Chicken or Turkey Tetrazzini Casserole
Transform your weeknight dinners with this irresistible Chicken or Turkey Tetrazzini Casserole, a creamy, cheesy, and comforting classic that's perfect for feeding the whole family. Combining tender spaghetti or linguine with juicy shredded chicken or turkey, sautéed mushrooms, and a rich, velvety sauce made with chicken broth, heavy cream, and optional white wine, this dish is baked to bubbly perfection under a golden layer of melted mozzarella and crunchy buttered panko breadcrumbs. Bursting with flavor and ready in just about an hour, this casserole is ideal for cozy dinners, holiday leftovers, or make-ahead freezer meals. With every bite, you'll savor the harmony of textures and flavors, finished with a sprinkle of fresh parsley for a touch of brightness. Family-friendly, versatile, and utterly delicious, this recipe is destined to become a household favorite!
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Ingredients
- 12 ounces spaghetti or linguine pasta
- 4 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 8 ounces baby bella or white button mushrooms, sliced
- 3 cloves garlic cloves, minced
- 0.25 cup all-purpose flour
- 3 cups chicken or turkey broth
- 1 cup heavy cream
- 0.5 cup dry white wine (optional)
- 4 cups cooked chicken or turkey, shredded or diced
- 1 cup peas (optional)
- 0.5 cup shredded Parmesan cheese
- 0.5 cup shredded mozzarella cheese
- to taste salt
- to taste black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped (for garnish)
- 0 nonstick cooking spray
Directions
Step 1
Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with nonstick cooking spray.
Step 2
Cook the spaghetti or linguine pasta according to the package instructions in salted boiling water until al dente. Drain and set aside.
Step 3
In a large skillet, melt 3 tablespoons of the butter with 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook, stirring frequently, until softened, about 3-4 minutes.
Step 4
Add the sliced mushrooms to the skillet and cook until the mushrooms are tender and any liquid is mostly evaporated, about 6-7 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Step 5
Sprinkle the flour over the mushroom mixture and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Step 6
Gradually add the chicken or turkey broth, stirring constantly to prevent lumps. Once the mixture is smooth, stir in the heavy cream and white wine (if using). Simmer for 4-5 minutes until the sauce thickens.
Step 7
Add the shredded chicken or turkey, peas (if using), Parmesan cheese, salt, and black pepper to the skillet. Stir to combine, then remove from the heat.
Step 8
In a large mixing bowl, combine the cooked pasta with the sauce and toss until well coated.
Step 9
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Step 10
In a small saucepan, melt the remaining 1 tablespoon of butter. Toss the panko breadcrumbs in the melted butter until lightly coated.
Step 11
Sprinkle the mozzarella cheese and buttered panko breadcrumbs evenly over the casserole.
Step 12
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
Step 13
Remove from the oven and let the casserole rest for 5-10 minutes before serving. Garnish with fresh chopped parsley and enjoy!
Nutrition Facts
| Serving size | (3193.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4518.9 |
| Total Fat 206.4g | 0% |
| Saturated Fat 104.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1221.9mg | 0% |
| Sodium 3858.2mg | 0% |
| Total Carbohydrate 232.5g | 0% |
| Dietary Fiber 26.1g | 0% |
| Total Sugars 31.4g | |
| Protein 380.8g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 1180.3mg | 0% |
| Iron 19.5mg | 0% |
| Potassium 4896.9mg | 0% |
Source of Calories