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Chicken tetrazzini casserole with chicken, mushrooms, creamy white wine sauce and parmesan cheese

Chicken Tetrazzini

Chicken tetrazzini is a classic, warm and comforting casserole that is perfect for a dinner party or a family meal - Italian casserole with chicken, mushrooms, creamy white wine sauce and parmesan cheese.

Course Main Course
Cuisine Italian
Keyword casserole, chicken tetrazzini
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 458 kcal
Author Marjorie @APinchOfHealthy


  • 8 ounces dry linguine pasta cooked to package instructions and drained (half a 1 pound package)
  • 1 eight ounce pack sliced crimini (baby portabella) mushrooms
  • 1 yellow onion diced
  • 3 cloves garlic, finely minced
  • 3 1/2 Tablespoons butter
  • 3 Tablespoons all purpose flour
  • 1 cup chicken stock or broth
  • 1 cup milk any type (I used 2%)
  • 1/2 cup dry white wine
  • 1/2 teaspoon salt (may vary, based on saltiness of your butter, broth, parmesan)
  • 1/4 teaspoon black pepper
  • 1 1/2 cup shredded parmesan cheese divided
  • 1 pound chicken thighs or breasts cooked and shredded or cut into bite-sized pieces (I used my Instant pot shredded chicken. I have also used store-bought rotisserie chicken.)
  • cooking spray


  1. Preheat the oven to 375 degrees.

  2. Add some cooking spray to a large non-stick pan or dutch oven, and preheat over medium heat.

  3. Add onions and sliced mushrooms to the pan, and cook until tender, about 8 minutes.

  4. Reduce heat to medium-low, and add the garlic, and cook another minute.

  5. Add the butter to the pan (leave the mushrooms, garlic and onions in there), and let it melt.

  6. Sprinkle the flour, and stir to incorporate (about 30 seconds). 

  7. Add the wine, and deglaze the pan using a wooden spoon to scrape up brown bits and mix in flour. 

  8. Add chicken stock, milk salt and pepper, and stir to incorporate. 

  9. Bring to a simmer and stir often (almost continuously) to avoid scorching. The sauce will thicken pretty quickly, after a minute or 2.
  10. Turn off the stove, remove from heat, and add the cup of parmesan cheese, stirring to incorporate.

  11. Toss the sauce with the cooked shredded chicken and cooked/ drained linguini pasta.

  12. Transfer the mixture to a casserole dish, sprayed with cooking spray to prevent sticking.

  13. Sprinkle extra 1/2 cup parmesan cheese on top, and bake at 375 until cheese is melted, about 15 to 20 minutes.

  14. Remove from oven, and let sit 5 minutes or so. Serve and enjoy!

Recipe Video

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

This makes 4 large or 6 medium-sized servings.

Nutrition Facts
Chicken Tetrazzini
Amount Per Serving
Calories 458 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Cholesterol 92mg31%
Sodium 746mg32%
Potassium 510mg15%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 4g4%
Protein 32g64%
Vitamin A 510IU10%
Vitamin C 2.7mg3%
Calcium 346mg35%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.