Ingredients
- Chicken: 2 cups cooked chicken, shredded or diced. Rotisserie chicken is a great time-saver. Alternatively, poach or bake 1 to 1.5 pounds of boneless, skinless chicken breasts or thighs.
- Pasta: 8 ounces (226g) linguine, spaghetti, or fettuccine. Other pasta shapes like egg noodles or penne can also be used.
- Chicken Broth: 1 cup (for cooking pasta, optional, adds flavor) or water.
- Salt: For pasta water.
For the Creamy Mushroom Sauce:
- Butter: 1/2 cup (1 stick / 113g), unsalted.
- Mushrooms: 8 ounces (226g) cremini or white button mushrooms, sliced.
- Onion: 1 medium yellow onion, finely chopped.
- Garlic: 2-3 cloves, minced.
- All-Purpose Flour: 1/2 cup (60g).
- Chicken Broth: 2 cups, preferably low-sodium.
- Heavy Cream or Half-and-Half: 1 cup. Heavy cream will yield a richer sauce.
- Dry Sherry: 1/4 cup (optional, but highly recommended for classic flavor). Cooking sherry can be used, but dry drinking sherry is better.
- Parmesan Cheese: 1/2 cup, freshly grated, plus more for topping.
- Salt: 3/4 teaspoon, or to taste.
- Black Pepper: 1/2 teaspoon, or to taste.
- Nutmeg: 1/4 teaspoon, freshly grated (optional, adds warmth).
- Worcestershire Sauce: 1 teaspoon (optional, for umami depth).
For the Topping:
- Shredded Cheese: 1 cup shredded cheddar, Monterey Jack, Gruyère, or a blend.
- Breadcrumbs: 1/2 cup Panko breadcrumbs or plain dried breadcrumbs. Panko will give a crispier topping.
- Butter: 2 tablespoons, melted (for tossing with breadcrumbs).
- Fresh Parsley: 2 tablespoons, chopped (for garnish, optional).
Instructions
- Prepare the Chicken (if not using pre-cooked):
- If you’re not using rotisserie chicken, cook your chicken. You can poach boneless, skinless chicken breasts or thighs in simmering water or chicken broth until cooked through (about 15-20 minutes). Alternatively, bake them at 375°F (190°C) for 20-25 minutes.
- Once cooked, let the chicken cool slightly, then shred or dice it into bite-sized pieces. You should have about 2 cups. Set aside.
- Cook the Pasta:
- Bring a large pot of salted water (or chicken broth for extra flavor) to a rolling boil.
- Add the linguine, spaghetti, or fettuccine and cook according to package directions until al dente (slightly firm to the bite). It’s important not to overcook the pasta, as it will continue to cook in the oven.
- Drain the pasta well and set aside. You can toss it with a teaspoon of olive oil to prevent sticking if it will sit for a while.
- Sauté the Aromatics and Mushrooms:
- While the pasta is cooking, preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish or a similar-sized casserole dish.
- In a large, heavy-bottomed pot or Dutch oven, melt 1/2 cup of butter over medium heat.
- Add the sliced mushrooms and chopped onion. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and are nicely browned, and the onions are softened and translucent.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
- Make the Cream Sauce (Béchamel Base):
- Sprinkle the 1/2 cup of all-purpose flour over the sautéed vegetables in the pot. Cook, stirring constantly, for 1-2 minutes to cook out the raw flour taste. This mixture is called a roux.
- Gradually whisk in the 2 cups of chicken broth, a little at a time, ensuring each addition is smooth before adding more. This prevents lumps.
- Once all the broth is incorporated and the mixture is smooth, bring it to a simmer, whisking frequently. Cook for 2-3 minutes, or until the sauce begins to thicken.
- Reduce the heat to low. Gradually whisk in the 1 cup of heavy cream (or half-and-half) and the 1/4 cup of dry sherry (if using).
- Stir in the 1/2 cup of freshly grated Parmesan cheese until melted and smooth.
- Season the sauce with 3/4 teaspoon salt, 1/2 teaspoon black pepper, freshly grated nutmeg (if using), and Worcestershire sauce (if using). Taste and adjust seasonings as needed. The sauce should be rich and flavorful.
- Combine Ingredients:
- To the pot with the cream sauce, add the cooked and drained pasta and the 2 cups of cooked, shredded, or diced chicken.
- Gently stir everything together until the pasta and chicken are thoroughly coated with the creamy sauce. Ensure the ingredients are well distributed.
- Assemble the Casserole:
- Pour the chicken and pasta mixture into the prepared 9×13 inch baking dish. Spread it out evenly.
- Prepare the Topping:
- In a small bowl, combine the 1/2 cup of Panko or plain breadcrumbs with the 2 tablespoons of melted butter. Toss until the breadcrumbs are evenly moistened.
- Sprinkle the 1 cup of shredded cheddar, Monterey Jack, or Gruyère cheese evenly over the top of the casserole.
- Then, sprinkle the buttered breadcrumbs evenly over the cheese layer. You can also add a bit more grated Parmesan on top of the breadcrumbs if desired.
- Bake the Tetrazzini:
- Place the baking dish in the preheated 375°F (190°C) oven.
- Bake for 25-30 minutes, or until the casserole is hot and bubbly around the edges, and the topping is golden brown and crispy. If the topping starts to brown too quickly, you can loosely tent the dish with aluminum foil.
- Rest and Serve:
- Once baked, carefully remove the Chicken Tetrazzini from the oven.
- Let it rest for 10-15 minutes before serving. This allows the sauce to set slightly and cool down a bit, making it easier to serve and preventing burns.
- Garnish with freshly chopped parsley before serving, if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 550-750