Easy Chicken Tetrazzini

$- 2 cups cooked chicken, shredded - 8 ounces spaghetti or fettuccine pasta - 1 cup sliced fresh mushrooms - 1/4 cup unsalted butter - 1/4 cup all-purpose flour - 2 cups low-sodium chicken broth - 1/2 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese - Salt and freshly ground black pepper to taste To make an easy Chicken Tetrazzini, you need simple yet tasty ingredients. Start with cooked chicken. You can use leftover chicken or rotisserie chicken for ease. Shred it, and set it aside. Next, choose your pasta. I love using spaghetti or fettuccine, but any pasta will work. Mushrooms add a rich flavor, so slice up some fresh ones. They will cook down nicely in the sauce. For the sauce, melt butter in a pan. Mix in flour to create a roux. This step is key for a thick and creamy sauce. Slowly whisk in chicken broth to avoid lumps. Then, add milk for extra creaminess. Season the sauce with garlic powder, onion powder, salt, and pepper. Finally, don’t forget the cheese! Parmesan and mozzarella make this dish extra cheesy and delicious. For the full recipe, check out the details to create your own Chicken Tetrazzini delight! - Preheat the oven to 350°F (175°C). - Lightly grease a 9x13 inch baking dish with olive oil or cooking spray. This step ensures your dish does not stick. A well-greased pan makes serving easier. - Cook pasta according to package instructions. - Sauté fresh mushrooms until tender. Cook the pasta until it's al dente. This means it should still have a bit of bite. Overcooked pasta will turn mushy once baked. Sauté mushrooms in a skillet with some butter. Cook them for about 4 to 5 minutes until soft and golden. This adds a rich flavor to your dish. - Create a roux with butter and flour. - Gradually whisk in chicken broth and milk. Start by melting unsalted butter in your skillet. Once it's melted, sprinkle the flour over the mushrooms and stir for 1 to 2 minutes. This creates a roux, which thickens the sauce. Next, slowly add the chicken broth and milk while whisking. Be sure to avoid lumps. Keep stirring until the sauce thickens and bubbles gently. This creamy sauce is the heart of your tetrazzini, making it rich and comforting. For the complete recipe, check the Full Recipe section. To get a smooth sauce, whisk slowly. If you whisk too fast, lumps can form. Take your time to mix in the chicken broth and milk. It helps create a nice, creamy texture. After you taste your sauce, adjust the seasoning. You may want more salt or pepper depending on your taste. Cook your pasta al dente. This means it should be firm yet cooked through. If you cook it too soft, it will become mushy in the oven. You can also swap pasta types if you like. Try using penne or rotini for a fun twist. Garnishing makes your dish look great. Use freshly chopped parsley. It adds color and freshness. Another option is a sprinkle of red pepper flakes. They give extra flavor and a little heat. Both options make your chicken tetrazzini more appealing. {{image_4}} If you want a meat-free meal, try using sautéed vegetables. You can use bell peppers, zucchini, and spinach for a colorful mix. For the sauce, swap the chicken broth for vegetable broth. This keeps it creamy and rich while making it plant-based. If you crave something different, shrimp or cooked sausage work great. Just add them in with the pasta and sauce. You can also save time and use rotisserie chicken. It’s already cooked and full of flavor, making your meal prep even easier. Cheese makes this dish creamy and delicious. Feel free to experiment with different shredded cheeses. A mix of mozzarella and cheddar adds a nice twist. You can even try pepper jack for a spicy kick. Each cheese gives a unique taste, so have fun mixing! For the full recipe, check out the detailed instructions above. After enjoying your Chicken Tetrazzini, store any leftovers. Place them in an airtight container. This keeps them fresh. Try to use them within 3-4 days for best quality. Label the container with the date to remember when you made it. If you want to save some for later, freezing is a great option. Freeze the Tetrazzini in single-serving portions. This makes it easy to grab a quick meal. When you are ready to eat, thaw it overnight in the refrigerator. This helps maintain the creamy texture and flavor. For the best results, reheat your Chicken Tetrazzini in the oven. Preheat your oven to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. Heat for about 20-30 minutes. If you need a quicker option, use the microwave. Heat it in short bursts, stirring in between, until it's warm throughout. This recipe is a creamy, cheesy delight that you’ll love enjoying again! Check out the Full Recipe if you want to make it yourself! Spaghetti or fettuccine are popular choices. These types hold the creamy sauce well. They also cook nicely and blend with other ingredients. Try using whole wheat versions for extra fiber. Yes, it can be prepped a day in advance. Just follow the recipe up to baking. Store it in the fridge, covered. When ready, bake it straight from the fridge. You may need to add a few extra minutes to the cooking time. Substitute gluten-free pasta and flour for the roux. Many brands offer great options now. Make sure to check the labels. This way, you can enjoy tasty Chicken Tetrazzini without gluten. Salads and roasted vegetables are great accompaniments. A crisp green salad balances the creamy dish. Roasted broccoli or carrots add color and nutrients. These sides make your meal even more satisfying. For the Full Recipe, check the earlier sections. In this blog post, I walked you through making Chicken Tetrazzini. We covered main ingredients like chicken, pasta, and mushrooms. Then, we detailed the sauce and cheese for added creaminess. I shared helpful tips for perfecting your sauce and pasta cooking. Exploring variations lets you customize for every taste. Lastly, we discussed storage options to keep leftovers fresh. Enjoy crafting this tasty dish that everyone will love!$

Indulge in the creamy cheesy chicken tetrazzini delight that brings comfort food to a whole new level! This simple recipe blends tender chicken, pasta, and a rich, cheesy sauce topped with golden goodness. Perfect for family dinners or cozy nights in, this dish is a must-try! Click through for the step-by-step instructions and make mealtime memorable with this delicious recipe!

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Ingredients

2 cups cooked chicken, shredded

8 ounces spaghetti or fettuccine pasta

1 cup sliced fresh mushrooms

1 cup frozen peas

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1/4 cup unsalted butter

1/4 cup all-purpose flour

2 cups low-sodium chicken broth

1 cup whole milk

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish with a bit of olive oil or cooking spray.

Cook the pasta according to the package instructions until it reaches al dente, then drain and set aside. Ensure you do not overcook the pasta as it will continue cooking in the oven.

In a large skillet over medium heat, melt the unsalted butter. Once melted, add the sliced fresh mushrooms, sautéing them for about 4-5 minutes or until they become tender and lightly golden.

Sprinkle the all-purpose flour over the softened mushrooms to create a roux. Stir constantly for 1-2 minutes to cook the flour slightly, ensuring a smooth texture.

Gradually whisk in the low-sodium chicken broth and whole milk, taking care to avoid any lumps. Keep stirring until the mixture thickens and begins to bubble gently.

Stir in the garlic powder, onion powder, and a pinch of salt and freshly ground black pepper to enhance the flavor. Once combined, remove the skillet from the heat.

In a large mixing bowl, combine the shredded cooked chicken, the drained pasta, frozen peas, half of the grated Parmesan cheese, and half of the shredded mozzarella cheese. Pour the creamy sauce over this mixture and stir gently until everything is thoroughly combined.

Transfer the creamy chicken and pasta mixture into the prepared baking dish, smoothing it out evenly with a spatula. Sprinkle the remaining mozzarella and Parmesan cheeses generously over the top.

Bake in the preheated oven for 25-30 minutes, or until the top is beautifully golden brown and bubbly.

Once baked, remove from the oven and allow to cool for a few minutes. Garnish with freshly chopped parsley before serving to add a pop of color and freshness.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

- Presentation Tips: For a mouthwatering presentation, serve the tetrazzini in individual ramekins, topped with extra parsley and a sprinkle of red pepper flakes for added color and flavor.