Deb's Chicken Tetrazzini

Creamy, comforting, and irresistibly flavorful, Deb's Chicken Tetrazzini is the ultimate crowd-pleasing casserole that's perfect for family dinners or special gatherings. Tender spaghetti is tossed with juicy shredded chicken, sautéed mushrooms, sweet peas, and a velvety sauce made from chicken broth, heavy cream, and a splash of dry white wine. Topped with golden, buttery breadcrumbs and melted Parmesan cheese, this baked pasta dish boasts a luscious texture and a savory, cheesy finish. With a prep time of just 20 minutes and simple ingredients, this recipe is both convenient and satisfying. Garnish with fresh parsley for a pop of color, and enjoy the rich, baked goodness that's sure to become a household favorite. Perfect for leftovers, Deb's Chicken Tetrazzini is comfort food at its finest!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 ounces Spaghetti
• 3 cups Cooked chicken breast (shredded or diced)
• 6 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 Yellow onion (diced)
• 3 Garlic cloves (minced)
• 8 ounces Mushrooms (sliced)
• 0.25 cup All-purpose flour
• 3 cups Chicken broth
• 1 cup Heavy cream
• 0.5 cup Dry white wine
• 1.5 cups Parmesan cheese (grated)
• 1 cup Frozen peas
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.75 cup Breadcrumbs
• 2 tablespoons Parsley (chopped, optional, for garnish)

Directions

Step 1

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

Step 2

Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

Step 3

In a large skillet, melt 2 tablespoons of butter with the olive oil over medium heat. Add the diced onion and cook for 3 minutes, or until softened.

Step 4

Stir in the garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms release their liquid and start to brown.

Step 5

Sprinkle the flour over the cooked vegetables, stirring to coat evenly. Cook for 1 minute.

Step 6

Slowly whisk in the chicken broth, heavy cream, and white wine. Simmer, stirring frequently, until the sauce thickens, about 5 minutes.

Step 7

Stir in 1 cup of Parmesan cheese, frozen peas, salt, and black pepper. Mix until the cheese is melted and the sauce is creamy.

Step 8

Add the cooked spaghetti and shredded chicken to the skillet, tossing until everything is evenly coated in the sauce.

Step 9

Transfer the mixture to the prepared baking dish and spread it out evenly.

Step 10

Melt the remaining 4 tablespoons of butter in a small saucepan or microwave-safe dish. Mix the melted butter with the breadcrumbs until evenly coated.

Step 11

Sprinkle the buttery breadcrumbs over the top of the pasta mixture, followed by the remaining 1/2 cup of Parmesan cheese.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.

Step 13

Remove the Chicken Tetrazzini from the oven, let it rest for 5 minutes, and sprinkle with chopped parsley if desired.

Step 14

Serve warm and enjoy!

Nutrition Facts

Serving size	(3195.1g)

Amount per serving	% Daily Value*
Calories	5558.3

Total Fat 301.0g	0%
Saturated Fat 166.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1320.0mg	0%
Sodium 11372.9mg	0%
Total Carbohydrate 253.7g	0%
Dietary Fiber 22.5g	0%
Total Sugars 29.4g
Protein 414.5g	0%

Vitamin D 15.9IU	0%
Calcium 4274.4mg	0%
Iron 24.7mg	0%
Potassium 4402.3mg	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: 50.3%

Protein: 30.8%

Carbs: 18.9%