Comfort in a Casserole: Irresistible Chicken Tetrazzini

 

 When it comes to ultimate comfort food, a creamy, cheesy, and satisfying casserole often tops the list. And if you're looking for a dish that delivers on all fronts, look no further than Chicken Tetrazzini! This classic pasta bake, named after opera singer Luisa Tetrazzini, is a symphony of tender chicken, spaghetti, mushrooms, and a rich, savory cream sauce, all crowned with a golden-brown cheese topping. It's the perfect meal for a family dinner, a potluck, or anytime you need a dish that feels like a warm hug.

What I love about Tetrazzini is how elegant it tastes, yet it's incredibly approachable to make. It's also fantastic for using up leftover cooked chicken or turkey, making it a great weeknight hero.

Let's Dive In!

This recipe focuses on creating a velvety sauce that coats every strand of spaghetti and piece of chicken, ensuring every bite is pure bliss.

Ingredients:

• 12 oz spaghetti or linguine, cooked al dente and drained
• 2 tbsp olive oil
• 2 cups cooked chicken, shredded or diced
• 1 cup sliced mushrooms (cremini or button work great)
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream or half-and-half
• 1/2 cup grated Parmesan cheese, plus more for topping
• 1/4 cup dry sherry or white wine (optional, but adds great depth)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 1 cup shredded mozzarella or Gruyère cheese for topping
• 1/2 cup breadcrumbs (optional, for extra crunch)
• Fresh parsley, chopped, for garnish

Instructions:

1. Prep Pasta & Chicken: Cook spaghetti according to package directions until al dente. Drain and set aside. Shred or dice your cooked chicken.

2. Sauté Veggies: In a large skillet or Dutch oven, heat olive oil over medium heat. Add mushrooms and onion and cook until softened and mushrooms release their liquid, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Remove veggies from the pan and set aside.

3. Make the Roux: In the same skillet (no need to clean it!), melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will be the base for your creamy sauce.

4. Whisk in Liquids: Gradually whisk in the chicken broth, making sure to scrape up any bits from the bottom of the pan. Continue whisking until the sauce thickens and is smooth, about 3-5 minutes. Stir in the heavy cream and sherry/white wine (if using).

5. Season the Sauce: Reduce heat to low and stir in the 1/2 cup Parmesan cheese, salt, pepper, and nutmeg. Cook for another 2-3 minutes, stirring, until the cheese is melted and incorporated.

6. Combine & Assemble: Add the cooked chicken and sautéed mushrooms and onions to the sauce. Stir in the cooked spaghetti. Mix gently until everything is well coated.

7. Bake: Pour the mixture into a greased 9x13 inch baking dish. Sprinkle the remaining mozzarella/Gruyère cheese evenly over the top, and if desired, sprinkle with breadcrumbs for a crispy crust.

8. Bake: Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until bubbly and the cheese is melted and golden brown.

9. Serve: Let the casserole rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.

This Chicken Tetrazzini is a true crowd-pleaser and a guaranteed hit. Get ready for requests for seconds!