Description
Chicken Tetrazzini is a creamy, comforting casserole featuring tender shredded chicken, sautéed mushrooms and onions, fettuccini pasta, and a rich white wine-infused sauce topped with Parmesan and breadcrumbs for a crispy finish. This classic American dish is baked to golden perfection, making it perfect for family dinners or gatherings.
Ingredients
Scale
Pasta
- 1 pound dry fettuccini noodles
Chicken
- 3 cups cubed rotisserie or roast chicken meat (from a 3-4 pound chicken)
Vegetables and Herbs
- ½ pound button mushrooms, diced
- 1 medium yellow onion, chopped
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh thyme leaves
- â…“ cup chopped fresh parsley, divided
Liquids and Dairy
- 2 tablespoons olive oil
- 18 tablespoons unsalted butter (divided, 2¼ sticks)
- ½ cup semi-dry or dry white wine
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
Pantry Staples and Seasonings
- 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
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs
Instructions
- Prep Oven and Dish: Preheat your oven to 425°F and spray a large casserole dish with nonstick baking spray to ensure easy cleanup and prevent sticking.
- Cook Pasta: Boil the fettuccini noodles in salted water until al dente, following package instructions. Drain well and rinse under cold water to stop cooking. Spread noodles on a large baking sheet to dry and set aside.
- Sauté Mushrooms and Onions: Heat a large skillet over medium heat. Add 2 tablespoons olive oil and 2 tablespoons butter. Once melted, add diced mushrooms and chopped onion. Season lightly with salt and pepper. Cook, stirring occasionally, until onions are translucent and mushrooms are fragrant and softened, about 5-7 minutes.
- Add Garlic, Thyme, and Wine: Stir in chopped garlic and fresh thyme leaves. Pour in white wine and scrape any browned bits from the pan bottom with a wooden spoon. Cook for 2 more minutes to reduce the wine. Transfer this mixture to a medium bowl and set aside, leaving the pan out for the next step.
- Warm Liquids: In a medium saucepan over medium heat, bring whole milk, heavy cream, and low-sodium chicken broth just below simmering, watching for steam to rise. Remove from heat once heated.
- Make Roux: In the large sauté pan, melt 3 tablespoons butter over medium heat. Whisk in the all-purpose flour until it forms a paste and turns light golden brown, about 2 minutes.
- Prepare Sauce: Slowly whisk the warm milk, cream, and broth mixture into the roux, ensuring a smooth consistency with no lumps. Add freshly grated nutmeg, seasoned salt, kosher salt, and black pepper. Bring to a gentle boil, then reduce heat and whisk continuously until the sauce thickens, about 8-10 minutes. Remove from heat when done.
- Combine Ingredients: Add the cubed chicken, sautéed mushroom and onion mixture, cooked noodles, and half of the chopped parsley to the sauce. Mix thoroughly to combine.
- Assemble Casserole: Pour the combined mixture into the prepared casserole dish. Evenly sprinkle the top with breadcrumbs and grated Parmesan cheese.
- Add Butter Topping: Melt the remaining butter and drizzle it evenly over the breadcrumb and cheese topping to encourage browning.
- Bake: Place casserole in the preheated oven and bake for 30 minutes until the top is golden brown and the casserole is bubbly throughout.
- Rest: Remove from oven and let rest for 5-10 minutes before serving to allow flavors to meld and the dish to set slightly.
- Garnish and Serve: Sprinkle with the remaining chopped parsley for a fresh finish, then serve and enjoy your hearty chicken tetrazzini.
Notes
- Use low-sodium chicken broth to control the saltiness of the dish.
- Rotisserie or roast chicken works best as it’s already cooked and flavorful.
- Letting the pasta dry before mixing helps prevent a mushy texture.
- Fresh parsley adds a bright herbal note when sprinkled on top before serving.
- Ensure continuous whisking while making the sauce to avoid lumps and burning.
