Chicken Tetrazzini for a Crowd
Perfect for potlucks, family gatherings, or holidays, "Chicken Tetrazzini for a Crowd" is a creamy, cheesy pasta bake designed to feed a hungry group of 12 with ease. This comforting classic features tender shredded chicken, al dente spaghetti, and a rich, velvety mushroom sauce made with chicken broth, heavy cream, and sautéed garlic and onions. Finished with a golden layer of melted mozzarella and a sprinkle of Parmesan, every bite bursts with flavor. With simple preparation steps and the convenience of making it in two large casseroles, this dish is ideal for meal prepping or serving a crowd. Whether you're hosting a dinner party or need a hearty make-ahead meal, this recipe offers a winning combination of indulgence and practicality. Keywords: chicken tetrazzini recipe, pasta casserole for a crowd, cheesy chicken pasta bake.
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Recipe Information
Ingredients
- 2 pounds spaghetti
- 6 cups cooked chicken breast, shredded
- 1 cup butter
- 1 cup all-purpose flour
- 6 cups chicken broth
- 3 cups heavy cream
- 4 cups sliced white mushrooms
- 2 medium onion, finely chopped
- 4 cloves minced garlic
- 2 cups grated Parmesan cheese
- 4 cups shredded mozzarella cheese
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons dried parsley (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease two large 9x13-inch baking dishes.
Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onions and garlic, and sauté until softened, about 2-3 minutes.
Add the sliced mushrooms to the skillet and cook until they release their liquid and are lightly browned, about 5-6 minutes.
Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth and heavy cream, stirring constantly until the mixture thickens into a smooth, creamy sauce.
Add the Parmesan cheese, salt, and black pepper to the sauce, stirring until the cheese is melted and incorporated.
In a large mixing bowl, combine the cooked spaghetti, shredded chicken, and the creamy mushroom sauce. Toss well to coat everything evenly.
Divide the mixture evenly between the two greased baking dishes. Sprinkle shredded mozzarella cheese on top of each dish.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Garnish with dried parsley if desired and serve hot. Enjoy!
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 30.5 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 1323 mg | 58% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.0 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 459 mg | 35% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 574 mg | 12% | |
*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.
