Chicken Tetrazzini Recipe
User Reviews
5.0
1,239 reviews
Excellent
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Prep Time
15 mins
-
Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
9 servings
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Calories
573 kcal
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Course
Main Course
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Cuisine
American
Chicken Tetrazzini Recipe
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My Chicken Tetrazzini recipe will quickly become one of your favorite casseroles! It's creamy and cheesy, and so easy to make. I made it even easier by using rotisserie chicken, but you'll find directions on how to swap baked and chopped chicken in the notes below. This recipe is freezer-friendly and can be made ahead by storing it in the fridge before baking.
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Ingredients
For the Chicken Tetrazzini:
- 12 oz linguine or spaghetti*
- 4 cups rotisserie chicken shredded or diced, or cook 1.5 lbs of chicken breast*
- 2 Tbsp olive oil
- 1 lb button mushrooms thickly sliced
- 1 medium onion finely chopped
- 4 garlic cloves minced
For the Creamy Sauce:
- 4 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 Tbsp lemon juice
- 2 cups Half & Half or sub with equal parts milk & heavy cream
- 1 1/2 tsp sea salt plus more to taste
- 1/4 tsp black pepper, freshly ground
- 1/4 cup parsley chopped, plus more to garnish
- 1 1/2 cups shredded Mozzarella cheese
Instructions
- Preheat Oven to 350˚F and butter a 9x13 Casserole dish.
- Cook pasta in a large pot of salted boiling water (it should taste like ocean water) and cook until barely al dente according to package instructions - do not overcook. Reserve 1/2 cup of pasta cooking water, then drain the pasta, partially cover, and set aside.
- Saute the Veggies: Place a large skillet over medium/high heat. Add oil then add sliced mushrooms and sauté 3 min or until softened. Add diced onions and cook until onions are soft and golden, 5-7 min. Add minced garlic and sauté another 1 min until fragrant. Transfer to the cutting board with chicken.
- Make the Sauce: In the same pot, melt butter and whisk in flour until lightly golden (1 1/2 min). Slowly whisk in chicken broth, lemon juice, salt, and pepper and whisk until smooth. Add half and half and bring to a simmer. Season the sauce with more salt and pepper to taste.
- Combine the Casserole: Into the pasta pot, add the chicken, mushrooms mixture, parsley, and all of your sauce. Stir to combine. You can add 1/2 cup of reserved pasta water to make it saucier then spread it evenly into your prepared casserole dish. Sprinkle the top generously with mozzarella.
- To Bake: Cover with foil and bake at 350˚F for 20 min, then remove the lid and continue baking for 15 min. You can broil for the last 1-2 minutes to get some golden spots on top.
Notes
- *Selecting Pasta - Pick a durum wheat semolina, bronze-cut pasta which is a higher quality Italian pasta that is less likely to absorb too much water and expand which causes the casserole to seem a bit more dry.*To cook your own chicken: in your dutch oven or pot, add 1 Tbsp oil over medium-high heat. Season 1.5 lbs chicken breasts with salt and pepper. Saute chicken until golden brown on both sides and cooked through (about 4 min per side). If chicken breasts are very large, cut them in half lengthwise for even cooking. Remove to cutting board to cool, then cut into bite-sized pieces.
- Make Ahead and Storage
- Make Ahead - assemble the casserole, but cover and store in the fridge for 5 days or the freezer for up to 6 months before baking. Thaw in the fridge overnight and then add cheese and cook as directed.
- Leftovers - allow leftovers to cool completely, then cover and store in the refrigerator for 5 days or freeze for up to 6 months. Thaw in the fridge overnight and then warm in a 350°F oven until heated through.
Nutrition Information
Show Details
Calories
573kcal
(29%)
Carbs
39g
Protein
44g
(88%)
Fat
27g
(42%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
145mg
(48%)
Sodium
933mg
(39%)
Potassium
440mg
(13%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
578IU
(12%)
Vitamin C
6mg
(7%)
Calcium
228mg
(23%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Calories | 573kcal | 29% |
| Carbs | 39g | |
| Protein | 44g | 88% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 145mg | 48% |
| Sodium | 933mg | 39% |
| Potassium | 440mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 578IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 228mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,239 reviews
Excellent
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