Description
Deluxe Chicken Tetrazzini is a creamy, comforting baked pasta casserole featuring tender shredded chicken, mushrooms, and a rich Parmesan-infused sauce. This classic dish combines spaghetti or egg noodles with a flavorful creamy mushroom sauce, topped with melted mozzarella and optional crispy breadcrumbs for a delightful texture. Perfect for a family dinner or special occasion, this recipe offers a satisfying blend of hearty ingredients and aromatic herbs.
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 and prepare dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly with butter or cooking spray to prevent sticking and set it aside for later use.
- Cook pasta: Boil the spaghetti or egg noodles according to the package instructions until al dente. Once cooked, drain the pasta well and set it aside to keep warm.
- Sauté aromatics and mushrooms: In a large skillet, melt the butter over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent. Then add minced garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms become tender and release their moisture.
- Make the roux: Sprinkle the all-purpose flour over the cooked vegetables in the skillet and stir well to combine, cooking for 1-2 minutes to remove the raw flour taste and help thicken the sauce.
- Add liquids and seasonings: Gradually pour in the chicken broth while stirring constantly to avoid lumps. Then add the heavy cream, whole milk, dried thyme, dried rosemary, salt, and black pepper. Continue to stir as the mixture thickens slightly, which will take about 3-5 minutes. Remove the skillet from heat once the sauce has thickened.
- Incorporate cheese and chicken: Stir the shredded chicken breast, grated Parmesan cheese, and half of the shredded mozzarella cheese into the creamy sauce until all ingredients are well combined.
- Combine pasta and sauce: Add the cooked and drained pasta to the skillet and toss everything together to evenly coat the noodles with the rich creamy sauce. Then transfer the mixture into the prepared baking dish, spreading it out evenly.
- Add toppings: Sprinkle the remaining mozzarella cheese over the pasta mixture. If using, evenly distribute the bread crumbs on top to add a crunchy texture after baking.
- Bake to finish: Place the baking dish in the preheated oven and bake for 25-30 minutes until the cheese is golden brown and bubbly. For an extra crispy top, you can broil the casserole for an additional 1-2 minutes at the end of the baking time, watching carefully to prevent burning.
- Rest and serve: Remove the casserole from the oven and let it rest for a few minutes to allow it to set slightly. Garnish with fresh chopped parsley and extra grated Parmesan cheese if desired, then serve warm.
Notes
- Using rotisserie chicken can save time and add extra flavor.
- Egg noodles can be substituted for spaghetti for a more traditional texture.
- For a gluten-free version, use gluten-free pasta and substitute the flour with gluten-free flour or cornstarch.
- Adjust seasoning with salt and pepper according to taste before baking.
- Bread crumbs topping is optional but adds a nice crunchy contrast.
- Letting the dish rest after baking helps it hold together better when serving.
