Description
This Chicken Tetrazzini recipe is a creamy, cheesy baked casserole featuring tender shredded chicken, sautéed mushrooms, and linguine pasta in a rich homemade sauce. Perfect as a comforting family dinner, it combines simple ingredients and straightforward steps to deliver a flavorful and satisfying dish that can be prepared ahead and easily frozen for convenience.
Ingredients
Scale
Pasta and Protein
- 12 oz linguine (or spaghetti*)
- 4 cups rotisserie chicken (shredded or diced, or cook 1.5 lbs of chicken breast*)
Vegetables and Aromatics
- 1 lb button mushrooms (thickly sliced)
- 1 medium onion (finely chopped)
- 4 garlic cloves (minced)
Sauce Ingredients
- 2 Tbsp olive oil
- 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 sub with equal parts milk & heavy cream)
- 1 1/2 tsp sea salt (plus more to taste)
- 1/4 tsp black pepper, freshly ground
- 1/4 cup parsley (chopped, plus more to garnish)
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat Oven and Prepare Casserole Dish: Preheat your oven to 350˚F (175˚C) and butter a 9×13 inch casserole dish to prevent sticking.
- Cook Pasta: Bring a large pot of salted water to boil (should taste like ocean water). Cook the linguine or spaghetti until just barely al dente according to package instructions. Reserve 1/2 cup of pasta cooking water before draining. Drain the pasta, partially cover it to keep warm, and set aside.
- Sauté Vegetables: In a large skillet over medium-high heat, heat the olive oil. Add the sliced mushrooms and sauté for about 3 minutes until softened. Next, add the finely chopped onion and cook for 5 to 7 minutes until the onions are soft and golden. Stir in the minced garlic and cook another 1 minute until fragrant. Remove from heat and transfer the vegetables to a cutting board or bowl with the cooked chicken.
- Make the Sauce: In the same pot used for pasta, melt the butter over medium heat. Whisk in the flour constantly for about 1 1/2 minutes until it turns a light golden color, forming a roux. Slowly add the chicken broth and lemon juice while whisking to avoid lumps. Whisk in salt and pepper. Add half & half and bring the mixture to a gentle simmer, cooking until slightly thickened. Taste and adjust seasoning with additional salt and pepper as needed.
- Combine Ingredients: Add the shredded chicken, sautéed mushrooms and onions, chopped parsley, and sauce into the pot with the pasta. Stir well to combine everything evenly. If you prefer a thinner sauce, stir in up to 1/2 cup of the reserved pasta cooking water. Transfer the mixture evenly into the prepared casserole dish.
- Assemble and Top: Sprinkle the shredded mozzarella cheese generously over the top of the casserole.
- Bake: Cover the casserole with foil and bake in the preheated oven at 350˚F for 20 minutes. Remove the foil and continue baking for an additional 15 minutes uncovered. For a golden, bubbly top, broil the casserole for 1 to 2 minutes at the end of baking, watching carefully to avoid burning.
Notes
- Using rotisserie chicken makes this recipe quick and easy, but you can substitute with freshly baked and chopped chicken breasts if preferred.
- This casserole is freezer-friendly—assemble and store it covered in the fridge before baking, or freeze for longer storage. When ready, bake as directed, adding extra time if cooking from frozen.
- Be careful not to overcook the pasta to avoid mushiness after baking; slightly undercooked pasta works best.
- Adjust salt carefully since rotisserie chicken and broth can add sodium; low-sodium broth is recommended to control salt levels.
Nutrition
- Serving Size: 1 serving
- Calories: 573 kcal
- Sugar: 5 g
- Sodium: 933 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 145 mg
