Description
Classic Chicken Tetrazzini is a comforting, creamy pasta casserole featuring tender shredded chicken, sautéed mushrooms, and a rich Parmesan cream sauce topped with a crispy breadcrumb crust. This homemade dish is baked to golden perfection, making it a perfect family meal that combines hearty flavors and satisfying textures.
Ingredients
Scale
Chicken and Pasta
- 2 cups Cooked Chicken, shredded (Use leftover roasted chicken or poach chicken breasts for tenderness.)
- 12 ounces Pasta (spaghetti or fettuccine) (Cook until al dente.)
Sauce and Topping
- 4 tablespoons Unsalted Butter (For sautéing vegetables and making the sauce.)
- 1/3 cup All-purpose Flour (Used to thicken the sauce.)
- 2 cups Low-sodium Chicken Broth (Provides depth and flavor to the sauce.)
- 1 cup Whole Milk (Contributes creaminess to the sauce.)
- 1 cup Sliced Fresh Mushrooms (Adds earthy flavor and texture.)
- 2 cloves Garlic, minced (Provides a fragrant aroma.)
- 1 cup Grated Parmesan Cheese (Adds nutty flavor and helps create a crust.)
- 1/2 cup Seasoned Breadcrumbs (Creates a crispy topping.)
- Salt and Pepper (To taste.)
- 2 tablespoons Fresh Parsley, chopped (Optional for garnish.)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the casserole.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain the pasta and set it aside.
- Sauté Mushrooms: In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until browned and tender, approximately 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute to release its aroma and flavor.
- Create Roux: Sprinkle the flour evenly over the mushroom and garlic mixture. Stir continuously to combine and cook the roux for about 2 minutes to eliminate the raw flour taste.
- Make Sauce: Gradually whisk in the chicken broth and whole milk, stirring consistently until the sauce thickens, about 5-7 minutes. Remove from heat once thickened.
- Add Cheese and Seasoning: Stir in the grated Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste.
- Combine Ingredients: In a large mixing bowl, gently combine the cooked pasta, shredded chicken, and creamy sauce until evenly coated.
- Assemble Casserole: Transfer the mixture to a greased 9×13-inch baking dish and spread it out evenly.
- Prepare Topping: Mix the seasoned breadcrumbs with some melted butter and sprinkle this mixture evenly over the top of the casserole.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes until the top is golden brown and the casserole is bubbly.
- Cool and Garnish: Remove from oven and let the casserole cool for about 10 minutes before serving. Garnish with chopped fresh parsley if desired.
Notes
- Use leftover cooked chicken or poached chicken breasts for best tenderness and flavor.
- Cooking pasta just until al dente prevents it from becoming mushy during baking.
- Low-sodium chicken broth is recommended to control saltiness.
- Allowing the casserole to cool slightly before serving helps it set and makes serving easier.
- Fresh parsley garnish adds color and a fresh herbal note to the finished dish.
