Easy Yummy Creamy Chicken Tetrazzini
Indulge in the ultimate comfort food with this Easy Yummy Creamy Chicken Tetrazzini—a rich and satisfying one-dish wonder perfect for cozy family dinners or special gatherings. This creamy casserole combines tender shredded chicken, al dente spaghetti, and a luscious homemade sauce made with heavy cream, cream cheese, and melted cheddar and Parmesan. Sautéed mushrooms, caramelized onions, and a golden breadcrumb topping elevate this dish to irresistible levels of flavor and texture. With simple ingredients and a quick prep time, it’s an easy yet impressive meal the whole family will love. Bake it to bubbly perfection and serve this crowd-pleaser straight from the oven for a comforting experience that’s both hearty and delicious.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 4 tbsp butter
- 1 large yellow onion
- 3 cloves minced garlic
- 8 oz sliced mushrooms
- 0.25 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 4 oz cream cheese
- 1 cup shredded cheddar cheese
- 0.5 cup Parmesan cheese
- 3 cups shredded cooked chicken
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried parsley
- 0.75 cup breadcrumbs
- 1 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with nonstick spray or butter.
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute, stirring constantly.
Add the sliced mushrooms to the skillet and sauté for 5 minutes until tender. Remove the mixture from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Stir in the flour and whisk for about 1 minute to make a roux.
Gradually pour in the chicken broth while whisking continuously to avoid lumps. Cook until the mixture starts to thicken, about 3-4 minutes.
Reduce the heat to low and stir in the heavy cream and cream cheese. Continue stirring until the cream cheese is melted and the mixture is smooth.
Mix in the shredded cheddar cheese, Parmesan cheese, salt, black pepper, and dried parsley. Stir until the cheese is fully melted and incorporated into the sauce.
Add the cooked spaghetti, shredded chicken, and mushroom mixture to the sauce. Stir until everything is well combined.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and the casserole is bubbly.
Let the chicken tetrazzini cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
4680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.0 g | 338% | |
| Saturated Fat | 141.0 g | 705% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 1260 mg | 420% | |
| Sodium | 7246 mg | 315% | |
| Total Carbohydrate | 229.1 g | 83% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 25.5 g | ||
| Protein | 323.9 g | 648% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1654 mg | 127% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 3565 mg | 76% | |
*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.
