Chicken Tetrazzini Casserole
Chicken Tetrazzini Casserole is the perfect weeknight dinner to make the next time you want a comforting and delicious meal. This low carb version of the classic casserole is excellent for family dinners and tastes even better as leftovers the next day.
I love the flavor of this chicken tetrazzini recipe, packed with tender and juicy chicken. I could probably sit and eat the whole thing myself! The creamy sauce is really what makes this the perfect dish, and it’s one that the entire family will enjoy. With both protein and veggies, it is a complete meal.
If you’re looking for a simple and enjoyable American dish loaded with tender chicken, look no further. Trust me when I say that this is one easy recipe that you’ll be adding to your weekly meal rotation.
Be sure to try my Keto Spaghetti Casserole and this Marry Me Chicken Casserole for two of my other crave-worthy recipes.
Ingredients
- Shredded chicken – You can use any type of cooked chicken, shredded or cut into bite-sized pieces.
- Spaghetti squash – This adds texture and acts as the spaghetti noodles for the dish. Make sure it is al dente. Mushy squash will not give the right texture.
- Butter – I use salted butter.
- Olive oil – Used with the butter to cook the squash.
- Onion – Chop into bite-sized pieces.
- Garlic cloves – Diced.
- White mushrooms – For flavor and texture.
- Chicken broth – This is used to make the creamy white sauce.
- Cream cheese – This needs to be very soft before using.
- Sour cream – For flavor and creaminess.
- White wine – Just a splash for added taste.
- Parmesan cheese – I use real shredded Parmesan cheese.
- Salt and black pepper – For taste.
- Mozzarella cheese – This is for the top of the casserole.
See recipe card for quantities.
How to Make Chicken Tetrazzini Casserole
Prep: Preheat the oven to 400 degrees. Add the cooked, shredded chicken and the squash into a casserole dish.
Step One: Heat the oil and butter over medium heat. Add the onions and garlic and cook until soft.
Step Two: Then add the mushrooms and cook. You want them lightly browned.
Step Three: Add the vegetables to the baking dish.
Step Four: Mix the sauce ingredients until smooth. Make sure to use very soft cream cheese so that it mixes in easily. Alternatively, you can mix the sauce in a blender.
Step Five: Pour the sauce over the top of the casserole dish ingredients. Mix it into the chicken and squash.
Step Six: Top with cheese.
Step Seven: Bake for 20-25 minutes in the oven until golden brown, hot, and bubbly.
Top Tip💡
The easiest way to soften the cream cheese is to microwave it, covered, for 15-30 seconds. This helps it be lump-free for the recipe.
Substitutions
- Store-bought rotisserie chicken – To save time you can buy the cooked shredded chicken at the store.
- Egg noodles – If you’re not worried about low carb or gluten-free, you can always use noodles in the dish.
Variations
- Chicken breast – Instead of shredding chicken, you could cook and dice chicken breast or chicken tenderloins into smaller pieces.
- Turkey – This also works well with leftover turkey. Save it for the weekend after Thanksgiving.
- Spices – Make this creamy chicken tetrazzini spicy by adding some chili pepper or chili flakes to the cream sauce.
See this Chicken Leek Mushroom Casserole for another flavorful option.
Equipment
To make this delicious casserole, you’ll want a 9×13 baking dish, mixing bowls, and a whisk or wooden spoon for stirring. A skillet is also needed to cook the onion and garlic.
Storage
To store leftover chicken casserole, let it cool to room temperature and then store it in an airtight container in the fridge for up to 4 days. You can reheat in a microwave-safe dish for 1-3 minutes, or until it is hot and heated thoroughly.
Casseroles freeze pretty well, even with creamy sauces, just thaw in the refrigerator, reheat, and give it a good stir before serving.
Common Questions
I don’t see why not. I’ve only added the extra mushrooms, but if you wanted to add in some peas, cooked kale, or spinach, that would be a good way to up the health factor.
I just use a fork and test it. If the spaghetti squash pulls away and looks like “noodle” strands, that is the clue that it’s cooked and ready to use with the other ingredients in the recipe. If it doesn’t have that texture at first, just give it a little bit more time to cook.
Want to Save This Recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
By submitting this form, you consent to receive emails from Joy Filled Eats
Chicken Tetrazzini Casserole
Ingredients
Casserole
- 6 cups shredded chicken cooked
- 4 cups spaghetti squash cooked
- 1 tbsp butter
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic chopped
- 8 oz white mushrooms chopped
Sauce
- 4 oz chicken broth hot
- 4 oz cream cheese very soft
- 4 oz sour cream
- 1 oz white wine
- 1/2 cup parmesan cheese shredded
- 1/2 tsp salt
- 1/4 tsp pepper
Topping
- 2 cups mozzarella cheese shredded
Instructions
- Preheat oven to 400. Place the shredded chicken and spaghetti squash in a greased 9×13 casserole dish.
- Heat the butter and olive oil in a large skillet over medium heat until hot.
- Add the onions and garlic and cook until softened. Next, add the mushrooms and cook until tender.
- Add the vegetables to the casserole.
- Combine the sauce ingredients and mix until smooth.
- Pour the sauce over the filling in the casserole dish. Mix it into the chicken and squash.
- Top with the cheese.
- Bake for 20-25 minutes or until hot and bubbly.
Notes
Nutrition
Like what you see? Follow me on Facebook and Instagram! Love this recipe? Leave a comment & a 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
