Chicken and Tetrazzini
Creamy, comforting, and packed with rich flavors, this Chicken and Tetrazzini recipe is the ultimate crowd-pleaser for weeknight dinners or special gatherings. Featuring tender shredded chicken, al dente spaghetti, and a luscious homemade sauce made with heavy cream, chicken broth, and sautéed mushrooms, this dish is baked to perfection under a golden breadcrumb and mozzarella topping. With its irresistible combination of cheesy goodness, a hint of garlic, and a perfectly crispy finish, this recipe brings pure comfort in every bite. Ready in just one hour and yielding six hearty servings, this is your go-to easy chicken casserole that offers a warm, satisfying meal with minimal fuss. Perfect for leftovers or scaling up for a potluck, this baked pasta dish truly shines as a family favorite! **Keywords**: baked chicken tetrazzini recipe, creamy chicken pasta, comforting casserole dinners, easy family meal, cheesy baked pasta.
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Recipe Information
Ingredients
- 12 ounces Spaghetti
- 3 cups Cooked chicken (shredded or diced)
- 4 tablespoons Butter
- 8 ounces Button mushrooms (sliced)
- 2 cloves Garlic (minced)
- 0.25 cup All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Milk
- 0.5 cup Parmesan cheese (grated)
- 1 cup Mozzarella cheese (shredded)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried parsley
- 0.5 cup Breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the mushrooms and sauté for 5-7 minutes until golden brown. Add the garlic and cook for an additional minute. Remove the mixture from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Stir in the flour and cook for 1-2 minutes until lightly golden, whisking constantly.
Gradually add the chicken broth, heavy cream, and milk, whisking to smooth out any lumps. Bring the mixture to a simmer and cook for 3-4 minutes until slightly thickened.
Stir in the Parmesan cheese, salt, black pepper, and dried parsley. Mix until the cheese is fully melted and the sauce is creamy.
Add the cooked chicken and the sautéed mushroom mixture to the sauce. Stir to combine.
Combine the cooked spaghetti with the sauce mixture, ensuring the pasta is fully coated.
Transfer the spaghetti mixture to the prepared baking dish and spread it out evenly. Sprinkle the shredded mozzarella cheese over the top.
In a small bowl, mix the breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumb mixture over the mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.
Allow the dish to cool for a few minutes before serving. Garnish with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 4.0 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 398 mg | 31% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 628 mg | 13% | |
*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.
