The Best Chicken Tetrazzini Casserole
This chicken tetrazzini casserole is a comforting and creamy dish that elevates your weeknight dinners. Loaded with tender chicken and a rich cream sauce, it’s the best chicken tetrazzini you’ll ever try!
Ingredients
- 12 ounces spaghetti or linguine
- 2 cups cooked shredded chicken
- ½ cup frozen peas, thawed (optional)
- 2 cups shredded mozzarella cheese divided
- ¼ cup shredded Parmesan cheese
- 3 tablespoons butter
- 1 small yellow onion, diced
- ½ pound mushrooms, sliced
- 4 tablespoons all-purpose flour
- 1 ⅓ cups reduced sodium chicken broth
- ½ cup extra chicken broth
- 1 ⅓ cups half and half, light cream, or whole milk
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 8 ounces cream cheese, cubed
Instructions
- Preheat your oven to 350°F.
- Cook spaghetti or linguine to al dente according to the package instructions. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
- Add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until softened and slightly browned.
- Sprinkle the flour over the vegetables and cook for 1 minute, stirring continuously.
- Slowly whisk in the chicken broth until smooth. Add the half and half, cream cheese, Italian seasoning, and garlic powder. Stir constantly over medium heat until the mixture begins to boil and thickens.
- Remove the sauce from the heat and stir in 1 cup of the shredded mozzarella cheese until melted.
- In a large mixing bowl, combine the cooked pasta, sauce, chicken, and thawed peas (if using).
- Transfer the mixture to a greased 2-quart casserole dish. Cover with aluminum foil and bake for 20 minutes.
- Uncover the casserole, sprinkle with the remaining mozzarella cheese and Parmesan cheese, and bake for another 10-15 minutes, until the cheese is bubbly and golden.
- Let the casserole rest for 5 minutes before serving.
Notes
This dish tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven for the best texture.