Chicken Tetrazzini Oamc

Dive into the creamy, cheesy comfort of Chicken Tetrazzini OAMC, a freezer-friendly classic that's perfect for busy nights or meal prepping. This hearty pasta casserole features tender shredded chicken, al dente spaghetti, and a rich, velvety sauce made with cream cheese, Parmesan, and heavy cream. Enhanced with vibrant peas, earthy mushrooms, and a hint of garlic, it's all topped with gooey, golden melted mozzarella for the ultimate indulgence. With simple preparation steps and convenient freezing instructions, this recipe lets you enjoy a homemade, crowd-pleasing dinner any night of the week. Perfect for families, gatherings, or anyone who appreciates a satisfying, make-ahead meal, Chicken Tetrazzini OAMC is an irresistible fusion of flavor and convenience.

Nutriscore Rating: 63/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 oz spaghetti
• 2 tbsp olive oil
• 2 large boneless, skinless chicken breasts
• 4 tbsp unsalted butter
• 0.25 cup all-purpose flour
• 3 cups chicken broth
• 1 cup heavy cream
• 4 oz cream cheese
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 cup frozen peas
• 1 cup sliced mushrooms
• 2 cloves minced garlic
• 1 tsp salt
• 0.5 tsp ground black pepper
• 1 tsp dried parsley
• 0 as needed cooking spray

Directions

Step 1

Cook the spaghetti in a large pot of salted boiling water according to package instructions. Drain, toss with 1 tablespoon of olive oil to prevent sticking, and set aside.

Step 2

Heat the remaining olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper and cook until golden brown on both sides and fully cooked through, about 6-8 minutes per side. Remove from heat, let cool slightly, and shred into bite-sized pieces.

Step 3

In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the flour and cook for another minute, creating a roux.

Step 4

Slowly whisk in the chicken broth, followed by the heavy cream. Simmer until the mixture thickens, about 3-5 minutes.

Step 5

Stir in the cream cheese until it melts completely. Add Parmesan cheese and whisk until smooth. Season with salt, pepper, and dried parsley to taste.

Step 6

In a large mixing bowl, combine the cooked spaghetti, shredded chicken, sauce, frozen peas, and sliced mushrooms. Toss until everything is evenly coated.

Step 7

Preheat the oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with cooking spray.

Step 8

Transfer the pasta mixture to the prepared dish and sprinkle the shredded mozzarella cheese evenly on top.

Step 9

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

Step 10

Let the casserole cool slightly before serving. To freeze for OAMC, prepare the dish up to the point of baking, cover tightly with foil, label, and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as directed.

Nutrition Facts

Serving size	(2364.5g)

Amount per serving	% Daily Value*
Calories	4056.7

Total Fat 262.2g	0%
Saturated Fat 138.3g	0%
Polyunsaturated Fat 4.3g
Cholesterol 978.8mg	0%
Sodium 7027.2mg	0%
Total Carbohydrate 169.1g	0%
Dietary Fiber 16.2g	0%
Total Sugars 19.6g
Protein 235.3g	0%

Vitamin D 4IU	0%
Calcium 2007.6mg	0%
Iron 16.0mg	0%
Potassium 2638.7mg	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: 59.3%

Protein: 23.7%

Carbs: 17.0%