Chicken Tetrazzini Casserole: The Ultimate Comfort Food Recipe
Introduction to Chicken Tetrazzini Casserole
If you’re on the hunt for a comforting, hearty dish that combines delicious flavors and simple preparation, look no further than Chicken Tetrazzini Casserole. This classic American dish is loved for its creamy sauce, tender chicken, and perfectly cooked pasta, making it a staple in many homes. It’s not just a meal; it’s a warm hug on a plate that brings families together at the dinner table.
A Personal Story Behind My Chicken Tetrazzini Casserole Journey
I have fond memories of my grandmother making Chicken Tetrazzini Casserole during family gatherings. The aroma of sautéed mushrooms and garlic would fill the kitchen, drawing us in like a magnet. It was her signature dish, and each bite was a reminder of the love and care she put into cooking for her family. Now, I love to recreate her recipe, bringing back those cherished memories while creating new ones with my own family.
What Makes This Chicken Tetrazzini Casserole Recipe Special?
This Chicken Tetrazzini Casserole stands out because of its rich, creamy sauce and the combination of mushrooms, onions, and tender chicken. The addition of half & half gives it a luxurious texture, while the mozzarella topping adds a delightful golden crust. Plus, it’s incredibly versatile! You can customize it with your favorite vegetables or even add some grated Parmesan for an extra burst of flavor. It’s a dish that makes leftovers taste just as good, if not better, the next day.
The Full Chicken Tetrazzini Casserole Recipe
Ingredients
- 12 oz linguine or spaghetti
- 4 cups rotisserie chicken, shredded or diced
- 2 tbsp olive oil
- 1 lb button mushrooms, thickly sliced
- 1 medium onion, finely chopped
- 4 garlic 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 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
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 350˚F (175˚C) and butter a 9×13 casserole dish to prevent sticking.
- Cook the pasta in a large pot of salted boiling water until barely al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside. This will help thicken the sauce if needed.
- In a large skillet over medium-high heat, sauté the mushrooms in olive oil for about 3 minutes until softened. Add the chopped onions and cook until golden, about 5-7 minutes. Add the minced garlic and sauté for another minute. Transfer this mixture to a cutting board with the cooked chicken.
- In the same pot, melt the butter and whisk in the flour until lightly golden, about 1 1/2 minutes. Slowly whisk in the chicken broth, lemon juice, salt, and pepper until smooth. Add the half & half and bring to a simmer. Adjust seasoning with salt and pepper as needed.
- Combine the chicken, mushroom mixture, chopped parsley, and sauce back in the pasta pot. If you prefer a saucier consistency, add the reserved pasta water. Spread the mixture evenly into the prepared casserole dish and top with shredded mozzarella.
- Cover with foil and bake at 350˚F (175˚C) for 20 minutes. Then, remove the foil and continue baking for another 15 minutes. For a golden top, broil for the last 1-2 minutes, keeping a close eye to avoid burning.
Serving Suggestions and Variations for Chicken Tetrazzini Casserole
This casserole pairs beautifully with a simple green salad or garlic bread for a complete meal. You can also add vegetables like broccoli or peas for a pop of color and nutrition. For a twist, try substituting the chicken with turkey or even a meat alternative for a vegetarian version. Sprinkle some grated Parmesan cheese on top before baking for an extra layer of flavor.
Frequently Asked Questions About Chicken Tetrazzini Casserole
Can I make Chicken Tetrazzini Casserole ahead of time?
Yes! You can prepare the casserole in advance and refrigerate it before baking. Just add a few extra minutes to the baking time if it comes straight from the fridge.
Can I freeze Chicken Tetrazzini Casserole?
Absolutely! This casserole freezes well. Just be sure to cover it tightly and label it with the date. To reheat, thaw in the fridge overnight, then bake as directed.
How can I make this dish healthier?
You can use whole wheat pasta, reduce the amount of cheese, or add more vegetables to increase the nutritional value without sacrificing flavor.
Recipe Stats
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Calories per Serving: 450
Servings: 9
Chicken Tetrazzini Casserole
Ingredients
- 12 oz linguine or spaghetti
- 4 cups rotisserie chicken shredded or diced
- 2 tbsp olive oil
- 1 lb button mushrooms thickly sliced
- 1 medium onion finely chopped
- 4 garlic 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 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
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 350˚F (175˚C) and butter a 9x13 casserole dish to prevent sticking.
- Cook the pasta in a large pot of salted boiling water until barely al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- In a large skillet over medium-high heat, sauté the mushrooms in olive oil for about 3 minutes until softened. Add the chopped onions and cook until golden, about 5-7 minutes. Add the minced garlic and sauté for another minute. Transfer this mixture to a cutting board with the cooked chicken.
- In the same pot, melt the butter and whisk in the flour until lightly golden, about 1 1/2 minutes. Slowly whisk in the chicken broth, lemon juice, salt, and pepper until smooth. Add the half & half and bring to a simmer. Adjust seasoning with salt and pepper as needed.
- Combine the chicken, mushroom mixture, chopped parsley, and sauce back in the pasta pot. If you prefer a saucier consistency, add the reserved pasta water. Spread the mixture evenly into the prepared casserole dish and top with shredded mozzarella.
- Cover with foil and bake at 350˚F (175˚C) for 20 minutes. Then, remove the foil and continue baking for another 15 minutes. For a golden top, broil for the last 1-2 minutes, keeping a close eye to avoid burning.