Chicken Tetrazzini Recipe

This creamy Chicken Tetrazzini is made easy with a luscious cheddar cheese sauce over chicken, spaghetti, mushrooms, onion, and garlic. This no canned soup recipe has a ton of flavor without any preservatives or artificial ingredients.

Course main meal casserole

Cuisine American

Keyword chicken tetrazzini casserole, easy chicken tetrazzini, how to make chicken tetrazzini

Prep Time 10

Cook Time 1

Servings servings

Calories 559kcal

Author Beth Pierce

Ingredients

12 ounces spaghetti noodles
3 tablespoons vegetable oil
1 ¼ -1 ½ lbs chicken breast or thighs
6 tablespoons butter
1 lb white button mushrooms sliced thick
1 medium onion finely chopped
3 cloves garlic minced
¼ cup all purpose flour
1 cup heavy cream
3 cups low sodium chicken broth
1/2 teaspoon dried parsley
1/4 teaspoon crushed red pepper
1 cup shredded sharp cheddar
1 cup shredded white cheddar
Salt and pepper to taste

Instructions

Boil spaghetti slightly al dente according to package instructions. Drain well. Spray a 9x13 inch baking dish with nonstick cooking spray.
Heat 2 tablespoons vegetable oil in large skillet over medium heat. Add chicken and cook until golden brown on both sides and almost fully cooked through. Remove chicken to plate and let rest.
Preheat oven to 350 degrees.
Melt 2 tablespoons butter with 1 tablespoon oil in same large skillet over medium heat. Add mushrooms and cook until lightly browned; stirring several times. Add the onions and continue cooking until the onions are soft and the mushrooms are browned; stirring several times. Add the garlic and cook for 1 minute; stirring constantly. Plate vegetables and cover loosely with aluminum foil.
Melt 4 tablespoons butter over medium low heat. Whisk in flour. Cook for 2 minutes whisking constantly. Add cream and chicken broth alternating between the two. Whisk until creamy and smooth. Add the cooked vegetables to the sauce. Simmer until slightly thickened whisking frequently. Reduce heat to low and slowly add half of both cheeses alternating between the two and whisking until melted. Whisk in the dried parsley and crushed red pepper flakes.
Cut chicken into bite-size pieces. In the prepared dish combine the cooked pasta, cut chicken, and sauce stirring to combine. Sprinkle with the remaining cheese and bake covered for 30 minutes or until the cheese is melted and the casserole is heated through.

Notes

You can use spaghetti, thin spaghetti, linguine or fettuccine in this recipe. Just remember to cook it slightly al dente and drain well.
I used already cooked rotisserie chicken but you can use poached, baked or even grilled chicken. Cut it into small bite size cubes.
For a lower fat version use whole milk in place of the cream.
I use a white cheddar and sharp cheddar but you could also use a little parmesan, gouda or Monterey Jack.
Cover and bake for about 30 minutes or until the cheese melts and the casserole heats through.
Refrigerate leftovers in an airtight container for up to 3 days or freeze in a heavy duty freezer bag for up to 2 months.
Reheat leftovers in the microwave at 50% power for 1 minute intervals until heated through.

Nutrition