Southern Louisiana Chicken Tetrazzini

As seen in our latest Instagram reel

Creamy pasta, tender chicken, and a rich, cheesy sauce with a Southern-inspired kick — this Southern Louisiana Chicken Tetrazzini is the ultimate comfort-food casserole. This is the hot, bubbly bake from @lilyscravekitchen_ that had everyone commenting TETRAZZINI for the recipe. Tender chicken and pasta are tossed in a luscious, savory sauce with melted cheese and aromatic Louisiana-inspired seasonings, then baked until beautifully golden.

Why you’ll love them

The ultimate cozy casserole: creamy, cheesy, and deeply satisfying.
Serious protein: roughly 32g per serving from chicken and cheese.
A Southern Louisiana twist — Cajun-inspired seasoning gives it a gentle kick.
Perfect for potlucks and family dinners; it feeds a crowd and reheats like a dream.

Ingredients

12 oz (340 g) spaghetti or linguine
3 cups cooked shredded chicken (rotisserie works great)
3 tbsp butter
8 oz mushrooms, sliced
1 small onion, diced
3 cloves garlic, minced
3 tbsp all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 tsp Cajun or Creole seasoning, plus more to taste
½ tsp smoked paprika
½ tsp black pepper, salt to taste
1 cup shredded mozzarella
1 cup shredded sharp cheddar, divided
½ cup grated Parmesan, divided
½ cup panko breadcrumbs
2 tbsp melted butter (for the topping)
Diced red bell pepper and chopped parsley, for serving

Instructions

Cook the pasta. Boil the spaghetti in salted water until just shy of al dente (it will finish in the oven). Drain and set aside.
Sauté the veg. Melt the butter in a large oven-safe skillet or Dutch oven over medium heat. Cook the mushrooms and onion 5–6 minutes until softened and golden. Add the garlic and cook 30 seconds more.
Make the sauce. Sprinkle the flour over the vegetables and stir 1 minute. Slowly whisk in the chicken broth, then the cream. Simmer 3–4 minutes until thickened. Stir in the Cajun seasoning, smoked paprika, pepper, and salt.
Add the cheese. Off the heat, stir in the mozzarella, half the cheddar, and half the Parmesan until melted and smooth.
Combine. Fold in the shredded chicken and cooked pasta until every strand is coated in sauce.
Top and bake. In a small bowl, toss the panko with the melted butter, remaining cheddar, and remaining Parmesan. Sprinkle over the top. Bake at 375°F (190°C) for 20–25 minutes until hot, bubbly, and golden brown.
Rest & serve. Let stand 5–10 minutes, then serve with diced red bell pepper and parsley on top.

Tips

Rotisserie chicken is the shortcut that makes this a true weeknight casserole.
Adjust the Cajun seasoning to your heat tolerance — start with 1 tsp and taste.
The panko topping is non-negotiable for that golden crunch.
Assemble up to a day ahead; add 10 minutes to the bake time if going in cold.

Nutrition

Estimated per serving (serves 8): ~480 calories, ~32g protein, ~24g fat, ~38g carbs. Values are estimates computed from USDA reference data, not lab-tested.

Mild and creamy or extra Cajun kick — how are you making yours? Follow @lilyscravekitchen_ on Instagram for the reel and more easy recipes.