Chicken Tetrazzini
A comforting and creamy pasta casserole featuring tender chicken, mushrooms, and pasta in a luscious sauce, topped with a crispy breadcrumb crust.
Ingredients
Pasta and Chicken
- 12 oz spaghetti or fettuccine Use your choice of pasta
- 3 cups cooked chicken, shredded Leftover rotisserie chicken works well
Sauce Ingredients
- 2 tbsp butter For sautéing
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half Can use dairy alternatives
- ½ cup sour cream Substitute with yogurt for tanginess
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning
Topping Ingredients
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs For topping
- 2 tbsp chopped parsley For garnish
Instructions
Preparation
- Cook the pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Sauté onion and garlic until soft.
- Incorporate sliced mushrooms and cook until tender, about 5 minutes.
- Sprinkle flour over the mushrooms and stir for 1 minute. Gradually whisk in the chicken broth, ensuring there are no lumps.
- Stir in heavy cream, sour cream, salt, pepper, and Italian seasoning. Simmer for 3-5 minutes until thickened.
Assembly
- Add the shredded chicken and cooked pasta to the sauce, stirring to coat.
- Preheat the oven to 375°F (190°C). Transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle mozzarella, Parmesan, and breadcrumbs over the top.
Baking
- Bake for 20-25 minutes until golden and bubbly.
- Garnish with fresh parsley and serve warm.
Notes
Serve with a green salad or steamed vegetables. Can be stored in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F until warmed through.