Chicken Tetrazzini
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
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Servings
8 servings (1 cup each)
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Calories
336 kcal
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Course
Main Course
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Cuisine
American
Chicken Tetrazzini
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Chicken Tetrazzini is made with creamy béchamel sauce, tender chicken, and pasta, all baked under a crunchy crumb topping. This simple casserole is ready in under an hour or can be made ahead or frozen.
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Ingredients
For the topping:
- 2 lices high-quality sandwich bread lightly toasted (see note 1)
- 2 tablespoons butter melted
For the casserole:
- Salt and freshly ground black pepper (see note 2)
- 8 ounces Spaghetti broken in half (see note 3)
- 2 tablespoons butter
- 1 medium onion peeled and finely chopped
- 2 cloves garlic minced
- 1 tablespoon minced fresh thyme
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half and half
- 1/2 cup grated Parmesan cheese
- hot sauce to taste, optional (see note 2)
- 2 cups cooked chicken chopped or shredded (see note 4)
- 1 cup frozen peas
Instructions
- Tear the slices into 2-inch pieces. In a food processor, process the pieces until finely ground. In a small bowl, add bread crumbs and melted butter and toss until evenly coated. Set aside.
- Adjust an oven rack to the middle position and heat oven to 400 degrees. In a large pot or Dutch oven, bring 4 quarts water and 1 tablespoon salt to boil. Add pasta and cook until al dente, about 7 to 9 minutes. Drain well and rinse with cold water to stop the cooking.
- Return the same large pot to medium-high heat and melt butter until foaming. Add onions and cook until softened, about 5 minutes. Stir in garlic and thyme until fragrant, about 30 seconds.
- Stir in flour and cook until golden, stirring constantly, about 1 minute. Whisk in broth and half and half. Bring to a simmer and continue to whisk until sauce thickens, about 1 minute longer.
- Remove from heat and whisk in Parmesan cheese. Season to taste with salt, pepper, and hot sauce if desired. Do not skip this step or your casserole may be bland!
- To the pot with sauce, add cooked pasta, chicken and frozen peas, and toss to combine. Pour into a 2-quart baking dish and sprinkle with breadcrumb topping.
- Bake until the sauce is bubbling and the topping has browned, about 10 to 15 minutes. Cool 5 minutes before serving.
Notes
- Bread: Or substitute 1 1/2 cups bread crumbs for the sliced, toasted bread. Combine with the butter as directed in Step 1.
- Salt and pepper: If you don't season the sauce before you add back the noodles, your casserole will be bland! Taste the sauce and season it until you love it. Now's a good time to add hot sauce or red pepper flakes if that's your thing.
- Spaghetti: Any pasta will do, but I prefer a long-stranded pasta: linguine, or fettuccine, snapped in half while uncooked for easy serving.
- Chicken: Leftover rotisserie chicken, grilled chicken from the weekend, or poached chicken, shredded or cut up.
- Yield: This recipe makes about 2 quarts of casserole, enough for 8 servings, 1 cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1 cup
Calories
336kcal
(17%)
Carbohydrates
33g
(11%)
Protein
19g
(38%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Cholesterol
43mg
(14%)
Sodium
349mg
(15%)
Potassium
387mg
(11%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
606IU
(12%)
Vitamin C
13mg
(14%)
Calcium
135mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings (1 cup each)
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 336kcal | 17% |
| Carbohydrates | 33g | 11% |
| Protein | 19g | 38% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 43mg | 14% |
| Sodium | 349mg | 15% |
| Potassium | 387mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 606IU | 12% |
| Vitamin C | 13mg | 14% |
| Calcium | 135mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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