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Easy Chicken and Mushroom Tetrazzini Recipe

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Want to know how you can make chicken tetrazzini easy?  This recipe will show you how!  It is a simple, creamy pasta dish that your family will love.  It makes a delicious main dish and goes well with some crusty garlic bread and a fresh green salad.  It’s also an easy way to feed a crowd!  This chicken and mushroom tetrazzini truly is comfort food at its best!

Easy Chicken and Mushroom Tetrazzini

chicken tetrazzini easy

Chicken and Mushroom Tetrazzini Ingredients

3 Tbsp butter

1 cup sliced fresh mushrooms

1 Tbsp minced dried onions

1/2 tsp minced garlic

1 Tbsp dried parsley

1 pound spaghetti, cooked and drained

3 cups grated Colby/Jack cheese (set aside 1 cup of it for on top)

1 1/4 cup parmesan cheese, grated (set aside 1/4 cup of it for on top)

2 cups chicken, shredded

1 cup greek yogurt

3/4 cup chicken broth

10 1/2 ounce can of cream of chicken soup

10 1/2 ounce can of cream of mushroom

1 1/2 tsp garlic salt

1/2 tsp pepper

How to Make Chicken and Mushroom Tetrazzini

Fill a large pot 2/3 of the way full with water and heat to boiling (this water will be for cooking the pasta).

While the water is heating, melt the butter in a small frying pan.

Once the butter is melted, saute the sliced mushrooms in the butter until tender.

While you are sauteing the mushrooms, keep an eye on the pot of water and add the dried pasta once the water is boiling.

Boil the pasta for 9 minutes, then drain return to the pot.

Add the remainder of the ingredients (except for the 1/4 c parmesan cheese and 1 c Colby jack cheese that will go on top) to the pot and mix well with a large silicone spatula or spoon.

Once it is mixed well, pour the mixture into a 9 x 13 baking pan and carefully spread the mixture evenly in the pan.

Sprinkle the top of the tetrazzini with 1/4 cup parmesan cheese and 1 cup of Colby jack cheese (I usually just use Kroger brand).

Cover the 9 x 13 pan loosely with aluminum foil (so that the cheese doesn’t stick to it as it melts).

Bake at 350 degrees for 25 minutes, then remove foil and bake for 8-10 additional minutes (until cheese on top is melted).

Serve! This goes well with some crusty garlic bread and a salad.

Chicken tetrazzini easy

Easy Chicken and Mushroom Tetrazzini Recipe

Yield: 12 servings
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

This chicken and mushroom tetrazzini recipe is a simple, creamy pasta dish that your family will love!  It makes a delicious main dish and goes well with some crusty garlic bread and a fresh green salad.  It's also an easy way to feed a crowd!  It's comfort food at its best!

Ingredients

  • 3 Tbsp butter
  • 1 cup sliced fresh mushrooms
  • 1 Tbsp minced dried onions
  • 1/2 tsp minced garlic
  • 1 Tbsp dried parsley
  • 1 pound spaghetti, cooked and drained
  • 3 cups grated Colby/Jack cheese (set aside 1 cup for on top of tetrazzini)
  • 1 1/4 cup parmesan cheese, grated (set aside 1/4 cup for on top of tetrazzini)
  • 2 cups chicken, shredded
  • 1 cup greek yogurt
  • 3/4 cup chicken broth
  • 10 1/2 ounce can of cream of chicken soup
  • 10 1/2 ounce can of cream of mushroom
  • 1 1/2 tsp garlic salt
  • 1/2 tsp pepper

Instructions

  1. Fill a large pot 2/3 of the way full with water and heat to boiling (this water will be for cooking the pasta).
  2. While the water is heating, melt the butter in a small frying pan.
  3. Once the butter is melted, saute the sliced mushrooms in the butter until tender.
  4. While you are sauteing the mushrooms, keep an eye on the pot of water and add the dried pasta once the water is boiling.
  5. Boil the pasta for 9 minutes, then drain return to pot.
  6. Add remainder of the ingredients (except for the 1/4 c parmesan cheese and 1 c Colby Jack cheese that will go on top) to the pot and mix well with a large silicone spatula or spoon.
  7. Once it is mixed well, pour the mixture into a 9 x 13 baking pan and carefully spread the mixture evenly in the pan.
  8. Sprinkle the top of the tetrazzini with 1/4 cup parmesan cheese and 1 cup of Colby Jack cheese.
  9. Cover the 9 x 13 pan loosely with aluminum foil (so that the cheese doesn't stick to it as it melts).
  10. Bake at 350 degrees for 25 minutes, then remove foil and bake for 8-10 additional minutes (until cheese on top is melted).
  11. Serve! This goes well with some crusty garlic bread and a salad.

Notes

This chicken and mushroom tetrazzini recipe goes well with some crusty garlic bread and a fresh green salad.

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Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 300Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 7gCholesterol 57mgSodium 914mgCarbohydrates 18gFiber 1gSugar 2gProtein 18g

See you next time!

Deb

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