Chicken Tetrazzini Deluxe
Indulge in pure comfort food with this Chicken Tetrazzini Deluxe, a creamy and cheesy pasta bake that's perfect for family dinners or special occasions. Packed with tender shredded chicken, sautéed mushrooms, and perfectly cooked spaghetti, this hearty casserole is enveloped in a luscious garlic-infused cream sauce made with Parmesan, cheddar, and a hint of dry white wine for a touch of elegance. Topped with golden, crunchy breadcrumbs and baked to bubbling perfection, this one-dish wonder delivers layers of flavor that are sure to impress. Ready in just an hour, it's as easy to prepare as it is satisfying. Serve it straight from the oven with a sprinkle of fresh parsley for a crowd-pleasing meal everyone will love! Keywords: chicken tetrazzini, creamy pasta bake, family dinner recipe, easy chicken casserole, comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces spaghetti
- 5 tablespoons butter
- 1 tablespoon olive oil
- 2 cups chicken breasts, cooked and shredded
- 8 ounces white mushrooms, sliced
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 0.25 cup all-purpose flour
- 2 cups chicken broth, low-sodium
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup cheddar cheese, shredded
- 0.5 cup dry white wine
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 cup breadcrumbs
- 2 tablespoons parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray and set aside.
Cook the spaghetti according to package instructions until al dente. Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the mushrooms, onion, and garlic. Sauté until the mushrooms are golden and the onions are soft, about 5-7 minutes. Remove the mixture from the skillet and set aside.
In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Stir in the flour and whisk constantly for 1 minute to create a roux.
Gradually pour in the chicken broth and whisk continuously until the mixture is smooth and thickened, about 2-3 minutes. Stir in the heavy cream, white wine, Parmesan cheese, cheddar cheese, Italian seasoning, salt, and black pepper. Simmer until the cheese is fully melted and the sauce is creamy.
Return the mushroom-onion mixture to the skillet, along with the cooked spaghetti and shredded chicken. Gently toss everything together until the ingredients are coated in the sauce.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Sprinkle breadcrumbs evenly over the top of the dish. Bake in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown and the casserole is bubbling around the edges.
Remove from the oven and allow to cool for 5 minutes. Garnish with chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
4286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.4 g | 307% | |
| Saturated Fat | 128.8 g | 644% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1028 mg | 343% | |
| Sodium | 7116 mg | 309% | |
| Total Carbohydrate | 241.6 g | 88% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 21.6 g | ||
| Protein | 255.5 g | 511% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1937 mg | 149% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2548 mg | 54% | |
*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.
