Chicken Tetrazzini Family Style Oamc
Savor the comforting flavors of Chicken Tetrazzini Family Style OAMC, a creamy, baked pasta dish perfect for weeknight dinners or meal prep enthusiasts. This family-sized recipe combines tender shredded chicken, al dente spaghetti, and a luscious homemade sauce made with cream cheese, Parmesan, and a hint of garlic, all topped with golden, crispy breadcrumbs for an irresistible crunch. Featuring a rich blend of sautéed mushrooms, onions, and optional peas, this dish is both hearty and versatile. Designed with freezer-friendly convenience, it’s a great option for "once-a-month cooking" (OAMC) – simply prepare, freeze, and reheat for effortless meals. Serve this classic casserole straight from the oven, paired with a fresh green salad or crusty bread, for a crowd-pleasing, easy-to-make dinner that everyone will love!
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Ingredients
- 16 oz Spaghetti
- 4 cups Cooked chicken (shredded or diced)
- 4 tbsp Unsalted butter
- 4 tbsp All-purpose flour
- 4 cups Chicken broth
- 1 cup Heavy cream
- 4 oz Cream cheese (softened)
- 1 cup Fresh Parmesan cheese (grated)
- 8 oz Mushrooms (sliced)
- 1 cup Frozen peas (optional)
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Breadcrumbs
- 1 tbsp Olive oil
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or two smaller freezer-safe pans if dividing.
Step 2
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
Step 3
In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Step 4
Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms release their liquid and are tender, about 5-6 minutes.
Step 5
Sprinkle the flour over the mushroom mixture and stir constantly for 1-2 minutes to cook out the raw flour taste.
Step 6
Gradually whisk in the chicken broth and heavy cream, making sure to eliminate any lumps. Bring the mixture to a simmer and cook for a few minutes until it thickens.
Step 7
Stir in the softened cream cheese, grated Parmesan, salt, and black pepper. Continue stirring until the sauce is smooth and creamy.
Step 8
Add the cooked chicken and peas (if using) into the sauce, then remove from heat.
Step 9
In a large mixing bowl, combine the cooked spaghetti and the sauce, mixing well to ensure even coating.
Step 10
Transfer the mixture into the prepared baking dish or pans, spreading evenly.
Step 11
In a small bowl, mix the breadcrumbs with olive oil. Sprinkle evenly over the top of the pasta mixture.
Step 12
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the dish is bubbly.
Step 13
If freezing, allow the uncooked dish to cool completely. Wrap tightly in plastic wrap and aluminum foil before placing in the freezer for up to 3 months.
Step 14
To bake from frozen, remove wrapping and bake at 350°F (175°C) for 60-75 minutes, or until heated through and bubbling.
Nutrition Facts
| Serving size | (3697.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5865.6 |
| Total Fat 294.4g | 0% |
| Saturated Fat 157.5g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 1491.1mg | 0% |
| Sodium 11075.3mg | 0% |
| Total Carbohydrate 307.1g | 0% |
| Dietary Fiber 25.6g | 0% |
| Total Sugars 37.6g | |
| Protein 464.9g | 0% |
| Vitamin D 111.1IU | 0% |
| Calcium 3141.7mg | 0% |
| Iron 30.9mg | 0% |
| Potassium 5236.0mg | 0% |
Source of Calories