Description
This Easy Chicken Tetrazzini is a creamy, comforting pasta casserole featuring tender chicken, sautéed mushrooms, peas, and a rich cheese sauce. Quick to prepare and perfect for weeknight dinners, this classic baked dish combines spaghetti with a flavorful homemade roux-based sauce, topped with a crispy cheese and breadcrumb crust.
Ingredients
Scale
Pasta
- 12 oz spaghetti
Chicken and Vegetables
- 2 cups cooked chicken, shredded or diced (can replace with turkey if desired)
- 1 cup sliced mushrooms
- 1 cup frozen peas
Sauce
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking when the casserole is assembled.
- Cook Spaghetti: In a large pot, cook the spaghetti according to package instructions until al dente. Drain and set aside to cool slightly.
- Sauté Mushrooms: In a skillet over medium heat, melt the butter. Add the sliced mushrooms and sauté until they are cooked through and tender, about 5 minutes.
- Make Roux: Stir in the all-purpose flour with the mushrooms and butter; cook for 1 minute while stirring constantly to form a roux, which will thicken the sauce.
- Add Liquids: Gradually whisk in the chicken broth and milk, continuing to stir until the sauce thickens, about 3-5 minutes. This creates the creamy base for the casserole.
- Season Sauce: Add the garlic powder, onion powder, salt, and black pepper to the sauce, mixing well to evenly distribute the flavors.
- Combine Ingredients: In a large bowl, combine the cooked spaghetti, shredded chicken, frozen peas, and mushroom sauce. Mix thoroughly so everything is well coated with the creamy sauce.
- Prepare for Baking: Transfer the mixture into a greased 9×13 inch baking dish. Evenly sprinkle the shredded cheddar cheese, grated Parmesan cheese, and breadcrumbs over the top to create a flavorful, crispy crust.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and bubbly.
- Rest and Serve: Remove the casserole from the oven and let it sit for a few minutes before serving to allow the sauce to set and cool slightly.
Notes
- You can substitute turkey for chicken if preferred or for a leaner option.
- For added flavor, consider adding a splash of white wine to the sauce while cooking.
- To make this dish gluten-free, use gluten-free flour and breadcrumbs.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adding a sprinkle of fresh parsley on top before serving can add a nice color and fresh flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: chicken tetrazzini, baked chicken pasta, creamy chicken casserole, easy chicken dinner, comfort food, cheesy baked spaghetti
