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This Betty Crocker recipe for Chicken Tetrazzini brings that creamy, cheesy comfort together in one elegant pan. Growing up in Georgia, I first tasted this dish at family gatherings—where it became the star of every potluck table.
The secret lies in perfectly browned chicken, tender pasta, and a velvety mushroom sauce that ties everything together.
This recipe stays true to Betty Crocker’s signature style with a rich, creamy sauce that coats every bite of celery, chicken, and pasta. The one-pan method makes it simple yet impressive, perfect for weeknights when you crave restaurant-quality flavor without the fuss.
My version includes a crisp celery crown on top, adding texture and visual appeal that always gets compliments.
By the time it emerges from the oven, you’ll have golden-brown edges, tender chicken, and al dente pasta swimming in that lush, cheesy sauce. The celery crown adds a delightful crunch that contrasts beautifully with the creamy base.
It’s the kind of dish that transforms a simple dinner into a memorable meal—just like my grandmother used to make.
Serve with a side of garlic bread or a simple green salad to balance the richness. The leftovers reheat beautifully, making it a great option for meal prep. Let’s get started on this creamy, crowd-pleasing classic!
Ingredients for chicken tetrazzini betty crocker
Betty Crocker's creamy classic comes together with just these 15 ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Fettuccine Pasta 🍝 | 8 oz | Uncooked, al dente preferred |
| Cream of Mushroom Soup 🍄 | 1 cup | Condensed, unsalted version |
| Yellow Onion 🧅 | 1 whole | Medium size, finely chopped |
| Celery Stalks 🥬 | 3 whole | Fresh, for crown and sauce |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Mushrooms 🍄 | 8 oz | Sliced, white or cremini |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Shredded Cheddar Cheese 🧀 | 1 ½ cups | Sharp cheddar preferred |
| Butter 🧈 | 3 tbsp | Unsalted, for browning |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening sauce |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Dry White Wine 🍷 | ¼ cup | Substitute chicken broth if needed |
The chicken is your foundation—boneless, skinless breasts work best since they cook evenly. Pound them to even thickness so they brown properly. Costco or Trader Joe's often have pre-pounded chicken breasts, which saves time. For the pasta, De Cecco or Barilla are my go-tos—they hold up better to the creamy sauce. The celery crown is key for that restaurant-style presentation, so grab fresh stalks with crisp ends. If you can't find them, substitute green onions for a similar effect.
No white wine? Chicken broth with a splash of lemon juice works perfectly—just add a pinch of sugar to balance. The cream of mushroom soup can be homemade (simmer mushrooms, flour, and broth), but Betty Crocker's condensed version cuts prep time in half. For the mushrooms, cremini or baby bella add more flavor than white mushrooms. The thyme is optional but adds that classic Betty Crocker touch—dried works fine if you don't have fresh. If your celery crown wilts before baking, toss it in cold water for 5 minutes to crisp it up again.
This dish reheats beautifully—just cover with foil and warm in the oven. Keeps for 3-4 days in the fridge, though it's best the first day. For meal prep, bake it in a disposable foil pan—no cleanup! The celery crown adds crunch, but if you're short on time, top with extra shredded cheese instead. Leftovers freeze well for up to 2 months—just thaw overnight in the fridge before reheating.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash extra bowls—just toss the chicken, sautéed onions, and celery right into the soup-pasta mix. The creamy mushroom base does all the heavy lifting while you stir for five minutes.
- Creamy Mushroom Hug: That velvety cream of mushroom soup transforms into something ridiculously rich when simmered with fettuccine and tender chicken. Honestly, the first bite makes me forget it’s basically a casserole—it feels like a fancy restaurant dish.
- Lunchbox Hero: Between us, this is my go-to for meal prep because it reheats like a dream. Pack it cold the next day, and the flavors only get better—plus, the leftovers taste just as good as day one (yes, even on a Tuesday night).
- Budget-Friendly Feast: Chicken breasts and pasta stretch to feed four for under $15, and the onion-celery base adds freshness without breaking the bank. I’ll be real: it’s the kind of dish that makes grocery night less stressful.
Step-by-step instructions for chicken tetrazzini
Here's how to create a rich, creamy celery crown dish with minimal effort and maximum flavor.
Prepare the Chicken and Celery Crown
Begin by pounding the 1.5 lb boneless, skinless chicken breast to an even ½-inch thickness between two sheets of plastic wrap. This ensures even cooking and prevents dryness. Season both sides generously with ½ teaspoon salt and ¼ teaspoon black pepper.
Heat 1 tablespoon of the 3 tbsp butter in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove and set aside.
In the same skillet, melt the remaining 2 tbsp butter. Add the 3 whole celery stalks, chopped into ½-inch pieces, and cook for 3-4 minutes until softened. Remove and set aside with the chicken.
Cook the Pasta and Build the Sauce
Bring a large pot of salted water to a boil and cook the 8 oz fettuccine pasta until al dente, which should be about 1 minute less than the package instructions. Reserve ½ cup of pasta water before draining.
In the same skillet used for the celery, reduce heat to medium and add the 1 whole yellow onion, chopped, and the 3 cloves garlic, minced. Cook for 2-3 minutes until softened. Stir in the 1 tbsp all-purpose flour and cook for 1 minute to remove the raw taste.
Slowly pour in the 0.25 cup dry white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until reduced by half. Stir in the 1 cup cream of mushroom soup and 0.5 cup heavy cream, then add the 0.5 tsp dried thyme. Simmer for 5 minutes until slightly thickened.
Assemble and Bake the Tetrazzini
Preheat your oven to 375°F. In a large oven-safe skillet or baking dish, combine the cooked fettuccine, chicken, and celery. Pour the creamy sauce over the top and stir gently to coat everything evenly.
Sprinkle the 1.5 cups shredded cheddar cheese evenly over the top, pressing down lightly to help it melt into the dish. Cover with foil and bake for 15 minutes. Remove the foil and bake for an additional 5-7 minutes until the cheese is golden and bubbly.
Let the tetrazzini rest for 5 minutes before serving. The creamy sauce will have thickened slightly, and the celery crown will be tender with a rich, savory flavor. Serve immediately with a side of garlic bread or a simple green salad.
Pro Tips For Making Chicken Tetrazzini Betty Crocker
- Trim That Chicken: Skinless chicken breast can dry out fast, but slicing it against the grain into ½-inch strips makes it cook faster and stay juicier. I used to skip this, and my tetrazzini always ended up tough—now it melts in your mouth.
- Sauté the Veggies Right: Dice the onion and celery into ¼-inch pieces and cook them in butter until soft and golden—about 8 minutes. Rushing this step means the soup won’t have that deep, caramelized flavor hiding in the background.
- Strain the Soup: After heating the cream of mushroom soup with the sautéed veggies, strain it through a fine-mesh sieve to remove any grit or overcooked bits. Sounds fussy, but it makes the sauce silky instead of grainy.
- Toss the Pasta Hot: Mix the cooked fettuccine into the chicken sauce off the heat—it’ll soak up the liquid better and keep the noodles from turning mushy. I learned this after serving a sad, soggy pile of pasta.
Pro cooking tips for this recipe
Chicken Browning
Don’t skip the browning step—this is where all the flavor happens! I pound the chicken to ½-inch thickness so it cooks evenly and gets that golden crust. Use a cast-iron skillet (my vintage Lodge pan is perfect) and cook over medium-high heat until the internal temp hits 165°F.
If your chicken starts sticking, pat it dry with paper towels first. 🔥
Sauce Thickening
The secret to a silky sauce lies in the roux. After deglazing with wine, whisk in the cream of mushroom soup and heavy cream—but don’t boil it! Keep it at a gentle simmer for 5 minutes to thicken naturally.
If it gets too thin, add a splash of pasta water (about 2 tbsp) to loosen it. I’ve ruined this step before by rushing it—patience pays off here.
Celery Crown Trick
For that restaurant-worthy celery crown, blanch the celery in boiling water for 1 minute, then shock in ice water to keep it crisp. Arrange the stalks in a fan shape on top of the casserole before baking.
If you’re short on time, green onions work too—just slice them into ¼-inch pieces and sprinkle them over the cheese. 🥬
Cheese Melting
Press the shredded cheddar into the sauce before baking—this helps it melt evenly and creates that golden crust. For extra gooeyness, I mix in ¼ cup grated Parmesan with the cheddar.
If your cheese looks dry, add 1 tbsp milk to the sauce before assembling. The foil cover traps steam for the first 15 minutes, then uncover to let it brown.
Resting Time
Never skip the 5-minute rest after baking! This lets the sauce thicken and the juices redistribute. I’ve made this mistake—cutting into it too soon leaves a watery mess.
Use this time to toast some garlic bread or toss a salad. The dish will taste even better once it’s had a chance to set. ⏰
Make-Ahead Hack
Assemble the casserole up to 24 hours ahead and refrigerate it uncovered. When ready to bake, add 5 minutes to the baking time (cover with foil for the first 20 minutes).
The flavors meld beautifully overnight, and the celery stays crisp. I double this recipe for game days—it’s a crowd-pleaser! 💡
Nutrition facts
Frequently asked questions
Can I substitute chicken thighs instead of breasts for this recipe?
Chicken thighs add extra richness and stay juicier. Use 1.5 lbs of boneless, skinless thighs instead, and reduce the baking time by 5 minutes since they cook faster. The skin can crisp up nicely if left on—just remove it before adding to the casserole.
What if I don't have white wine for the recipe?
No problem! Use ½ cup chicken broth with 1 teaspoon lemon juice and a pinch of sugar to mimic the acidity and depth of wine. The dish will still turn out flavorful—just slightly less complex. For a non-alcoholic option, dry vermouth works too.
Why did my sauce turn out too thin after baking?
This usually happens when the sauce isn't thickened enough before baking. Simmer the sauce for an extra 2-3 minutes on the stovetop, or stir in 1 tablespoon cornstarch mixed with 1 tablespoon cold water to thicken it. If it's still too runny, bake uncovered for an additional 5 minutes to let excess moisture evaporate.
Can I make this dish ahead of time for a party?
Yes! Assemble the casserole up to 24 hours ahead and refrigerate it uncovered. When ready to bake, add 5 minutes to the baking time (cover with foil for the first 20 minutes). The flavors deepen overnight, and the celery crown stays crisp. Perfect for game day or holiday gatherings!
What's the best way to reheat leftovers?
Cover the leftovers with foil and reheat in a 350°F oven for 15-20 minutes until bubbly. For microwave reheating, sprinkle 1 tablespoon milk over the top and cover tightly for 2-3 minutes on medium-high. The sauce may thicken more after reheating—just add a splash of milk or broth if needed.