Learn how to make the best chicken casserole with creamy cheese sauce, juicy chicken bits, and utterly buttery mushrooms. And don’t get me started on the crunchy top layer, it is one of my best creations. You gonna love this! This is my version of the famous chicken tetrazzini recipe.
For many years, chicken pasta bake and other one-pot meal recipes have been our go-to for busy weeknight dinners. For more inspiration check out my One Pot and Casserole recipe list.
This is not the first time I’m making Chicken casseroles, over time I’ve shared this famous Million Dollar Chicken Casserole with the best crunch top layer that everyone is raving about; classic cheesy Chicken And Broccoli Rice Casserole and this easy Ground Chicken And Cabbage Skillet.
There is a skip-to-recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!
Jump to:
Readers Feedback
What The Yummy Bowl fans are saying across different platforms:
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, Blog Comments
Ingredients
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- Pasta - spaghetti, linguine, fettuccine, tagliatelle, and of course, fusilli, penne, or any other noodles with nooks and crannies so that they can get nicely covered in the creamy sauce. Just make sure it has a gluten-free label if you are sensitive to gluten. Barilla has been my most favorite pasta brand so far.
- Not all pasta types can be found gluten-free, but the basic pasta such as spaghetti, fusilli, and penne are easily available now gluten-free and you won’t tell the difference really!
- Chicken - I used chicken thighs but skinless chicken breast is fine too. Or substitute with turkey. The thing is, I like to cook from scratch and that's why to opt for fresh chicken thighs (this is the best part of chicken thanks to their juicy and tender texture). We sear the thighs until golden brown right before adding them to the casserole. Of course, you can reduce the prep time in half by using a rotisserie chicken or sliced cooked chicken from the grocery store instead.
- If you’re planning to make my popular on this blog Gluten Free Cream of Chicken Soup or Mushroom Soup for another recipe, make a double batch! Because you can use these sauces in this recipe too instead of making a creamy sauce from scratch. You’ll need 2 cups here and may need to add more milk to thin it out.
- Veggies - I used just mushrooms and snow peas here. And the best part is that you don’t need to thaw the peas for this recipe. This way they will keep their shape and flavor better after baking. Other tasty additions are corn (canned or fresh), broccoli florets, cauliflower, carrot cubes, and onions.
- Parmesan cheese - helps with cheesy and savory flavor and thickens up the sauce. You may need to add more parmesan if the sauce seems too thin. But in this case, you may have simmered the sauce not long enough before adding the parmesan. For an ultra-cheesy texture, you could use freshly grated mozzarella cheese sprinkled on top. Add this towards the last 5-10 minutes and cover with aluminum foil, bake until cheese is melted.
- Perfect creamy sauce - Cream and milk are the main ingredients along with parmesan cheese that add richness to the casserole and a hint of tangy flavor. Half and half is a good option too.
- Crumbly layer - just like in my Million Dollar Chicken Casserole buttery crumbly latter is what makes this casserole special. Use regular (gluten free) breadcrumbs, and you can easily make your own breadcrumbs; crushed ritz crackers, crushed potato chips, and cornflakes like I did with my Ham and Potato Casserole, or panko.
- Make this casserole even more flavorful with my homemade Celery Salt.
Instructions
Preheat the oven to 350 degrees Fahrenheit. Grease an 8"x11" casserole dish with butter or cooking spray. I like to use neutral oils like canola or avocado.
Cook the pasta in salted water according to package directions (al dente). Rinse and set aside.
Season the chicken with salt and black pepper. Melt 2 tablespoons of the butter in a large pan over medium-high heat.
Sear the chicken thighs until golden brown in color. About 4 minutes in total. Set aside on a plate and cut into cubes or slices, about ½ inches. You don’t have to cook the chicken until done as it will continue to cook in the casserole later.
In the same skillet, melt another 2 tablespoons of butter and saute the mushrooms over medium heat for about 4-5 minutes.
Add in the onion and cook another 3-4 minutes until mushrooms and onion become golden brown.
Follow with garlic and cook for 30 seconds just until the garlic becomes fragrant. Stir in the flour and mix until all combined.
Reduce the heat to medium-low. Slowly stir in chicken broth, milk, and cream. Make sure to stir constantly to avoid burning or curdling. Taste for seasoning and add a pinch of salt, black pepper and nutmeg to taste.
Take the creamy mixture to a boil and simmer on low for 3-4 minutes or until the sauce thickens. Remove from the heat and stir in parmesan cheese.
Add cooked pasta, chicken, and peas. Stir to coat until all the ingredients are covered in creamy mushroom sauce.
Pour into prepared baking dish. Set aside while you prep the last step.
Mix the breadcrumbs with 1 tablespoon of melted butter in a small bowl. Sprinkle the casserole dish with the buttery breadcrumbs layer.
Bake for 25-30 minutes or until the breadcrumbs become golden brown.
Serve the creamy pasta and bake warm with thinly sliced green onions on top.
Tips
- Allow the chicken casserole to set for a couple of minutes to make cutting and serving it effortless.
- Feel free to add cooked rice or pasta to the filling to make this chicken casserole even more hearty.
- When reheating, let the casserole come to room temperature first. Cover the casserole to stop the top from over-browning and drying out.
- We don't add raw chicken to the casserole instead it is necessary to sear it first. This helps to keep the chicken juicy and cook all the way through along with other ingredients in a creamy sauce.
- Add more flavor by using seasoned salt, we like homemade Celery Salt.
📋 JULIA'S TIP 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.
Serving Suggestions
What to serve with chicken bake? We love serving this chicken casserole dish with a simple garden salad, mediterranean cucumber salad, asparagus or gluten-free breakfast rolls.
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
- Store leftover chicken casserole in an airtight container in the fridge for up to 4 days.
- 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 last option is not the best because the oven will help keep the topping crispy.
- To freeze this creamy chicken bake, let it cool completely. Freeze in an airtight container, freeze-friendly container, or aluminum container designed for this. Up to 2-3 months. When ready to make, thaw it first overnight in the fridge and bake as directed. You may need to add some water or milk to the pasta, mix it and then add a new layer of breadcrumbs when baking.
- You can also freeze this casserole unbaked. For this, follow the recipe instructions until the baking step and store the same way as instructed above.
- When ready to eat or cook, simply thaw overnight in the fridge and bake as directed or reheat until warm throughout. Use aluminum containers if you plan on freezing the casserole as they’re lighter, and you won’t risk thermal shock on ceramic dishes.
FAQ
Different fresh or dried herbs such as marjoram, parsley, rosemary, and thyme are all great additions. Smoked spices such as smoked paprika, cajun, chili or chipotle will enhance the flavor and add richness to the overall casserole. This can also be sprinkled on top right before serving.
For Freezing. Leftovers: Let the casserole cool, and transfer it into freezer-friendly airtight containers or special aluminum containers. Freeze for up to 2-3 months and thaw overnight in the fridge. Bake until warmed through. Individual portions can be reheated in the microwave.
More Pasta Recipes
ALL DINNER recipes.
Pasta recipes are widely popular and being gluten-free it's very easy to continue enjoying these delicious recipes. You'll need to make a couple of adjustments, and find your favorite pasta brand but it's totally worth it.
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.
💗I hope you'll enjoy this chicken and mushroom recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations! 💗
Thank you for reading,
Love,
Julia
Chicken And Mushroom Pasta Bake (Chicken Tetrazzini)
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
- 1 tablespoon butter melted
- ⅓ cup brown onion diced
- 8 ounces fresh mushrooms cremini, baby Bellas or button mushrooms sliced thick
- 1 ½ teaspoons garlic minced
- 2 tablespoon gluten-free flour blend
- 1 cups chicken stock or broth
- 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 gluten-free if desired seasoned breadcrumbs or panko
- 1 tablespoon chopped green onions
- 1 pinch of nutmeg
INSTRUCTIONS
- Preheat the oven to 350 degrees Fahrenheit. Grease an 8"x11" casserole dish with butter or cooking spray. I like to use neutral oils like canola or avocado.
- Cook the pasta in salted water according to package directions (al dente). Rinse and set aside.
- Season the chicken with salt and black pepper. Melt 2 tablespoons of the butter in a large pan over medium-high heat. Sear the chicken thighs until golden brown. About 4 minutes in total. Set aside on a plate and cut into cubes or slices, about ½ inches. You don’t have to cook the chicken until done as it will continue to cook in the casserole later.
- In the same skillet, melt another 2 tablespoons of butter and saute the mushrooms over medium heat for about 4-5 minutes.
- Add in the onion and cook another 3-4 minutes until mushrooms and onion become golden brown.
- Follow with garlic and cook for 30 seconds just until the garlic becomes fragrant. Stir in the flour.
- Reduce the heat to medium-low. Slowly stir in chicken broth, milk, and cream. Make sure to stir constantly to avoid burning or curdling. Taste for seasoning and add a pinch of salt, black pepper and nutmeg.
- Take the creamy mixture to a boil and simmer on low for 3-4 minutes or until the sauce thickens. Remove from the heat and stir in parmesan cheese.
- Add cooked pasta, chicken, and peas. Stir to coat until all the ingredients are covered in creamy mushroom sauce.
- Pour into prepared baking dish. Set aside while you prep the last step.
- Mix the breadcrumbs with 1 tablespoon of melted butter in a small bowl. Sprinkle the casserole dish with the buttery breadcrumbs layer.
- Bake for 25-30 minutes or until the breadcrumbs become golden brown.
- Serve the creamy pasta and bake warm with thinly sliced green onions on top.
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.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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.
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!