Take-out Tuesday, Loaded Tetrazzini

Tetrazzini: A baked pasta dish originally made with turkey, mushrooms, cream sauce, and Parmesan cheese.  Named after an Italian opera singer, Luisa Tetrazzini, who apparently sung with delight when this was served~

chicken casserole thepaintedapron.com

This version made us sing with delight!

It is made with chicken instead of turkey, some leftover ham, a “clean out the refrigerator” cream sauce, thin spaghetti, and a rainbow of vegetables


Corn, onions, celery, red pepper…if I had mushrooms or fresh spinach that would have gone in there too~

This dish has so many goodies and you can add whatever you like!


Now you can make a traditional white sauce [see recipe below]  or you can clean “house” a little~


I started with a can of mushroom soup and then added a little sour cream, a little Alfredo sauce, a little onion dip…I had dibs and dabs of these things I needed to use up…so I mixed up this crazy concoction until I had enough sauce for a large 9×13 pan of tetrazzini, about 3 cups


Add the sauteed veggies and ham to the sauce


Stir in some cooked pasta


Add the shredded chicken and season with salt and pepper


I cooked boneless chicken breasts in the slow cooker with chicken broth earlier in the day.  Not only does it shred easily, it is so tender, it is perfect for casseroles.  You can also use the broth it cooked in to thin your sauce if necessary


Ease the mixture into a large baking dish or lasagna pan that has been sprayed with cooking oil spray


This dish really has more meat and vegetables than it does pasta and sauce and it will easily serve 8-10


Top it with some lovely shaved fresh Parmesan


and stash it in your refrigerator until you are ready to bake~overnight is fine

loaded tetrazzini thepaintedapron.com

This time of year we are back and forth from the coast a lot.  I made this the day before and took it with me, ready to pop in the oven for an easy, no fuss dinner when we arrived for Easter weekend.  With the kids all coming at different times, it made dinner a breeze and there was a satisfying meal ready for any late arrivals~

chicken tetrazzini thpaintedapron.com

Shhhh! Just don’t tell anyone you were actually cleaning out your refrigerator 😉

Loaded Tetrazzini

chicken and spaghetti casserole with vegetables and Alfredo sauce
Prep Time 45 mins
Cook Time 45 mins
Course Main Course
Cuisine American
Servings 8


  • 2 large boneless chicken breasts, cooked or use rotisserie chicken
  • 1 cup chopped ham, prosciutto or bacon
  • 4 stalks celery, chopped
  • 1 large sweet onion, chopped
  • 1 sweet red or yellow pepper
  • 8 oz thin spaghetti
  • 1 can Cream of Mushroom soup see note section for other options
  • 1/2 cup onion dip or sour cream see note section for other options
  • 1/2 cup Alfredo sauce see note section for other options
  • salt and pepper
  • 4 oz shaved Parmesan cheese

Slow Cooker Chicken

  • 4 cups chicken broth
  • 2 large boneless, skinless chicken breasts

White Sauce

  • 8 Tbsp unsalted butter
  • 1/2 cup flour
  • 2 cups half and half or cream
  • 1 1/2 cups chicken broth
  • 6 Tbsp white wine or cooking sherry
  • 1 tsp salt
  • 1 tsp white pepper you can use black


Slow Cooker Chicken

  • Place chicken in slow cooker and cover with broth
  • Cook for 3 hours on high or 6 hours on low
  • Drain, reserving broth for another use if desired, and shred or chop chicken

Loaded Tetrazzini

  • Bring salted water or chicken broth to a boil and add pasta
  • Stir pasta down into liquid, cook 2 minutes, then cover and remove from heat. Pasta will continue to cook as you prepare the rest of the ingredients
  • Saute vegetables in a drizzle of olive oil until soft
  • Add ham or bacon and cook 1 minute
  • Combine soup with Alfredo sauce, and sour cream or dip, and tin with a little chicken broth or white wine if necessary to reach desired consistency
  • Add vegetables and other meat to sauce.
  • Drain pasta, and don't worry if it's not quite cooked through, it will finish during final baking
  • Add pasta to vegetable and sauce mixture and gently fold in chicken.
  • Turn into a greased 9" x 13" casserole or baking dish and sprinkle with Parmesan cheese
  • Dish may be covered and refrigerated for up to 36 hours before baking
  • Bake uncovered at 325 degrees for 45-60 minutes until hot and bubbly
  • Refrigerate or freeze leftovers

White Sauce

  • Melt butter in a large sauce pan over medium high heat
  • Whisk in flour until blended and cook for 1 minutes, whisking constantly.
  • Stir in cream, broth, wine and seasonings
  • Bring to a boil and cook for 8 minutes or until thick, whisking constantly


You can substitute 2 1/2-3 cups of any white sauce or Bechamel sauce if desired in place of the Alfredo sauce, sour cream or onion dip, and Cream of mushroom soup
Keyword Alfredo sauce, chicken casserole, do ahead, tetrazzini

chicken casserole thepaintedapron.com

You might also want to check out Chicken & Mushroom Tetrazzini, full of sauteed mushrooms and a dash of sherry

chicken tetrazzini thepaintedapron.com

and Italian Tetrazzini with roasted tomatoes and zucchini~

Italian tetrazzini thepaintedapron.com

I love to experiment with different combos in the kitchen, it’s a lot like painting~I am sure you will create a masterpiece!


I will be joining these fabulous parties and blogs:

Four Seasons Blog Hop

Full Plate Thursday

Will Cook for Smiles

Between Naps on the Porch

Work it Wednesday

16 Responses to “Take-out Tuesday, Loaded Tetrazzini”
  1. Happier Than A Pig In Mud says:

    Had to chuckle at your ‘cleaning out the fridge’, I’ll bet the French Onion Dip added lots of great flavor:@)

  2. Mary says:

    You’re so creative and fearless in the kitchen with your combos Jenna! Your loaded chicken tetrazzini looks divine with the parm on top! I need fire up the slow cooker with our temperatures heating up 🙂

  3. Liz Mackie says:

    Nice recipe – thank you.

  4. As Pooh Bear would say, “I’ve got a rumbly in my tumbly” from reading this post.

  5. I love casseroles like this! Great idea.

  6. mleewest says:

    Jenna, I emailed this to the wrong place! Anyway, so glad you are participating!!! The secret ingredient is…chipotle.Use whatever type or brand you wish…sweet or savory…as always, no rules!​ The date is Monday, June 2nd is the date (not Foodie Friday). Also, if you’d like to add the Mystery Club thumbnail linky to your post, with the thumbnails, etc, I will send you the code before the event. Your casseroles look heavenly!

  7. Shawna says:

    My daughter is learning to cook and this would be so perfect. It will help her think out of the recipe box and engage in some experimenting. Thank you for sharing them on our Four Seasons Blog Hop

  8. Miz Helen says:

    We just love Tetrazzini, Jenna, this looks like a fantastic recipe! Thanks so much for sharing this awesome recipe with Full Plate Thursday. Hope you are having a great weekend and come back to see us real soon!
    Miz Helen

  9. I started with a can of mushroom soup and then added a little sour cream, a little Alfredo sauce, a little onion dip…I had dibs and dabs of these things I needed to use up…so I mixed up this crazy concoction until I had enough sauce for a large 9×13 pan of tetrazzini, about 3 cups

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  1. […] Tetrazzinis are a great way to elevate leftovers into a meal worthy of a dinner party! You might also want to try my Chicken Tetrazzini, Ham Tetrazzini, Italian Tetrazzini, Loaded Tetrazzini […]

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