Description
Chicken Tetrazzini is a creamy, cheesy casserole featuring tender shredded chicken, sautéed mushrooms, onions, and garlic mixed with linguine in a velvety homemade sauce, baked to golden perfection. This comforting dish is easy to prepare using rotisserie chicken, making it a perfect weeknight meal or freezer-friendly option to enjoy anytime.
Ingredients
Scale
Pasta and Chicken
- 12 oz linguine (or spaghetti)
- 4 cups rotisserie chicken (shredded or diced) or 1.5 lbs cooked chicken breast, chopped
Sautéed Vegetables
- 2 Tbsp olive oil
- 1 lb button mushrooms, thickly sliced
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
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 equal parts milk & 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 Oven and Prepare Casserole Dish: Preheat your oven to 350°F (175°C) and butter a 9×13-inch casserole dish to prevent sticking and ensure easy serving.
- Cook Pasta: Bring a large pot of salted water to a boil—salt it until it tastes like ocean water. Cook the linguine or spaghetti until just barely al dente according to package instructions. Reserve 1/2 cup of pasta cooking water, then drain the pasta, partially cover it, and set it aside to prevent drying.
- Sauté Vegetables: Heat a large skillet over medium-high heat and add olive oil. Add the sliced mushrooms and sauté for about 3 minutes until softened. Add the finely chopped onion and cook for 5-7 minutes until soft and golden. Stir in the minced garlic and cook another minute until fragrant. Remove this mixture and combine it with the shredded chicken on a cutting board.
- Make the Sauce: In the same pot used for the pasta, melt the butter over medium heat. Whisk in the flour and cook for about 1 1/2 minutes until it turns lightly golden, creating a roux. Gradually whisk in the chicken broth, lemon juice, sea salt, and black pepper until the mixture is smooth. Stir in the half & half and bring the sauce to a gentle simmer. Adjust seasoning with additional salt and pepper if needed.
- Combine Ingredients: Return the cooked pasta to the pot. Add the sautéed mushroom and onion mixture, chicken, chopped parsley, and the creamy sauce. Stir everything together until well combined. If desired, add the reserved pasta cooking water to loosen the sauce for creamier consistency. Transfer this mixture evenly into the prepared casserole dish.
- Add Cheese and Bake: Generously sprinkle shredded mozzarella cheese over the top of the casserole. Cover the dish with foil and bake in the preheated oven for 20 minutes.
- Finish Baking: Remove the foil and continue to bake uncovered for an additional 15 minutes. For a golden bubbly top, broil the casserole for 1-2 minutes, watching carefully to prevent burning.
Notes
- This Chicken Tetrazzini is creamy, cheesy, and a guaranteed comfort-food favorite.
- Using rotisserie chicken simplifies the preparation, but you can substitute with baked and chopped chicken breast if preferred.
- The recipe is freezer-friendly; assemble the casserole, store it covered in the fridge, and bake when ready.
- Reserve pasta water to adjust sauce consistency as needed for a luscious, saucy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 573
- Sugar: 5 g
- Sodium: 933 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 145 mg
