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
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and butter a 9×13-inch casserole dish.
- Cook the pasta: 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: 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: 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: 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: 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.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course, Casserole
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg
