Tetrazzini is an American dish that includes white meat and a white creamy sauce over the pasta. Chicken Tetrazzini is a heavenly pasta casserole with chunks of rotisserie chicken, a rich, cheesy, and creamy herb sauce, all topped with more cheese and baked until hot and bubbly.
It’s got the main elements….tender chicken, mushrooms, pasta – and it’s deliciously creamy. I like to serve it with some fresh parmesan grated over top, and it takes this casserole to the next level.
Fresh Produce
The main fresh elements are mushrooms and spinach which take this casserole to the next level.
The Creamy Sauce
Chicken Tetrazzini is a casserole with chunks of rotisserie chicken, a rich, cheesy, and creamy herb sauce.
CHICKEN TETRAZZINI
INGREDIENTS:
- Thin spaghetti or angel hair 2oz
- Shredded chicken, either breasts or thighs 4 cups
- Onion 1 medium chopped
- Garlic cloves 3
- Mushrooms 12 sliced
- Butter 4tbsp
- All-purpose flour 1/3 cup
- Chicken broth 3 cups
- Lemon juice 1tbsp
- Whole milk 1 1/2 cups
- Salt 1tsp
- Ground Pepper 1/4 tsp
- Parsley 1/4 cup chopped
- Spinach 1 cup
- Provolone cheese 1/4 cup
- Parmesan cheese 1 1/2 cup shredded
INSTRUCTIONS:
- Preheat oven to 350˚F.
- Cook pasta in a large pot of salted water until it is thoroughly cooked, remove from heat.
- Place a large pot over medium-high heat.
- Add oil, then add mushrooms and sauté until soft and sizzling.
- Add onions and cook until onions are fragrant.
- Add garlic and sauté another 1-2 min.
- In the same pot, melt butter and whisk in flour until it’s starting to thicken about 1 to 2 min.
- Add chicken broth, lemon juice, salt, pepper and whisk until smooth.
- Add milk and bring to a simmer.
- Add provolone cheese and stir.
- Place chicken, spinach, and pasta in the pot along with a handful of parsley and stir to combine.
- Sprinkle the top with parmesan cheese, cover with aluminum foil and bake for 30 min then remove the lid and continue baking for about 15 minutes.
- Enjoy it hot.