Chicken Tetrazzini
This Chicken Tetrazzini is a baked pasta casserole made with chopped rotisserie chicken, cream sauce and pasta. It's classic comfort food at its best!
Servings: 8 servings
Calories: 574kcal
Ingredients
- 16 oz. spaghetti pasta
- 2 Tbsp unsalted butter
- 1 Tbsp extra virgin olive oil
- 8 oz. sliced mushrooms
- 1½ tsp minced garlic
- 3 cups chopped cooked chicken we use a rotisserie chicken
- 1½ cups low-sodium chicken broth
- 1½ tsp Italian seasonings
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp dried parsley
- 1 cup whole milk
- ½ cup all-purpose flour
- 2 cups sour cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- {garnish} freshly chopped Italian parsley
Instructions
- Preheat oven to 350°F.
- Fill a large pot with salted water and cook pasta until al dente according to package directions. Drain pasta and set aside.
- Meanwhile, using a large skillet, add 2 Tbsp of butter and olive oil. Place over medium-high heat. Once butter has melted, add mushrooms. Sauté, stirring occasionally, for 4-5 minutes.
- Add minced garlic, stir and continue sauteing for 1-2 more minutes.
- Add cooked chicken and stir until well combined. Remove skillet from heat and set aside.
- Using a medium saucepan, add broth, Italian seasonings, onion powder, salt, garlic powder, black pepper and dried parsley; stir until well combined. Place saucepan over medium-high heat and bring to a boil.
- Using a small bowl, whisk together milk and flour until smooth.
- Once broth begins to simmer, reduce heat to medium and slowly pour milk/flour mixture into the broth, whisking constantly as you pour.
- Continue cooking, stirring constantly, for 3-4 minutes, or until mixture thickens noticeably and begins to bubble.
- Using a large bowl, add cooked pasta, chicken/mushroom mixture (from skillet) and sour cream; toss until well combined.
- Spray a 9”x13” casserole dish with nonstick cooking spray. Transfer pasta and chicken mixture into prepared dish. Pour sauce evenly on top. Spread mozzarella and Parmesan cheese over sauce.
- Bake for 20-25 minutes, or until cheese has completely melted and dish is heated through.
- Remove dish from oven and let stand 5 minutes.
- Garnish with freshly chopped Italian parsley before serving.
Nutrition
Calories: 574kcal | Carbohydrates: 56g | Protein: 33g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 570mg | Potassium: 569mg | Fiber: 3g | Sugar: 6g | Vitamin A: 660IU | Vitamin C: 1mg | Calcium: 253mg | Iron: 2mg
