Chicken Tetrazzini
User Reviews
5
-
Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
8
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Calories
581 kcal
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Course
Main Course, Dinner
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Cuisine
American
Chicken Tetrazzini
Description
This recipe for Chicken Tetrazzini uses spaghetti or linguine combined with shredded chicken and peas for protein and touches of sweetness from the peas. The sauce is prepared by cooking onions and mushrooms in butter, then adding flour to create a roux before gradually whisking in chicken broth, white wine, and half and half. Cream cheese melts into the sauce providing richness and a smooth consistency, flavored with garlic powder and Italian seasoning.
The pasta and chicken mixture is baked covered to meld flavors, then topped with mozzarella and Parmesan cheeses before finishing uncovered to achieve a melted, slightly browned topping. The casserole offers a creamy, hearty texture with tender vegetables and pasta coated in a flavorful sauce.
Peas can be replaced with asparagus, and white wine is optional, substitutable with additional broth. This dish is suitable for a comforting family dinner and can be adjusted for ingredient availability.
Ingredients
- 12 ounces spaghetti or linguine
- 2 cups chicken cooked shredded
- ½ cup peas thawed, optional, frozen
- 2 cups mozzarella cheese divided, shredded
- ¼ cup Parmesan Cheese shredded
Sauce
- 3 tablespoons butter
- 1 small yellow onion diced
- ½ pound mushrooms sliced
- 4 tablespoons all-purpose flour
- 1 ⅓ cups chicken broth reduced sodium
- ½ cup white wine or extra chicken broth
- 1 ⅓ cups half and half light cream, or whole milk
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 8 ounces cream cheese cubed
Instructions
- Preheat oven to 350°F.
- Cook pasta al dente according to package directions.
- Meanwhile, melt butter in a sauce pan over medium heat. Add onions and cook until softened. Stir in mushrooms and cook an additional 5 minutes.
- Stir in flour and cook 1 minute. Add broth, wine, cream and seasonings. Stir over medium heat until the mixture comes to a boil.
- Add cream cheese and stir until smooth and melted.
- Combine pasta, sauce, veggies, cooked chicken and 1 cup of mozzarella cheese.
- Spread into a 2qt casserole dish, cover and bake 20 minutes.
- Uncover, top with remaining mozzarella and parmesan. Bake 10-15 minutes more or until casserole is hot and cheese is melted.
Notes
- Substitute the white wine with extra chicken broth if preferred or if avoiding alcohol.
- Peas may be omitted or swapped for asparagus for a different vegetable texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Calories | 581 | 29% |
| Carbohydrates | 42g | 14% |
| Protein | 20g | 40% |
| Fat | 36g | 55% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 121mg | 40% |
| Sodium | 526mg | 22% |
| Potassium | 391mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1217IU | 24% |
| Vitamin C | 8mg | 9% |
| Calcium | 257mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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