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chicken tetrazzini

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

Chicken Tetrazzini is a scrumptious creamy dish made with chicken, mushrooms, onions, garlic and pasta covered in a luscious cheddar cheese sauce and baked to golden perfection. It is always a hit with the family and leftovers heat up like a dream. This is a real hearty meal but if company is coming I love to serve this with Italian Chopped Salad and Garlic Knots. When it is just the immediate family I will serve it up with a simple garden salad for nutrition and balance.

yield 8 serving(s)
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For chicken tetrazzini

  • 12 oz
    spaghetti noodles
  • 3 Tbsp
    vegetable oil
  • 1 1/4 lb
    chicken breast or thighs
  • 6 Tbsp
    butter
  • 1 lb
    white button mushrooms sliced thick
  • 1 md
    onion finely chopped
  • 3 clove
    garlic minced
  • 1/4 c
    all purpose flour
  • 1 c
    cream
  • 3 c
    low sodium chicken broth
  • 1/2 tsp
    dried parsley
  • 1/4 tsp
    crushed red pepper
  • 1 c
    shredded sharp cheddar
  • 1 c
    shredded white cheddar
  • salt and pepper to taste

How To Make chicken tetrazzini

  • 1
    Boil spaghetti slightly al dente according to package instructions. Drain well.
  • 2
    Heat 2 tablespoons vegetable oil in large skillet over medium heat. Add chicken and cook until golden brown on both sides and almost fully cooked through. Remove chicken to plate and let rest.
  • 3
    Preheat oven to 350 degrees.
  • 4
    Melt 2 tablespoons butter with 1 tablespoon oil in same large skillet over medium heat. Add mushrooms and cook until lightly browned; stirring several times. Add the onions and continue cooking until the onions are soft and the mushrooms are browned; stirring several times. Add the garlic and cook for 1 minute; stirring constantly. Plate vegetables and cover loosely with aluminum foil.
  • 5
    Melt 4 tablespoons butter over medium low heat. Whisk in flour. Cook for 2 minutes whisking constantly. Add cream and chicken broth alternating between the two. Whisk until creamy and smooth. Add the cooked vegetables to the sauce. Simmer until slightly thickened whisking frequently. Reduce heat to low and slowly add half of both cheeses alternating between the two and whisking until melted. Whisk in the dried parsley and crushed red pepper flakes.
  • 6
    Cut chicken into bite size pieces. In a 9×13 inch casserole dish combine the cooked pasta, cut chicken, and sauce stirring to combine. Sprinkle with the remaining cheese and bake covered for 30 minutes or until the cheese is melted and the casserole is heated through.
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