Chicken Tetrazzini Recipe
The BEST Chicken Tetrazzini Recipe! Made with juicy chunks of leftover chicken (or holiday turkey!), onion, mushrooms, and spaghetti noodles smothered in a homemade cream sauce and topped with bubbling cheddar cheese.
Servings: 8 servings
Calories: 1060kcal
Ingredients
- 1 pound (16 ounces) dry spaghetti noodles
- 5 cups shredded chicken - (or turkey)
- 2 tablespoon olive oil - divided
- 20 ounces crimini mushrooms - sliced
- 6 tablespoon butter - divided
- 1 large yellow onion - diced
- 5 cloves garlic - minced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ½ cup all-purpose flour
- 3 cups low-sodium chicken broth
- ½ lemon - juiced
- 1.5 cups
half and half
- 0.5 cups milk
- 3 tablespoon
fresh parsley
-chopped
- 2 cups
sharp cheddar cheese
-shredded
Instructions
- Preheat oven - Preheat oven to 350 degrees F. and spray a large casserole dish with nonstick cooking spray. Set aside.
- Shred chicken - gather approximately 5 cups of cooked chicken (or turkey) and shred into small, bite-size pieces (see notes).
- Boil noodles - Meanwhile, bring a large pot of salted water to a boil over high heat. Add the noodles and cook until just under al dente. Drain, rinse and set aside.
- Sauté the vegetables - Heat a large, heavy-bottomed Dutch oven over medium-high heat. Add one tablespoon of olive oil and the mushrooms and cook for 3-4 minutes, stirring occasionally. Add the remaining tablespoon of olive oil and 1 tablespoon of butter to the pan. Mix in the onions with the mushrooms, stirring well to combine. Cook for 3-4 minutes, or until the mushrooms are golden and the onions are soft. Finally, add the minced garlic, salt, and pepper, mixing well to combine. Cook for an additional 1-2 minutes. Transfer to a clean plate.
- Prepare the sauce - In the same heavy-bottomed Dutch oven, melt the remaining 5 tablespoons of butter over medium heat. Whisking continuously, add the all-purpose flour. Continue to whisk until roux is golden and a fully combined paste.
- Add the liquid - To prevent clumping, slowly add the chicken broth. Whisk continuously. Add the lemon juice, half and half, and milk, and continue to whisk until smooth. Bring to a low simmer then reduce heat to low and sprinkle in the chopped fresh parsley.
- Return the chicken - Return the chicken, mushrooms, and onions to the sauce. Gently mix in the spaghetti noodles and mix to combine. Season with additional salt and pepper, to taste.
- Transfer chicken and noodle mixture to a large casserole baking dish. Sprinkle with additional fresh parsley, if desired, and top with shredded sharp cheddar cheese.
- Bake - Transfer baking dish to the oven and tent with foil. Bake for 30 minutes covered, then remove the foil tent and continue to bake for an additional 15 minutes.
- Serve - Allow the baking dish to rest for 5 minutes before serving. Enjoy!
Notes
- Almost any chicken or turkey will work for this recipe. A quick option would be the meat from a rotisserie chicken or turkey dinner leftovers. You may also poach chicken breasts which takes approximately 30 minutes.
- To poach chicken breasts - bring a medium pot of water to a boil. Add the chicken breasts and return to a boil. Allow chicken to boil and cook for 5 minutes before removing from the heat. Cover. Allow chicken to rest for approximately 15-20 minutes, or until cooked through (internal temperature of 165 degrees F as read with a digital meat thermometer).
Nutrition
Calories: 1060kcal | Carbohydrates: 59g | Protein: 126g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 333mg | Sodium: 1608mg | Potassium: 1871mg | Fiber: 3g | Sugar: 5g | Vitamin A: 959IU | Vitamin C: 8mg | Calcium: 380mg | Iron: 5mg
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