Recipe Chicken Tetrazzini Southern Living: Classic Noodle Casserole With Mushroom Cream Sauce

This classic casserole brings timeless comfort to your dinner table with its rich, creamy sauce and tender chicken. The mushroom cream sauce coats every noodle, creating a dish that’s both hearty and satisfying.

I developed this version to stay true to the traditional approach, using simple ingredients that come together beautifully. The chicken is poached for maximum tenderness, and the sauce gains depth from a touch of sherry.

What you get is a creamy, golden-topped casserole with al dente noodles and chunks of chicken in every bite. It’s the kind of dish that feels special enough for Sunday supper but simple enough for a weeknight.

Serve it with a crisp green salad or steamed broccoli for a complete meal. Here’s how to make this classic dish at home.

Ingredients for Recipe Chicken Tetrazzini Southern Living

Rich, creamy, and packed with tender chicken and al dente noodles. Classic comfort in every bite.

The chicken is key here—poached breasts stay juicy and hold up better than rotisserie (which can get dry). I grab mine from Whole Foods or Publix when they’re on sale. For mushrooms, cremini have more flavor than white button, but either works. The sherry adds a subtle depth—look for dry cooking sherry near the vinegars, not the drinking kind (which is pricier and boozier).

No sherry? Dry white wine or a splash of apple cider vinegar works in a pinch. Swap the egg noodles for fettuccine or pappardelle if that’s what you’ve got. Low on cream? Half-and-half plus a pat of cream cheese thickens it up nicely. The Parmesan? Pecorino Romano has a sharper bite if you prefer. Skip the panko topping if you’re short on time—it’s good without it.

This casserole actually improves overnight, so make it ahead. Keeps 3-4 days in the fridge, freezes beautifully for 2 months. Reheat covered to keep the sauce from drying out (or add a splash of broth).

Step-by-Step Instructions for Chicken Tetrazzini

This classic casserole comes together with simple steps and rich, comforting flavors.

Step 1: Cook the Chicken and Noodles

Poach the 1.5 lb chicken breast in simmering water until it reaches 165°F internally, about 15-20 minutes. I like to add a bay leaf and a few peppercorns to the poaching liquid for extra flavor. Remove the chicken and let it cool before shredding it into bite-sized pieces.

While the chicken cooks, bring a large pot of salted water to a boil and add the 12 oz egg noodles. Cook until al dente, about 8-10 minutes. Drain and set aside—you want them slightly undercooked since they’ll finish in the oven. This prevents them from turning mushy in the final dish.

Step 2: Sauté the Vegetables and Make the Roux

In a large skillet, melt the 0.5 cup butter over medium heat. Add the finely diced onion and cook until soft and translucent, about 5 minutes. Stir in the 8 oz mushrooms and cook until they release their moisture and turn golden brown, another 5-7 minutes.

Add the minced 3 cloves garlic cloves and cook for 30 seconds until fragrant. Sprinkle in the 0.5 cup all-purpose flour and stir constantly for 1-2 minutes to cook off the raw flour taste. This creates a smooth, thick roux that will form the base of your creamy sauce.

Step 3: Build the Creamy Sauce

Slowly whisk in the 2 cups chicken broth and 1.5 cups heavy cream until the mixture is smooth. Stir in the 0.25 cup sherry, 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried thyme. Bring the sauce to a gentle simmer and cook for 5-7 minutes until it thickens enough to coat the back of a spoon.

Remove the skillet from heat and stir in 0.75 cup parmesan cheese until fully melted. Taste and adjust the seasoning if needed. The sauce should be rich and velvety, with a nice balance of savory and slightly sweet notes from the sherry.

Step 4: Combine and Top with Panko

In a large bowl, combine the shredded chicken, cooked noodles, and the creamy mushroom sauce. Stir until everything is evenly coated. Transfer the mixture to a greased 9×13-inch baking dish and spread it out evenly. Sprinkle the 0.5 cup panko breadcrumbs evenly over the top for a crispy finish.

Bake at 375°F for 20-25 minutes until the casserole is bubbly and the breadcrumbs are golden brown. Let it rest for 5 minutes before serving to allow the sauce to set slightly.

Dietary Considerations for This Recipe

Gluten-Free Option

Swap the 12 oz egg noodles for gluten-free pasta like Barilla gluten-free fettuccine. Cook it 1-2 minutes less than package directions to prevent mushiness. Also replace the 0.5 cup all-purpose flour with a 1:1 gluten-free flour blend. 💡

Dairy-Free Adaptation

Use olive oil instead of 0.5 cup butter for sautéing. Replace the 1.5 cups heavy cream with full-fat coconut milk and the 0.75 cup parmesan cheese with nutritional yeast for a cheesy flavor. The sauce will still be rich and creamy.

Lower-Fat Version

Cut the 0.5 cup butter in half and use low-fat milk instead of heavy cream. For the 0.75 cup parmesan cheese, use a reduced-fat version. The dish will be lighter but still flavorful. I find adding 1 tbsp cornstarch helps thicken the sauce.

Vegetarian Twist

Replace the 1.5 lb chicken breast with 1.5 lb portobello mushrooms for a hearty, meaty texture. Sauté them with the other mushrooms for extra depth. This version keeps all the creamy, comforting qualities of the original.

Lactose-Intolerant

Use lactose-free heavy cream and aged parmesan, which is naturally low in lactose. The 0.5 cup butter can be swapped for a lactose-free alternative. These small changes keep the dish just as delicious without the discomfort. ✨

Nut-Free Note

This recipe is naturally nut-free as written. Just ensure your panko breadcrumbs and parmesan cheese are processed in a nut-free facility if allergies are severe. Always check labels for cross-contamination warnings.

Frequently Asked Questions