aside.
  3. In a small bowl, combine the Panko breadcrumbs, 1/4 cup of the grated Parmesan cheese, and 2 tablespoons of melted butter. Mix with a fork until the crumbs are evenly moistened and set aside.
  4. In a large Dutch oven or heavy-bottomed pot, melt the remaining 4 tablespoons of butter over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened.
  5. Add the sliced mushrooms and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes, until the mushrooms have released their liquid and started to brown. Add the minced garlic and cook for 1 more minute until fragrant.
  6. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste, creating a roux.
  7. Slowly pour in the dry sherry, scraping the bottom of the pot to release any browned bits. Let it bubble and reduce for about 1 minute.
  8. Gradually whisk in the chicken broth, followed by the heavy cream, until smooth. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring, until it has thickened enough to coat the back of a spoon.
  9. Remove the pot from the heat. Stir in the remaining 1/2 cup of Parmesan cheese, salt, and pepper. Taste and adjust seasoning if necessary.
  10. Gently fold in the shredded chicken, cooked spaghetti, and frozen peas until everything is well-coated in the sauce.
  11. Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the Panko topping over the entire surface.
  12. Bake uncovered for 25-30 minutes, or until the sauce is bubbly and the topping is golden brown. Let it rest for 5-10 minutes before garnishing with fresh parsley and serving.

Notes

Variations & Tips:
- Protein Swaps: Leftover shredded turkey or even canned tuna can be used in place of chicken.
- Pasta Alternatives: Fettuccine, penne, or egg noodles are excellent substitutes for spaghetti.
- Alcohol-Free: To omit the sherry, substitute with an equal amount of chicken broth plus a splash of red wine vinegar or lemon juice for acidity.
- Add-Ins: Try adding 1 cup of thawed, squeezed-dry frozen spinach or 2 cups of steamed broccoli florets for extra vegetables.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.