Make the best chicken casserole with creamy cheese sauce, juicy chicken, and buttery mushrooms. The crunchy top layer is one of my favorite creations—you’ll love it!
This is my take on the classic baked spaghetti recipe.
This recipe was updated in November 2024 with new photos, video, and tips.
The Best Chicken and Mushroom Pasta Bake
For many years, chicken pasta bake and Million Dollar chicken have been our go-to for busy weeknight dinners.
For more inspiration check out my one pot and casserole recipe list.
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5 Star Review
I made this recipe probably about 3 or 4 weeks ago and my family is already requesting it again it was absolutely fantastic and I did go with the celery salt and celery flakes they gave up absolutely great flavor and also instead of just peas I bought the Frozen bag of peas and carrots and I just use that in it and that really made it good also wonderful recipe making it again tonight!
- Gina, our reader
Ingredients
- Pasta - Use spaghetti, linguine, fettuccine, tagliatelle, or any noodle with nooks, like fusilli or penne, for the creamy sauce. Just ensure it’s gluten-free if needed—Barilla is a favorite brand of mine.
- Chicken - I prefer chicken thighs for their juicy texture, but skinless chicken breast or turkey works too. Sear the thighs until golden brown before adding them to the casserole. To save time, you can also use rotisserie chicken or pre-cooked sliced chicken from the store.
- Veggies - I used mushrooms and snow peas, which don’t need thawing, helping them keep their shape and flavor during baking. Other great options include corn, broccoli, cauliflower, carrots, and onions.
- Parmesan Cheese - This adds cheesy flavor and thickens the sauce. If the sauce is too thin, add more Parmesan or simmer longer before mixing it in. For extra cheesiness, sprinkle freshly grated mozzarella on top in the last 5-10 minutes of baking until melted.
- Perfect Creamy Sauce - The main ingredients are cream and milk, plus Parmesan for richness and a hint of tang. Half and half works well too.
- Crumbly Layer - A buttery crumbly topping makes this casserole special. Use gluten-free breadcrumbs, or try crushed Ritz crackers, potato chips, cornflakes, or panko. For added flavor, consider my homemade celery salt!
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Tetrazzini
- Preheat the oven to 350°F and grease an 8"x11" casserole dish with butter or cooking spray (I prefer canola or avocado oil).
- Cook the pasta in salted water until al dente, then rinse and set aside.
- Season chicken with salt and pepper. Melt 2 tablespoons of butter in a large pan over medium-high heat, then sear the chicken thighs for about 4 minutes until golden brown. Set aside and cut into ½-inch cubes or just sliced.
- In the same skillet, melt another 2 tablespoons of butter and sauté the mushrooms over medium heat for 4-5 minutes. Add the onion, garlic and cook for another 3-4 minutes until golden brown.
- Add flour and stir to coat.
- Reduce heat to medium-low and slowly stir in chicken broth, milk, and cream, stirring constantly to prevent burning. Season with salt, black pepper, and nutmeg.
- Bring the mixture to a boil, then simmer on low for 3-4 minutes until thickened. Remove from heat and stir in Parmesan cheese.
- Add the cooked pasta, chicken, and peas, stirring to coat them with the creamy sauce. Pour the mixture into the prepared baking dish.
- Mix breadcrumbs with 1 tablespoon of melted butter in a small bowl, then sprinkle over the casserole.
- Bake for 25-30 minutes until the breadcrumbs are golden brown. Serve warm, topped with thinly sliced green onions.
How Do I Prevent the Pasta From Becoming Mushy In a Casserole?
Cook it to al dente according to the package directions before mixing it into the casserole.
This way, it will hold its shape during baking. Additionally, avoid overcooking the casserole; bake it just until heated through and the cheese is melted.
Tips
- Let the chicken casserole sit for a few minutes before cutting; this makes serving easier.
- For a heartier dish, feel free to add cooked rice or pasta to the filling.
- When reheating, let the casserole come to room temperature first, and cover it to prevent the top from over-browning and drying out.
- Always sear the chicken before adding it to the casserole to keep it juicy and ensure it cooks through in the creamy sauce.
- For extra flavor, use seasoned salt; homemade celery salt works great!
What To Serve with Chicken Bake?
We love serving this chicken casserole dish with a simple garden salad, mediterranean cucumber salad, asparagus, green beans.
Roasted Brussels sprouts, glazed carrots, or cauliflower are always great and easy side dishes for any meal.
And of course, to keep the Italian theme, you can always serve the pasta with homemade focaccia bread, gluten-free garlic bread, or baguette.
Freezing And Storing Instructions
- To Store. Store leftover chicken casserole in an airtight container in the fridge for up to 4 days.
- To Reheat. Reheat in the oven (cover with aluminum foil to keep it from drying out) or use the microwave, though the oven helps maintain a crispy topping.
- To Freeze. Let the casserole cool completely, then store it in an airtight or freezer-friendly container for up to 2-3 months. Thaw overnight in the fridge before baking. You might need to add a splash of water or milk and a new layer of breadcrumbs before reheating.
- You can also freeze the casserole unbaked. Follow the recipe up to the baking step, store it as directed, and thaw in the fridge before baking. Use aluminum containers for freezing to avoid thermal shock on ceramic dishes.
Any Good Meat and Veg Combinations For Pasta Casserole?
For a delicious chicken tetrazzini, classic combinations include chicken and mushrooms, but you can also add veggies like spinach, peas, or bell peppers for extra flavor and nutrition.
For a twist, try swapping chicken for turkey or ham.
FAQs
Fresh or dried herbs like marjoram, parsley, rosemary, and thyme are great additions.
Smoked spices, such as smoked paprika, Cajun, chili, or chipotle, enhance the casserole's flavor and richness. You can also sprinkle them on top just before serving.
Allow the casserole to cool, then transfer it to a freezer-friendly airtight container.
It can be frozen for 2-3 months. Thaw overnight in the fridge and bake until warmed through. Individual portions can be reheated in the microwave.
Absolutely! You can prepare the entire chicken tetrazzini dish ahead of time. Follow the recipe up to the baking step, then cover and refrigerate it for 1-2 days.
When you’re ready to serve, bake it straight from the fridge, but add a few extra minutes to the baking time to ensure it heats through.
Cheddar, mozzarella, and parmesan are excellent choices for baked pasta casseroles. Parmesan adds a savory depth, while mozzarella provides gooey, melty texture. Feel free to mix and match for a richer flavor profile!
YES, just mix it in with the other ingredients. However, the pasta may absorb more moisture from the sauce during baking, so you might want to increase the amount of sauce slightly to prevent it from drying out.
More Pasta Recipes
ALL DINNER recipes.
Some of our family's favorite pasta recipes we make on permanent rotation include the famous Gigi Hadid Pasta Recipe and easy one-pot Creamy Chicken And Bacon Pasta.
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Recipe Card
Chicken And Mushroom Pasta Bake (Chicken Tetrazzini)
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INGREDIENTS
- 8 ounces spaghetti, I used gluten-free
- 1 cup heavy cream, at least 35%
- 8 oz boneless skinless chicken thighs, cut into cubes
- 4 tablespoons butter divided use
- ⅓ cup brown onion diced
- 8 ounces fresh mushrooms, cremini, baby Bellas or button mushrooms sliced thick
- 1 ½ teaspoons garlic minced
- 2 tablespoon flour, all purpose or Gluten free
- 1 cups chicken broth, or vegetable
- 1 cup milk, which can be plant-based too
- ¼ cup parmesan cheese , grated
- salt and pepper , to taste
- ½ cup frozen peas, no need to thaw
- ⅓ cup breadcrumbs, or panko
- 1 tablespoon green onions, sliced
- 1 pinch nutmeg
INSTRUCTIONS
- Preheat the oven to 350°F and grease an 8"x11" casserole dish with butter or cooking spray (I prefer canola or avocado oil).
- Cook the pasta in salted water until al dente, then rinse and set aside.8 ounces spaghetti
- Season chicken with salt and pepper. Melt 2 tablespoons of butter in a large pan over medium-high heat, then sear the chicken thighs for about 4 minutes until golden brown. Set aside and cut into ½-inch cubes; it doesn’t need to be fully cooked as it will finish in the casserole.4 tablespoons butter divided use, salt and pepper, 8 oz boneless skinless chicken thighs
- In the same skillet, melt another 2 tablespoons of butter and sauté the mushrooms over medium heat for 4-5 minutes. Add the onion and cook for another 3-4 minutes until golden brown.4 tablespoons butter divided use, 8 ounces fresh mushrooms, ⅓ cup brown onion diced
- Stir in the garlic and cook for 30 seconds until fragrant, then add flour.1 ½ teaspoons garlic minced, 2 tablespoon flour
- Reduce heat to medium-low and slowly stir in chicken broth, milk, and cream, stirring constantly to prevent burning. Season with salt, black pepper, and nutmeg.1 cup heavy cream, 1 cups chicken broth, 1 cup milk, 1 pinch nutmeg, salt and pepper
- Bring the mixture to a boil, then simmer on low for 3-4 minutes until thickened. Remove from heat and stir in Parmesan cheese.¼ cup parmesan cheese
- Add the cooked pasta, chicken, and peas, stirring to coat with the creamy sauce. Pour into the prepared baking dish.½ cup frozen peas
- Mix breadcrumbs with 1 tablespoon of melted butter in a small bowl, then sprinkle over the casserole.⅓ cup breadcrumbs
- Bake for 25-30 minutes until the breadcrumbs are golden brown. Serve warm, topped with thinly sliced green onions.1 tablespoon green onions
VIDEO
NOTES
- Add more vegetables. You can easily turn this into a chicken and broccoli casserole with a quick addition. When adding vegetables, I recommend sauteing them first, as it decreases the water content. Green beans, yellow bell pepper, fresh spinach, grated carrot, cherry tomatoes, kale.
- Allow the chicken casserole to set for a couple of minutes to make cutting and serving it effortless.
- Reheat it in the oven until warmed through (tip: cover the top with aluminum foil to prevent the casserole from drying out) or use the microwave. However, the alst option is not he best because the oven will help keep the topping crispy.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Gina
Thanks again Julia making this for the millionth time and it's perfect every time!
Julia | The Yummy Bowl
thank you so much Gina, I'm glad you loved it!
Gina M
I made this recipe probably about 3 or 4 weeks ago and my family is already requesting it again it was absolutely fantastic and I did go with the celery salt and celery flakes they gave up absolutely great flavor and also instead of just peas I bought the Frozen bag of peas and carrots and I just use that in it and that really made it good also wonderful recipe making it again tonight!
Julia | The Yummy Bowl
Yay, thanks Gina, so glad you loved as much as we do!
Gina M.
Just got to reach out again Julia make it in again and I added a few fine twists to it I did a can of creamed corn and instead of bread crumbs I did use the crunched Ritz crackers on it! So we're going to see how it turns out and if my family likes this little twist!
Julia | The Yummy Bowl
hope it turned out delicious too!
Julia
Roasted Brussels sprouts, glazed carrots, or cauliflower are always great and easy side dishes for any meal. And of course, to keep the Italian theme, you can always serve the pasta with homemade focaccia bread, gluten-free garlic bread, or baguette.