Chicken Tetrazzini Recipe

Ever since I was little, this old-fashioned chicken tetrazzini has been a staple in my family's recipe book. It’s the ultimate comfort food, and trust me, after 20 years of making it, I've got a few tricks up my sleeve to make it perfectly creamy and absolutely delicious every time. If you're looking for that classic, hearty dish that brings everyone to the table, you’ve come to the right place! To make this beloved dish, you’ll need some key ingredients to build that rich flavor profile. Here’s what I usually gather: 2 cups cooked chicken (shredded or diced) 12 ounces spaghetti or linguine, cooked al dente 1/2 cup unsalted butter 1/2 cup all-purpose flour 3 cups chicken broth 1 cup milk or half-and-half 1 (10.5-ounce) can cream of mushroom soup (for that authentic old-fashioned taste!) 1/2 cup grated Parmesan cheese, plus more for topping 1 cup frozen peas, thawed 1 cup sliced mushrooms (fresh or canned, drained) 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Here’s how I bring it all together for that perfect, comforting meal: Prep Your Ingredients: Start by cooking your pasta according to package directions until it’s al dente. Drain it well and set aside. If you don't have leftover chicken, you can quickly poach or bake some chicken breasts and then shred or dice them. Make the Creamy Sauce: In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes, stirring constantly, to create a roux. This is crucial for a smooth sauce! Gradually whisk in the chicken broth and milk (or half-and-half) until the mixture is smooth and starts to thicken. Bring it to a gentle simmer, then reduce the heat. Add Flavor and Richness: Stir in the cream of mushroom soup (if using), 1/2 cup of Parmesan cheese, salt, pepper, garlic powder, and onion powder. Continue to stir until the cheese is melted and the sauce is well combined and heated through. This is your luscious chicken stock cream base! Combine Everything: Gently fold in the cooked chicken, drained pasta, thawed peas, and sliced mushrooms into the creamy sauce. Make sure everything is evenly coated. Bake to Perfection: Transfer the mixture into a greased 9x13 inch baking dish. If you like, sprinkle a generous amount of extra Parmesan cheese, or for extra melty goodness, a blend of cheddar cheese (CHE-ese!) and Monterey Jack over the top. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until bubbly and golden brown on top. My Top Tips for the Best Old-Fashioned Chicken Tetrazzini: Chicken Choice: Using leftover roasted or rotisserie chicken is a huge time-saver and adds incredible flavor. However, freshly cooked chicken works perfectly too. Don't Overdo the Pasta: Remember, the pasta will continue to cook in the oven, so slightly undercooking it to al dente helps prevent it from becoming mushy. Sauce Consistency: If your sauce seems too thick, a splash more chicken broth or milk can thin it out. If it's too thin, let it simmer gently for a few more minutes, stirring often. Make Ahead: You can assemble the entire dish ahead of time, cover it tightly, and refrigerate for up to 2 days. When ready to bake, add about 10-15 minutes to the baking time. Freezing: Chicken Tetrazzini freezes beautifully! Bake as directed, then let it cool completely. Cover tightly with foil and plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven until warmed through. This dish is fantastic served with a simple green salad and some crusty bread to soak up all that delicious creamy sauce. Enjoy this timeless family favorite!