Chicken Tetrazzini Recipe

Name: Chicken Tetrazzini Recipe
Total time: 75 min
Yield: 9 servings
Cuisine: Indonesian
Ingredients: 12 oz linguine (or spaghetti*); 4 cups rotisserie chicken (shredded or diced, or cook 1.5 lbs of chicken breast*); 2 Tbsp olive oil; 1 lb button mushrooms (thickly sliced); 1 medium onion (finely chopped); 4 g arlic cloves (minced); 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 sub with equal parts milk & heavy cream); 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

My Chicken Tetrazzini recipe will quickly become one of your favorite casseroles! It's creamy and cheesy, and so easy to make. I made it even easier by using rotisserie chicken, but you'll find directions on how to swap baked and chopped chicken in the notes below. This recipe is freezer-f

⏱️ 75 min 🔪 Prep: 15 min 🔥 Cook: 60 min 📊 Medium ⭐ 5.0 (440) 👁️ 21 views

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Foto: Natasha's Kitchen

Ingredients

9 servings

12 oz linguine (or spaghetti*)
4 cups rotisserie chicken (shredded or diced, or cook 1.5 lbs of chicken breast*)
2 Tbsp olive oil
1 lb button mushrooms (thickly sliced)
1 medium onion (finely chopped)
4 g arlic cloves (minced)
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 sub with equal parts milk & heavy cream)
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

Steps

Preheat Oven to 350˚F and butter a 9x13 Casserole dish.
Cook pasta in a large pot of salted boiling water (it should taste like ocean water) and cook until barely al dente according to package instructions - do not overcook. Reserve 1/2 cup of pasta cooking water, then drain the pasta, partially cover, and set aside.
Saute the Veggies: Place a large skillet over medium/high heat. Add oil then add sliced mushrooms and sauté 3 min or until softened. Add diced onions and cook until onions are soft and golden, 5-7 min. Add minced garlic and sauté another 1 min until fragrant. Transfer to the cutting board with chicken.
Make the Sauce: In the same pot, melt butter and whisk in flour until lightly golden (1 1/2 min). Slowly whisk in chicken broth, lemon juice, salt, and pepper and whisk until smooth. Add half and half and bring to a simmer. Season the sauce with more salt and pepper to taste.
Combine the Casserole: Into the pasta pot, add the chicken, mushrooms mixture, parsley, and all of your sauce. Stir to combine. You can add 1/2 cup of reserved pasta water to make it saucier then spread it evenly into your prepared casserole dish. Sprinkle the top generously with mozzarella.
To Bake: Cover with foil and bake at 350˚F for 20 min, then remove the lid and continue baking for 15 min. You can broil for the last 1-2 minutes to get some golden spots on top.