Ultimate Chicken Tetrazzini Casserole
Ultimate Chicken Tetrazzini Casserole is an easy tetrazzini recipe with chicken, noodles, and sautéed mushrooms tossed in a made from scratch creamy sauce covered with golden cheese.
Servings 8 servings
Calories 300kcal
Ingredients
- 8 ounces spaghetti noodles or gluten free spaghetti noodles
- 3 cups cooked and chopped chicken (see recipe notes for cooking chicken methods)
- 4 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 3 tablespoons all-purpose flour or gluten free all-purpose flour
- pinch nutmeg
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups chicken broth
- 1 cup half and half
- ¼ cup dry white wine
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 350ºF. Spray a 9X13 inch baking dish with cooking spray and set aside.
- Drizzle a splash of olive oil in pot of boiling water to keep noodles from sticking together. Boil pasta for a minute less than al dente. Drain and set aside.For gluten free pasta, boil for only half the al dente time called for on the package. The gluten free noodles will be crunchy and undercooked, but will finish cooking in the oven. Drain and set aside.
- Melt 1 tablespoon butter in a large nonstick skillet. Add mushrooms and sauté until tender, about 5 minutes. When mushrooms are almost finished cooking, add the garlic and sauté for 30 seconds longer. Set aside.
- In a medium saucepan over medium heat melt remaining 3 tablespoons butter. Whisk in the flour, nutmeg, salt, and pepper. Cook for 30 seconds, or until bubbling and combined.
- Slow whisk in chicken broth until well combined with flour. Add half and half and continue whisking until sauce has thickened, about 5-7 minutes. Add wine; simmer and stir for a minute longer. Remove from heat and set aside.
- Spread cooked pasta on bottom of casserole dish. Top pasta with cooked chicken and mushrooms. Combine garlic powder, basil, and oregano and sprinkle over mushrooms. Pour sauce over everything and gently toss with a fork to mix the mushrooms, chickens, and pasta with the sauce. Sprinkle fresh Parmesan over top.
- Bake for 30 minutes, or until hot and bubbly. Let stand for 5 minutes and then serve.
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Video
Notes
Ways to Cook Chicken
You will need 3 cups cooked, chopped chicken. This equals about 1 1/2 pounds raw chicken breasts or boneless skinless thighs. Choose any preferred way of cooking the chicken, or substitute store bought rotisserie chicken.- BOIL: Cover 1 1/2 pounds chicken breasts with water and boil for 30 minutes. Drain, cool, and cut into pieces.
- BAKE: Bake at 375ºF for 20-25 minutes or until internal temperature reaches 160ºF.
- INSTANT POT: Place chicken breasts in instant pot with 1 cup of water or chicken broth. Cook at high pressure for 6 minutes and use natural release.
Cooks Tips for Making Tetrazzini
- Chicken Tetrazzini Casserole can be frozen unbaked. Make a double recipe and save one for later.
- When baking noodle casseroles, do not boil the noodles to fully cooked. This is especially important when making Chicken Tetrazzini Casserole gluten free.
- This recipe can be made ahead of time. Cover casserole, making sure everything has cooled first, and refrigerate. When ready to bake, add 10 minutes to baking time.
- For cheesy chicken tetrazzini casserole top with 1 cup shredded cheddar cheese and 1 cup shredded mozzarella. Freshly grated cheese is best for melting.
Nutrition
Calories: 300kcal | Carbohydrates: 26g | Protein: 20g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 63mg | Sodium: 574mg | Potassium: 460mg | Fiber: 1g | Sugar: 1g | Vitamin A: 310IU | Vitamin C: 5.9mg | Calcium: 116mg | Iron: 1mg