Chicken and Tetrazzini

Creamy, comforting, and packed with rich flavors, this Chicken and Tetrazzini recipe is the ultimate crowd-pleaser for weeknight dinners or special gatherings. Featuring tender shredded chicken, al dente spaghetti, and a luscious homemade sauce made with heavy cream, chicken broth, and sautéed mushrooms, this dish is baked to perfection under a golden breadcrumb and mozzarella topping. With its irresistible combination of cheesy goodness, a hint of garlic, and a perfectly crispy finish, this recipe brings pure comfort in every bite. Ready in just one hour and yielding six hearty servings, this is your go-to easy chicken casserole that offers a warm, satisfying meal with minimal fuss. Perfect for leftovers or scaling up for a potluck, this baked pasta dish truly shines as a family favorite! **Keywords**: baked chicken tetrazzini recipe, creamy chicken pasta, comforting casserole dinners, easy family meal, cheesy baked pasta.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 ounces Spaghetti
• 3 cups Cooked chicken (shredded or diced)
• 4 tablespoons Butter
• 8 ounces Button mushrooms (sliced)
• 2 cloves Garlic (minced)
• 0.25 cup All-purpose flour
• 2 cups Chicken broth
• 1 cup Heavy cream
• 1 cup Milk
• 0.5 cup Parmesan cheese (grated)
• 1 cup Mozzarella cheese (shredded)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Dried parsley
• 0.5 cup Breadcrumbs
• 1 tablespoon Olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.

Step 2

Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.

Step 3

In a large skillet over medium heat, melt 2 tablespoons of butter. Add the mushrooms and sauté for 5-7 minutes until golden brown. Add the garlic and cook for an additional minute. Remove the mixture from the skillet and set aside.

Step 4

In the same skillet, melt the remaining 2 tablespoons of butter. Stir in the flour and cook for 1-2 minutes until lightly golden, whisking constantly.

Step 5

Gradually add the chicken broth, heavy cream, and milk, whisking to smooth out any lumps. Bring the mixture to a simmer and cook for 3-4 minutes until slightly thickened.

Step 6

Stir in the Parmesan cheese, salt, black pepper, and dried parsley. Mix until the cheese is fully melted and the sauce is creamy.

Step 7

Add the cooked chicken and the sautéed mushroom mixture to the sauce. Stir to combine.

Step 8

Combine the cooked spaghetti with the sauce mixture, ensuring the pasta is fully coated.

Step 9

Transfer the spaghetti mixture to the prepared baking dish and spread it out evenly. Sprinkle the shredded mozzarella cheese over the top.

Step 10

In a small bowl, mix the breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumb mixture over the mozzarella cheese.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.

Step 12

Allow the dish to cool for a few minutes before serving. Garnish with additional parsley if desired. Enjoy!

Nutrition Facts

Serving size	(2636.7g)

Amount per serving	% Daily Value*
Calories	4440.3

Total Fat 235.4g	0%
Saturated Fat 123.0g	0%
Polyunsaturated Fat 2.9g
Cholesterol 1185.1mg	0%
Sodium 7843.1mg	0%
Total Carbohydrate 201.9g	0%
Dietary Fiber 11.6g	0%
Total Sugars 25.0g
Protein 344.9g	0%

Vitamin D 139.0IU	0%
Calcium 2421.8mg	0%
Iron 20.8mg	0%
Potassium 3806.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.2%

Protein: 32.0%

Carbs: 18.8%