Best Chicken Tetrazzini Recipe
This Baked Chicken Tetrazzini is classic comfort food at its best. This recipe is sure to be a family favorite dinner at your house!
Servings Prep Time
4 10minutes
Cook Time
Servings Prep Time
4 10minutes
Cook Time
Best Chicken Tetrazzini Recipe
  • 8ounces linguine or spaghetti,
  • 1tablespoon butter,
  • 1pound boneless, skinless chicken breasts,cut into bite-sized pieces
  • 8ounces white mushrooms,sliced or chopped
  • 1 green bell pepper,diced
  • 1teaspoon seasoned salt,or to taste
  • freshly ground black pepper,to taste
  • 1/2cup white wine,(ok to substitute chicken broth)
  • 10-12ounces condensed cream of chicken soup,(see note below)
  • 1/2cup milk,
  • 1/2cup grated parmesan cheese,
  • 4ounces swiss cheese,(I use sliced cheese and chop into small pieces.)
  1. Bring a large pot of lightly salted water to a boil. Break noodles into thirds, and cook the minimum recommended cooking time on the package. Drain.
  2. Preheat oven to 350 degrees F.
  3. Meanwhile, heat butter in a deep 12″ skillet over medium-high heat. Add chicken, mushrooms, and bell pepper. Sprinkle seasoned salt and pepper over the contents of the skillet. Stir and cook about 5 minutes until the bell pepper is getting tender and chicken is mostly cooked.
  4. Pour in wine, and continue to simmer 3-5 minutes longer. Stir in soup and milk, and bring to a simmer.
  5. Reduce heat to medium-low. Stir in parmesan and swiss cheese until melted. Sauce will still be somewhat thin at this point, and that’s OK. Stir in cooked pasta until coated in sauce.
  6. Spray a 2-quart baking dish with cooking spray. (I used an 11 x 7″ baking dish.) Transfer pasta mixture to the dish, and bake in preheated oven for 30 minutes. Serve warm.
Recipe Notes

I like to use Pacific condensed soups because they are all natural and gluten free. If you use a different brand, look for a reduced-sodium version or reduce the amount of seasoned salt in the recipe.

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