Chicken Tetrazzini
User Reviews
5
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
8 people
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Calories
434 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Tetrazzini
Description
This Chicken Tetrazzini starts with boneless skinless chicken breast seasoned and seared to a golden brown, then rested to keep juices intact before dicing. The sauce is built in the same pot by melting butter, deglazing with dry white wine, cooking mushrooms, onions, and garlic, then adding cream of chicken and mushroom soups, Parmesan cheese, sour cream, milk, peas, and the diced chicken.
The sauce coats tender spaghetti which is arranged in a casserole dish and topped with shredded mozzarella cheese. Baking at 350°F melts the cheese and blends flavors, with additional time at higher temperature to brown the top. The result is a creamy, comforting casserole with pockets of melty cheese and savory chicken with mushroom aroma.
Chicken Tetrazzini can be served as a main dish, offering a hearty, homey meal. It pairs well with simple green vegetables or a light salad to balance richness. The preparation allows for use of fresh or leftover cooked chicken. The wine reduction step adds depth without overpowering the creaminess.
Make-ahead options include assembling the casserole and refrigerating it up to 2 days before baking. Baking instructions include uncovered phases for browning. The dish also freezes well if thawed before baking. Using ¾ pound of pasta maintains a creamy texture without dryness.
Ingredients
Chicken
- 1 chicken breast large, boneless skinless
- 2 teaspoons Italian seasoning
- salt
- black pepper
- 2 Tablespoons olive oil
Sauce
- 2 Tablespoons butter
- ¼ cup white wine see notes, dry
- 8 oz. button mushrooms diced
- ½ yellow onion diced
- 3 cloves garlic minced
- 10.5 oz. cream of chicken soup
- 10.5 oz. cream of mushroom soup
- 1 cup sour cream
- 1 cup milk
- ¾ cup Parmesan Cheese grated
- 1 cup peas frozen
Pasta Bake
- ¾ lb. spaghetti *see notes
- 2 cups mozzarella cheese
- parsley to garnish, fresh
Instructions
Prepare the Chicken
- Cut the chicken breast in half to create two thinner pieces of equal size.
- Season each side of the chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a large pot over medium high heat. Add the chicken and sear for 5-6 minutes on each side, until golden brown and cooked through.
- Set aside and let it rest for 10 minutes prior to cutting into bite-sized pieces. Add any juices from the chicken back to the pot as it rests.
Prepare the Sauce
- Preheat oven to 350 degrees.
- Melt the butter in the same pot and add the wine. Run a silicone spatula along the bottom of the pot to lift up any remnants from the chicken, this will give the sauce plenty of flavor. Let it boil gently for 5 minutes and let it reduce.
- Add the mushrooms and onions, cook for 5 more minutes. Add the garlic, cook for 1 more minute.
- Reduce heat to medium-low. Add the cream of chicken + cream of mushroom soup, Parmesan cheese, sour cream, milk, peas, and diced chicken. Stir to combine and heat over low heat.
- Cook the spaghetti until just al dente, about 10 minutes. Drain.
- Return the spaghetti back to the pot you boiled it in. Pour in the warm sauce over it and stir to combine.
Assemble/Bake the Casserole
- Transfer the pasta to a 9x13 casserole dish or large oven-safe pot. Top with mozzarella.
- Bake uncovered for 15 minutes. Increase heat to 450 and heat for 10 minutes or until the top is bubbly and begins to brown.
- Let sit for 5 minutes. Garnish with fresh parsley and serve!
Notes
- Substitute dry white wines like Pinot Grigio or Sauvignon Blanc; chicken broth can replace wine if preferred.
- Use precooked or rotisserie chicken for convenience, though cooking fresh chicken in the pot adds extra flavor.
- Adjust pasta quantity; ¾ pound yields a creamier bake, but up to 1 pound can be used.
- Assemble casserole ahead and refrigerate, bringing it to room temperature before baking ensures even cooking.
- Casserole freezes well; thaw completely in the refrigerator before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 40g | 13% |
| Protein | 22g | 44% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 65mg | 22% |
| Sodium | 404mg | 17% |
| Potassium | 421mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 734IU | 15% |
| Vitamin C | 9mg | 10% |
| Calcium | 337mg | 34% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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