Chicken Tetrazzini
Chicken tetrazzini is a nostalgic recipe that delivers lots of comfort food goodness! I streamlined the process of making this creamy spaghetti casserole to make it even easier.
Servings: 6
Ingredients
For the casserole:
- 3 tablespoons unsalted butter
- 8 ounces sliced cremini mushrooms (or white mushrooms)
- 1 cup diced yellow onion (1 medium onion)
- ¾ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 ½ cups half and half
- 8 ounces dry spaghetti, broken in half
- 3 cups cooked diced chicken (about 2 large boneless skinless chicken breasts)
- 1 cup frozen peas (unthawed)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
For the topping:
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- 1 tablespoon olive oil
Instructions
- Before you get started, measure out the half and half and set it aside to warm slightly.1 ½ cups half and half
- Preheat the oven to 375°F and lightly grease a 9 × 13-inch baking dish (see note).
- Melt the butter in a large skillet over medium to medium-high heat. Add the mushrooms, onion, salt, and pepper. Cook until the mushrooms release their moisture and begin to brown, about 6 minutes.3 tablespoons unsalted butter, 8 ounces sliced cremini mushrooms, 1 cup diced yellow onion, ¾ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Stir in the garlic and the flour, cook for another 1 minute, stirring constantly.3 cloves garlic, minced, 3 tablespoons all-purpose flour
- Stir in the broth, scraping up any brown bits. Gradually add the half and half, stirring constantly.2 cups low-sodium chicken broth
- Bring the sauce to a gentle boil, and add the broken spaghetti by handfuls, stirring to separate the strands. Reduce the heat to maintain a lively simmer, and cook, stirring often, until the pasta is just shy of al dente, 10 to 12 minutes.8 ounces dry spaghetti, broken in half
- While the pasta is cooking, prepare the topping by stirring together the breadcrumbs, ¼ cup Parmesan cheese, 2 tablespoons parsley, and 1 tablespoon olive oil in a small bowl. Set aside.¼ cup grated Parmesan cheese, 2 tablespoons minced fresh parsley, 1 tablespoon olive oil, ½ cup panko breadcrumbs
- When pasta is nearly tender, fold in the chicken, frozen peas, mozzarella, ½ cup Parmesan, and 2 tablespoons minced parsley.3 cups cooked diced chicken, 1 cup frozen peas, 1 cup shredded mozzarella cheese, ½ cup grated Parmesan cheese, 2 tablespoons minced fresh parsley
- Transfer the mixture to the prepared baking dish. Sprinkle the breadcrumb mixture evenly over the top.
- Bake uncovered until the casserole is bubbly and the topping is golden, about 25 minutes.
- Let casserole cool for 5 minutes, and then serve immediately.
Notes
- One pan option: A casserole dish is traditional but if you have a large oven-safe skillet or Dutch oven, you can skip the casserole dish and bake it right in the same skillet you started the dish in. Add the breadcrumb topping before you bake it.
- Cooked chicken: This recipe is a good way to use leftover chicken or rotisserie chicken, and it doesn’t necessarily have to be white meat. If you have raw chicken, try my recipe for poached chicken or air fryer chicken breasts. The chicken can be made ahead and refrigerated until you're ready to use it.
- Storage: Store leftovers in a covered container or cover tightly in the casserole dish and refrigerate for up to 4 days. To freeze, transfer leftovers to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Reheat in a covered baking dish in the oven at 350°F until warmed through, or microwave individual portions.
Nutrition
Calories: 602kcal | Carbohydrates: 49g | Protein: 42g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 785mg | Potassium: 753mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1049IU | Vitamin C: 16mg | Calcium: 328mg | Iron: 3mg
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