Chicken Tetrazzini Recipe
Creamy, comfortable and satisfactory, this chicken tetrazini recipe is a classic American pasta Bake that adds tender chicken, spaghetti and a rich mushroom cream sauses, which are all cooked for golden perfection. Perfect for feeding a crowd or using the remaining chicken, this dish is a family favorite that brings heat to any dinner of the week.
Equipment
- Large pot
- Skillet or sauté pan
- Mixing bowls
- 9x3inch baking dish
- Whisk
- Spatula
Ingredients
- 12 oz spaghetti
- 2 cups cooked chicken, shredded or diced
- 2 tbsp butter
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- ½ cup heavy cream
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tso ground nutmeg (optional)
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella or Swiss cheese
- ½ cup breadcrumbs (optional for topping)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat the oven at 375 ° F (190 ° C). Lightly a 9x13 inch baking dish.
- Cook the spaghetti in salty boiling water until al dent. Drain and set one side.
- Sauté vegetables: In a large pan, heat butter and olive oil on medium heat. Add onion and garlic, cook for 2-3 minutes. Add mushrooms and half until it softens for about 5 minutes.
- Make the sauce: Sprinkle flour over the mushroom, shake to coat. Gently beat in chicken broth, milk and cream. To bring a boil and cook until thick, about 5-7 minutes.
- Season the sauce with salt, pepper and nutmeg (if using). Stir in Parmeson Paneer.
- Mix everything: In a large bowl, add ripe spagheties, chicken and sauce. Transfer to finished baking dish.
- Top with cheese and breadcrumb (if using).
- Bake for 25-30 minutes until bubbly and golden.
- Relax for 10 minutes before serving. Garnish with parsley.