Chicken Tetrazzini

This Chicken Tetrazzini is the ultimate comfort food, combining tender chicken, savory mushrooms, and a rich, creamy sauce, all baked to perfection. It’s a satisfying casserole that’s perfect for feeding a crowd or enjoying a cozy dinner at home. With its cheesy, flavorful layers, this dish is sure to become a family favorite!

Why You’ll Love This Recipe

This Chicken Tetrazzini is the definition of comfort food. The creamy sauce made with chicken broth, half & half, and mozzarella cheese brings the pasta to life, while the addition of sautéed mushrooms, onions, and garlic adds a savory depth of flavor. It’s a one-dish meal that’s both hearty and indulgent, making it a perfect dinner for a busy weeknight or a family gathering.

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 medium onion, finely chopped

• 4 garlic cloves, minced

For the Creamy Sauce:

• 4 tbsp unsalted butter

• 1/3 cup all-purpose flour

• 3 cups low-sodium chicken broth

• 1 tbsp lemon juice

• 2 cups half & half (or substitute with equal parts milk and heavy cream)

• 1 1/2 tsp sea salt, plus more to taste

• 1/4 tsp freshly ground black pepper

• 1/4 cup parsley, chopped, plus more to garnish

• 1 1/2 cups shredded mozzarella cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven:

1. Preheat the oven to 350°F (175°C) and butter a 9×13-inch casserole dish.

Cook the pasta:

2. In a large pot of salted boiling water, cook the linguine or spaghetti until barely al dente according to package instructions (do not overcook). Reserve 1/2 cup of pasta cooking water, then drain and set the pasta aside.

Sauté the vegetables:

3. In a large skillet over medium-high heat, add olive oil. Add the sliced mushrooms and sauté for 3 minutes, until softened. Add the diced onions and cook for 5-7 minutes, until the onions are soft and golden. Add the minced garlic and sauté for 1 more minute until fragrant. Transfer the cooked vegetables to the cutting board with the chicken.

Make the sauce:

4. In the same pot, melt butter over medium heat. Whisk in flour and cook until lightly golden, about 1 1/2 minutes. Gradually whisk in the chicken broth, lemon juice, salt, and pepper until smooth. Add the half & half and bring the mixture to a simmer. Adjust seasoning with salt and pepper to taste.

Combine the casserole:

5. In the pot with the pasta, add the chicken, mushroom mixture, parsley, and the prepared sauce. Stir everything to combine. If you like a saucier dish, add 1/2 cup of the reserved pasta water. Transfer the mixture to the prepared casserole dish and spread it evenly. Top generously with shredded mozzarella cheese.

Bake:

6. Cover the casserole with foil and bake at 350°F (175°C) for 20 minutes. Remove the foil and continue baking for an additional 15 minutes. For extra golden spots on top, broil for the last 1-2 minutes.

Servings and Timing

• Servings: 9 servings

• Prep Time: 15 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 15 minutes

Variations

• Gluten-Free: Use gluten-free pasta and make sure to use a gluten-free flour for the sauce.

• Vegetarian: Swap the chicken for more vegetables like broccoli, spinach, or even roasted cauliflower for a hearty vegetarian version.

• Cheese Options: Try mixing different cheeses like cheddar or Parmesan for a different flavor profile.

Storage & Reheating Tips

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or in the microwave until heated through.

FAQs

1. Can I use a different type of pasta?

Yes, you can substitute linguine with spaghetti, fettuccine, or penne for a slight variation in texture.

2. Can I use cooked chicken breast instead of rotisserie chicken?

Yes, you can use cooked chicken breast. About 1.5 lbs should give you the right amount of meat for this dish.

3. Can I make this dish ahead of time?

Yes, you can prepare the casserole and refrigerate it before baking. When ready to serve, bake it as directed, adding a few extra minutes if needed.

4. Can I use a different type of cheese?

Yes, you can use other cheeses like cheddar, Monterey Jack, or Parmesan, or mix them to create a different flavor profile.

5. Is this dish suitable for freezing?

Yes, this dish can be frozen for up to 3 months. Make sure to cover it well with foil or plastic wrap. Thaw overnight in the fridge before reheating.

6. How can I make this dish spicier?

You can add some red pepper flakes or a pinch of cayenne pepper to the sauce for a bit of heat.

7. Can I add other vegetables to this dish?

Yes, you can add vegetables like peas, carrots, or spinach for extra flavor and nutrition.

8. Can I use half-and-half instead of heavy cream?

Yes, half-and-half works just as well in this recipe, making it a slightly lighter version.

9. Can I use a slow cooker for this recipe?

You can use a slow cooker for the chicken and sauce but cook the pasta separately. Combine everything in the slow cooker for the last 30 minutes of cooking, topping with cheese before serving.

10. How do I prevent the casserole from being too dry?

If you feel the casserole is too dry, add a bit more broth or half & half to the mixture before baking.

Conclusion

This Chicken Tetrazzini is a creamy, cheesy, and indulgent casserole that’s perfect for feeding a crowd or enjoying a cozy dinner with the family. With tender chicken, mushrooms, and a rich sauce, it’s a comforting dish that everyone will love. Whether you’re making it for a special occasion or a weeknight dinner, this recipe is sure to satisfy!

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