Description
Chicken Tetrazzini is a comforting baked pasta casserole loaded with tender chicken, sautéed mushrooms and onions, all smothered in a creamy, flavorful white sauce with Parmesan and topped with a crispy breadcrumb crust. This classic American dish is perfect for family dinners and gatherings, offering a rich, indulgent flavor that everyone will love.
Ingredients
Scale
Pasta
- 1 pound dry fettuccini noodles
Chicken and Vegetables
- 3 cups cubed rotisserie or roast chicken meat (from a 3-4 pound chicken)
- ½ pound button mushrooms, diced
- 1 medium yellow onion, chopped
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh thyme leaves
Liquids and Dairy
- 2 tablespoons olive oil
- 18 tablespoons unsalted butter (divided, about 2¼ sticks)
- ½ cup semi-dry or dry white wine
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
Thickener and Seasoning
- â…“ cup all-purpose flour
- ⅛ teaspoon freshly grated nutmeg (or ¼ teaspoon ground nutmeg)
- 1 teaspoon seasoned salt
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Toppings and Garnish
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs
- â…“ cup chopped fresh parsley (divided)
Instructions
- Preheat Oven and Prepare Dish: Heat your oven to 425°F and grease a large casserole dish with nonstick baking spray to prevent sticking during baking.
- Cook Pasta: Boil fettuccini noodles in salted water until al dente following package directions. Drain and rinse with cold water to stop cooking. Spread noodles on a large baking sheet evenly to dry and set aside.
- Sauté Mushrooms and Onions: Heat a large skillet over medium heat and add olive oil and 2 tablespoons butter. Once butter melts, add diced mushrooms and chopped onions. Season lightly with salt and pepper and cook until onions are translucent and mushrooms are soft and fragrant, about 5-7 minutes, stirring occasionally.
- Add Garlic, Thyme, and Wine: Stir in chopped garlic, fresh thyme, and white wine into the skillet. Scrape browned bits from the pan bottom while stirring. Cook for another 2 minutes to reduce the mixture. Transfer this mixture to a medium bowl and set aside.
- Heat Milk Mixture: In a medium saucepan over medium heat, warm the whole milk, heavy cream, and chicken broth until just below simmering—steam should be visible but not boiling.
- Make Roux: In the large sauté pan, melt 3 tablespoons of butter over medium heat. While whisking constantly, add the flour and continue whisking until it blends into a light golden brown paste, about 2 minutes.
- Prepare Sauce: Gradually whisk in the warm milk/cream/broth mixture into the roux, ensuring there are no lumps. Add nutmeg, seasoned salt, kosher salt, and black pepper. Bring the sauce just to a boil while stirring continuously, then reduce heat to low. Continue whisking for 8-10 minutes until sauce thickens. Remove from heat once thickened.
- Combine Ingredients: Add cubed chicken, the sautéed mushroom and onion mixture, cooked noodles, and half of the chopped parsley to the sauce. Mix thoroughly to combine all ingredients evenly.
- Assemble in Casserole Dish: Transfer the combined mixture into the prepared casserole dish and spread evenly. Sprinkle the top with breadcrumbs and grated Parmesan cheese.
- Add Butter on Top: Melt the remaining butter and drizzle it evenly over the breadcrumb and cheese topping to help achieve a golden crust.
- Bake: Place the casserole in the preheated oven and bake for 30 minutes or until the top is golden brown and the dish is bubbly throughout.
- Rest: Remove from oven and let the casserole rest for 5-10 minutes to set before serving.
- Garnish: Sprinkle the remaining chopped parsley over the top for a fresh, vibrant finish.
- Serve and Enjoy: Dish out the chicken tetrazzini and enjoy this creamy, savory comfort meal with family or friends.
Notes
- Use low-sodium chicken broth to control saltiness as the recipe already includes kosher and seasoned salt.
- Rotisserie chicken is a time saver, but leftover roast chicken works equally well.
- Drying cooked noodles on a baking sheet prevents clumping and excess moisture in the casserole.
- Fresh herbs like thyme and parsley add bright flavors, but dried can be substituted in a pinch.
- Make sure to whisk sauce continuously to avoid lumps and prevent scorching on the bottom of the pan.
