Description
This Chicken Tetrazzini recipe is a creamy, cheesy casserole featuring tender rotisserie chicken, sautéed mushrooms, and linguine in a rich, flavorful sauce. It’s easy to prepare, freezer-friendly, and perfect for a comforting family dinner or make-ahead meal.
Ingredients
Scale
Pasta and Chicken
- 12 oz linguine (or spaghetti)
- 4 cups rotisserie chicken (shredded or diced, or cook 1.5 lbs of chicken breast)
Vegetables and Aromatics
- 1 lb button mushrooms (thickly sliced)
- 1 medium onion (finely chopped)
- 4 garlic cloves (minced)
Sauce
- 2 Tbsp olive oil
- 4 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 Tbsp lemon juice
- 2 cups half & half (or sub with equal parts milk & heavy cream)
- 1 1/2 tsp sea salt (plus more to taste)
- 1/4 tsp black pepper, freshly ground
Finishing Touches
- 1/4 cup parsley (chopped, plus more to garnish)
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Prepare the Casserole Dish: Preheat your oven to 350˚F (175˚C) and butter a 9×13-inch casserole dish to prevent sticking and ensure easy serving.
- Cook the Pasta: Bring a large pot of salted water to a boil (it should taste like ocean water). Add linguine and cook according to package instructions until barely al dente, so it holds up during baking. Reserve 1/2 cup of pasta cooking water, then drain the pasta. Partially cover it to keep warm and set aside.
- Sauté the Vegetables: Heat a large skillet over medium-high heat. Add olive oil, then toss in the sliced mushrooms. Sauté for about 3 minutes until softened. Add the chopped onions and cook for 5-7 minutes until soft and golden. Stir in the minced garlic and cook for another minute until fragrant. Remove the vegetable mixture from the skillet and transfer to a cutting board or bowl along with the chicken.
- Make the Sauce: In the same pot used for pasta, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about 1 1/2 minutes until lightly golden, forming a roux. Gradually pour in the low-sodium chicken broth while whisking to avoid lumps. Stir in lemon juice, sea salt, and black pepper. Add the half & half and bring the mixture to a gentle simmer, stirring often. Adjust seasoning with extra salt and pepper as needed.
- Combine the Ingredients: Return the cooked pasta to the pot with the sauce. Add the shredded rotisserie chicken, sautéed mushroom and onion mixture, and chopped parsley. Stir everything together thoroughly. If you prefer a saucier casserole, mix in up to 1/2 cup of the reserved pasta water. Spread this mixture evenly into the prepared casserole dish.
- Top and Bake: Sprinkle the shredded mozzarella evenly over the casserole. Cover with aluminum foil and bake at 350˚F for 20 minutes. Remove the foil and continue baking for an additional 15 minutes to let the cheese melt and the casserole bubble.
- Broil to Finish: For a golden-brown top, broil the casserole on high for 1-2 minutes, watching carefully to prevent burning. Garnish with extra chopped parsley before serving.
Notes
- This creamy, cheesy Chicken Tetrazzini is a comforting casserole perfect for weeknight dinners or potlucks.
- Using rotisserie chicken saves time, but baked and chopped chicken breast can be substituted.
- The recipe is freezer-friendly; assemble it ahead of time, store in the fridge or freezer, and bake when ready.
- Saucing can be adjusted by adding reserved pasta water for desired consistency.
- Broiling at the end creates a delicious golden, slightly crispy cheese topping.
Nutrition
- Serving Size: 1 serving
- Calories: 573 kcal
- Sugar: 5 g
- Sodium: 933 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 145 mg
