Easy Chicken Tetrazzini Dinner🍗
Ingredients📝
→ Main Ingredients
12 ounces spaghetti
1/3 cup butter, cubed
1/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon white pepper
14.5 ounces chicken broth
1.5 cups half-and-half cream
1 cup heavy whipping cream
4 cups cubed cooked chicken
12 ounces canned mushroom stems and pieces, drained
4 ounces sliced pimientos, drained
1/2 cup grated Parmesan cheese
Instructions📍
Cook spaghetti according to package directions. Drain and set aside.
In a Dutch oven, melt butter over medium heat. Stir in flour, salt, and white pepper until smooth. Gradually add chicken broth, half-and-half, and heavy whipping cream. Bring to a boil; cook and stir until thickened, about 2 minutes.
Remove the cream sauce from heat. Stir in cooked chicken, drained mushrooms, and drained pimientos. Add cooked spaghetti to the mixture and toss to coat evenly.
Divide the mixture evenly into two greased 11x7-inch baking dishes. Sprinkle each casserole with grated Parmesan cheese.
For immediate serving, bake one casserole uncovered at 350°F for 20-25 minutes, or until heated through. To freeze the second casserole, cover and store in the freezer for up to 2 months.
To reheat a frozen casserole, thaw it in the refrigerator overnight. Cover and bake at 350°F for 30 minutes. Uncover and bake for an additional 15-20 minutes, or until heated through. Stir before serving.
I absolutely adore Chicken Tetrazzini, and this recipe is my go-to for so many reasons! It's one of those comforting dishes that everyone loves, and it's surprisingly versatile. While this classic chicken version is fantastic, don't be afraid to get creative! I often swap out chicken for leftover turkey after holidays – it's a brilliant way to use up those bits. For a lighter touch, you could even try it with canned tuna for a quick Tuna Tetrazzini, though the cooking method would be slightly different. And if you're like me and love extra veggies, adding sautéed peas, bell peppers, or even a handful of spinach to the sauce just before baking can add wonderful color and nutrients. I've also experimented with different mushrooms. While canned are convenient, fresh cremini or sliced button mushrooms sautéed with a bit of garlic and a touch of butter before adding to the sauce can really deepen the flavor profile, giving it a more 'gourmet' feel – almost like something a beloved chef would make for a special occasion! My secret to taking this dish from great to absolutely amazing? Fresh herbs! The image of the dish shows some lovely fresh herbs, and I totally agree. A sprinkle of fresh parsley or chives right before serving adds a burst of freshness that brightens the whole dish. Sometimes, I even stir a tablespoon of chopped fresh thyme into the sauce for an extra aromatic layer. It makes such a difference! One thing I've learned over the years is that a good tetrazzini is all about that creamy sauce. When I make mine, I always make sure to cook the flour-butter roux for just a minute or two to get rid of that raw flour taste before gradually adding the liquids. And when you're adding the chicken broth and creams, whisk constantly to ensure it's silky smooth – nobody wants a lumpy sauce! I also make sure my spaghetti is cooked al dente, as it will continue to cook a bit in the oven, preventing it from getting mushy. This dish is such a crowd-pleaser. I love serving it with a simple green salad dressed with a vinaigrette and some crusty garlic bread to soak up all that delicious sauce. It makes a complete, comforting meal that my family always asks for. And the make-ahead aspect? A lifesaver! I often double the recipe and freeze one casserole in a red baking dish for a busy weeknight. Just remember to thaw it thoroughly in the fridge overnight before baking to ensure even heating. It tastes just as good the second time around, which is why I think it's become such a popular, go-to comfort food for so many people. For an extra layer of flavor, sometimes I'll deglaze the pan with a splash of dry white wine after sautéing the mushrooms, before adding the broth. Or, a pinch of nutmeg in the cream sauce can add a subtle warmth that's just divine. Don't forget that final sprinkle of Parmesan cheese – I always go for freshly grated; it melts beautifully and adds a nutty, salty finish. These little touches can transform a simple recipe into something truly memorable.
