Description
Chicken Tetrazzini is a creamy, comforting pasta casserole featuring tender chicken, mushrooms, and a blend of savory soups and cheeses. This hearty dish combines spaghetti with a rich sauce, peas, and melted mozzarella, all baked to golden perfection. Perfect for family dinners or entertaining guests, it offers a satisfying balance of flavors and textures.
Ingredients
Scale
Chicken and Seasoning
- 1 large boneless skinless chicken breast
- 2 teaspoons Italian Seasoning
- Salt and pepper, to taste
Sauté Base
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 8 oz. button mushrooms, diced
- ½ yellow onion, diced
- 3 cloves garlic, minced
Sauce and Dairy
- ¼ cup dry white wine (optional)
- 10.5 oz. cream of chicken soup
- 10.5 oz. cream of mushroom soup
- 1 cup sour cream
- 1 cup milk
- ¾ cup grated Parmesan cheese
- 2 cups mozzarella cheese
Other Ingredients
- 1 cup frozen peas
- ¾ lb. spaghetti
- Fresh parsley, for garnish
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 350°F (175°C). Season the chicken breast on both sides with Italian seasoning, salt, and pepper. Heat olive oil and butter in a large skillet over medium heat.
- Cook Chicken and Vegetables: Sear the chicken breast in the skillet until golden brown and cooked through, about 5-7 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add diced mushrooms, onion, and minced garlic, sautéing until softened and fragrant, about 5 minutes. Deglaze the pan with the dry white wine, scraping up any browned bits, and let it reduce for 2-3 minutes.
- Prepare Sauce: In a large mixing bowl, combine cream of chicken soup, cream of mushroom soup, sour cream, milk, and grated Parmesan cheese. Stir until smooth.
- Cook Spaghetti and Chicken: Meanwhile, cook the spaghetti in salted boiling water according to package instructions until al dente, then drain. Dice the cooked chicken into bite-sized pieces.
- Combine Ingredients: In a large mixing bowl, combine the cooked spaghetti, diced chicken, sautéed mushrooms and onions, peas, and the prepared sauce. Stir until everything is evenly coated.
- Assemble and Bake: Transfer the mixture into a greased 9×13 inch baking dish. Sprinkle the top evenly with shredded mozzarella cheese.
- Bake Until Golden: Bake in the preheated oven for 30-35 minutes, or until the cheese is melted, bubbly, and golden brown on top.
- Garnish and Serve: Remove from the oven and allow to cool slightly. Garnish with fresh parsley before serving. Enjoy your comforting Chicken Tetrazzini!
Notes
- Dry white wine adds depth to the sauce but can be omitted if preferred; substitute with chicken broth if desired.
- For a lower-carb version, substitute spaghetti with zucchini noodles or other vegetable pasta alternatives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
