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Classic Chicken Tetrazzini Baked Casserole

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A comforting and creamy baked casserole featuring tender chicken, pasta, and a rich sauce, perfect for creating memories around the dinner table.

Ingredients

Scale
  • 3 cups cooked shredded or cubed chicken
  • 8 ounces spaghetti or angel hair pasta, cooked al dente
  • 8 ounces sliced cremini or button mushrooms
  • 4 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups low sodium chicken broth
  • 1 cup heavy cream
  • ½ cup dry white wine (optional)
  • 1 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • ½ cup breadcrumbs (optional, for topping)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Cook the pasta in a large pot of salted boiling water until al dente, about 6-7 minutes. Drain and set aside.
  3. Sauté the butter in a large skillet over medium heat, then add the onion and mushrooms. Cook until translucent, about 5-7 minutes.
  4. Make the roux by sprinkling the flour over the veggies and cooking for 1-2 minutes.
  5. Add the chicken broth and cream, stirring constantly. Let it thicken for about 5 minutes.
  6. Stir in the chicken, pasta, and garlic. Season with salt and pepper until evenly coated.
  7. Transfer the mixture to a greased 9×13-inch baking dish.
  8. Add breadcrumbs on top if desired.
  9. Bake for 25-30 minutes until bubbly and golden.
  10. Garnish with parsley before serving.

Notes

Feel free to make this dish a day ahead up to the baking step! Cover and refrigerate, then bake when ready.

Nutrition

Keywords: Chicken Tetrazzini, Casserole, Comfort Food, Family Recipe, Baked Dish

Find it online: https://pureproteinbites.com/minute-creamy-chicken-tetrazzini-casserole-weeknights/