Chicken Tetrazzini

Jenni K


Amazing pasta dish! This is what I always get requests for when I'm cooking for a group, or bringing a main dish somewhere. It is by far my favorite pasta meal.

★★★★★ 1 vote
9x13 pan
30 Min
1 Hr 10 Min


1 lb
fettucine noodles
chicken boullion cubes
2 stick
boneless chicken breasts, cubed
16 oz
fresh, sliced mushrooms
16 oz
sour cream
1 c
shredded parmesan cheese
2 can(s)
cream of chicken soup
8 oz
shredded mozzarella cheese
minced garlic, or garlic power (to taste)
pepper (to taste)
italian seasoning (to taste)


1Boil noodles with 4 chicken boullion cubes until al dente, drain but don't rinse.
2Meanwhile, in a large saute pan, saute cubed chicken and minced garlic in 1 stick of butter and season generously with pepper and italian seasoning. Set aside.
3Saute mushrooms in 1 stick of butter, seasoning with pepper & italian seasoning. Add to chicken.
4Add 2 cans of cream of chicken soup, sour cream, and parmesan cheese. Mix well over low heat. Add the drained noodles. Mix together well and season to taste.
5Pour all into a greased 9x13 casserole or cake pan, and top with mozzarella cheese.
6Cover and bake at 350 for 1 hour. Remove cover and bake for an additional 10 minutes.
7Let sit for 5-10 minutes before serving.

About this Recipe

Course/Dish: Chicken, Pasta
Regional Style: Italian