Chicken Tetrazzini
Loaded with juicy chicken, tender pasta, and gooey cheese, creamy Chicken Tetrazzini is a crowd-pleasing casserole everyone will devour!
Servings: 8
Calories: 525kcal
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breasts
- salt and fresh ground black pepper, to taste
- 8 ounces spaghetti
- 4 tablespoons butter, divided
- ½ pound sliced mushrooms
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups low sodium chicken broth
- 2 cups milk
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon dried thyme
- 1 cup frozen peas
- 2 cups shredded mozzarella cheese
- ½ cup panko breadcrumbs
- chopped fresh parsley, for garnish
Instructions
- Preheat oven to 375°F and grease a 9x13 baking dish with cooking spray or butter. Set aside.
- Heat the vegetable oil in a large deep skillet set over medium-high heat. Season the chicken breasts with salt and pepper.
- Place the chicken in the heated oil and cook for 3 to 4 minutes per side or until golden brown on both sides. Transfer to a plate. Note that the chicken doesn't need to be fully cooked because it will continue to cook in the oven.
- Let the chicken rest for 5 minutes, then chop it into small pieces, or shred it.
- Place the cooked shredded chicken in a large bowl and set aside.
- Meanwhile, cook the spaghetti in salted boiling water, reducing the cooking time by 3 minutes less than the instructions on the package. Drain and set aside.
- Heat a large deep skillet over medium heat and add 2 tablespoons of the butter. Add the mushrooms and minced garlic, and season with salt and black pepper. Cook about 5 minutes, frequently stirring. Remove from the pan and place them in the large bowl with the cooked chicken.
- In the same skillet add remaining 2 tablespoon butter and stir in the flour. Whisk and cook until bubbly. Slowly whisk in the chicken broth, milk, and heavy cream. Continue whisking while cooking until the sauce has thickened.
- Stir in the grated Parmesan cheese, thyme, salt, and pepper. Remove from heat.
- Add the chopped chicken, veggie mixture, cooked spaghetti and peas to the sauce, and stir to combine. Transfer the mixture to the prepared baking dish. Sprinkle the top with mozzarella cheese and Panko breadcrumbs.
- Bake in the preheated oven, uncovered, for 15 to 20 minutes or until the top is golden brown and the sauce is bubbly.
- Remove from oven and let stand 5 to 10 minutes.
- Garnish with fresh parsley. Serve hot and enjoy!
Notes
- Storing: Homemade tetrazzini should be stored in the refrigerator. If you cover it tightly or store it in an airtight container, this dish will last for 3 to 4 days.
- Reheating: Reheat in the microwave or in the oven at 350°F.
- Make Ahead: You can make and assemble the casserole up to 24 hours ahead of time and bake it freshly the day of.
- Freezer Meal: For a super-easy freezer meal, make two casseroles at a time, but cool the second one down and wrap it tightly in several layers of plastic wrap and/or foil. Freeze it for up to 2 months, and then thaw overnight in the refrigerator before baking.
- Turkey Tetrazzini: You can swap cooked, cut-up turkey for the chicken in this dish. It’s a great way to use leftover Thanksgiving turkey!
- Rotisserie Chicken: A rotisserie chicken is also great for making chicken tetrazzini.
- Pasta: Feel free to use any type of noodles that you prefer, such as fettuccine or linguine.
Nutrition
Calories: 525kcal | Carbohydrates: 36g | Protein: 31g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 476mg | Potassium: 628mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1113IU | Vitamin C: 9mg | Calcium: 320mg | Iron: 2mg