Looking for a hearty, comforting dish to please the whole family? This classic Chicken Tetrazzini is the perfect choice. With tender chicken, creamy sauce, and a golden, cheesy topping, this pasta casserole will quickly become a family favorite. Here’s how to make this delicious meal, step-by-step.
Ingredients:
12 oz spaghetti
3 cups cooked, shredded chicken
2 cups chicken broth
1 cup heavy cream
1 cup sour cream
1/2 cup grated Parmesan cheese
1/4 cup all-purpose flour
1/2 cup butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup mushrooms, sliced
1 cup shredded mozzarella cheese
1/4 teaspoon ground nutmeg
Salt and pepper to taste
1/4 cup chopped parsley (optional for garnish)
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C).
Cook Spaghetti: Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Prepare Sauce:
In a large skillet over medium heat, melt the butter. Add the chopped onion and minced garlic, and cook until the onion is soft and translucent.
Stir in the sliced mushrooms and cook until they are tender.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
Add Liquids: Gradually whisk in the chicken broth and heavy cream. Continue to cook, stirring constantly, until the sauce thickens.
Combine Ingredients:
Remove the skillet from heat. Stir in the sour cream, grated Parmesan cheese, ground nutmeg, and season with salt and pepper.
Add the cooked, shredded chicken and cooked spaghetti to the sauce, and stir until everything is well combined.
Assemble Casserole: Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
Serve: Let the casserole cool for a few minutes before serving. Garnish with chopped parsley if desired.
Serving Tips:
Garnish with Fresh Herbs: Before serving, sprinkle some freshly chopped parsley over the top of the Chicken Tetrazzini for a pop of color and added freshness.
Serve with Garlic Bread: Pair this creamy casserole with some warm, crusty garlic bread or breadsticks for a complete and satisfying meal.
Add a Side Salad: Serve alongside a crisp, green salad tossed with your favorite dressing to balance out the richness of the dish.
Individual Portions: For a special touch, consider serving Chicken Tetrazzini in individual ramekins or mini casseroles for a personalized dining experience.
Family-Style Presentation: Place the baking dish directly on the table and let everyone serve themselves for a cozy family-style meal.
Storage Tips:
Refrigeration: Store any leftover Chicken Tetrazzini in an airtight container in the refrigerator for up to 3 days.
Freezing: If you have more leftovers than you can enjoy within a few days, Chicken Tetrazzini freezes well. Transfer individual portions or the entire casserole into freezer-safe containers or resealable bags. Make sure to remove as much air as possible to prevent freezer burn. It can be frozen for up to 2-3 months.
Reheating: To reheat, thaw frozen Chicken Tetrazzini overnight in the refrigerator if frozen. Then, reheat individual portions in the microwave or reheat larger portions in the oven at 350°F (175°C) until warmed through. You may need to add a splash of chicken broth or cream to maintain the creamy texture.
Refresh with Extra Cheese: Before reheating, sprinkle a little extra cheese on top to refresh the cheesy goodness of the dish.
Enjoy in Different Ways: Leftover Chicken Tetrazzini can also be repurposed into other dishes, such as stuffed peppers or baked pasta rolls, for a delicious variation.
Related Recipes:
FAQs:
Can I use a different type of pasta for Chicken Tetrazzini?
Absolutely! While spaghetti is the traditional choice for Chicken Tetrazzini, you can substitute it with other pasta types like fettuccine, linguine, or even penne. Just be sure to cook the pasta until it’s al dente to maintain the dish’s texture.
How can I make Chicken Tetrazzini ahead of time?
Chicken Tetrazzini is a great make-ahead dish. You can prepare the casserole up to the point of baking, then cover and refrigerate it for up to 24 hours. When you’re ready to serve, simply bake it in a preheated oven, adding an extra 10-15 minutes to the baking time to ensure it’s heated through.
What can I use as a substitute for heavy cream?
If you’re looking to lighten up the dish or don’t have heavy cream on hand, you can use half-and-half or whole milk as a substitute. Keep in mind that the sauce may be slightly less rich and creamy. For a dairy-free option, you can use coconut milk or a cashew cream.
Can I add vegetables to Chicken Tetrazzini?
Yes, you can definitely add more vegetables to your Chicken Tetrazzini. Popular additions include peas, broccoli, bell peppers, and spinach. Sauté these vegetables with the mushrooms and onions, or blanch them separately, and stir them into the sauce before combining with the chicken and pasta.
Conclusion:
This classic Chicken Tetrazzini recipe is a comforting and creamy pasta casserole that is perfect for family dinners. With tender chicken, rich sauce, and a cheesy golden topping, it’s easy to make and sure to be a hit. Enjoy this delicious dish with your loved ones for a satisfying meal.
📖 Recipe:
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Chicken Tetrazzini
- Total Time: 50 minutes
- Yield: 6 servings
Description
This classic Chicken Tetrazzini recipe is a creamy and comforting pasta casserole perfect for family dinners. Made with tender chicken, spaghetti, and a rich, cheesy sauce, it’s baked to golden perfection. Ideal for busy weeknights or special occasions.
Ingredients
12 oz spaghetti
3 cups cooked, shredded chicken
2 cups chicken broth
1 cup heavy cream
1 cup sour cream
1/2 cup grated Parmesan cheese
1/4 cup all-purpose flour
1/2 cup butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup mushrooms, sliced
1 cup shredded mozzarella cheese
1/4 teaspoon ground nutmeg
Salt and pepper to taste
1/4 cup chopped parsley (optional for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the chopped onion and minced garlic, and cook until the onion is soft and translucent.
- Stir in the sliced mushrooms and cook until tender.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the chicken broth and heavy cream. Continue to cook, stirring constantly, until the sauce thickens.
- Remove the skillet from heat. Stir in the sour cream, grated Parmesan cheese, ground nutmeg, and season with salt and pepper.
- Add the cooked, shredded chicken and cooked spaghetti to the sauce, and stir until everything is well combined.
- Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
- Let the casserole cool for a few minutes before serving. Garnish with chopped parsley if desired.
Notes
Use rotisserie chicken for a quick and easy option.
For extra flavor, add a splash of white wine to the sauce after cooking the vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 6 servings
- Calories: 400 kcal per serving
