Baked Tetrazzini
Transform your weeknight dinner routine with this creamy and comforting Baked Tetrazzini, a classic casserole brimming with hearty flavors and cheesy goodness. Tender spaghetti is enveloped in a luscious homemade sauce made from chicken broth, whole milk, and just a touch of heavy cream, creating the perfect base for shredded chicken and sautéed mushrooms. Topped with a golden, buttery breadcrumb crust enriched with Parmesan cheese, this family-friendly dish strikes the perfect balance of creamy and crispy textures. Ready in just under an hour, this baked pasta dish is an ideal make-ahead meal that will leave your kitchen smelling divine. Garnish with fresh parsley for a vibrant finishing touch, and watch it become an instant crowd-pleaser!
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 6 tablespoons unsalted butter
- 1 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 0.25 teaspoons nutmeg (optional)
- 3 cups cooked chicken breast, shredded or cubed
- 8 ounces mushrooms, sliced
- 1.5 cups Parmesan cheese, grated
- 1 cup sharp cheddar cheese, shredded
- 1 cup breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick spray or butter and set aside.
Cook the spaghetti according to the package directions until al dente. Drain and set aside.
In a large skillet or saucepan over medium heat, melt 4 tablespoons of butter. Add the flour and whisk constantly for 1-2 minutes to make a roux.
Gradually pour in the chicken broth, whisking constantly to avoid lumps. Add the milk and heavy cream, continuing to whisk until the mixture is smooth and begins to thicken, about 5 minutes.
Stir in the salt, black pepper, and nutmeg (if using). Reduce the heat to low and simmer for another minute.
Add the shredded chicken and mushrooms to the sauce, stirring until evenly coated. Remove from heat.
In a large mixing bowl, combine the cooked spaghetti, the sauce mixture, 1 cup of Parmesan cheese, and the cheddar cheese. Toss until well combined.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, mix the breadcrumbs with the remaining 2 tablespoons of melted butter and 0.5 cup of Parmesan cheese. Stir in the olive oil until the breadcrumbs are coated and crumbly.
Sprinkle the breadcrumb mixture evenly over the pasta in the baking dish.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling at the edges.
Remove the tetrazzini from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
5448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.3 g | 372% | |
| Saturated Fat | 158.9 g | 794% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1333 mg | 444% | |
| Sodium | 12213 mg | 531% | |
| Total Carbohydrate | 317.7 g | 116% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 41.3 g | ||
| Protein | 376.8 g | 754% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 3037 mg | 234% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 4596 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
