Chicken Tetrazzini

Chicken Tetrazzini is a cozy chicken pasta casserole dish with chicken and noodles swimming in a creamy, cheesy sauce topped with a crispy breadcrumb topping.

Course Main Course

Cuisine American

Keyword Chicken Tetrazzini

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 473kcal

Author Michelle

Ingredients

8 ounces uncooked spaghetti
⅓ cup butter
1 small onion chopped
8 ounces sliced white mushrooms
2 garlic cloves minced
⅓ cup all purpose flour
1⅔ cups chicken broth
1½ cups milk
3 tablespoons dry white wine
8 ounces cream cheese cubed and softened
⅔ cup shredded mozzarella
⅓ cup shredded cheddar
⅓ cup grated Parmesan
1 teaspoon Italian seasoning
3 cups cooked and chopped chicken
1 cup frozen peas
Salt and pepper to taste

Crunchy Topping

1 cup panko bread crumbs
½ cup fresh grated Parmesan
1 tablespoon dried parsley
2 tablespoons olive oil

Instructions

Cook spaghetti to al dente, according to package instructions. Drain and rinse to stop cooking, and set aside.
Preheat oven to 350°F.
In a large saucepan, melt butter over medium heat.
Add onions, mushrooms, and garlic. Saute until tender, about 5 minutes.
When vegetables are tender, stir in flour and allow to heat up, about 1 minute.
Begin slowly stirring in broth, about ¼ cup at a time, to prevent lumps.
Stir in milk and wine. Continue cooking and stirring until thickened.
When mixture is hot and thick, stir in cream cheese until melted.
Stir in mozzarella, cheddar, and parmesan until combined.
Add Italian seasoning, chicken, and peas, and stir to combine. Add salt and pepper to taste.
Stir in prepared noodles. Then transfer mixture to a 9"x13' baking dish. Set aside.
For the topping, add all topping ingredients to a medium mixing bowl. Stir to combine. Spread evenly over noodles.
Bake in a 350°F for about 25 minutes, until top is golden brown, and sauce is bubbly and hot all the way through.

Video

Notes

Wine: To omit, just add an extra ½ cup broth.
Crunchy Topping: I love the added texture from the topping. In a time crunch, you can exclude it and just top with some more mozzarella and parmesan.
Storage: Store leftovers covered in the refrigerator for up to 3-4 days. Reheat in individual servings in the microwave.
Freezer Directions: Prepare according to directions. Do not bake. Allow to cool to room temperature before covering and freezing for up to 3 months. Thaw overnight in the refrigerator. Bake for an additional 10 minutes to account for the cold dish.

Nutrition