Chicken Tetrazzini from Giada
Creamy, comforting, and irresistibly cheesy, Giada’s Chicken Tetrazzini is the ultimate crowd-pleasing casserole for cozy weeknight dinners or special family gatherings. Brimming with tender rotisserie chicken, savory baby bella mushrooms, and a luscious sauce crafted with white wine, chicken stock, and heavy cream, this pasta bake is elevated with the perfect blend of Parmesan and mozzarella cheeses. A golden, buttery panko breadcrumb topping adds a delightful crunch, while fresh parsley finishes it with a pop of brightness. Quick to assemble with make-ahead potential, this one-dish meal is easy to prepare and perfect for feeding a hungry family. Serve it with a crisp green salad or garlic bread for a meal that feels like a warm culinary hug.
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Recipe Information
Ingredients
- 5 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 pound baby bella mushrooms, sliced
- 1 medium white onion, diced
- 3 pieces garlic cloves, minced
- 1 cup dry white wine
- 0.25 cup all-purpose flour
- 3 cups chicken stock
- 1 cup heavy cream
- 3 cups rotisserie chicken, shredded
- 1 cup frozen peas, thawed
- 1 pound spaghetti, cooked al dente
- 1 cup Parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 0.25 cup fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup panko breadcrumbs
Instructions
Preheat your oven to 400°F (200°C) and grease a large casserole dish with butter or cooking spray.
In a large skillet over medium heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil.
Add the sliced mushrooms to the skillet and sauté until golden brown, about 6-8 minutes. Remove the mushrooms and set aside.
In the same skillet, heat 1 tablespoon of olive oil. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
Deglaze the skillet with 1 cup of dry white wine, scraping the bottom of the pan to pick up any browned bits. Simmer until the liquid is reduced by half, about 3-4 minutes.
Sprinkle the flour over the onion mixture and stir to coat. Gradually whisk in the chicken stock and heavy cream to create a smooth sauce. Bring to a simmer and cook until slightly thickened, about 5 minutes.
Stir in the shredded chicken, sautéed mushrooms, thawed peas, salt, and pepper. Remove the sauce from heat.
In a large mixing bowl, combine the cooked spaghetti with the sauce. Toss well to coat the pasta evenly.
Transfer the pasta mixture to the prepared casserole dish. Top with grated Parmesan cheese, shredded mozzarella cheese, and chopped parsley.
Melt the remaining 3 tablespoons of butter in a small bowl. Toss with the panko breadcrumbs until evenly coated. Sprinkle the breadcrumbs over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1465 mg | 64% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.0 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 499 mg | 38% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 712 mg | 15% | |
*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.
