|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 16g||79%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This homemade chicken tetrazzini casserole is a kid-friendly pasta meal the whole family will enjoy. The dish is made with chicken and spaghetti along with classic tetrazzini ingredients, including Parmesan cheese and mushrooms. A smooth and creamy white sauce brings the one-pot meal together, while a generous amount of Parmesan cheese gives it a crusty brown topping.
Fresh ingredients and a homemade sauce make this chicken tetrazzini casserole a healthy meal, and it's easy enough to prepare any night of the week.
Tetrazzini is an American dish made with poultry or seafood. It was named after the Italian opera star Luisa Tetrazzini. It dates back to the early 1900s. There is some debate about the origin, but Good Housekeeping published the earliest description of turkey tetrazzini in 1908.
- 8 ounces spaghetti
- Kosher salt, to taste
- 5 tablespoons butter, divided
- 8 ounces mushrooms, sliced
- 5 tablespoons all-purpose flour
- 1/4 teaspoon freshly ground black pepper
- 1 cup half-and-half (or light or heavy cream)
- 2 cups chicken stock
- Optional: 2 to 4 tablespoons dry Sherry
- 3 to 4 cups chicken, cooked
- 2/3 cup grated Parmesan cheese (divided use, plus more for serving)
- Optional: 2 tablespoons chopped parsley
Gather the ingredients. Preheat the oven to 425 F. Butter a 2 1/2- to 3-quart baking dish.
Break the spaghetti up into shorter lengths and cook in boiling salted water following the package directions. Drain and set aside.
Meanwhile, melt 1 tablespoon of butter in a large skillet or sauté pan over medium heat. Add the sliced mushrooms and cook, stirring, for about 5 minutes, or until tender. Remove the mushrooms to a plate with a slotted spoon and set aside.
Add 4 tablespoons of butter to the same pan and place it over medium heat. Add the flour and cook, stirring, for 2 minutes. Gradually whisk the cream and chicken stock into the flour mixture. Add the dry Sherry to taste, if using. Add about half of the Parmesan cheese and continue to cook, stirring, until the sauce thickens. Taste and add kosher salt, as needed. If the sauce is too thick, add extra cream or stock.
Add the mushrooms and cooked chicken to the sauce mixture and continue to cook until hot. Add chopped parsley, if using, and stir to blend.
Turn the drained spaghetti into the prepared baking dish. Pour the sauce mixture over the pasta and spread it to cover. Top the casserole with the remaining Parmesan cheese.
Bake the casserole in the preheated oven for 15 to 20 minutes, until hot, bubbly, and lightly browned.
Serve chicken tetrazzini with a salad or fresh vegetables and extra Parmesan cheese.
How to Store and Freeze
- Refrigerate leftovers in a covered container for up to 4 days or freeze for up to 4 months.
- If you plan to freeze an entire casserole, first line the baking dish with a sheet of foil, leaving an overhang on all sides. Cook the spaghetti just until al denté, and prepare the recipe up until to step 6, but do not top with the remaining Parmesan cheese. Freeze the casserole until solid, and then use the foil overhang to remove it from the baking dish. Wrap it tightly with foil and label it with the name and date. Freeze for up to 4 months. To bake, place the frozen casserole back in the same baking dish and defrost it in the refrigerator overnight. Top with about 1/3 cup of Parmesan cheese and bake at 375 F for about 25 to 35 minutes, or until hot and bubbly.
- For a crunchy topping, combine the remaining Parmesan cheese (about 1/3 cup), with 1 cup of buttered breadcrumbs. Sprinkle over the casserole and bake as directed.
- Add a dash of nutmeg to the sauce mixture.
- Sprinkle the casserole lightly with paprika just before baking.
- Sauté about 1 teaspoon of minced garlic with the mushrooms.