Chicken Tetrazzini
A creamy Italian-American pasta bake with tender chicken, mushrooms, and a rich Parmesan sauce. This comforting casserole is perfect for feeding a crowd and pairs beautifully with a crisp white wine.
- Total time
- 45 min
- Servings
- 6
- Calories
- 624
- Protein
- 42g
Ingredients
- 12 oz spaghetti
- 4 tbsp butter
- 8 oz mushrooms, sliced
- 1 medium shallot, minced
- 2 clove garlic cloves, minced
- 3 tbsp all-purpose flour
- 2 cup whole milk
- ½ cup chicken broth
- ¼ cup dry white wine
- 1 cup Parmesan cheese, grated
- 3 cup rotisserie chicken, shredded
- 1 cup frozen peas
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg
- ½ cup panko breadcrumbs
- 2 tbsp butter, melted
Instructions
- 1
Preheat oven to 375°F (190°C). Cook spaghetti according to package directions, drain and set aside.
- 2
In a small bowl, combine panko breadcrumbs with 2 tbsp melted butter and set aside.
- 3
Heat 4 tbsp butter in a large skillet over medium-high heat. Sauté mushrooms until golden, about 4 minutes. Add shallot and garlic, cook 1 minute until fragrant.
- 4
Sprinkle flour over mushroom mixture and stir constantly for 1 minute to create a roux.
- 5
Gradually whisk in milk, chicken broth, and wine, stirring constantly to prevent lumps. Bring to a simmer and cook 3-4 minutes until thickened.
- 6
Remove from heat and stir in Parmesan cheese, salt, pepper, and nutmeg until smooth. Fold in shredded chicken and peas.
- 7
In a 9x13 inch baking dish, combine cooked spaghetti with the cream sauce and toss to coat evenly.
- 8
Top with panko breadcrumb mixture, spreading evenly across the surface.
- 9
Bake for 20-25 minutes until the top is golden brown and the sauce is bubbling at the edges.
- 10
Let cool for 5 minutes before serving. Garnish with fresh parsley if desired.
Tools you’ll need
- large pot
- large skillet
- whisk
- wooden spoon
- 9x13 inch baking dish
- small bowl
- measuring cups and spoons
- grater
- cutting board
- chef's knife
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