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A baking dish of creamy Chicken Tetrazzini with golden breadcrumbs and fresh parsley

Chicken Tetrazzini

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 550 kcal

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.