chicken tetrazzini recipe

This chicken tetrazzini from Delish.com is the hearty weeknight pasta we all need in our lives.

Chicken Tetrazzini Casserole

lb. linguine

c. mushrooms, thinly sliced

Kosher salt

black pepper

garlic,

lb. boneless skinless chicken breasts, cut into 1" pieces

tbsp. all-purpose flour

c. low-sodium chicken broth

c. heavy cream

c. Parmesan

i have made this recipe several times for our family of 4 and everyone loves it..  We all agreed that we should have this for dinner tonight.  We had some fresh spinach in the fridge so I added it to the chicken and mushroom mixture at the same time I added the garlic.  It was a wonderful addition to a fantastic meal!!!

Very easy to make, economical and tasty.  Autumn comfort food!

It was very good and easy enough to make. My only complaint was that it could have more sauce. I'd recommend adjusting the recipe if you're like me and are a sauce fan.

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This Chicken Tetrazzini Is A True Weeknight Hero

This Chicken Tetrazzini recipe is easy, creamy, cheesy, delicious and loved by all! Classic comfort, make-ahead meal, and freezer-friendly.

Easy Chicken Tetrazzini

can cream of chicken soup

can cream of mushroom soup

sour cream

butter (, melted)

chicken broth

salt

pepper

garlic powder

peas

chicken

spaghetti (, cooked al dente)

mozzarella cheese

cheddar cheese

Parmesan cheese

parsley (, for garnish)

Preheat oven to 350 degrees F. Coat a 9x13 baking dish with nonstick cooking spray, set aside.

In large bowl whisk together both soups, sour cream, butter, chicken broth, salt, pepper, and garlic powder until combined.

Stir in the peas, chicken, and spaghetti; toss to combine until fully coated.

Pour mixture into the prepared baking dish and sprinkle with the cheeses.

Cover with foil and bake for 30 minutes, then remove foil and continue baking for another 15 minutes until cheese is melted and casserole is hot throughout.

Remove from oven and sprinkle with parsley. Let stand 5-10 minutes.

Serve and enjoy!

https://embed.mediavine.com/videos/ckmilexttlhfyfbnstln

This Chicken Tetrazzini is easy, creamy, cheesy, delicious and loved by everyone! It's classic comfort food and a perfect dinner for the entire family. Great make-ahead meal and freezer-friendly, too.

Chicken Tetrazzini

This delicious Chicken Tetrazzini recipe the epitome of comfort food, made easily from scratch, and a meal that will please the pickiest eaters.

lb linguine noodles (,(or sub spaghetti or angel hair))

oz fresh cremini mushrooms (,

butter (, divided)

½ of a yellow onion (, diced)

celery (, chopped)

garlic (, minced)

white wine

all-purpose flour

milk

chicken bouillon paste (,

Lawry's seasoned salt

paprika

mozzarella cheese (, divided)

parmesan cheese (, divided)

chicken (, chopped)

parsley

Cook pasta according to package instructions. Drain and set aside

Saute veggies: Add butter to dutch oven or pot over medium heat. Once melted, add mushrooms, spreading them apart into an even layer. Sauté for several minutes on medium high heat, then turn and cook on the other side for a few minutes. Add celery and onion and cook, stirring occasionally, for 5 minutes. Add garlic and cook for 30 seconds. Add ¼ cup white wine to deglaze the pan and cook for 1-2 minutes. Remove contents to a bowl and set aside.

Make sauce: Add remaining ¼ cup butter to the pan and stir in flour. Cook for 1 minute, stirring constantly. Gradually stir in milk and chicken broth until smooth. Season with chicken bouillon, season salt, pepper, and paprika. Once sauce begins to slightly thicken, remove from heat. Taste and adjust seasonings if needed.

Combine: Stir in ½ cup mozzarella cheese and ¼ cup parmesan cheese. Stir in sautéed vegetables. Add noodles, cooked chicken and parsley and use tongs to toss and coat everything in sauce.

Bake: Pour into casserole dish and smooth into an even layer. Top with remaining ½ cup mozzarella cheese and ¼ cup parmesan cheese. Bake at 375 for 25 minutes.

https://content.jwplatform.com/videos/K78vQyC2.mp4

This Chicken Tetrazzini recipe is warm, comforting, and so delicious. It's easy to make with pantry ingredients and will please the pickiest eaters.

This cheesy chicken and pasta casserole is easily made by combining all of your ingredients and baking. This makes for a meal that is both delicious and easy.

linguine (cooked

chicken breast

cream of chicken soup

cream of mushroom soup

heavy cream

onion powder

colby and monterey jack cheese (shredded)

Preheat the oven to 350°F. Lightly spray a 9x13 baking dish with nonstick spray and set it aside.

Cook and drain the linguine according to the package instructions and set aside.

In a large mixing bowl whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, heavy cream, whole milk, sour cream, onion powder, kosher salt, and black pepper. Whisk until all the ingredients are completely smooth.

Using tongs, add the linguine to the creamy soup mixture and “toss” the noodles in the sauce until coated.

Add the diced chicken breast and “toss” until completely incorporated and coated.

Pour the coated noodles and chicken into the prepared baking dish. Evenly sprinkle the shredded cheese over the noodles and chicken.

Bake uncovered for 40 minutes.

Evenly sprinkle the chicken tetrazzini with the fresh chopped parsley.

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Chicken tetrazzini is an easy pasta bake that is the perfect hearty meal for a busy night. This casserole is made by combining noodles, chicken, and a homemade creamy white sauce and then topped off with shredded cheese, and baked to perfection.

An elevated Chicken Tetrazzini that has a homemade sherry laced cream sauce filled with spaghetti, chicken, peas and mushrooms. It is creamy, cheesy and a delicious crowd-pleasing dinner!(can use cooked turkey too!)

Deluxe Chicken Tetrazzini Recipe

oz spaghetti (cooked al dente per package instructions)

celery (diced, (chopped water chestnuts could also be used))

yellow or white onion (diced)

tbsp butter

oz mushrooms (sliced, button or baby bella mushrooms will work)

garlic (minced)

(scant) all purpose flour

(heaping) sharp cheddar cheese (shredded)

Worcestershire sauce

nutmeg

tsp kosher salt

tsp black pepper

cooking sherry

chicken (or turkey) (diced)

almonds

parmesan cheese (shredded)

non stick spray

Once you start the sauce the Tetrazzini comes together really quickly. I recommend measuring out all the ingredients before you get started. It will be a faster and easier work flow!

Recipe Tip

Preheat the oven to 375. Generously spray a 9x13 baking dish with non stick spray.

Break the spaghetti noodles in half and cook them in a pot of salted boiling water, to al dente per package instructions. Drain and lightly rinse with cool water  to stop the cooking. Set aside.

Toast the slivered almonds in a dry pan over medium heat until golden, stirring occasionally so they don&#39;t burn.

Meanwhile, in a large skillet over medium heat sauté the celery and onions in butter, for about 3 minutes. Add the mushrooms and sauté another 2 minutes.

Add the minced garlic and cook another minute.

Whisk the flour into the veggie mixture, making a roux.

Now slowly whisk in the milk. Stirring constantly, bring the mixture to a simmer over medium heat until it starts to thicken, be patient. Do not let the mixture boil.

Turn the heat back to low, add the shredded cheddar cheese, peas, Worcestershire, nutmeg, onion powder, salt and pepper. Stir until the cheese has melted.

Now whisk in the cooking sherry.

Remove from the heat and stir in the cooked chicken, toasted almonds, and cooked spaghetti. Toss to coat the ingredients with the sauce.

Pour the mixture into the prepared baking dish. Sprinkle the parmesan cheese over top and bake for 15-20 minutes until the tetrazzini is bubbly and the cheese is melted on top.

Recipe Instructions

Prepare the dish completely as instructed above. However instead of baking, let the dish cool. Then cover and place in the fridge for up to 2 days.

To bake, remove the cover and place in a 375° oven for 30 minutes.

Making Ahead

Serve hot. Scoop out servings and pair with a side salad and garlic bread.

Serving

Chicken Tetrazzini is a creamy, cheesy casserole that the whole family will love!

spaghetti (or linguine)

peas (thawed, optional)

butter

onion

mushrooms (sliced)

white wine (or extra chicken broth)

⅓ cups half and half (light cream, or whole milk)

Italian seasoning

cream cheese (cubed)

Preheat oven to 350°F.

Cook pasta al dente according to package directions.

Meanwhile, melt butter in a sauce pan over medium heat. Add onions and cook until softened.  Stir in mushrooms and cook an additional 5 minutes.

Stir in flour and cook 1 minute. Add broth, wine, cream and seasonings. Stir over medium heat until the mixture comes to a boil.

Add cream cheese and stir until smooth and melted.

Combine pasta, sauce, veggies, cooked chicken and 1 cup of mozzarella cheese.

Spread into a 2qt casserole dish, cover and bake 20 minutes.

Uncover, top with remaining mozzarella and parmesan. Bake 10-15 minutes more or until casserole is hot and cheese is melted.

loved it, I didn't have fresh mushrooms so I did canned.  perfect!

It is great recipe my husband are 3helping 
Next time I will not be adding the thyme,

Love this recipe! Thank you! I think I will double the sauce next time.  Maybe.  Really delicious and fun! I did broil for 1 minute at the end for a golden brown.

I made this today 1/4/2021.  I’ve never made this.  I used asparagus instead of peas.  It’s delicious!

First time I made this dish and it did not disappoint! Easy and delicious. Definitely will make again!

Doubled the sauce and added fresh spinach instead of peas

This is an absolutely delicious recipe!  I agree with some comments about needing to double the sauce, though. I will do that the next time I make this dish because the sauce is the best I've ever had, and more sauce is never a bad thing, right? I now will use this sauce for the base of a few other recipes I have.

Great recipe.  We added bacon and I didnt have enough mozz cheese on hand so I augmented with shredded parm.  Next time I might add broccoli.  It was yummy and I’ll freeze the leftovers.

When you need to get dinner for the whole family on the table quickly, make this EASY, no fuss One Pan Chicken Tetrazzini recipe!

broad egg noodles (, cooked al dente)

chicken breasts

fine sea salt (, divided)

olive oil (, divided)

yellow onion (, chopped)

baby bella mushrooms (, sliced)

green peas

unsalted butter

milk (, whole or 2% preferred)

parmesan cheese (,

bread crumbs

Preheat oven to 375°F.

Combine 1 teaspoon of the salt, pepper, and garlic powder in a small bowl. Season chicken breast on all sides with the seasoning mixture. Set aside.

Heat 2 tablespoon of the olive oil in a large oven safe skillet over medium-high heat.

When the oil is warm, place the chicken in the pan and cook for 4-5 minutes on each side, cooking until the chicken is just cooked through (165°F). Remove the chicken from the pan and set aside to cool. When cooled, shred the chicken using 2 forks.

Reduce the heat to medium-low and add the remaining 2 tablespoons of olive oil to the pan if needed. Saute the onion in the pan and toss it frequently until soft and fragrant, approximately 2-3 minutes. Add the sliced mushrooms and cook for another 3 minutes. Finally, add the frozen peas along with the remaining 1 teaspoon of salt and saute for another 2 minutes. Vegetables should be soft. Remove the vegetables from the pan and set aside.

Reduce heat to low and add the butter to the pan. When the butter is fully melted and starts to bubble, add the flour and mix into a paste. Slowly pour in the heavy cream as you stir the mixture with a wooden spoon.

Keep stirring as you pour in the milk in small increments. You should be left with a smooth creamy mixture. Pour in 1 cup of the parmesan cheese and stir until just melted.

Add the cooked egg noodles, shredded chicken and sautéed vegetables into the pan with the cheese sauce and toss to combine. Top the mixture with another cup of shredded parmesan cheese and the bread crumbs.

Bake in the oven for 20 minutes at 375°F. Top with fresh parsley and serve warm.

If you&#39;ve tried this recipe, come back and let us know how it was in the comments or ratings!

A splash of sherry will take this recipe to the next level.

This is such a great dinner recipe and definitely going to be a hit here! Excited to make this for dinner tomorrow night. Full of so much flavor and sounds perfect!

I had Chicken Tetrazini once with an old friend many years ago and remember liking it - this brought back old memories - cant wait to try it.  I love the parmesan on top!

Delicious combination and delicious Happy Meal for my family. Weekend is the best time to plan this special Dinner platter.

I am always looking for flavorful but easy meals that the whole family will love! This dish is absolutely amazing - so full of flavor!

I love anything made with noodles.  As soon as I saw your dish I knew I had to make it, it's all my favorite ingredients!  I did add mushrooms though and it was delicious!  Thanks for sharing.

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Top 7 chicken tetrazzini recipe recipes from across the web

The most viewed chicken tetrazzini recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chicken Tetrazzini Casserole

Easy Chicken Tetrazzini

Chicken Tetrazzini

Chicken Tetrazzini

Deluxe Chicken Tetrazzini Recipe

Chicken Tetrazzini

Easy Chicken Tetrazzini

The most viewed chicken tetrazzini recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine