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This comforting Chicken Tetrazzini makes weeknights feel special and is always a crowd-pleaser during get-togethers. The recipe combines tender chunks of chicken, earthy mushrooms, and a lush creamy sauce with a golden top. It is made extra easy using rotisserie chicken so you barely have to plan ahead but it feels like a true comfort classic.
I first made this for a family potluck and everyone went back for seconds so now it always makes an appearance during busy holiday seasons or when we want comfort food in the freezer.
Ingredients
- Linguine or spaghetti: Pasta holds the sauce and keeps the dish cohesive I look for bronze-cut Italian pasta for better texture
- Rotisserie chicken: Shredded or diced chicken adds protein and makes prep quick If you make your own use fresh chicken breast and season well
- Olive oil: Helps sauté the mushrooms and onions for deeper flavor Always use extra virgin for best taste
- Button mushrooms: Sliced thick for meatiness and umami Choose firm mushrooms with no dark spots
- Onion: Finely chopped onion provides natural sweetness Pick a medium yellow onion for balance
- Garlic: Adds savory depth Freshly minced gives the best flavor
- Unsalted butter: For making a smooth roux and adding richness Look for European style butter for more flavor
- All-purpose flour: Thickens the sauce Sift before using to prevent lumps
- Low-sodium chicken broth: Provides savory backbone Choose boxed or homemade for purer flavor
- Lemon juice: Adds brightness and balances richness Use fresh lemon for best results
- Half and half or use equal parts milk and cream for balance: Creates a luscious texture Go for organic dairy if possible
- Sea salt and black pepper: Season every component and build complexity Use freshly ground black pepper for more bite
- Parsley: Freshly chopped for color and herbaceous lift Only use fresh herbs for garnish and mixing
- Shredded mozzarella cheese: Melts beautifully for a golden topping Use whole milk mozzarella if possible
Step-by-Step Instructions
- Prep the Oven and Dish:
- Butter a 9 by 13 casserole dish and set your oven to 350 degrees so everything bakes evenly and does not stick
- Cook the Pasta:
- Bring a large pot of salted water to a boil Taste the water to make sure it is as salty as ocean water Boil linguine or spaghetti just barely al dente so the pasta does not turn mushy during baking Reserve half a cup of this pasta water then drain and partially cover
- Saute the Vegetables:
- Heat olive oil in a large skillet over medium high Add sliced mushrooms first and sauté for about three minutes until softened Add chopped onion and cook for about five to seven minutes Keep stirring to prevent burning until onions turn golden Add minced garlic and cook one more minute until fragrant Move everything to the cutting board with your chicken
- Make the Sauce:
- Using the same pot melt butter over medium Add flour and whisk for about one and a half minutes to create a golden roux Slowly whisk in chicken broth lemon juice salt and pepper until the sauce is smooth Then add half and half Bring to a simmer and taste for additional seasoning You want a silky and slightly thick sauce
- Combine the Casserole:
- In the large pasta pot combine cooked pasta chopped or shredded chicken the sautéed vegetables half of the parsley and all of your sauce Stir gently to coat everything Add a little reserved pasta water if the mixture feels too thick Spread this into your prepared casserole dish Sprinkle mozzarella cheese over the top
- Bake Until Golden:
- Cover the casserole with foil Bake at 350 degrees for about twenty minutes Uncover and continue baking for fifteen more minutes If you like a more golden cheesy top broil for one to two minutes while watching closely
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The mushrooms are my favorite part for the nutty richness they bring Every holiday my dad sneaks extra mushrooms into his serving so I make sure to use a heavy hand when I prepare this for family meals It always brings back memories of chilly evenings and laughter around the table
Storage Tips
This casserole is perfect for prepping ahead Wrap tightly before chilling in the fridge for up to five days or freeze unbaked for up to six months Let it thaw overnight in your fridge before baking Add cheese right before you put it in the oven to preserve the texture and prevent sogginess Leftovers become even creamier the next day and just need a gentle reheating covered in a medium oven
Ingredient Substitutions
You can swap linguine for spaghetti fettuccine or even short pasta shapes like penne For the meat turkey works just as well as chicken If mushrooms are not your favorite diced zucchini or bell peppers work nicely For a lighter touch use all milk instead of half and half and less cheese though the sauce will be thinner
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Serving Suggestions
Serve this casserole hot straight from the dish with a sprinkle of fresh parsley or extra black pepper A crisp green side salad or simple steamed green beans make a great contrast to the creamy pasta Sometimes I add a bowl of roasted broccoli on the side for more color and crunch
Cultural Context
Chicken Tetrazzini is a classic American casserole inspired by Italian flavors and named for the opera singer Luisa Tetrazzini It has long been a comfort food staple especially in the Midwest and South blending traditional pasta casserole concepts with velvety sauces and cheese
Frequently Asked Questions
- → Can I substitute the rotisserie chicken?
Yes, you can use baked or poached chicken breast, shredded or diced, for a similar texture and flavor.
- → What type of pasta works best?
Durum wheat semolina, bronze-cut linguine or spaghetti creates the best texture and avoids a dry casserole.
- → How do I prevent the dish from drying out?
Reserve pasta water and add it if the mixture seems dry before baking. Don't overbake, and use high-moisture mozzarella for topping.
- → Can this casserole be frozen?
Yes, assemble and freeze up to six months. Thaw overnight in the fridge and bake as directed when needed.
- → How should leftovers be stored?
Store cooled leftovers in the fridge for up to five days, or freeze up to six months. Reheat gently in the oven.