Three-Cheese Chicken Tetrazzini

Whether for family dinners or potlucks, chicken casseroles are always a winner. This chicken and spaghetti favorite is made extra cheesy with a blend of Swiss, cheddar, and Parmesan cheese.

Three-Cheese Chicken Tetrazzini
Servings: 8 Prep 20 mins Cook 10 mins Bake 350°F 25 mins to 30 mins


  • 1 pound spaghetti or fettuccine
  • 3 tablespoons unsalted butter
  • 1 cup sliced white mushrooms
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 sweet red pepper, cored, seeded and chopped
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup milk
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 2 cups cooked diced chicken

Make It

1. Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking dish or casserole with nonstick cooking spray.

2. Cook spaghetti following package directions. Drain and rinse with cold water. Set aside.

3. In a large skillet, melt butter over medium-high heat. Add mushrooms, onion and garlic. Saute for 5 minutes. Add red pepper and sprinkle with flour. Cook, stirring, for 1 minute. Slowly stir in broth, heavy cream and milk. Simmer for 1 minute, until thickened.

4. Turn off heat; add cheeses. Stir until melted. Add salt, thyme, black pepper and chicken. Toss with cooked spaghetti and pour mixture into prepared dish.

5. Bake at 350 degrees F for 25 to 30 minutes until bubbling. Remove from oven and let stand for 10 minutes before serving.