Chicken Tetrazzini Recipe
Total Time
1 hr 20 mins
Prep Time
15 mins
Cook Time
1 hr 5 mins
Rating
4.96 out of 5 stars
(400)
Ingredients
8 servings
- 12 oz thin spaghetti or linguine
- 4 cups shredded rotisserie chicken, *or cook 2 lbs chicken breast
- 1 lb button mushrooms, thickly sliced
- 1 medium onion, finely chopped
- 3-4 garlic cloves, minced
- 2 Tbsp Olive Oil
- 4 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 1/2 cups low sodium chicken broth
- 1 Tbsp lemon juice
- 1 1/2 cups half and half, or sub with equal parts milk & heavy cream
- 1 tsp sea salt, or to taste
- 1/4 tsp black pepper, freshly ground
- 1/4 cup parsley, chopped, plus more to garnish
- 1 1/2 cups shredded mozzarella cheese
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Preparation
Chef’s notes
*To cook your own chicken:
in your dutch oven or pot, melt 1 Tbsp butter and 1 Tbsp oil over medium-high heat. Season 2 lbs chicken breasts with about 1/2 tsp salt and 1/4 tsp pepper. Once oil is hot, saute chicken until golden brown on both sides and cooked through (about 4 min per side). Remove to cutting board to cool then cut into bite-sized pieces.
**If baking in a 13x9 casserole dish, cover with foil and bake 25-30 minutes then bake uncovered an additional 10-15 min (it bakes 5-10 min faster in a casserole dish)