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When it comes to comforting, hearty meals, few dishes can compete with Chicken Tetrazzini. This classic casserole has been a beloved staple in American kitchens for generations, known for its creamy texture and delightful blend of flavors. Perfect for family gatherings or satisfying weeknight dinners, Chicken Tetrazzini embodies the essence of homemade cooking. It’s a dish that not only warms your belly but also your heart, evoking memories of shared meals and the joy of togetherness.

Classic Baked Chicken Tetrazzini

Discover the heartwarming flavors of Creamy Classic Baked Chicken Tetrazzini, a timeless dish loved for its comforting creamy texture and delightful blend of ingredients. Perfect for family dinners, this versatile casserole can be customized with your favorite herbs and vegetables, making it a true crowd-pleaser. With tender chicken, perfectly cooked pasta, and a rich sauce topped with cheese, it's sure to evoke memories of shared meals and joyful gatherings. Enjoy this deliciously satisfying recipe that’s simple to prepare and destined to become a family favorite.
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Ingredients
  

12 ounces spaghetti or linguine

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 cup mushrooms, sliced

2 cups cooked chicken, shredded (rotisserie chicken works great)

1 cup frozen peas

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

4 tablespoons unsalted butter

1/4 cup all-purpose flour

3 cups chicken broth

1 cup heavy cream

1/2 cup grated Parmesan cheese, plus extra for topping

1/2 cup shredded mozzarella cheese

1/4 cup breadcrumbs (optional for added crunch)

Chopped fresh parsley for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C), ensuring it’s hot and ready when your dish is assembled.

    Cook the Pasta: In a large pot, boil water and cook the spaghetti or linguine according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes soft and translucent, about 3-4 minutes. Then, add the minced garlic and sliced mushrooms, cooking for an additional 5 minutes until the mushrooms are golden and tender.

        Combine Chicken and Veggies: To the skillet, stir in the shredded chicken and frozen peas. Sprinkle in the dried thyme, oregano, salt, and pepper. Allow the mixture to heat through, approximately 2-3 minutes. Remove from heat once everything is warmed.

          Make the Creamy Sauce: In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux, cooking for about 1 minute without browning it. Gradually pour in the chicken broth, stirring constantly until the mixture is smooth and has thickened (about 4-5 minutes). Then, stir in the heavy cream and half of the Parmesan cheese until the sauce is creamy and combined.

            Mix Pasta and Sauce: In a large mixing bowl, combine the cooked pasta with the chicken and vegetable mixture. Pour in the creamy sauce, mixing everything together to ensure an even coating.

              Transfer to Baking Dish: Grease a 9x13 inch baking dish. Pour the pasta mixture into the dish and spread it out evenly. Top with shredded mozzarella cheese, the remaining Parmesan cheese, and breadcrumbs if desired for extra texture.

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

                  Serve: Allow the dish to rest for 5-10 minutes after removing it from the oven. Garnish with chopped fresh parsley for a burst of color before serving.

                    Prep Time: 20 mins | Total Time: 1 hour | Servings: 6-8

                      - Presentation Tips: For a beautiful presentation, serve in individual ramekins topped with additional cheese and parsley. Consider adding a side salad for a refreshing contrast to the rich flavors of the tetrazzini. Enjoy!