Chicken Tetrazzini
Spaghetti and tender shredded chicken baked in a creamy Parmesan-mushroom sauce, topped with a golden breadcrumb crust. A classic American casserole that is a crowd-pleaser for weeknight dinners and potlucks.
Ingredients
- 8 oz spaghetti
- 3 cups cooked chicken (rotisserie or poached), shredded
- 4 tbsp unsalted butter
- 8 oz cremini mushrooms, sliced
- 1 yellow onion, diced
- 3 cloves garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1/4 cup dry sherry or dry white wine
- 1/2 cup plain breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup frozen peas
Instructions
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1
Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
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2
Cook 8 oz spaghetti in salted boiling water until just shy of al dente, about 1 minute less than package directions. Drain and set aside.
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3
Melt 4 tbsp unsalted butter in a large skillet over medium-high heat. Add 8 oz sliced cremini mushrooms and cook, undisturbed, for 3 minutes until browned. Add 1 diced yellow onion and cook 3 more minutes until softened. Add 3 cloves minced garlic cloves and cook 1 minute more.
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4
Add 1/4 cup dry sherry or dry white wine and stir, scraping up any browned bits. Let it reduce for 1 minute. Sprinkle 1/4 cup all-purpose flour over the vegetables and stir for 1 minute.
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5
Gradually whisk in 2 cups chicken broth, then 1 cup heavy cream. Bring to a simmer and cook, stirring, for 3 to 4 minutes until the sauce thickens. Stir in half the 1 cup grated Parmesan cheese. Season with 1 tsp salt and 1/2 tsp black pepper.
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6
Remove from heat. Add the drained spaghetti, 3 cups shredded cooked chicken (rotisserie or poached), and 1 cup frozen peas to the sauce and toss to combine.
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7
Transfer the mixture to the baking dish. Sprinkle the remaining Parmesan and 1/2 cup plain breadcrumbs evenly over the top.
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8
Bake uncovered for 25 to 30 minutes until the top is golden and the edges are bubbling. Let stand 5 minutes before serving.