Description
Creamy Chicken Tetrazzini Recipe
Ingredients
For the Casserole:
1 lb spaghetti
3 cups cooked chicken, shredded or diced
8 oz mushrooms, sliced
2 tbsp olive oil or butter
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups chicken broth
2 cups heavy cream or half-and-half
1 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
Salt and pepper to taste
For the Topping:
1 cup breadcrumbs
2 tbsp unsalted butter, melted
1/2 cup Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook spaghetti according to package instructions until al dente.
Drain and set aside.
Sauté the Mushrooms:
Heat olive oil or butter in a skillet over medium heat.
Add sliced mushrooms and sauté until golden brown. Remove and set aside.
Make the Sauce:
In the same skillet, melt 4 tbsp butter.
Whisk in the flour and cook for 1–2 minutes to eliminate the raw flour taste.
Gradually whisk in chicken broth and cream, stirring continuously until smooth.
Add Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper. Stir until the sauce thickens.
Combine Ingredients:
In a large bowl, mix the cooked pasta, chicken, sautéed mushrooms, and the sauce. Toss until well combined.
Assemble the Casserole:
Preheat oven to 375°F (190°C).
Transfer the mixture to a greased 9×13-inch baking dish.
In a small bowl, mix breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the casserole.
Bake:
Bake in the preheated oven for 25–30 minutes, or until the topping is golden and crispy.
Garnish and Serve:
Sprinkle fresh parsley over the casserole before serving.
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6–8
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Step-by-Step Guide
Follow this detailed guide for perfect Chicken Tetrazzini every time. First, ensure all ingredients are prepped: cook and shred the chicken, slice mushrooms, grate Parmesan. While the pasta boils, start the sauce. The key step is making the roux: after melting the butter, whisk the flour vigorously and cook for a full 90 seconds to cook out the starchy flavor. Slowly add the broth and cream, whisking constantly to prevent lumps. Let the sauce simmer until it coats the back of a spoon. Combine all components while the sauce is warm for even distribution. Finally, press the breadcrumb topping gently into the surface to help it adhere and crisp up beautifully in the oven.
Serving Suggestions
This rich casserole pairs wonderfully with bright, fresh sides to balance its creaminess. Serve it with a simple arugula salad tossed in a lemon vinaigrette, or steamed green beans with almonds. For a heartier meal, add roasted garlic bread. A crisp white wine like Sauvignon Blanc or a light Pinot Noir complements the dish perfectly. Leftovers reheat well in the oven covered with foil to retain moisture.
How-to Summary
In summary, Chicken Tetrazzini is a four-part process: 1) Cook pasta and prepare proteins/vegetables. 2) Create a creamy, cheesy sauce from a butter-flour roux, broth, cream, and seasonings. 3) Combine pasta, chicken, mushrooms, and sauce in a baking dish. 4) Top with buttery breadcrumbs and Parmesan, then bake until golden and bubbly.
Frequently Asked Questions
Can I make this ahead of time? Yes. Assemble the casserole (without baking), cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
What can I use instead of heavy cream? Half-and-half is a great alternative for a slightly lighter sauce. For a dairy-free version, use full-fat canned coconut milk and a dairy-free cheese substitute.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 4 days. Reheat portions in the microwave or the entire dish, covered with foil, in a 350°F oven until warmed through.
Can I use a different pasta? Absolutely. Fettuccine, linguine, or penne work well. The key is using a pasta that can hold the creamy sauce.
My sauce is too thin. How can I thicken it? Let it simmer longer to reduce. Alternatively, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk it into the simmering sauce.
Common Mistakes to Avoid
- Overcooking the Pasta: Cook only to al dente, as it will soften further while baking.
- Undercooking the Roux: Not cooking the flour and butter mixture long enough results in a raw, floury taste in the final sauce.
- Adding Cheese to a Boiling Sauce: Remove the sauce from heat or turn to low before adding Parmesan to prevent it from becoming grainy or separating.
- Skipping the Sauté for Mushrooms: Sautéing removes excess moisture and concentrates flavor. Adding them raw makes the casserole watery.
- Using Fine, Dry Breadcrumbs: For a superior topping, use panko breadcrumbs or make your own from stale bread for better texture and crunch.
Conclusion
This Creamy Chicken Tetrazzini is the ultimate comfort food, perfect for family dinners or potlucks. By following the detailed steps and avoiding common pitfalls, you’ll create a consistently delicious, crowd-pleasing dish. Its creamy interior and crispy, cheesy topping offer the perfect contrast in every bite. Don’t hesitate to customize it with your favorite vegetables or proteins. Enjoy this classic, satisfying casserole that is sure to become a regular in your recipe rotation.