Chicken Tetrazzini
Chicken Tetrazzini is the ultimate comfort food chicken casserole with tender chicken, mushrooms, and pasta, in an easy cheesy cream sauce.
Ingredients
- 1 ½ pounds (680 g) chicken breasts
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon (15 ml) olive oil not extra virgin
- 6 tablespoons (84 g) unsalted butter divided
- 1 pound (450 g) linguine pasta
- 1 pound (450 g) button mushrooms thickly sliced
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- ¼ cup (30 g) all-purpose flour
- 2 cups (480 ml) chicken stock
- 1 ½ cups (360 ml) half and half
- 2 cups (240 g) shredded mozzarella cheese divided
- ¼ cup (21 g) grated Parmesan cheese
Instructions
- Season the chicken breasts with salt and pepper.
- In a Dutch oven, melt 2 tablespoons of butter and add olive oil. Sear the chicken breasts until fully cooked (about 10 minutes), then remove them from the pot. Cut into bite-size pieces and set aside.
- In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain and set aside.
- To the same Dutch oven where you cooked the chicken, add 4 tablespoons of butter and let it melt. Add the sliced mushrooms and cook until they start to brown (about 4 minutes)
- Add the chopped onion and minced garlic, and cook until the onions are translucent (2-3 minutes).
- Sprinkle the flour over the mushrooms and stir well, cooking for a minute.
- Slowly add the chicken stock and half and half, stirring continuously to avoid lumps. Let the sauce thicken slightly.
- Add 1 cup of shredded mozzarella and the Parmesan cheese. Stir until the cheese is melted and the sauce is smooth. Remove from heat, and season with salt and pepper to taste.
- Return the cooked chicken and pasta to the Dutch oven and mix well to coat everything in the sauce.
- Preheat your oven to 375°F (190°C), or 170°C if you have a fan oven. Transfer the mixture to a 9x13-inch baking dish. Top with the remaining 1 cup of shredded mozzarella.
- Bake for 30 minutes or until the top is bubbling and golden. Allow to cool for a few minutes before serving.
Notes
- Make this a one pot meal! Instead of transferring the past to a casserole dish, be sure to use an oven-safe dutch oven or a deep skillet to cook the sauce. Then just add the mozzarella and put the whole thing right in the oven to bake.
- Take a shortcut: Use already cooked chicken such as leftovers or rotisserie chicken. You'll need about 3 cups of diced or shredded meat.
- Don't overcook the pasta: Make sure to cook pasta al dente, as it will continue cooking in the oven during the baking process.
- Save some pasta water: You may not need it, but it can be helpful to have a bit of the cooking water from the pasta, in case you need to thin out the sauce later.
- Add-Ins: Try adding some vegetables to this dish! You can stir in frozen peas or blanched broccoli florets before baking.
- To Store: Store leftover chicken tetrazzini in the refrigerator for up to 3 days. The baked casserole can also be frozen for up to three months. The texture of the sauce will change slightly after storing, but you can stir in a splash of water or milk to make it creamy again!
- Make Ahead: Assemble the casserole but don’t bake it yet. Cover and store in the fridge for up to 2 days. When it's almost time for dinner, bake at 350°F for 20 minutes. This step will warm the ingredients to the temperature they would be if you had just cooked them. Then continue to bake at 375°F for 30 minutes or until bubbly and golden brown.
Nutrition
Calories: 610kcal | Carbohydrates: 54g | Protein: 38g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 120mg | Sodium: 596mg | Potassium: 803mg | Fiber: 3g | Sugar: 6g | Vitamin A: 667IU | Vitamin C: 4mg | Calcium: 246mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/chicken-tetrazzini/