Chicken Tetrazzini casserole is one of those one-pot dinners that saves you time in the kitchen and still gives you a great tasting dish.
Chicken, cheese, noodles, and peas all mixed together for the ultimate casserole.
If you’re looking for an easy chicken tetrazzini recipe, this is definitely it.
Not only do you have hardly any hands-on time but it cooks quickly in the pressure cooker too! An excellent option for those wanting to make dinner fast and have it be filling.
Parents everywhere are often looking for the ideal dinners that can be prepped, cooked, and eaten in a short period of time so that they can grab the kids and gear and head off to practice.
Finding a meal that is going to please your standards and the kid’s palates can be difficult, to say the least.
Chicken Tetrazzini Casserole brings together flavors that the whole family will love and will quickly become a favorite in your house.
In fact, you may even find that your family enjoys turkey tetrazzini or ham tetrazzini as well.
Each dish is similar but still different enough that you won’t mind eating them too soon after another in your meal plan rotation.
What's in Chicken Tetrazzini Casserole?
- 12 oz Spaghetti Noodles
- 2 Tb Butter
- 1 Tb Garlic
- 8 oz Mushrooms
- 1 Yellow Onion Diced
- 3 ½ Cup Broth*
- 1 Cup Heavy Whipping Cream
- 2 Cup Cubed Cooked or shredded Chicken
- 4 oz Sour Cream
- ½ - ¾ Cup Parmesan Cheese
- 1 Cup Frozen Peas
- 2 Cup French Fried Onions Optional
- Salt and Pepper to Taste
How to make Chicken Tetrazzini Casserole
- Heat your instant pot to saute mode until it reads as hot.
- Add in the butter, garlic, and diced onion. Saute the onion until it begins to turn translucent in color.
- Add in the sliced mushrooms and saute again for 1 minute.
- Turn off the instant pot.
- Pour in the broth and if necessary, deglaze the bottom of the pan.
- Break the spaghetti noodles in half and then lay ⅓rd of the noodles across the bottom of the pan, then another ⅓rd over the top of that in a criss-cross formation. Then add the third layer of noodles on top in another criss-cross pattern. Do not stir.
- Add in the whipping cream and do not stir.
- Add in your cubed chicken and do not stir.
- Set to manual for 4 minutes and allow for a 3-minute natural release and then do a quick release for the remaining pressure.
- Stir the pasta and chicken together.
- Add in the peas, sour cream, and cheese, stirring to combine.
- Close the lid for 1 minute to heat the dish through.
- Optionally, you can pour this chicken tetrazzini into a casserole baking dish and top with french fried onions. Then bake at 350 degrees for 5 minutes.
- Enjoy!
How to reheat Chicken Tetrazzini
You can reheat Chicken Tetrazzini in a sauce pan on the stove over medium-high heat. Add in a little broth or butter and stir almost constantly to help distribute the heat.
You can also bake it covered at 350 degrees until it’s warm all of the way through.
How long will Chicken Tetrazzini Casserole last
If you keep your chicken tetrazzini in the fridge and keep it well-covered, you can expect it to last up to one week.
To ensure the best-tasting quality, you’ll want to make sure that you eat it sooner rather than later or freeze the leftovers for longer storage.
What to serve with Chicken Tetrazzini Casserole
Chicken Tetrazzini is a dish that already has meat, starch, cheese, and veggies inside so it can be hard to image any good side dishes that would pair well with it.
That being said a side of Oven Roasted Broccoli or a slice of warm garlic bread could be great!
Can I use Shredded Chicken?
Absolutely! Save yourself the effort of cubing a chicken and just shred it instead.
This is a great way to use up leftover chicken in the fridge because you can shred the meat of any cut of chicken.
If you forgot to thaw any meat, you can use this quick and easy Instant Pot Shredded Chicken Recipe.
Can I use Rotisserie Chicken?
Of course! Rotisserie Chickens are one of the best things to buy when you want to take the effort out of dinner.
Not only does it save you the time from cooking the bird but it often comes at a discounted price if you time it right! Buy yourself a rotisserie chicken and shred the meat right off of the bones for this tetrazzini.
More One Pot Meals
- Turkey Tetrazzini
- Rice Bowl
- Tuna Noodle Casserole ~ An American Classic
- Chicken Bacon Ranch Pasta
- Easy Chicken Divan
- Chicken Corn Chowder
- Bowtie Pasta ~ a Disney Cruise Line Copycat Recipe
- Honey Mustard Chicken and Rice
- Ramen Pad Thai
- Chicken Chili Verde
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Chicken Tetrazzini
Ingredients
- 12 oz Spaghetti Noodles
- 2 cups Pre-Cooked Chicken - Diced
- 3½ cups Chicken Broth
- 1 cup Heavy Cream
- 2 tablespoon Butter
- ½ cup Onion - Diced
- 8 oz Mushrooms - Sliced
- ½ cup Sour Cream
- 1 cup Petite Peas - Frozen
- ¾ cup Parmesan Cheese
- Salt and Black Pepper - To Taste
Instructions
- Heat your Instant Pot to Sauté mode until it reads "hot."
- Add in the butter, garlic, and diced onion. Sauté the onion until it begins to turn translucent in color. Add in the sliced mushrooms and sauté again for 1 minute.
- Turn off the Instant Pot.
- Pour in the broth and if necessary, deglaze the bottom of the Instant Pot by scraping the bits of anything stuck on it.
- Break the spaghetti noodles in half and then lay ⅓ of the noodles across the bottom of the pan, then another ⅓ over the top of that in a criss-cross formation. Then, add the third layer of noodles on top in another criss-cross pattern.
- Do not stir.
- Add the whipping cream on top and do not stir.
- Add in your cubed chicken and do not stir.
- Set to Manual Pressure for 4 minutes and allow for a 3-minute Natural Release, then do a quick release for the remaining pressure.
- Stir the pasta and chicken together.
- Add in the peas, sour cream, and cheese, stirring to combine.
- Close the lid for 1 minute to heat the dish through.
- Optional: Pour the Chicken Tetrazzini into a casserole baking dish and top with french fried onions. Then bake at 350 degrees for 5 minutes to crisp the top.
Notes
- Storage: Keep your chicken tetrazzini in the fridge in an airtight container or tightly wrapped in plastic wrap for up to one week.
- Freezing: Put the casserole in a freezer-safe container and freeze it for up to 3 months. Defrost thoroughly in the refrigerator before reheating it.
- Reheating: Reheat Chicken Tetrazzini in a saucepan on the stove over medium-high heat. Add in a little broth or butter and stir almost constantly to help distribute the heat. You can also bake it covered at 350 degrees until it’s warm all the way through.
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Marilyn
I loved chicken tetrazzini as a child made with recipe on Campbell soup label. This is just as easy and tastes great. So easy. I left peas out to please my husband, but I like the peas. Served with garlic bread.