Description
An easy and comforting chicken tetrazzini made with tender chicken, pasta, mushrooms, and a creamy sauce baked until bubbly.
Ingredients
- 12 oz spaghetti, cooked and drained
- 2 cups cooked chicken, shredded or diced
- 2 tbsp unsalted butter
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried Italian seasoning
- 2 tbsp chopped parsley (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Melt butter in a large skillet over medium heat.
- Add mushrooms and cook until softened, about 5 minutes.
- Add garlic and cook for 30 seconds.
- Stir in flour and cook for 1 minute.
- Gradually whisk in milk and chicken broth until smooth.
- Cook sauce until thickened, stirring frequently.
- Add Parmesan cheese, salt, pepper, and Italian seasoning.
- Remove from heat and stir in cooked chicken and spaghetti.
- Transfer mixture to a greased baking dish.
- Top with mozzarella cheese.
- Bake for 25–30 minutes until bubbly and lightly golden.
- Garnish with parsley and serve warm.
Notes
- Use rotisserie chicken for convenience.
- You can substitute peas for mushrooms.
- Let rest 5 minutes before serving for easier slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American