Description
Chicken Tetrazzini is a creamy and comforting casserole featuring tender chicken, linguine, sautéed mushrooms, and a luscious cheese sauce, all baked to golden perfection. This classic American-Italian dish combines rich flavors with simple ingredients, making it perfect for family dinners or special occasions.
Ingredients
Scale
For the Chicken Tetrazzini:
- 12 oz linguine or spaghetti*
- 4 cups rotisserie chicken, shredded or diced (or cook 1.5 lbs chicken breast*)
- 2 Tbsp olive oil
- 1 lb button mushrooms, thickly sliced
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
For the Creamy Sauce:
- 4 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 Tbsp lemon juice
- 2 cups half & half (or substitute with equal parts milk & heavy cream)
- 1 1/2 tsp sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1/4 cup chopped parsley, plus more to garnish
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 350˚F (175˚C) and butter a 9×13 inch casserole dish to prepare for baking.
- Cook Pasta: Bring a large pot of salted boiling water to a vigorous boil—salty enough to taste like ocean water. Add the linguine and cook until just barely al dente, according to package directions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Partially cover the pasta to keep warm and set aside.
- Sauté Vegetables: Heat a large skillet over medium-high heat and add the olive oil. Add the sliced mushrooms and sauté for about 3 minutes until softened. Add the chopped onion and continue cooking for 5 to 7 minutes until the onions are soft and golden. Stir in the minced garlic and cook another minute until fragrant. Remove this mixture and transfer it to a cutting board with the cooked chicken.
- Prepare Sauce: In the same pot used for pasta, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, until the mixture turns lightly golden, about 1 1/2 minutes. Gradually whisk in the chicken broth and lemon juice, then add salt and pepper. Continue whisking until smooth. Pour in the half & half and bring the sauce to a gentle simmer. Taste and adjust seasoning with additional salt and pepper as needed.
- Combine Casserole: Add the cooked chicken, sautéed vegetables, chopped parsley, and sauce to the pot with the pasta. Stir everything together, adding the reserved pasta water if you prefer a saucier texture. Transfer the combined mixture evenly into the prepared casserole dish. Sprinkle the top generously with shredded mozzarella cheese.
- Bake: Cover the casserole with foil and bake in the preheated oven at 350˚F (175˚C) for 20 minutes. Remove the foil and bake uncovered for an additional 15 minutes. For a golden, bubbly topping, broil the casserole for 1-2 minutes at the end, watching carefully to prevent burning.
Notes
- Selecting Pasta: Use a high-quality durum wheat semolina, bronze-cut pasta. This type absorbs less water, preventing the casserole from becoming soggy or dry.
- Cooking Your Own Chicken: In a Dutch oven or large pot, heat 1 Tbsp oil over medium-high heat. Season 1.5 lbs chicken breasts with salt and pepper. Sauté chicken until golden and cooked through, about 4 minutes per side. If breasts are large, slice them in half lengthwise for even cooking. Remove to a cutting board to cool, then dice into bite-sized pieces.
- Make Ahead and Storage: Assemble the casserole but cover and store in the refrigerator for up to 5 days or freeze for up to 6 months before baking. Thaw overnight in the fridge before adding cheese and baking.
- Leftovers: Allow leftovers to cool completely, then cover and refrigerate for up to 5 days or freeze for up to 6 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
