Description
Deluxe Chicken Tetrazzini is a comforting and creamy baked pasta casserole featuring shredded chicken, mushrooms, and a rich blend of cheeses in a savory sauce. This classic dish is elevated with fragrant herbs and a golden breadcrumb topping, making it perfect for a hearty family meal or special occasion.
Ingredients
Scale
For the Tetrazzini:
- 1 lb (450g) cooked chicken breast or rotisserie chicken, shredded
- 1 lb (450g) spaghetti or egg noodles
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup bread crumbs (optional, for topping)
- Salt and black pepper, to taste
For the Garnish (optional):
- Fresh parsley, chopped
- Extra grated Parmesan cheese
Instructions
- Preheat and prepare baking dish: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray and set aside.
- Cook pasta: Cook the pasta according to package instructions until al dente. Drain thoroughly and set aside.
- Sauté aromatics and mushrooms: In a large skillet, melt the butter over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms become tender and release their moisture.
- Add flour: Sprinkle the all-purpose flour over the cooked vegetables in the skillet and stir well to combine. Cook this mixture for 1-2 minutes to remove the raw flour taste.
- Make the creamy sauce: Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming. Add the heavy cream, whole milk, dried thyme, dried rosemary, salt, and black pepper. Continue stirring until the sauce thickens slightly, about 3-5 minutes. Remove from heat.
- Incorporate cheeses and chicken: Stir in the shredded chicken, grated Parmesan cheese, and half of the shredded mozzarella cheese until everything is evenly combined in the sauce.
- Combine pasta with sauce: Add the cooked pasta to the skillet and toss thoroughly to coat all noodles evenly with the creamy chicken and mushroom sauce.
- Assemble in baking dish: Pour the pasta mixture into the prepared baking dish, spreading it out evenly.
- Add toppings: Sprinkle the remaining mozzarella cheese and bread crumbs evenly over the top of the casserole.
- Bake and finish: Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly. For an extra crispy top, broil for an additional 1-2 minutes at the end of baking.
- Rest and garnish: Remove from oven and let the casserole rest for a few minutes before serving. Garnish with freshly chopped parsley and extra grated Parmesan cheese if desired.
Notes
- Use rotisserie chicken for a quick shortcut without compromising flavor.
- Substitute mushrooms with other vegetables like bell peppers or peas if preferred.
- To make it gluten-free, use gluten-free pasta and flour.
- Bread crumbs topping can be omitted for a lower-carb option.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
