Chicken Tetrazzini Creamy Casserole (Print Version)
# Ingredients:
→ For the Chicken Tetrazzini
01 -
12 oz linguine or spaghetti
02 -
4 cups rotisserie chicken, shredded or diced, or 1.5 lbs cooked chicken breast
03 -
2 Tbsp olive oil
04 -
1 lb button mushrooms, thickly sliced
05 -
1 medium onion, finely chopped
06 -
4 garlic cloves, minced
→ For the Creamy Sauce
07 -
4 Tbsp unsalted butter
08 -
1/3 cup all-purpose flour
09 -
3 cups low-sodium chicken broth
10 -
1 Tbsp lemon juice
11 -
2 cups half & half or equal parts milk and heavy cream
12 -
1 1/2 tsp sea salt, plus more to taste
13 -
1/4 tsp freshly ground black pepper
14 -
1/4 cup parsley, chopped, plus more for garnish
15 -
1 1/2 cups shredded mozzarella cheese
# Instructions:
01 -
Preheat oven to 350°F and butter a 9x13 casserole dish.
02 -
In a large pot of salted boiling water, cook pasta until barely al dente according to package instructions. Reserve 1/2 cup of pasta cooking water, then drain the pasta, partially cover, and set aside.
03 -
Heat a large skillet over medium-high. Add olive oil, then sliced mushrooms, and sauté for 3 minutes or until softened. Add onions and cook until soft and golden, about 5-7 minutes. Add garlic and sauté for 1 minute until fragrant. Transfer to a cutting board with the chicken.
04 -
In the same pot, melt butter and whisk in flour until lightly golden, about 1.5 minutes. Slowly whisk in chicken broth, lemon juice, salt, and pepper until smooth. Add half and half, bring to a simmer, and season with additional salt and pepper to taste.
05 -
Add chicken, mushroom mixture, parsley, and sauce into the pasta pot. Stir to combine. Optionally, add reserved pasta water for a saucier consistency. Spread evenly into the prepared casserole dish and top generously with mozzarella cheese.
06 -
Cover with foil and bake at 350°F for 20 minutes. Remove the foil and continue baking for 15 minutes. Optionally, broil for 1-2 minutes to brown the top.
# Notes:
01 -
Select a high-quality bronze-cut pasta to avoid excessive water absorption, which can make the casserole dry.
02 -
You can prepare this ahead by assembling the casserole and storing it in the fridge for 5 days or the freezer for up to 6 months.
03 -
To reheat leftovers, thaw in the fridge overnight and heat in a 350°F oven until warmed through.