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Cozy Chicken Tetrazzini

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A warm, comforting chicken tetrazzini casserole featuring tender chicken, al dente noodles, and a creamy mushroom sauce with a crispy golden top. Perfect for easy family dinners and cozy evenings.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 8 ounces spaghetti or linguine, broken in half (about 225 grams)
  • 8 ounces sliced white or cremini mushrooms (fresh, not canned)
  • 3 tablespoons unsalted butter, for sautéing
  • 3 cloves garlic, minced (fresh garlic preferred)
  • 1 small yellow onion, finely chopped
  • 3 tablespoons all-purpose flour (to thicken the sauce)
  • 2 cups chicken broth (480 ml), preferably low sodium
  • 1 cup whole milk or half-and-half (adds creaminess)
  • ½ cup white wine (optional, adds subtle depth and complexity)
  • 1 (10.5 oz) can condensed cream of mushroom soup (or homemade)
  • 1 cup shredded mozzarella cheese
  • ½ cup sharp cheddar cheese
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley, for garnish
  • Salt and pepper to taste
  • ½ cup breadcrumbs (optional, for topping)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz (225 g) spaghetti broken in half. Cook until al dente, about 8 minutes. Drain and set aside, drizzle with a little olive oil to prevent sticking.
  2. In a large skillet, melt 3 tablespoons butter over medium heat. Add 1 small chopped onion and sauté until translucent, about 3 minutes. Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant.
  3. Add 8 oz (225 g) sliced mushrooms and cook until softened, about 5 minutes. Season with a pinch of salt and pepper.
  4. Sprinkle 3 tablespoons flour over the mushroom mixture, stirring constantly for 2 minutes to cook out the raw flour taste.
  5. Slowly whisk in 2 cups (480 ml) chicken broth, 1 cup (240 ml) milk, and optional ½ cup (120 ml) white wine. Keep whisking until the sauce thickens, about 4-5 minutes.
  6. Stir in 1 can (10.5 oz) condensed cream of mushroom soup and mix well.
  7. Lower heat and stir in 1 cup shredded mozzarella, ½ cup sharp cheddar, and ½ cup freshly grated Parmesan until melted and creamy.
  8. Fold in 3 cups cooked chicken (shredded or diced). Taste and adjust seasoning with salt and pepper.
  9. Transfer the drained pasta to a large mixing bowl. Pour the sauce mixture over and toss gently to combine evenly.
  10. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch (23×33 cm) casserole dish.
  11. Pour the chicken pasta mixture into the dish. If using, sprinkle ½ cup breadcrumbs mixed with a little melted butter on top for a crunchy finish.
  12. Bake uncovered for 25-30 minutes until bubbly and golden on top.
  13. Let it rest for 5 minutes before serving to allow flavors to settle.

Notes

Be patient when thickening the sauce as it may look runny at first but thickens quickly. Do not overcook pasta to avoid mushiness since it will bake later. Rest the casserole for 5 minutes after baking for better texture and flavor. Breadcrumb topping is optional but adds a nice crunch. Use freshly grated Parmesan for best melt and flavor. For dairy-free or gluten-free adaptations, substitute ingredients accordingly.

Nutrition

Keywords: chicken tetrazzini, comfort food, creamy chicken casserole, easy family dinner, mushroom sauce, baked pasta, cozy meal

Find it online: https://bouncybowl.com/cozy-chicken-tetrazzini-recipe-easy-homemade-comfort-food-for-family/