Chicken Tetrazzini Recipe

My Chicken Tetrazzini recipe will quickly become one of your favorite casseroles! It's creamy and cheesy, and so easy to make. I made it even easier by using rotisserie chicken, but you'll find directions on how to swap baked and chopped chicken in the notes below. This recipe is freezer-friendly and can be made ahead by storing it in the fridge before baking.

Author: Natasha Kravchuk

Servings: servings

Calories: 573

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Ingredients

For the Chicken Tetrazzini:

12 oz linguine, or spaghetti*
4 cups rotisserie chicken, shredded or diced, or cook 1.5 lbs of chicken breast*
2 Tbsp olive oil
1 lb button mushrooms, thickly sliced
1 medium onion, finely chopped
4 garlic cloves, minced

For the Creamy 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 sub with equal parts milk & heavy cream
1 1/2 tsp sea salt, plus more to taste
1/4 tsp black pepper, freshly ground
1/4 cup parsley, chopped, plus more to garnish
1 1/2 cups shredded mozzarella cheese

Instructions

Preheat Oven to 350˚F and butter a 9x13 Casserole dish.
Cook pasta in a large pot of salted boiling water (it should taste like ocean water) and cook until barely al dente according to package instructions - do not overcook. Reserve 1/2 cup of pasta cooking water, then drain the pasta, partially cover, and set aside.
Saute the Veggies: Place a large skillet over medium/high heat. Add oil then add sliced mushrooms and sauté 3 min or until softened. Add diced onions and cook until onions are soft and golden, 5-7 min. Add minced garlic and sauté another 1 min until fragrant. Transfer to the cutting board with chicken.
Make the Sauce: In the same pot, melt butter and whisk in flour until lightly golden (1 1/2 min). Slowly whisk in chicken broth, lemon juice, salt, and pepper and whisk until smooth. Add half and half and bring to a simmer. Season the sauce with more salt and pepper to taste.
Combine the Casserole: Into the pasta pot, add the chicken, mushrooms mixture, parsley, and all of your sauce. Stir to combine. You can add 1/2 cup of reserved pasta water to make it saucier then spread it evenly into your prepared casserole dish. Sprinkle the top generously with mozzarella.
To Bake: Cover with foil and bake at 350˚F for 20 min, then remove the lid and continue baking for 15 min. You can broil for the last 1-2 minutes to get some golden spots on top.

Notes

*Selecting Pasta - Pick a durum wheat semolina, bronze-cut pasta which is a higher quality Italian pasta that is less likely to absorb too much water and expand which causes the casserole to seem a bit more dry.
*To cook your own chicken: in your dutch oven or pot, add 1 Tbsp oil over medium-high heat. Season 1.5 lbs chicken breasts with salt and pepper. Saute chicken until golden brown on both sides and cooked through (about 4 min per side). If chicken breasts are very large, cut them in half lengthwise for even cooking. Remove to cutting board to cool, then cut into bite-sized pieces.

Make Ahead and Storage

Make Ahead - assemble the casserole, but cover and store in the fridge for 5 days or the freezer for up to 6 months before baking. Thaw in the fridge overnight and then add cheese and cook as directed.
Leftovers - allow leftovers to cool completely, then cover and store in the refrigerator for 5 days or freeze for up to 6 months. Thaw in the fridge overnight and then warm in a 350°F oven until heated through.

Nutrition Facts

Chicken Tetrazzini Recipe

Amount per Serving

Calories

573

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.2

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

145

Sodium

933

Potassium

440

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

578

Vitamin C

Calcium

228

Iron

* Percent Daily Values are based on a 2000 calorie diet.