Chicken Tetrazzini
Servings 6
Easy chicken tetrazzini casserole recipe that is made with a homemade roux and no canned soup! Creamy, delicious and the perfect dinner with your family.
Ingredients
- 8 oz spaghetti noodles
- 8 oz fresh mushrooms sliced
- 4 Tablespoons butter divided
- 3 cups chicken cooked and cubed
- 2 Tablespoons all-purpose flour
- 2 Cups chicken broth
- 1 Cup evaporated milk
- 3 Tablespoons cooking sherry
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 Cup shredded Parmesan
Instructions
- Preheat oven to 350˚ F. Boil the spaghetti until al-dente and drain.
- Sauté mushrooms in 2 Tablespoons butter over medium heat on the stove. Remove mushrooms from pan.
- To the same stovetop pan, add 2 Tablespoons of butter and fully melt. Add flour and mix until a paste. Add chicken broth and simmer until thickened. Once thickened add milk, sherry, salt, and pepper.
- In a large bowl combine the homemade sauce, cooked spaghetti, chicken, and mushrooms. Add to an 11x7 baking pan and sprinkle with parmesan cheese. Bake in a 350˚F oven for 25 minutes or until bubbly.
Notes
To Freeze: As a freezer meal, make as directed and do not bake. Cover well and place in the freezer. When ready to enjoy, let thaw overnight in the refrigerator and then bake as directed.
Making a roux. Don't let the roux intimidate you! It's a super simple way to get a thick and delicious sauce. This roux doesn't get as thick during the process because the pasta will soak it up during the baking process. I like to give the entire casserole a big stir before serving.
Additions or adaptations: You can make this recipe with peas, broccoli, and/or mushrooms. I prefer the mushrooms because I think it gives such a depth of flavor to the recipe.
Doubling the recipe: You can easily double this recipe and bake it in a large 13x9 baking pan. Make sure your 13x9 baking pan is extra deep and not the traditional one. Bake as directed but add more time until the internal temperature is 160˚ F.
Chicken broth: I prefer to use Better than Bouillon for my chicken broth. I keep it in the refrigerator and use it when needed in recipes like this. I highly recommend it!
Nutrition
Serving: 1cup | Calories: 369kcal | Carbohydrates: 37g | Protein: 16g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 928mg | Potassium: 417mg | Fiber: 2g | Sugar: 6g | Vitamin A: 411IU | Vitamin C: 2mg | Calcium: 167mg | Iron: 1mg