Chicken Tetrazzini


  • 3 boneless skinless breasts
  • 1/2 cup dry white wine
  • 16oz fettuccine pasta
  • 2 cans condensed cream of chicken soup
  • 2 cups sour cream
  • 2 cups mozarella (divided)
  • 1/4 cup of milk
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 cup frozen peas
  • 1 cup sliced baby bella mushrooms
  • 1/4 cup grated parmesan


  1. Preheat oven to 350 and grease a 9×13 casserole dish.
  2. Cook pasta according to al dente instructions on box. Once pasta has finished cooking, drain and run cold water over it to stop the cooking process.
  3. While pasta is cooking, pan sear chicken breast. Once done, shred or chop into small pieces. (shredded preferred)
  4. Put chicken into a very large bowl, add cream of chicken soup, sour cream, milk, 1 cup of mozzarella cheese, salt pepper, white wine, peas, mushrooms and mix until fully combined.
  5. Add pasta to chicken mixture until well combined. Place mixture in casserole dish and sprinkle on remaining 1 cup mozzarella and parmesan cheese evenly across top.
  6. Bake for 30 minutes until edges are bubbly and cheese is browned.