Chicken Tetrazzini Casserole
Creamy, comforting, and packed with flavor, this Chicken Tetrazzini Casserole is the ultimate crowd-pleasing dinner recipe. Featuring tender shredded chicken, al dente spaghetti, and a rich homemade sauce made with garlic, mushrooms, and a luscious combination of chicken broth, heavy cream, and sour cream, this dish is a harmony of textures and savory goodness. Topped with melted cheddar and Parmesan cheese, each bite is indulgent and satisfying. Perfect for busy weeknights or cozy family gatherings, this easy-to-make casserole bakes to golden, bubbly perfection in just 30 minutes. Garnish with fresh parsley for a vibrant touch, and serve up a meal that will have everyone coming back for seconds. Perfect for lovers of hearty casseroles and comforting classics.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 3 cups chicken breast, cooked and shredded
- 4 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 oz white mushrooms, sliced
- 0.25 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 0.5 cup sour cream
- 0.75 cup Parmesan cheese, grated
- 1 cup cheddar cheese, shredded
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with cooking spray or butter.
Bring a large pot of salted water to a boil, and cook the spaghetti until al dente according to the package directions. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and sliced mushrooms, cooking for an additional 4-5 minutes or until the mushrooms are tender and lightly browned.
Sprinkle the flour over the vegetables in the skillet, stirring well to coat them. Cook for 1 minute to remove the raw flour taste.
Slowly whisk in the chicken broth and heavy cream, stirring constantly to avoid lumps. Cook until the sauce begins to thicken, about 3-4 minutes.
Stir in the sour cream, Parmesan cheese, salt, black pepper, and Italian seasoning, mixing until smooth and creamy.
Add the shredded chicken to the sauce and mix thoroughly. Remove the skillet from heat.
In a large mixing bowl, combine the cooked spaghetti and the chicken mixture, tossing gently until the pasta is evenly coated with the sauce.
Transfer the spaghetti and chicken mixture to the prepared casserole dish, spreading it out evenly.
Sprinkle the shredded cheddar cheese over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 3.4 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 307 mg | 24% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 600 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.
