Description
Chicken Tetrazzini is a comforting and creamy pasta dish that combines tender chicken, sautéed mushrooms, and al dente spaghetti in a rich, cheesy sauce. This classic American casserole is perfect for family dinners or potlucks, offering a delicious blend of flavors and textures that will satisfy any crowd.
Ingredients
Units
Scale
For the Chicken Tetrazzini:
- 16 oz thin spaghetti or linguine
- 2 lbs cooked chicken breast, cubed or shredded (or one rotisserie chicken)
- 8 oz button mushrooms, thickly sliced
- 1 medium onion, finely chopped
- 5 garlic cloves, minced
- 1/4 cup unsalted butter
For the Creamy Sauce:
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 2 cups milk
- 1 cup cream
- 1 tsp salt, or to taste
- 1/4 tsp freshly ground black pepper
- 1/4 cup chopped parsley, plus more to garnish
- 2 cups shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
Instructions
- Prepare the pasta: Cook the pasta in salted boiling water to al dente. Drain, rinse with cold water, and set aside.
- Sauté the vegetables: In a large pot or Dutch oven, melt 1/4 cup butter over medium-high heat. Add mushrooms and cook until golden. Add onion and cook for about 5 minutes until translucent. Add garlic and cook for an additional minute. Remove from heat and transfer the mixture to a bowl.
- Make the sauce: In the same pot, melt 1/4 cup butter over medium-high heat. Whisk in the flour and cook for about a minute to make a roux. Gradually whisk in the chicken stock, milk, and cream. Season with salt and pepper. Cook until the sauce thickens.
- Combine ingredients: Add the mushroom and onion mixture, chicken, parsley, and pasta to the cream sauce. Fold together, incorporating 1 cup of shredded mozzarella and 1/4 cup of parmesan cheese as you mix.
- Assemble and bake: Transfer the mixture to a 9×13 casserole dish. Smooth the top and sprinkle with the remaining mozzarella cheese. Bake at 375°F for 30 minutes or until bubbling and golden.
Notes
- For a vegetarian version, omit the chicken and use vegetable stock.
- Add liquids gradually when making the sauce for quicker thickening.
- Test sauce thickness by drawing a line on the back of a wooden spoon with your finger.
- Use fresh onion and garlic for the best flavor; avoid powders.
- Whole milk works best for richness and flavor.
- Mushrooms can be substituted with peas, spinach, or broccoli.
- The dish can be prepared in advance and refrigerated or frozen before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 140mg
