Potluck Chicken Tetrazzini
Creamy, cheesy, and irresistibly comforting, Potluck Chicken Tetrazzini is the ultimate crowd-pleaser for your next gathering. This classic baked casserole combines tender shredded chicken, sautéed mushrooms, and perfectly cooked spaghetti, all enveloped in a rich homemade sauce made from chicken broth, milk, and melted Parmesan cheese. Topped with golden breadcrumbs, this dish bakes to bubbly perfection in just 40 minutes. With a hint of garlic and the tangy addition of sour cream, every bite bursts with flavor. Perfect for feeding a crowd, this easy chicken tetrazzini is a make-ahead marvel that's ideal for potlucks, weeknight dinners, or even special occasions. Garnish with fresh parsley for a touch of color before serving this warm, hearty dish.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 6 tbsp butter
- 1 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 4 cups cooked, shredded chicken
- 8 oz sliced mushrooms
- 1 cup grated Parmesan cheese
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 1 tbsp olive oil
- 1 cup breadcrumbs
- 2 tbsp chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté until tender, about 5-7 minutes. Remove from heat and set aside.
In a medium saucepan, melt 6 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
Gradually whisk in the chicken broth and milk. Cook, stirring constantly, until the sauce thickens, about 5 minutes.
Stir in the Parmesan cheese, salt, pepper, and garlic powder. Remove the pan from heat.
In a large mixing bowl, combine the cooked spaghetti, shredded chicken, sautéed mushrooms, sour cream, and cheddar cheese. Pour the sauce over the mixture and stir to combine evenly.
Transfer the mixture into the prepared baking dish and spread it out evenly.
Sprinkle the breadcrumbs evenly over the top of the casserole.
Bake in the preheated oven for 30 minutes, or until the top is golden brown and the casserole is bubbly.
Remove from the oven and let the casserole rest for 5-10 minutes before serving.
Garnish with chopped parsley, if desired, and serve warm at your potluck or family meal.
Nutrition Facts
Calories |
5020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.0 g | 315% | |
| Saturated Fat | 131.3 g | 656% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1422 mg | 474% | |
| Sodium | 8207 mg | 357% | |
| Total Carbohydrate | 251.6 g | 91% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 49.4 g | ||
| Protein | 447.2 g | 894% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 2906 mg | 224% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 5165 mg | 110% | |
*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.
