Easy Chicken Tetrazzini

Today I’m going to share my favorite dish to use up leftover chicken, easy chicken tetrazzini, a creamy cheesy casserole that is easy to whip up for a weeknight dinner

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I stumbled across this dish nearly two decades ago. When I first started making it, I learned that chicken tetrazzini was a casserole dish from the turn of the century. Some say it dates back all the way to 1908. You might think it is an Italian dish because of the name and the fact that it has pasta, but it isn’t. It was actually named after turn-of-the-century opera Luisa Tetrazzini.

Making Chicken Tetrazzini

It was very popular in the 1940s and 1950s as a staple casserole dish. In my household, it has become one of our beloved family favorites, not just because of the delicious creamy taste, but because it is a wonderful way to use leftover chicken. I also go to this recipe if I don’t have enough chicken to make it a main course. This recipe stretches a few breasts out enough to feed a family.

Apparently, that’s why it grew in popularity. During the Great Depression, it was used to make the most of the little meat families had. Housewives also used whatever pasta they had on hand. That’s why you see it with all kinds of pasta like spaghetti, broad egg noodles, linguine, even penne, and elbow macaroni. In fact, many people even use the recipe to make turkey tetrazzini with leftover turkey. I almost always do this after Thanksgiving. During the 1940’s and 1950’s some housewives even used canned tuna along with whatever cheese they had on hand. Tetrazzini is a truly versatile dish.

It may surprise you to learn that there is no universal standard recipe for tetrazzini. It was kind of a first throw-down recipe of sorts. Earlier recipes are slightly more complicated than what I will share today. Early recipes call for sautéing your own fresh mushrooms and then creating a cream sauce with heavy whipping cream, butter, white wine or sherry, meat stock, and cheese. However, thanks to the 1950’s housewife, she used a more convenient method of using Cambell’s Cream of Mushroom and Cream of Chicken condensed soups to quicken this recipe and that is what I am going to show you today – easy chicken tetrazzini.

Roasted chicken
Courtesy of Unsplash

Start by shredding your chicken while your pasta boils. If you prefer, you can slice your chicken or meat into bite-sized chunks. Once your pasta is drained, add it to a large bowl, combine your cans of cream of chicken soup and cream of mushroom soup. Add milk, half and half, or cream. If you are using cream you need about a cup of cream. If using half and half or milk, you can use about a half cup or change until you reach your desired consistency. We like ours extra creamy and rich. If you don’t care for such a heavy sauce, you can dilute with more milk. If you don’t have milk, you can substitute a half cup of meat stock to dilute.

You’ll add in your cheese to the cream sauce. I reserve half for spreading on top. As I mentioned earlier, housewives used whatever cheese they had on hand. I prefer parmesan because it adds a lot of flavor. But I’ve used Mozzarella, Monterrey Jack, Colby Jack, Cheddar and various combinations of cheese. Some people also like to put a topping on the top. Like toasted breadcrumbs, crunchy cornflakes or fried onions like a green bean casserole. I, however, don’t do that, although you can if you want. You may notice, I’ve omitted any salt from the recipe. That’s because there is plenty of sodium in the condensed soups and cheese. So I suggest tasting before you add any salt on your own.

Easy Chicken Tetrazzini

Al dente noodles and chicken are smothered in a creamy, cheesy sauce in this easy casserole.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 2-3 Large Chicken Breasts, Cooked Shredded
  • 1 ½ Cups Shredded Parmesan or other cheese Divided (two 3/4 cups)
  • 1 10.5 oz Can of Cream of Chicken Soup Preferably Campbell's
  • 1 10.5 oz Can of Cream of Mushroom Soup
  • ½ Lbs Spaghetti or other pasta
  • 1 Cup Heavy cream or half and half (or milk for a lighter sauce)
  • 2 Tbsp Fresh Parsley, finely chopped (Optional)

Instructions
 

  • Preheat oven to 375°
  • Cook pasta according to the package instructions
  • While pasta is cooking, shred cooked chicken into a large mixing bowl.
  • Add one can of cream of chicken condensed soup, one can of cream of mushroom soup and cream or milk. Stir well to combine.
  • When pasta is cooked, drain well, and combine with cream sauce.
  • Add half of the divided cheese into the pasta mixture and combine well.
  • Transfer pasta to a deep casserole or baking dish.
  • Spread remaining cheese on top and bake at 375 for 30 to 40 minutes or until it is bubbly and cheese is golden.
  • Garnish with chopped parsley before serving.
Keyword chicken, chicken breast, chicken casserole, easy casserole, easy recipe, family favorite, leftovers, pasta, weeknight dinner
chicken tetrazzini

Serving and Storing Chicken Tetrazzini

Chicken Tetrazzini is a heavy dish, so I like to serve with a garden salad or other green like roasted asparagus or green beans. If you have leftovers, chicken tetrazzini will keep in an air tight container in the refrigerator for up to 3 days. You can microwave it or warm it in the oven to reheat it. I have never tried freezing it, although pasta normally freezes okay if placed in a good quality container to protect it from freezer burn. Also, I’d probably allow some room in the container since cream tends to expand when frozen. As I said, I’ve never tried freezing it, so let me know in the comments if you try it.

chicken tetrazzini

Thank you for joining me for this recipe. I know you will enjoy it. Over the years, I’ve really grown to enjoy using older recipes because they are tried and true and women knew how to feed a large family and provide comforting home-cooked meals every day. If you are fond of casseroles, be sure to check out my Bacon Cheeseburger Casserole and Baked Ziti.

Pioneer Woman’s Baked Ziti

Pioneer Woman’s Baked Ziti is a meat lover’s dream. Two kinds of meat and triple cheese make this the ultimate Italian-American comfort food.

pioneer woman's baked ziti

This post is a sponsored post, meaning I have collaborated with Pioneer Woman in return for financial compensation and free products for testing purposes. This post also contains affiliate links. Should you make a purchase through a link I provide I may receive a small percentage at no cost to you.

Baked Ziti is one of our favorite dishes. It’s the ultimate in Italian-American comfort food. If you like the way lasagna is baked, you’ll love baked ziti. It’s similar, but without the tediousness of layering pasta. Served casserole style, it’s filled with zesty tomato sauce, Italian sausage and gooey cheesy goodness.

Today, I’m going to share Pioneer Woman’s recipe for baked ziti. This was the first time I’ve tried it and it was yummy!!! Ree girl, this was awesome!

The Pioneer Woman

If you’ve never heard of the Pioneer Woman, I pity you just a tad. Ree Drummond is a famous blogger who shares her life on a ranch in Oklahoma. On her blog, she cooks up some good ole’ eats that anyone can cook. These days she also has her own show on The Food Network. I love her down to earth writing style that makes you feel like her best friend. Be sure to follow her blog…after mine, of course!

Making Baked Ziti

Traditionally ziti uses ziti pasta which resembles small tubes, but I’ve also used penne pasta in a pinch and found it works just as well. In Italy it’s ziti al forno, which translates exactly to “baked ziti.”

I received a complimentary jar of the Rustic Bolognese sauce. It’s very tasty and reminds me of a homemade sauce, minus the hassle! I grew up on Prego. Over the years, I’ve used all kinds of sauces. I highly recommend trying Pioneer Woman’s new line of Italian pasta sauces which now come in the following varieties:

  • Marinara
  • Italian Sausage & Peppers
  • Rustic Bolognese
  • Four Cheese
  • Garden Vegetable

In the past, I’ve used a different recipe for baked ziti, but after today, I’m switching. This is a meat lovers dream! It calls for a pound of ground beef and a pound of Italian sausage! I’ve written the recipe to use ground Italian sausage because it is readily available to me at my store. If you can’t find it, you can always use regular link Italian sausage. I recommend cutting the casing lengthwise with a knife and then peeling off for easy removal. Then brown, like normal.

baked ziti

Pioneer Woman Baked Ziti

A delicious Italian-American casserole filled with zesty tomato sauce, cheese, Italian sausage basked into bubbly goodness.
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Main Course
Cuisine Italian

Ingredients
  

  • 1 lbs Ziti Pasta Uncooked
  • 2 Tsp Extra Virgin Olive Oil
  • 1 Cup Chopped Onions
  • 3 Cloves Garlic Minced
  • 1 Lbs Italian Sausage Ground
  • 1 Jar PIONEER WOMAN Pasta Sauce
  • 1 Egg
  • 1 15oz Ricotta Cheese
  • 1 Cup Parmesan Shredded
  • 1 Cup Mozzarella Cheese Shredded
  • 1 Lbs Lean Ground Beef

Instructions
 

  • Heat oven to 375
  • Cook pasta as directed on package, omitting salt
  • Meanwhile, heat oil in large skillet on medium heat. Add onions and garlic; cook 3-5 minutes or until crisp-tender, stirring frequently
  • Crumble sausage, then ground beef into skillet with cooked vegetables. Cook until ground meats are evenly browned, stirring occasionally. Remove from heat.
  • Mix egg, ricotta, and parmesan until blended
  • Drain pasta and spoon into a large bowl. Add pasta sauce mixture and ricotta mixture; mix lightly. Spoon into 13×9-inch baking pan sprayed with cooking spray; top with mozzarella.
  • Bake 20 mins or until heated through
Keyword bacon casserole, cheesy casseroles, italian, italian sausage, pasta, tomato sauce
pioneer woman's baked ziti
pioneer woman rustic bolognese

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Bacon Cheeseburger Casserole

This yummy, cheesy, bacon cheeseburger casserole is easy for weeknight dinners, potlucks and makes a great left over meal.

Okay folks, today I’m sharing one of my favorite weeknight recipes. It combines three of my favorite ingredients: cheese, beef, and bacon. It also calls for a can of cream of chicken soup. Let’s be honest, all great casseroles contain this creamy can of meaty goodness.

I found a similar recipe a few years back in a magazine and I’ve tweaked it over the years and it’s turned into this yummy recipe.

Jump to Recipe

Ingredients

So I find that ground beef with a higher fat content does better with this recipe. Normally, I’m an extra lean kind of girl. But since the meat will be cooked twice, the added fat helps keep the meat juicy. Otherwise, I find the meat tougher and dryer. Therefore, I recommend using 93% lean 7% fat. You’ll be draining off the excess fat, but that fat in the meat will keep it soft and tender.

Now let’s talk bacon. The recipe calls for a couple of strips of bacon. In a pinch you can buy bacon bits found in the salad section. But don’t use those God-awful fake orange ones. Use 100% real bacon. Hormel makes a decent one. Otherwise, I recommend using a couple of strips of actual bacon. No need to dirty another pan. Cut it up and add it to the meat. It also makes your meat extra flavorful. Drain off the excess fat.

bacon cheeseburger casserole

The recipe also calls for a can of condensed cream of chicken soup. You may wonder why were adding that to a cheeseburger casserole. Well something has to hold the casserole together. Condensed soup works well, even when diluted. If you prefer to use cream of mushroom, that would work too. I’ve used it when that’s all I had in the pantry! The condensed soup combined with a small amount of cheese really helps hold everything together.

Serving & Storing Bacon Cheeseburger Casserole

I have a habit of serving this recipe with baked bread, particularly biscuits, but this is already a heavy meal so there is no need to do that.

Like most casseroles, this stores very well in an airtight container for about 2-3 days. That’s another reason to use the fattier beef. If you plan on warming it up again in the microwave as leftovers, the fattier meat will continue to stay juicy. I’ll be honest though, we rarely have leftovers. My entire family scarfs it down. Even my one year old!

There have been times I’ve doubled the recipe just for the purpose of leftovers if we have a busy week.

Bacon Cheeseburger Casserole

I love to think of this recipe of a modern day, American shepherds pie. A yummy ground beef casserole, topped with golden brown potatoes.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine American
Servings 6

Equipment

  • Skillet
  • Cutting board
  • Casserole dish

Ingredients
  

  • 1 Lbs Ground Beef 93/7%
  • 3 Strips Bacon Chopped
  • Cups Shredded Cheddar Cheese divided into 1/3s
  • 1 Can Condensed Cream of Chicken Soup
  • ½ Cup Milk
  • 60 Frozen Tater Tots approx
  • ½ Small White Onion Chopped
  • 1 Tsp Garlic Minced
  • 1 Salt & Pepper To taste

Instructions
 

  • Preheat oven to 375°
  • Cut bacon into small pieces and place in medium hot skillet with the ground beef.
  • Add garlic, salt & pepper, and chopped white onion
  • Continue frying until meat is browned and onion is translucent. Remove from heat.
  • Pour meat mixture into a casserole dish and spread evenly.
  • Take ⅓ cup of cheese (half of the cheese) and sprinkle it on top of meat mixture.
  • Place frozen tater tots in single file rows until all meat is covered.
  • Bake in oven for 35 minutes.
  • In the last five minutes of baking, sprinkle the remaining half of cheese on top tater tots and continue baking for an additional 5-10 minutes.
Keyword bacon, bacon casserole, bacon cheeseburger, beef casseroles, casserole, casserole recipes, cheddar cheese, cheesy casseroles, easy recipe, family favorite, leftovers, pot luck, potato recipes, shepherds pie, weeknight dinner
bacon cheeseburger casserole

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