Chicken Tetrazzini
User Reviews
4.9
201 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
45 mins
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Servings
6
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Calories
658 kcal
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Course
Main Course
Chicken Tetrazzini
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This delicious Chicken Tetrazzini recipe the epitome of comfort food, made easily from scratch, and a meal that will please the pickiest eaters.
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Ingredients
- 1 lb linguine noodles ,(or sub spaghetti or angel hair)
- 8 oz fresh cremini mushrooms , or button mushrooms, sliced (optional)
- ½ cup butter , divided
- ½ of a yellow onion , diced
- 2 ribs celery , chopped
- 3 cloves garlic , minced
- ¼ cup white wine
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup low-sodium chicken broth
- 1 teaspoon chicken bouillon paste , or one cube
- 1/2 teaspoon Lawry's Seasoned Salt
- 1/8 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 1 cup freshly shredded mozzarella cheese , divided
- 1/2 cup freshly shredded Parmesan cheese , divided
- 1 ½ cups cooked chicken , chopped
- 1/3 cup fresh chopped parsley
Instructions
- Cook pasta according to package instructions. Drain and set aside
- Saute veggies: Add butter to dutch oven or pot over medium heat. Once melted, add mushrooms, spreading them apart into an even layer. Sauté for several minutes on medium high heat, then turn and cook on the other side for a few minutes. Add celery and onion and cook, stirring occasionally, for 5 minutes. Add garlic and cook for 30 seconds. Add ¼ cup white wine to deglaze the pan and cook for 1-2 minutes. Remove contents to a bowl and set aside.
- Make sauce: Add remaining ¼ cup butter to the pan and stir in flour. Cook for 1 minute, stirring constantly. Gradually stir in milk and chicken broth until smooth. Season with chicken bouillon, season salt, pepper, and paprika. Once sauce begins to slightly thicken, remove from heat. Taste and adjust seasonings if needed.
- Combine: Stir in ½ cup mozzarella cheese and ¼ cup parmesan cheese. Stir in sautéed vegetables. Add noodles, cooked chicken and parsley and use tongs to toss and coat everything in sauce.
- Bake: Pour into casserole dish and smooth into an even layer. Top with remaining ½ cup mozzarella cheese and ¼ cup parmesan cheese. Bake at 375 for 25 minutes.
Notes
- Pasta: For a healthier version, use whole wheat spaghetti.
- Turkey Tetrazzini: Sub cooked leftover turkey if you want.
- Make Ahead Instructions: Sauté the vegetables and cook the sauce. Store the sauce and cooked pasta separately in the fridge, and then combine when ready to bake.
- Freezing Instructions: The compiled casserole may be frozen for up to 3 months, but it wont be very "saucy" after baking, since the pasta will have soaked up some of the sauce. Thaw completely before baking.
Nutrition Information
Show Details
Calories
658kcal
(33%)
Carbohydrates
69g
(23%)
Protein
31g
(62%)
Fat
28g
(43%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
99mg
(33%)
Sodium
738mg
(31%)
Potassium
613mg
(18%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1125IU
(23%)
Vitamin C
6mg
(7%)
Calcium
308mg
(31%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 658 kcal
% Daily Value*
| Calories | 658kcal | 33% |
| Carbohydrates | 69g | 23% |
| Protein | 31g | 62% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 738mg | 31% |
| Potassium | 613mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1125IU | 23% |
| Vitamin C | 6mg | 7% |
| Calcium | 308mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
201 reviews
Excellent
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