Description
Chicken Tetrazzini is a creamy, comforting casserole featuring tender linguine, savory rotisserie chicken, sautéed mushrooms and onions, all combined in a rich, homemade cream sauce and topped with melted mozzarella cheese. This classic dish is baked to golden perfection and perfect for a family dinner or meal prep, with easy instructions and freezer-friendly convenience.
Ingredients
Scale
Pasta and Chicken
- 12 oz linguine (or spaghetti*)
- 4 cups rotisserie chicken (shredded or diced) or 1.5 lbs cooked chicken breast
Vegetables and Aromatics
- 1 lb button mushrooms (thickly sliced)
- 1 medium onion (finely chopped)
- 4 garlic cloves (minced)
Sauce and Fats
- 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 substitute equal parts milk & heavy cream)
Seasonings and Garnish
- 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 and Prepare: Preheat your oven to 350˚F (175˚C) and butter a 9×13 inch casserole dish to prevent sticking.
- Cook the Pasta: Bring a large pot of salted water to a boil—salt it generously so it tastes like ocean water. Cook the linguine according to package directions until barely al dente to avoid mushiness later. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Cover partially and set aside to keep warm.
- Sauté the Vegetables: Heat a large skillet over medium-high heat and add the olive oil. Add the sliced mushrooms and sauté for about 3 minutes until softened. Add the finely chopped onions and continue cooking until the onions become soft and golden, about 5 to 7 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant. Remove the vegetable mixture from the skillet and set aside with the chicken.
- Make the Sauce: In the same pot used for pasta, melt the butter over medium heat. Whisk in the flour and cook for about 1 1/2 minutes until lightly golden to form a roux. Gradually whisk in the chicken broth, lemon juice, sea salt, and black pepper, stirring continuously until smooth. Add the half & half and bring the sauce to a gentle simmer. Taste and adjust seasoning with additional salt and pepper if desired.
- Combine Ingredients: To the pot with the sauce, add the cooked pasta, shredded chicken, sautéed mushroom and onion mixture, and the chopped parsley. Stir well to combine everything evenly. If the mixture seems too thick, stir in some or all of the reserved pasta cooking water to loosen it. Then transfer the pasta mixture into the prepared casserole dish and spread evenly.
- Top and Bake: Sprinkle the shredded mozzarella cheese evenly over the top of the casserole. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Bake Uncovered and Broil: Remove the foil and continue baking uncovered for another 15 minutes to let the top brown slightly. For a golden, bubbly finish, broil the casserole for 1 to 2 minutes at the end, watching closely to avoid burning.
Notes
- This Chicken Tetrazzini is incredibly creamy and cheesy, making it a favorite comfort casserole.
- Using rotisserie chicken speeds up the process, but you can substitute with freshly baked or boiled chicken breasts, diced or shredded.
- The recipe is freezer-friendly; you can assemble it ahead of time and refrigerate before baking.
- Be careful not to overcook the pasta initially since it will continue baking in the oven.
- If you prefer a saucier casserole, add more reserved pasta water when combining the ingredients.
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
