Description
This Chicken Tetrazzini casserole combines tender shredded chicken, al dente pasta, and a rich cream sauce, topped with melted mozzarella and Parmesan cheese. Baked to golden perfection, it’s a comforting dish perfect for family dinners or entertaining.
Ingredients
Units
Scale
For the Chicken Tetrazzini:
- 1 pound thin spaghetti or linguine (450g)
- 1/4 cup unsalted butter (56g)
- 8 ounces button mushrooms sliced (225g)
- 2 pounds cooked chicken breast cubed or shredded (900g), or meat from 1 rotisserie chicken
- 1 medium onion chopped (250g)
- 5 garlic cloves minced
For the Creamy Sauce:
- 1/4 cup unsalted butter (56g)
- 1/3 cup all-purpose flour (40g)
- 2 cups chicken broth (480mL)
- 2 cups whole milk (480mL)
- 1 cup heavy cream (240mL)
- 1 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper freshly ground
- 1/4 cup parsley chopped, plus more to garnish
Cheese:
- 2 cups shredded mozzarella cheese divided (8 ounces/226g)
- 1/4 cup parmesan cheese shredded (23g)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C).
- Cook pasta: Bring a large pot of salted water to a boil. Cook the pasta just shy of al dente according to package instructions, about 1 minute less. Drain, rinse with cold water, and set aside.
- Sauté vegetables: In a large pot or Dutch oven over medium-high heat, melt ¼ cup butter. Add sliced mushrooms and cook until they start to soften and turn golden, about 5 minutes. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute. Transfer mixture to a bowl and set aside.
- Make the roux: In the same pot, melt ¼ cup butter over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux.
- Add liquids: Gradually whisk in chicken broth until smooth, then add milk and heavy cream. Season with 1 teaspoon salt and ¼ teaspoon black pepper. Bring to a gentle boil, whisking frequently, and cook for 8-12 minutes until thickened.
- Combine everything: Remove sauce from heat. Stir in cooked chicken, mushroom mixture, chopped parsley, 1½ cups shredded mozzarella (170g), and Parmesan cheese. Mix well, then add cooked pasta and stir to combine.
- Transfer and bake: Pour mixture into a greased 9×13-inch casserole dish. Top with remaining ½ cup mozzarella cheese. Bake for 30-35 minutes until bubbly and cheese is melted and golden. For a golden topping, broil for 2-3 minutes if desired.
Notes
- For best flavor, use freshly shredded mozzarella and Parmesan cheeses.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated thoroughly.
- To save time, use a rotisserie chicken for convenience or cook your own chicken breasts beforehand.
- You can assemble the casserole in advance and refrigerate before baking.
- For a crispier top, place under the broiler for a few minutes after baking.
Nutrition
- Serving Size: 1 slice (about 1/8 of casserole)
- Calories: 771 kcal
- Sugar: 7 g
- Sodium: 858 mg
- Fat: 36 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 55 g
- Cholesterol: 193 mg
