This bake is a definite favorite around this time each year! My husband consistently asks for it.
This creamy and comforting Chicken Tetrazzini Casserole is a classic dish that’s perfect for a weeknight meal. It’s packed with flavor and features a combination of tender chicken, al dente pasta, and a rich, cheesy sauce.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Spaghetti or fettuccine | 12 oz |
| Unsalted butter | 4 tbsp |
| Onion, finely chopped | 1 small |
| Garlic, minced | 2 cloves |
| All-purpose flour | 1/4 cup |
| Chicken broth | 2 cups |
| Whole milk | 1 cup |
| Heavy cream | 1 cup |
| Cooked chicken, diced or shredded | 3 cups |
| Parmesan cheese, grated | 1 cup |
| Frozen peas, thawed | 1/2 cup |
| Sliced mushrooms (optional) | 1/2 cup |
| Dry white wine (optional) | 1/4 cup |
| Salt and pepper | To taste |
| Breadcrumbs | 1/2 cup |
Instructions:
- Preheat oven: Preheat your oven to 350°F (175°C).
- Cook pasta: Cook the pasta according to package instructions until just al dente. Drain and set aside.
- Sauté vegetables: In a large skillet, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
- Make the sauce: Whisk in the flour and cook for about 2 minutes, until slightly golden. Slowly whisk in the chicken broth, milk, and cream, bringing the mixture to a simmer. Continue to whisk until the sauce thickens, about 5-7 minutes.
- Combine ingredients: Stir in the cooked chicken, 1/2 cup of the Parmesan cheese, peas, and mushrooms (if using). Add the wine if desired, and season with salt and pepper to taste. Combine the sauce with the cooked pasta, mixing well to ensure the pasta is evenly coated.
- Bake: Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle the top with the remaining Parmesan cheese and breadcrumbs. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly. Let it sit for a few minutes before serving.
