Delicious Leftover Rotisserie Chicken Tetrazzini

Have you ever found yourself with leftover rotisserie chicken and wondered how to turn it into something amazing? This Chicken Tetrazzini is the perfect solution! It transforms simple leftovers into a creamy, comforting dish that’s sure to please the whole family.

This recipe is an easy way to utilize rotisserie chicken while creating a delightful casserole. The combination of tender chicken, hearty pasta, and a rich, cheesy sauce makes for a satisfying meal that’s ready in no time.

Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this Chicken Tetrazzini has got you covered. Plus, it’s a great way to make use of those leftovers without feeling like you’re just reheating the same meal again.

The Best Way to Use Leftover Rotisserie Chicken

A hearty chicken tetrazzini with pasta, chicken, and mushrooms, topped with breadcrumbs and cheese, served in a rustic dish.

This Chicken Tetrazzini is a creamy pasta bake featuring leftover rotisserie chicken, mushrooms, and spaghetti, all enveloped in a decadent sauce. The dish is topped with a crispy layer of breadcrumbs and cheese, creating a delightful contrast of textures.

Expect a comforting taste with savory chicken, tender pasta, and a rich, cheesy sauce that melds beautifully together — it’s like a warm hug on a plate!

Ingredients

4 cups cooked spaghetti or any pasta of your choice
2 cups shredded leftover rotisserie chicken
1 cup sliced mushrooms
1/2 cup chopped onion
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup breadcrumbs
2 tablespoons olive oil
Fresh parsley for garnish (optional)

Instructions

Preheat the oven to 350°F (175°C).
Cook the Pasta: In a large pot, cook the spaghetti according to package instructions until al dente, then drain and set aside.
Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the onions and garlic, sauté for 2-3 minutes until fragrant. Add the mushrooms and cook until softened.
Make the Sauce: Stir in chicken broth, heavy cream, Italian seasoning, salt, and pepper. Bring to a simmer and allow to thicken slightly for about 5 minutes. Then, mix in the shredded rotisserie chicken and half of the Parmesan cheese.
Combine: In a large bowl, combine the cooked spaghetti with the chicken mixture until well coated.
Transfer to Baking Dish: Pour the mixture into a greased 9×13 inch baking dish. Sprinkle the remaining Parmesan cheese and breadcrumbs evenly on top.
Bake: Bake in the preheated oven for 25-30 minutes or until the top is golden and bubbly.
Serve: Garnish with fresh parsley if desired and serve hot.