Chicken Tetrazini – Crockpot and Oven versions

A friend brought this recipe to my family 14 years ago, when my son was born. We’ve made it often since then. And as a plus, it can cook either in the crockpot or oven!  Not only that, it can be frozen too.

This is a kid-pleasing staple for our family.

The ingredients are simple and I almost always have all of them in my pantry.  My favorite sides to serve with this casserole are broccoli and sliced tomatoes, when they are in season.

Chicken Tetrazini – Crockpot and Oven versions

Serves: 6-8 servings

  • about 3 cups of cooked chicken
  • 8 oz. spaghetti noodles, broken in half and cooked
  • 8 oz. sour cream
  • ½ cup chicken broth
  • 2 cans cream soup, chicken or mushroom
  • mozzarella cheese for the top
  1. Stir all ingredients together, except cheese.
  2. Pour into greased 9x13 casserole dish and bake at 350 degrees for 1 hour.
  3. Or, pour into greased slow cooker. Cook on low 7-8 hours or high 5-6 hours.
  4. Or, pour into greased casserole dish and freeze. Thaw in fridge and bake at 350 degrees for 1½ hours until hot.
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  1. Racquel Simone says:

    I will definitely have to try this!!!!

  2. Hey Tiffany, thanks for visiting me again. Yes…I did change my blog up a little, glad someone noticed. Sometimes I wonder if anyone pays any attention at all to my page, either way I am having a blast with it, guess that’s all that matters.
    Hope you have a great day. I’m planning on having one .. my husband is off, we have a few things planned for today then tonight we’re gonna snuggle on the couch and watch the Alabama ballgame. 🙂

  3. This looks really good and ironically I was looking for a good tetrazzini recipe last week. Do you mind if I post a link to this blog on my recipe blog?

  4. I never even knew what tetrazini was so I would not have even tried this until I read the ingredients. It looks so simple, I cannot wait to try!
    This website looks imvaluable to busy families that want to have good meals! Thank you

  5. This looks so easy to make.
    Visiting via SL forums 🙂
    (Keep posting there)

  6. Cheryl Newton says:

    Hi. How long should I cook this in a slow cooker?

    • Cheryl, cook it 4-5 hours on low if you start it right after you mix it up. If it’s been refrigerated first it might need an hour more.

  7. Hey there! If I cook this in the slow cooker, do I need to cook the noodles prior to combining in slow cooker?

    • Yes. I cook the noodles before putting in the crockpot. I’ve never experimented with using uncooked noodles. Interesting idea though.

      • I have this in the crockpot right now. I didn’t read the directions lol because i was in a hurry to get it in. I threw the noodles in uncooked and the are cooking fine. I also used a homemade dry version of cream soup that i combined with water (didn’t cook it to thicken it beforehand)….can we say lazy?? 🙂 I also threw in some frozen veggies.

  8. Hi de hi all ……. lol. Im making this as we speak..Ill post as soon as we have had..Thanks Brenda

  9. Will I cooked this for dinner, it makes heaps even my (5yr old) granddaughter loved it.I served this with peas. I cooked this in the oven.This makes heaps of liquid. I used 2 soups, chicken and mushroom. I would recommend this, the only thing that did let it down was needed salt..Thanks for sharing this recipe, hope this helps..Brenda

  10. The recipe doesn’t say when to add the cheese. If I cook in the crock pot, do I add cheese at the beginning, or later?

  11. Hi there….I’m confused. All of the ingredients look “cooked” already, so why the long cook time? Am I missing something? 🙂 Thanks!

    • Do you mean for the slow cooker version? It just needs to get hot. I often mix it up the day before and refrigerate, so that will take a little longer to heat.

  12. Tetrazzini has two ‘Z’.

  13. So if I’m doing the slow cooker version, I wouldn’t cook the chicken before hand correct?

  14. want to make tonight but have plans already can I cook it and then place in fridge and reheat tomorrow for dinner

  15. Linda Parks says:

    I love the subtle favor and crunch of celery. Do you think that celery would work in this recipe? If you think it would work, how much celery would be needed. You have more of an idea of how much volume is involved.

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