Ultimate Chicken Tetrazzini: Creamy, Cheesy, and Family-Friendly!
Recipe Overview
Overview
Chicken Tetrazzini is a comforting dish that brings together the rich flavors of shredded chicken, mushrooms, and pasta in a creamy sauce. The beauty of this recipe lies in its versatility; you can easily use leftover rotisserie chicken, making it a quick and convenient option for busy weeknights. The addition of sautéed mushrooms not only enhances the flavor but also adds a delightful texture that complements the tender pasta perfectly.
As you prepare the dish, the aroma of sautéing onions and garlic fills the kitchen, setting the stage for a delicious meal. The creamy sauce, made with half and half and seasoned with lemon juice, brings a bright note that balances the richness of the cheese. Topping it off with mozzarella creates a golden, bubbly crust that is simply irresistible.
This dish is not just about taste; it’s also about the joy of sharing a hearty meal with family. Whether served at a casual dinner or a festive gathering, Chicken Tetrazzini is sure to please everyone at the table. Plus, it reheats beautifully, making it a great option for leftovers. So, gather your ingredients, and get ready to enjoy a comforting bowl of this creamy pasta dish that feels like a warm hug on a plate.
Recipe Details
Steps & Tips
Butter a 9x13 casserole dish.
Preheat your oven to 350°F.
Shred or dice four cups of chicken.
Slice one pound of white mushrooms thickly.
Chop one medium yellow onion.
Tip: Chop onions finely to help them disappear into the casserole.
Chop about 1/4 cup of parsley for the sauce and extra for garnish.
Mince about four garlic cloves.
Bring a large pot of water to a boil and season it with salt.
Add linguini pasta to the boiling water and stir to prevent sticking.
Heat oil in a skillet and sauté sliced mushrooms for about 3 minutes.
Tip: Set aside some pasta cooking water to adjust the sauce consistency later.
Add diced onion to the skillet and sauté for 5 to 7 minutes.
Add minced garlic to the skillet and sauté for about 1 minute.
In the same skillet, melt butter.
Sprinkle flour over melted butter and stir to combine.
Gradually add chicken broth while whisking.
Tip: Whisk while slowly adding broth for a smoother sauce.
Add a tablespoon of fresh squeezed lemon juice.
Season the sauce with salt and pepper.
Add half and half to the sauce.
In the pot with pasta, add shredded chicken, sautéed mushroom mixture, parsley, and sauce.
Add reserved pasta water to adjust the sauce consistency.
Transfer the mixture to the prepared casserole dish.
Sprinkle shredded mozzarella cheese on top.
Tip: Broil for the last 1 to 2 minutes for golden brown spots on top.
Bake the casserole covered with foil at 350°F for about 20 minutes.
Remove foil and continue baking for about 15 minutes.
Broil for the last 1 to 2 minutes if desired.
Garnish with parsley before serving.
Tip: Add a splash of half and half or milk when reheating to keep pasta creamy.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Gluten
→ Substitution: Gluten-Free Pasta
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Chicken Tetrazzini is a classic American casserole that combines pasta with a creamy sauce.
- •Using rotisserie chicken can significantly reduce preparation time for this dish.
- •Mushrooms add a meaty texture and rich flavor to the casserole.
- •The dish can be customized with different vegetables like peas or spinach if desired.
- •Adding a splash of pasta water helps to keep the sauce creamy when reheating.
