Description

Chicken Tetrazzini is a rich, creamy, and comforting pasta casserole made with tender chicken, mushrooms, and a luscious cheese sauce. This classic American dish is perfect for family dinners, potlucks, or as a meal to make ahead. With its melt-in-your-mouth sauce and golden, bubbly cheese topping, Chicken Tetrazzini is a dish that promises to satisfy your cravings for something hearty and delicious. Whether you’re using leftover chicken or rotisserie chicken for convenience, this recipe is quick and easy to prepare while still being indulgent and satisfying.

Ingredients

For the Sauce:

Butter (4 tablespoons)
All-purpose flour (1/4 cup)
Chicken broth (2 cups) – Use low-sodium for better control over the salt content.
Heavy cream (1 cup)
Parmesan cheese (1/2 cup) – Grated
Mozzarella cheese (1 cup) – Shredded
Garlic (2 cloves, minced)
Salt and pepper (to taste)

For the Pasta:

Spaghetti or fettuccine pasta (12 ounces) – Any long pasta will work, but spaghetti is the most traditional choice.

For the Chicken:

Shredded cooked chicken (3 cups) – Leftover rotisserie chicken or cooked chicken breasts works great.

For the Vegetables:

Mushrooms (1 cup, sliced) – Button mushrooms or cremini mushrooms are ideal.
Fresh parsley (2 tablespoons, chopped) – For garnish

Instructions

Preheat your oven to 375°F (190°C). This ensures your casserole will cook evenly and develop a crispy, cheesy crust on top.
Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti or fettuccine pasta and cook according to package directions, about 8-10 minutes, until the pasta is al dente. Drain and set aside.
Make the sauce: In a large saucepan, melt butter over medium heat. Add the sliced mushrooms and sauté for about 5 minutes, until softened and browned. Add the minced garlic and cook for 1 minute until fragrant.
Thicken the sauce: Sprinkle in flour and cook for 2 minutes while stirring constantly to form a roux. Slowly add chicken broth and heavy cream, whisking continuously to avoid lumps. Cook the sauce, stirring occasionally, until it thickens, about 5 minutes.
Add the cheese: Stir in the Parmesan and mozzarella cheeses until fully melted and the sauce is creamy. Season with salt and pepper to taste.
Combine pasta and chicken: Add the cooked chicken and pasta to the sauce, mixing until everything is well coated. If the sauce is too thick, add a bit more chicken broth or cream to achieve your desired consistency.
Transfer to a baking dish: Pour the pasta mixture into a greased 9×13-inch baking dish. Spread it out evenly and top with a little extra Parmesan and mozzarella cheese.
Bake the casserole: Place the baking dish in the oven and bake for 20-25 minutes, or until the cheese on top is melted and golden brown.
Garnish and serve: Once out of the oven, sprinkle fresh parsley on top for a touch of color and freshness. Let the casserole sit for a few minutes before serving.

Notes

Make-Ahead: You can assemble this dish ahead of time by prepping the casserole and refrigerating it for up to 24 hours before baking. When you’re ready to bake, allow it to sit at room temperature for 10-15 minutes, then bake as usual, possibly adding 10-15 minutes to the baking time.
Leftover Chicken: This recipe is perfect for using up leftover chicken. Rotisserie chicken is especially convenient and adds great flavor.
Gluten-Free Option: If you prefer a gluten-free version, use gluten-free pasta. Many varieties of gluten-free pasta hold up well in baked casseroles.
Vegetarian Option: For a vegetarian twist, swap the chicken for vegetables like spinach, zucchini, or roasted bell peppers.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Comfort Food
Cuisine: Italian-inspired

Nutrition

Calories: 450-500 kcal
Sugar: 4g
Sodium: 800mg
Fat: 20g
Carbohydrates: 50g
Fiber: 2g
Protein: 35g