Chicken Tetrazzini

Name: Chicken Tetrazzini
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
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 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

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.

60 minMediumServes 6590 cal/serving

AmericanDinnerOvenStandardHigh FiberHigh ProteinCorn-Free

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 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

1

Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
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.
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 minced garlic cloves and cook 1 minute more.
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.
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.
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.
7

Transfer the mixture to the baking dish. Sprinkle the remaining Parmesan and 1/2 cup plain breadcrumbs evenly over the top.
8

Bake uncovered for 25 to 30 minutes until the top is golden and the edges are bubbling. Let stand 5 minutes before serving.

Questions

Can I make Chicken Tetrazzini dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter, 1 cup heavy cream, 1 cup Parmesan cheese, grated. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Chicken Tetrazzini gluten-free?

Yes. The gluten in this entry is 8 oz spaghetti, 1/4 cup all-purpose flour, 1/2 cup plain breadcrumbs. Swap the pasta for a gluten-free one, cooked a minute short of its package time; the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Can I make Chicken Tetrazzini ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Chicken Tetrazzini?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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