Easy Chicken Tetrazzini Casserole Recipe - Comfort Food for Dinner

cooked chicken

🥗Healthier: shredded rotisserie chicken

💰Cheaper: chicken thighs

Rotisserie chicken is convenient and lower in fat, while chicken thighs are more budget-friendly.

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is often cheaper.

Cook 12 ounces of thin spaghetti in salted water until al dente; drain and rinse.

Prep 4 cups of shredded chicken from a rotisserie chicken or sauté 2 pounds of chicken breast and break into bite-size pieces.

Thickly slice 1 pound of white mushrooms, finely chop 1 medium onion, and mince 3 to 4 garlic cloves.

Finely chop 1/4 cup of fresh parsley and squeeze 1 tablespoon of fresh lemon juice.

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat; sauté mushrooms for about 3 minutes until softened.

Add diced onions and cook for 5 to 7 minutes until soft; then add minced garlic and stir for another minute or two until fragrant.

Remove mushrooms to a separate dish; melt 4 tablespoons of butter in the same pot and stir in 1/4 cup of flour, cooking for 1 to 2 minutes until golden.

Add 2 1/2 cups of chicken broth, 1 tablespoon of lemon juice, 1 teaspoon of salt, and 1/4 teaspoon of black pepper; stir until smooth and bring to a simmer.

Stir in 1 1/2 cups of half-and-half, then add the cooked pasta, chicken, mushrooms, and 1/4 cup of parsley; mix well.

Sprinkle 1 1/2 to 2 cups of shredded mozzarella cheese on top.

Cover the pot and bake at 350°F for 30 minutes; remove the lid and bake for an additional 15 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens