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