Dinner Shortcuts: Easy chicken tetrazzini

Brandy O'Neill

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Cut your prep time in half by using up some rotisserie chicken and making the best chicken tetrazzini you have ever had. So simple and so delicious.

Easy chicken tetrazzini

I remember when I was a kid my sister-in-law always used to make chicken tetrazzini. It was the one dish she would happily make for me whenever I asked. It was packed full of pasta, cheese, chicken and a few vegetables. What's not to love?

Easy chicken tetrazzini

Easy chicken tetrazzini

Yields contents of 1 (9 x 13-inch) dish


  • 1 pound spaghetti, cooked
  • 2 cups chopped rotisserie chicken
  • 1 (10.75 ounce) can cream of chicken soup
  • 1 (10.75 ounce) can cream of mushroom soup
  • 1 small can diced mushrooms
  • 1/4 cup unsalted butter
  • 2-1/4 cups chicken stock
  • 1/2 cup shredded cheddar cheese


  1. Preheat oven to 350 degrees F.
  2. In a 9 x 13-inch casserole dish add spaghetti and top with chopped chicken.
  3. In a medium-sized saucepan add soup, diced mushrooms, butter and chicken stock. Cook until smooth over medium heat.
  4. Pour soup mixture over pasta and sprinkle the top with cheese.
  5. Bake for 25 minutes until hot, bubbly and the cheese is melted.

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Brandy O'Neill
Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New York. Her food is influenced by her small town roots as well as her many travels around the world.