Chicken Tetrazzini Recipe
User Reviews
5
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Prep Time
15 mins
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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
Description
This Chicken Tetrazzini starts by cooking pasta until just al dente, reserving some cooking water. Button mushrooms are sautéed with onions and garlic until softened and browned, creating a flavorful vegetable base. A roux is made by melting butter and whisking in flour until golden, then slowly adding chicken broth, lemon juice, salt, pepper, and half-and-half to form a creamy sauce. Parsley adds a fresh herb note.
The sauce is combined with the pasta, mushrooms, and shredded cooked chicken. The mixture is transferred to a buttered casserole dish, topped with shredded mozzarella, and baked until the top is bubbling and golden. The finished texture is creamy and gooey, with tender pasta and juicy mushroom pieces.
This casserole serves well as a hearty main course, suitable for family dinners. It pairs with simple side salads or steamed vegetables to balance richness.
Choosing high-quality, bronze-cut durum wheat pasta helps retain texture and prevents excessive absorption of liquids, keeping the casserole moist. Making your own cooked chicken allows control over seasoning and size. The casserole can be assembled ahead and baked later or frozen; leftovers reheat well in the oven.
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 onion finely chopped, medium
- 4 garlic minced, cloves
For the Creamy Sauce:
- 4 Tbsp butter unsalted
- 1/3 cup all-purpose flour
- 3 cups chicken broth low-sodium
- 1 Tbsp lemon juice
- 2 cups half-and-half or sub with equal parts milk & heavy cream
- 1 1/2 tsp salt plus more to taste, sea salt
- 1/4 tsp black pepper freshly ground
- 1/4 cup parsley chopped, plus more to garnish
- 1 1/2 cups mozzarella cheese shredded
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
- Select bronze-cut durum wheat pasta for firmer texture and less water absorption in the casserole.
- For homemade chicken, sauté seasoned chicken breasts until golden and cooked through, then dice for the recipe.
- The casserole can be assembled ahead and refrigerated for up to 5 days or frozen for up to 6 months before baking.
- Store leftovers in the refrigerator for 5 days or freeze for up to 6 months; reheat in the oven until warmed through.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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