Chicken Tetrazzini
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
8
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Calories
449 kcal
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Course
Main Course, Dinner
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Cuisine
Italian-American Fussion
Chicken Tetrazzini
Description
This Chicken Tetrazzini recipe combines cooked bucatini pasta with a medley of sautéed cremini and shiitake mushrooms, onions, garlic, thyme, and oregano. Tender shredded chicken is folded in, contributing protein and heartiness. The ingredients are enveloped in a smooth béchamel sauce made by cooking butter and flour into a roux, then whisking in whole milk and chicken stock, creating a creamy and well-seasoned base. Parmesan cheese adds richness and a subtle nutty flavor.
The assembled pasta mixture is transferred to a baking dish and topped with buttered panko breadcrumbs, which form a crisp, golden crust when baked. The result is a casserole with creamy interior textures contrasting with a crunchy top, showcasing umami mushrooms and aromatic herbs blended with tender chicken and rich cheese.
This dish serves well as a satisfying main course, suitable for family dinners or make-ahead meals. It pairs nicely with simple steamed vegetables or a crisp green salad for balance. The recipe can be adapted by using different mushroom varieties or substituting chicken with vegetables for a vegetarian option.
Prepare the casserole ahead of time and refrigerate before baking, adding the breadcrumb topping just before the oven. It also freezes well for up to two months, making it convenient for batch cooking. Use bucatini pasta so the hollow strands carry sauce inside for an enhanced creamy experience.
Ingredients
- 12 ounces bucatini pasta cooked
- 1/2 cup water reserved pasta water
- 2 1/2 tablespoons extra virgin olive oil
- ½ onion chopped
- 8 ounces cremini mushrooms thinly sliced
- 4 ounces shiitake mushrooms thinly sliced
- 2 garlic minced cloves
- 2 tablespoons thyme minced
- 1 tablespoon oregano minced
- 2 cups chicken cooked and shredded
- 8 tablespoons butter divided, unsalted
- 4 tablespoons all-purpose flour
- 3 1/2 cups milk whole
- 2 cups chicken stock
- 1 cup Parmesan Cheese grated
- 3/4 cup peas thawed, frozen
- 1 cup panko breadcrumbs
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 375˚F. Grease a 9”x13” baking dish with 2 tablespoon butter.
- Place a large skillet over medium-high heat, add oil and melt 1 1/2 tablespoons butter.
- Add onion and sauté for 5 to 6 minutes.
- Add mushrooms and garlic and continue to sauté for an additional 3 to 4 minutes. Season with salt and pepper.
- Add herbs and shredded chicken to the mushroom mixture, toss together and continue to sauté for 1 minute. Set aside.
- In a saucepan, melt 3 ½ tablespoons butter over medium heat.
- Add flour and whisk together until no lumps remain and the raw flour taste has been cooked out, 2 to 3 minutes.
- Pour milk into the mixture and whisk until smooth. Continue to whisk until the mixture is thick enough to coat the back of a wooden spoon. Season with salt and pepper.
- Stir ½ cup Parmesan into the béchamel and allow mixture to simmer for 1 minute.
- Add stock and continue to simmer for 1 minute.
- Add chicken mixture, pasta, reserved pasta water, and peas to sauce and toss together until fully combined. Sprinkle ¼ cup Parmesan over the mixture and toss together. Adjust seasonings if needed.
- Pour pasta mixture into the prepared baking dish and set aside.
- In a small skillet, melt the remaining 1 tablespoon butter and toss together with panko. Season with salt and pepper.
- Sprinkle evenly over the pasta mixture and top with remaining Parmesan.
- Bake tetrazzini in the oven for 20 to 25 minutes or until the panko has browned and the entire dish is bubbling. Cool for 10 minutes before serving.
Notes
- Assemble the casserole up to 3 days ahead; add buttered panko breadcrumbs before baking.
- Freeze the full assembled dish for up to 2 months; bake covered first, then uncovered for crisp topping.
- Store-bought rotisserie chicken can save preparation time.
- Use bucatini pasta to have sauce both inside and coating the pasta for better texture.
- Try a mix of mushrooms or add vegetables like broccoli or peppers for variety.
- Substitute panko with crushed buttery crackers for a different crunchy topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 35g | 12% |
| Protein | 18g | 36% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 394mg | 16% |
| Potassium | 521mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 850IU | 17% |
| Vitamin C | 9mg | 10% |
| Calcium | 312mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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