Chicken Tetrazzini from Giada

Creamy, comforting, and irresistibly cheesy, Giada’s Chicken Tetrazzini is the ultimate crowd-pleasing casserole for cozy weeknight dinners or special family gatherings. Brimming with tender rotisserie chicken, savory baby bella mushrooms, and a luscious sauce crafted with white wine, chicken stock, and heavy cream, this pasta bake is elevated with the perfect blend of Parmesan and mozzarella cheeses. A golden, buttery panko breadcrumb topping adds a delightful crunch, while fresh parsley finishes it with a pop of brightness. Quick to assemble with make-ahead potential, this one-dish meal is easy to prepare and perfect for feeding a hungry family. Serve it with a crisp green salad or garlic bread for a meal that feels like a warm culinary hug.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 5 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 pound baby bella mushrooms, sliced
• 1 medium white onion, diced
• 3 pieces garlic cloves, minced
• 1 cup dry white wine
• 0.25 cup all-purpose flour
• 3 cups chicken stock
• 1 cup heavy cream
• 3 cups rotisserie chicken, shredded
• 1 cup frozen peas, thawed
• 1 pound spaghetti, cooked al dente
• 1 cup Parmesan cheese, grated
• 2 cups mozzarella cheese, shredded
• 0.25 cup fresh parsley, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup panko breadcrumbs

Directions

Step 1

Preheat your oven to 400°F (200°C) and grease a large casserole dish with butter or cooking spray.

Step 2

In a large skillet over medium heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil.

Step 3

Add the sliced mushrooms to the skillet and sauté until golden brown, about 6-8 minutes. Remove the mushrooms and set aside.

Step 4

In the same skillet, heat 1 tablespoon of olive oil. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.

Step 5

Deglaze the skillet with 1 cup of dry white wine, scraping the bottom of the pan to pick up any browned bits. Simmer until the liquid is reduced by half, about 3-4 minutes.

Step 6

Sprinkle the flour over the onion mixture and stir to coat. Gradually whisk in the chicken stock and heavy cream to create a smooth sauce. Bring to a simmer and cook until slightly thickened, about 5 minutes.

Step 7

Stir in the shredded chicken, sautéed mushrooms, thawed peas, salt, and pepper. Remove the sauce from heat.

Step 8

In a large mixing bowl, combine the cooked spaghetti with the sauce. Toss well to coat the pasta evenly.

Step 9

Transfer the pasta mixture to the prepared casserole dish. Top with grated Parmesan cheese, shredded mozzarella cheese, and chopped parsley.

Step 10

Melt the remaining 3 tablespoons of butter in a small bowl. Toss with the panko breadcrumbs until evenly coated. Sprinkle the breadcrumbs over the casserole.

Step 11

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.

Step 12

Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(4066.4g)

Amount per serving	% Daily Value*
Calories	5737.3

Total Fat 318.0g	0%
Saturated Fat 149.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1298.2mg	0%
Sodium 10356.9mg	0%
Total Carbohydrate 285.3g	0%
Dietary Fiber 32.1g	0%
Total Sugars 43.1g
Protein 366.1g	0%

Vitamin D 31.8IU	0%
Calcium 3013.9mg	0%
Iron 32.7mg	0%
Potassium 5424.1mg	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: 52.3%

Protein: 26.8%

Carbs: 20.9%