The Best Chicken Tetrazzini (Creamy, Sherry-Infused Comfort)

Introduction

Chicken Tetrazzini is the undisputed king of “comfort casseroles.” It is a bubbling, golden masterpiece of tender chicken, earthy mushrooms, and linguine strands, all bathed in a luxurious, sherry-spiked cream sauce.

While many mid-century versions rely on canned “Cream of Mushroom” soup, The Best Chicken Tetrazzini is made from scratch. The difference is night and day. By creating a classic velvety velouté sauce and using real sherry wine, we transform a humble leftover dish into something elegant enough for company. It’s rich, cheesy, and possesses that signature nutty depth that defines authentic Tetrazzini.

Ingredients List

To achieve that restaurant-quality depth, we ditch the can opener and use fresh aromatics.

The Base

12 oz Linguine or Spaghetti: Break it in half if you prefer easier scooping.
3 cups Cooked Chicken: Shredded or cubed.
- The Shortcut: A store-bought Rotisserie Chicken is perfect here.
- The Thanksgiving Hack: This is the #1 way to use leftover turkey.
8 oz Fresh Mushrooms: Cremini (Baby Bella) or White Button, sliced.¹
¾ cup Frozen Peas: (Optional, but classic for color and sweetness).

The Sauce (The Secret)

4 tbsp Unsalted Butter.
1/3 cup All-Purpose Flour.
2 ½ cups Chicken Broth: Low sodium.
1 cup Heavy Cream: For that velvety texture.
1/3 cup Dry Sherry:The Non-Negotiable.
- Why? Sherry provides a nutty, slightly sweet acidity that cuts through the heavy cream. Without it, it’s just chicken alfredo. (Sub: Dry white wine, though sherry is better).
½ tsp Dried Thyme & ¼ tsp Nutmeg: Nutmeg is the secret spice in white cream sauces.²
2 cloves Garlic: Minced.

The Topping

1 cup Parmesan Cheese: Freshly grated.
½ cup Mozzarella Cheese: Shredded (for the cheese pull).
¼ cup Panko Breadcrumbs: For the crunch.

Sensory Note: The smell of mushrooms sautéing in butter with a splash of sherry is one of the most comforting aromas in cooking. It smells like a holiday dinner.

Timing

This is a two-part process: stovetop sauce, then oven finish.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: ~50 minutes

Data Insight: Pasta continues to hydrate even after it leaves the boiling water. In a casserole with liquid sauce, pasta can absorb up to 30% more moisture while baking. Therefore, you must undercook the pasta by 2–3 minutes (very al dente) during the boil, or it will turn to mush in the oven.

Step-by-Step Instructions

Step 1: Pasta Prep

Preheat oven to $375^\circ F$ ($190^\circ C$). Grease a 9×13 baking dish.

Boil the linguine in salted water.
Crucial: Drain the pasta 2 minutes before the package says it’s done. It should still have a firm white center (very al dente).
Run under cold water to stop cooking and set aside.

Step 2: The Mushroom Base

In a large pot or Dutch oven (you can use the pasta pot), melt 2 tbsp butter over medium-high heat.
Add the sliced mushrooms. Sauté for 5–7 minutes.
The Sear: Wait until the mushrooms release their water and turn golden brown.
Remove mushrooms from the pot and set aside.

Step 3: The Sherry Cream Sauce

In the same pot, melt the remaining 4 tbsp butter.
Add garlic and cook for 30 seconds.
Whisk in the flour. Cook for 1 minute to remove the raw flour taste (it should look like wet sand).
Deglaze: Slowly whisk in the Dry Sherry, scraping up any brown bits.
Gradually pour in the chicken broth and heavy cream, whisking constantly to prevent lumps.
Add thyme, nutmeg, salt, and pepper.
Simmer for 5 minutes until thickened.

Step 4: The Mix

Remove sauce from heat. Stir in ½ cup of the Parmesan cheese.
Add the cooked pasta, shredded chicken, sautéed mushrooms, and frozen peas into the sauce. Toss until everything is coated.
Texture Check: It should look slightly “soupy.” The pasta will drink up that extra liquid in the oven.

Step 5: The Bake

Pour the mixture into the prepared baking dish.
Top with the remaining Parmesan, Mozzarella, and bread crumbs.
Bake for 25 to 30 minutes until bubbly and golden brown.

Nutritional Information

A hearty family meal. Below is the estimated breakdown per serving (serves 8).

Nutrient	Amount per Serving	% Daily Value*
Calories	480 kcal	24%
Total Fat	22g	34%
Saturated Fat	12g	60%
Carbohydrates	38g	13%
Protein	28g	56%
Sodium	650mg	28%

Variations for the Recipe

Turkey Tetrazzini: The classic post-Thanksgiving move.³ Swap chicken for leftover roast turkey.
Seafood Version: Use cubed firm white fish or canned tuna (drained well) for a “Tuna Tetrazzini.”⁴
No Alcohol: If you cannot use sherry, substitute with more chicken broth mixed with 1 teaspoon of lemon juice or apple cider vinegar to mimic the acidity.
Vegetarian: Swap chicken for extra meaty vegetables like artichoke hearts and spinach, and use vegetable broth.

Serving Suggestions

The Green: A crisp, acidic Caesar Salad or steamed Garlic Green Beans cuts through the creamy richness.
The Bread: Garlic bread is mandatory to sop up the sauce.

Common Mistakes to Avoid

Mushy Pasta:
- The Issue: Fully cooking the pasta before baking.
- The Result: A textureless, soft casserole.
- The Fix: Undercook the pasta! It finishes in the sauce.
Dry Casserole:
- The Issue: Not enough sauce or baking too long.
- The Fix: The mixture should look loose when it goes into the oven. If you baked it yesterday and are reheating, add a splash of broth before warming.
Grey Mushrooms:
- The Issue: Crowding the pan or salting too early.
- The Result: Steamed, rubbery mushrooms.
- The Fix: Sauté mushrooms on high heat and don’t salt them until they are browned.

Storing Tips for the Recipe

Refrigeration: Store leftovers in an airtight container for 3–4 days.⁵
Freezing: Tetrazzini freezes beautifully.
- Unbaked: Assemble, cover tightly with foil, and freeze for up to 3 months. Thaw in fridge overnight before baking (add 10 mins to bake time).
- Baked: Freeze individual portions for quick lunches.
Reheating: Add a splash of water or milk before microwaving to loosen the sauce back up.

Conclusion

Chicken Tetrazzini is the ultimate example of how a few simple upgrades—fresh mushrooms, real cream, and a splash of sherry—can transform a “use-up-the-leftovers” dish into a meal you actually crave. It’s bubbly, golden, and deeply savory.

Ready to whisk? Grab that sherry! If you try this recipe, please leave a star rating below and let us know: did you use chicken or turkey? Don’t forget to subscribe to our newsletter for more classic comfort food revamps.

FAQs

Q: Can I use half-and-half instead of heavy cream?

A: Yes. The sauce will be slightly thinner and less rich, but it works perfectly fine.

Q: What kind of sherry should I buy?

A: Look for a bottle labeled “Dry Sherry” or “Fino.” Do not buy “Cooking Sherry” from the vinegar aisle—it is loaded with sodium and preservatives. A cheap bottle of drinkable sherry lasts forever in the pantry.

Q: Can I use gluten-free pasta?

A: Yes. Use a sturdy GF pasta (like brown rice or corn blend). Be extra careful not to overcook it during the boil, as GF pasta breaks down faster in casseroles.