There is something so special about a warm casserole on a cold winter evening. When the wind blows outside, your kitchen can feel like a cozy sanctuary. This Chicken Tetrazzini is the perfect way to bring your family together tonight.
It delivers everything you want in a meal. You get creamy pasta, tender chicken, and a crunchy golden topping. It is a simple dish that feels like a big hug in a bowl.
Why You’ll Love This Recipe
This recipe is a total winner for busy winter nights. It uses simple ingredients that most home cooks already have in the pantry. You can easily feed a large family without spending hours at the stove. It is the definition of stress-free comfort food for any day.
Your kids will love the mild, cheesy flavor and the fun spaghetti noodles. The sauce is rich and silky but stays light enough for seconds. It is also very budget-friendly because it uses leftover or pre-cooked chicken. You will find yourself reaching for this recipe time and time again.
Simple Cooking Steps
Making this dish is much easier than it looks. You simply boil the pasta and whisk together a quick cream sauce. Even if you are new to cooking, you can do this with confidence. The oven does most of the hard work for you while you relax.
Ingredients You’ll Need
These ingredients create a classic flavor that everyone enjoys. Fresh mushrooms and a splash of sherry make the sauce truly special.
- 1 lb spaghetti, broken in half
- 4 cups cooked chicken, shredded
- 8 oz sliced mushrooms
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 1/4 cup dry sherry
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup panko breadcrumbs
- 1/2 cup shredded mozzarella cheese
- 1/4 cup fresh parsley, chopped
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Cook spaghetti in a large pot of boiling salted water until al dente, drain and set aside.
- Melt butter in a large skillet over medium heat and sauté sliced mushrooms until tender and browned.
- Whisk in flour and cook for 1 to 2 minutes to create a light roux.
- Gradually whisk in chicken broth and heavy cream; simmer until the sauce thickens, about 5-7 minutes.
- Stir in dry sherry, Parmesan cheese, salt, and pepper until the cheese is melted and sauce is smooth.
- In a large mixing bowl, combine the cooked spaghetti, shredded chicken, and sauce, tossing thoroughly to coat.
- Transfer the mixture into the prepared baking dish.
- Sprinkle breadcrumbs and mozzarella cheese evenly over the surface.
- Bake for 30 minutes until the sauce is bubbly and the topping is golden brown.
- Garnish with fresh parsley and allow to rest for 5 minutes before serving.
Best Ways to Enjoy It
Serve this Chicken Tetrazzini while it is steaming hot and bubbly. It pairs beautifully with a crisp green salad and light vinaigrette. You can also serve it with warm garlic bread for dipping. Set the table, light a candle, and enjoy a peaceful meal together.
Storage & Reheating
Leftovers stay fresh in the fridge for up to three days. Keep them in an airtight container to maintain the creamy texture. To reheat, place a portion in the oven at 350°F for ten minutes. You can also use the microwave for a quick weekday lunch. If the sauce seems thick, add a splash of milk before heating.
Recipe Tips
- Don’t skip the step of breaking the spaghetti in half for easier eating.
- Avoid overcooking the pasta since it will soften more in the oven.
- Use a rotisserie chicken to save time on busy weeknights.
- Whisk the flour and butter well to prevent any lumps in your sauce.
- Add a handful of frozen peas for a pop of color and nutrition.
- Let the dish rest for five minutes so the sauce sets perfectly.
- For a holiday twist, use leftover Thanksgiving turkey instead of chicken.
Easy Flavor Ideas
- Swap the sherry for extra chicken broth if you prefer no alcohol.
- Use gluten-free pasta and flour to make this dish allergy-friendly.
- Add a pinch of nutmeg to the sauce for a deeper winter flavor.
- Try using sharp cheddar instead of mozzarella for a bolder cheese taste.
Common Questions
Can I make this ahead of time?
Yes, you can assemble the casserole a day in advance. Keep it covered in the fridge and bake it when you are ready. You may need to add five extra minutes to the baking time.
What if I don’t have dry sherry?
You can substitute the sherry with white grape juice or more chicken broth. It will still taste delicious and creamy. The sherry just adds a subtle, classic depth to the sauce.
Will my kids eat the mushrooms?
If your kids are picky, chop the mushrooms very finely before cooking. They will blend into the sauce and add great flavor. You can also leave them out if you prefer.
I hope this cozy meal brings a little extra warmth to your home this season. It is one of my favorite ways to slow down and enjoy a quiet evening. Give it a try and let the creamy goodness comfort you.
— Lidia
Chicken Tetrazzini
Ingredients
- 1 lb spaghetti , broken in half
- 4 cups cooked chicken, shredded
- 8 oz sliced mushrooms
- 1/2 cup unsalted butter
- 1/2 cup all -purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 1/4 cup dry sherry
- 1/2 cup grated Parmesan cheese
- 1/2 tsp sal t
- 1/4 tsp ground black pepper
- 1/2 cup panko breadcrumbs
- 1/2 cup shredded mozzarella cheese
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- Cook spaghetti in a large pot of boiling salted water until al dente, drain and set aside.
- Melt butter in a large skillet over medium heat and sauté sliced mushrooms until tender and browned.
- Whisk in flour and cook for 1 to 2 minutes to create a light roux.
- Gradually whisk in chicken broth and heavy cream; simmer until the sauce thickens, about 5-7 minutes.
- Stir in dry sherry, Parmesan cheese, salt, and pepper until the cheese is melted and sauce is smooth.
- In a large mixing bowl, combine the cooked spaghetti, shredded chicken, and sauce, tossing thoroughly to coat.
- Transfer the mixture into the prepared baking dish.
- Sprinkle breadcrumbs and mozzarella cheese evenly over the surface.
- Bake for 30 minutes until the sauce is bubbly and the topping is golden brown.
- Garnish with fresh parsley and allow to rest for 5 minutes before serving.
