Description
This classic Chicken Tetrazzini recipe combines tender seared chicken, creamy mushroom sauce, and spaghetti baked to golden perfection. Featuring a rich blend of cream soups, Parmesan, and mozzarella cheese, this comforting casserole is perfect for a hearty family dinner or make-ahead meal.
Ingredients
Scale
Chicken
- 1 large boneless skinless chicken breast
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- 2 tablespoons olive oil
Sauce
- 2 tablespoons butter
- ¼ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 8 oz button mushrooms, diced
- ½ cup diced yellow onion
- 3 cloves garlic, minced
- 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
- 1 cup frozen peas
Pasta Bake
- ¾ lb spaghetti
- 2 cups shredded mozzarella cheese
- Fresh parsley, for garnish
Instructions
- Prepare the Chicken: Cut the chicken breast in half horizontally to create two thinner pieces of equal size. Season each side with salt, pepper, and Italian seasoning. Heat olive oil in a large pot over medium-high heat. Add the chicken pieces and sear for 5 to 6 minutes on each side until golden brown and cooked through. Remove from the pot and let rest for 10 minutes before cutting into bite-sized pieces. Pour any juices left in the pot back into the sauce later.
- Prepare the Sauce: Preheat the oven to 350 degrees Fahrenheit. In the same pot, melt the butter and add the white wine. Scrape the bottom of the pot with a silicone spatula to lift any browned bits for extra flavor. Let the wine boil gently for 5 minutes to reduce. Add diced mushrooms and onion, cooking for 5 more minutes until softened. Add minced garlic and cook for another minute. Reduce heat to medium-low and stir in cream of chicken soup, cream of mushroom soup, Parmesan cheese, sour cream, milk, frozen peas, and the diced cooked chicken. Stir well and heat gently on low while preparing pasta.
- Cook the Spaghetti: Boil the spaghetti in salted water according to package instructions until just al dente, about 10 minutes. Drain well and return to the pot.
- Combine Pasta and Sauce: Pour the warm sauce over the drained spaghetti in the pot and stir to fully combine all ingredients.
- Assemble and Bake: Transfer the pasta and sauce mixture into a 9x13 inch casserole dish or large oven-safe pot. Sprinkle the shredded mozzarella cheese evenly on top. Bake uncovered at 350 degrees Fahrenheit for 15 minutes. Increase oven temperature to 450 degrees and bake for an additional 10 minutes or until the cheese is bubbly and starting to brown.
- Serve: Remove from the oven and allow the casserole to sit for 5 minutes. Garnish with freshly chopped parsley before serving.
Notes
- Use Pinot Grigio or Sauvignon Blanc white wine for best flavor. If you prefer not to cook with wine, substitute with chicken broth.
- You can use 2 cups of cooked chicken instead of cooking fresh chicken breast. Leftover or rotisserie chicken works well.
- For creamier results, use ¾ lb of spaghetti instead of 1 pound.
- To make ahead, assemble the casserole and refrigerate covered up to 2 days. Let sit at room temperature for 30 minutes before baking at 350°F for 20 minutes covered, then uncover and bake 15 minutes, increase heat to 450°F and bake another 10 minutes until browned.
- This casserole can also be frozen. Thaw completely in the refrigerator (may take up to 24 hours) before baking as described above.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
