Yummy and Comforting Chicken Tetrazzini
Indulge in the ultimate comfort food with this Yummy and Comforting Chicken Tetrazzini recipe, a creamy baked pasta dish that combines tender shredded chicken, al dente spaghetti, and a velvety Parmesan sauce. Infused with the earthy flavor of sautéed mushrooms and bright pops of sweet peas, this casserole is topped with a golden, bubbly layer of cheddar, mozzarella, and crispy breadcrumbs for a satisfying crunch. Perfect for cozy family dinners or potluck gatherings, this hearty dish is both easy to make and irresistibly delicious. Ready in just under an hour, this crowd-pleasing classic delivers rich, soothing flavors in every bite—ideal for feeding up to six hungry mouths. Garnish with fresh parsley for a touch of color and serve it piping hot for a memorable meal that’s bound to become a household favorite.
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Recipe Information
Ingredients
- 12 ounces Cooked spaghetti
- 4 tablespoons Butter
- 0.25 cup All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Cooked and shredded chicken
- 8 ounces Mushrooms, sliced
- 2 tablespoons Olive oil
- 1 cup Frozen peas
- 1 cup Cheddar cheese, shredded
- 1 cup Mozzarella cheese, shredded
- 1 cup Breadcrumbs
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Boil the spaghetti according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until slightly golden.
Gradually whisk in the chicken broth and heavy cream, making sure there are no lumps. Bring to a simmer and cook for 3-4 minutes until thickened.
Stir in Parmesan cheese, salt, and black pepper. Remove sauce from heat.
Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté until tender, about 5-6 minutes.
In a large mixing bowl, combine the cooked spaghetti, chicken, mushrooms, peas, and the Parmesan sauce. Stir until everything is evenly coated.
Pour the mixture into the prepared baking dish. Top with shredded cheddar cheese, mozzarella cheese, and breadcrumbs.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
Remove from the oven and let cool for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
5080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.5 g | 353% | |
| Saturated Fat | 141.2 g | 706% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1297 mg | 432% | |
| Sodium | 8898 mg | 387% | |
| Total Carbohydrate | 251.8 g | 92% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 26.5 g | ||
| Protein | 377.3 g | 755% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 2777 mg | 214% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 3860 mg | 82% | |
*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.
