Chicken Tetrazzini
Creamy, cheesy, and irresistibly comforting, Chicken Tetrazzini is the ultimate baked pasta casserole perfect for family dinners or gatherings. This classic recipe combines tender shredded chicken, al dente spaghetti, and a velvety sauce made from chicken broth, heavy cream, and Parmesan cheese, creating layers of savory goodness. Sautéed mushrooms, onions, and garlic add a rich depth of flavor, while a topping of gooey mozzarella and golden breadcrumbs delivers the perfect crunch. Baked to bubbly perfection, this dish is as satisfying as it is delicious. Ready in just about an hour and serving six, Chicken Tetrazzini is a hearty crowd-pleaser that transforms simple pantry staples into a restaurant-worthy meal. Perfect for cozy nights, this is comfort food at its finest!
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Recipe Information
Ingredients
- 3 cups (shredded or diced) Cooked chicken breast
- 12 oz Spaghetti
- 6 tbsp Unsalted butter
- 0.25 cup All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 8 oz Fresh mushrooms (sliced)
- 1 medium Yellow onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Dried parsley
- 0.5 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and chopped onion. Sauté for 5-7 minutes until the vegetables are tender and lightly browned. Add the minced garlic and sauté for 1 more minute. Remove from heat and set aside.
In a medium saucepan, melt the unsalted butter over medium heat. Sprinkle in the flour and whisk continuously for 1-2 minutes to create a roux.
Slowly pour in the chicken broth while whisking constantly to prevent lumps. Add the heavy cream, continuing to whisk until the mixture is smooth and starts to thicken, about 3-5 minutes.
Stir in the grated Parmesan cheese, salt, pepper, and dried parsley. Remove the sauce from heat.
In a large mixing bowl, combine the cooked spaghetti, shredded chicken, mushroom mixture, and the sauce. Toss everything until evenly coated.
Pour the mixture into the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top, then scatter the breadcrumbs over the cheese.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
Let the Chicken Tetrazzini rest for 5 minutes before serving. Garnish with additional parsley if desired and enjoy!
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 886 mg | 39% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.9 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 248 mg | 19% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 456 mg | 10% | |
*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.
