Chicken Tetrazzini Recipe
Introduction
Chicken Tetrazzini is a comforting and creamy pasta casserole packed with tender chicken, mushrooms, and a cheesy sauce. This classic dish is perfect for family dinners and makes great leftovers. It’s easy to prepare and satisfying to eat.
Ingredients
- 12 ounces spaghetti (break the noodles in half)
- 3 tablespoons unsalted butter
- 6 ounces mushrooms (sliced)
- 1 medium onion (chopped)
- 4 garlic cloves (minced)
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 3/4 cup low-fat milk
- 3/4 cup low-fat sour cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt (to taste)
- Black pepper (to taste)
- 3 cups cooked chicken breast (cubed or shredded)
- 1/3 cup frozen peas
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Step 1: Preheat the oven to 350°F. Bring a large pot of salted water to a boil, add the spaghetti, and cook until al dente. Drain and set aside.
- Step 2: In a large skillet, melt the butter over medium heat. Add the mushrooms, onion, and garlic. Sauté until the onions are soft and the mushrooms are lightly browned, about 5 to 7 minutes.
- Step 3: Sprinkle the flour over the vegetables and stir for about 1 minute to cook the flour. Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Bring the sauce to a simmer and let it thicken for 3 to 4 minutes.
- Step 4: Stir in the sour cream, dried thyme, oregano, salt, and pepper. Mix well to combine all flavors.
- Step 5: In a large bowl, combine the cooked spaghetti, chicken, sautéed vegetable sauce, and frozen peas. Mix until everything is evenly combined.
- Step 6: Transfer the mixture into a lightly greased 9×13-inch casserole dish. Evenly sprinkle the mozzarella and Parmesan cheeses on top.
- Step 7: Bake in the preheated oven for 25 to 30 minutes, until the cheese is melted and bubbly. Garnish with chopped fresh parsley and serve warm.
Tips & Variations
- Use leftover rotisserie chicken for a quick and easy option.
- Swap the peas for green beans or broccoli for a different vegetable twist.
- Add a pinch of red pepper flakes for a subtle spicy kick.
- For a richer sauce, replace the low-fat sour cream with full-fat sour cream or cream cheese.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. This dish can also be frozen; cover tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Chicken Tetrazzini ahead of time?
Yes, you can assemble the casserole in advance and refrigerate it for a few hours before baking. Simply cover it tightly with foil and bake as directed, adding a few extra minutes if baking from cold.
What can I substitute for sour cream in this recipe?
You can use Greek yogurt or cream cheese as a substitute for sour cream. Both will provide creaminess but may slightly change the flavor and texture.
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Chicken Tetrazzini Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Low Fat
Description
Chicken Tetrazzini is a comforting baked pasta casserole featuring tender spaghetti mixed with succulent cooked chicken, mushrooms, onions, and peas, all enveloped in a creamy, flavorful sauce made from chicken broth, milk, and sour cream. Topped with melted mozzarella and Parmesan cheeses, this classic American-Italian dish offers a rich, hearty meal perfect for family dinners or cozy nights.
Ingredients
pasta
- 12 ounces spaghetti (break the noodles in half)
Vegetables and aromatics
- 6 ounces mushrooms (sliced)
- 1 medium onion (chopped)
- 4 garlic cloves (minced)
- 1/3 cup frozen peas
- 2 tablespoons chopped fresh parsley (for garnish)
Dairy and fats
- 3 tablespoons unsalted butter
- 3/4 cup low-fat milk
- 3/4 cup low-fat sour cream
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Pantry items and seasonings
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt (to taste)
- Black pepper (to taste)
Protein
- 3 cups cooked chicken breast (cubed or shredded)
Instructions
- Boil pasta: Bring a large pot of salted water to a boil. Add the broken spaghetti noodles and cook until al dente, usually around 8 to 10 minutes depending on the pasta brand. Drain the pasta well and set aside.
- Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the casserole later.
- Sauté vegetables: In a large skillet, melt the unsalted butter over medium heat. Add the sliced mushrooms, chopped onion, and minced garlic. Cook for about 5 to 7 minutes, stirring occasionally, until the onions become soft and the mushrooms are lightly browned.
- Make sauce: Sprinkle the all-purpose flour evenly over the sautéed vegetables and stir constantly for about 1 minute to cook the flour. Gradually whisk in the low-sodium chicken broth and low-fat milk, stirring continuously to prevent lumps. Bring the sauce to a gentle simmer and allow it to thicken, about 3 to 4 minutes. Then stir in the low-fat sour cream, dried thyme, dried oregano, salt, and black pepper to taste. Mix until smooth and well combined.
- Combine ingredients: In a large mixing bowl, combine the cooked spaghetti, cooked chicken breast, sautéed vegetable sauce, and frozen peas. Stir thoroughly until all ingredients are evenly mixed.
- Prepare casserole: Lightly grease a 9×13-inch casserole dish. Transfer the pasta mixture into the dish and spread evenly. Sprinkle shredded mozzarella cheese and grated Parmesan cheese evenly on top.
- Bake: Place the casserole dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Garnish and serve: Remove the baked tetrazzini from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving warm.
Notes
- You can substitute cooked turkey or rotisserie chicken for a different protein option.
- For a creamier dish, full-fat milk and sour cream can be used instead of low-fat versions.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend and use gluten-free pasta.
- Fresh herbs can replace dried thyme and oregano for a brighter flavor.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American-Italian
Keywords: Chicken Tetrazzini, baked pasta casserole, creamy chicken pasta, comfort food, spaghetti casserole, easy dinner recipe
