Description
Deluxe Chicken Tetrazzini is a creamy, comforting baked pasta casserole featuring tender shredded chicken, sautéed mushrooms, and a rich Parmesan cream sauce. This classic Italian-American dish combines savory herbs and melted mozzarella for a deliciously cheesy topping, baked to golden perfection.
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 Oven: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray and set aside for later use.
- Cook Pasta: Cook the spaghetti or egg noodles according to package instructions until al dente. Drain well and set aside.
- Sauté Vegetables: 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 are tender and release their moisture.
- Add Flour: Sprinkle the all-purpose flour over the vegetables in the skillet and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste, stirring frequently.
- Make Sauce: Slowly pour in the chicken broth while stirring constantly to prevent lumps. 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 the skillet from heat.
- Combine Chicken and Cheese: Stir the shredded cooked chicken, grated Parmesan cheese, and half of the shredded mozzarella cheese into the sauce until well combined.
- Add Pasta: Add the cooked pasta to the skillet and toss thoroughly to coat the noodles evenly with the creamy sauce mixture.
- Transfer to Baking Dish: Pour the pasta mixture into the prepared greased baking dish and spread it out evenly for uniform baking.
- Add Topping and Bake: Sprinkle the remaining shredded mozzarella cheese over the pasta and top with bread crumbs if using. Bake in the preheated oven for 25-30 minutes until the top is golden brown and bubbly. For a crispier topping, broil for an additional 1-2 minutes at the end.
- Rest and Garnish: Remove the casserole from the oven and let it rest for a few minutes before serving. Garnish with freshly chopped parsley and extra grated Parmesan cheese if desired.
Notes
- Using rotisserie chicken is a convenient shortcut to speed up preparation.
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour and use gluten-free pasta and bread crumbs.
- If you prefer a richer sauce, use all heavy cream instead of mixing with milk.
- To enhance mushroom flavor, use a mix of cremini and button mushrooms.
- Baking time may vary slightly depending on your oven; watch for bubbling and browning on top to know when it’s done.
