Description
This classic Chicken Tetrazzini recipe features tender seared chicken in a creamy mushroom and Parmesan sauce, tossed with spaghetti, topped with mozzarella, and baked to bubbly golden perfection. It's a comforting and flavorful casserole perfect for family dinners or gatherings.
Ingredients
Scale
Chicken
- 1 large boneless skinless chicken breast
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Sauce
- 2 tablespoons butter
- 1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 8 oz button mushrooms, diced
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 10.5 oz cream of chicken soup
- 10.5 oz cream of mushroom soup
- 1 cup sour cream
- 1 cup milk
- 3/4 cup grated Parmesan cheese
- 1 cup frozen peas
Pasta Bake
- 3/4 lb spaghetti
- 2 cups shredded mozzarella cheese
- Fresh parsley for garnish
Instructions
- Prepare the Chicken: Cut the chicken breast in half to create two thinner, equal pieces. Season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large pot over medium-high heat. Add the chicken and sear for 5-6 minutes on each side until golden brown and cooked through. Remove from heat and let rest for 10 minutes before cutting into bite-sized pieces. Add any juices from the resting chicken back into the pot.
- Make the Sauce: Preheat the oven to 350 degrees Fahrenheit. Melt butter in the pot used for chicken over medium heat. Add the white wine and scrape the bottom of the pot with a silicone spatula to lift any browned bits, letting the wine boil gently for 5 minutes to reduce. Add diced mushrooms and onions and cook for 5 minutes. Add minced garlic and cook for 1 minute more. Reduce heat to medium-low, then stir in cream of chicken soup, cream of mushroom soup, Parmesan cheese, sour cream, milk, frozen peas, and the diced cooked chicken. Combine well and gently heat over low heat.
- Cook the Pasta: Boil spaghetti until just al dente, about 10 minutes. Drain well and return the pasta to the pot used for boiling.
- Combine Pasta and Sauce: Pour the warm sauce over the spaghetti and stir thoroughly to combine.
- Assemble and Bake: Transfer the pasta and sauce mixture into a 9x13-inch casserole dish or large oven-safe pot. Sprinkle shredded mozzarella evenly over the top. Bake uncovered at 350 degrees for 15 minutes. Then increase oven temperature to 450 degrees and bake for an additional 10 minutes, until the cheese is bubbly and starts to brown. Remove from oven and let sit for 5 minutes.
- Garnish and Serve: Sprinkle fresh parsley over the casserole before serving to add color and freshness.
Notes
- Use Pinot Grigio or Sauvignon Blanc for the wine; chicken broth can be substituted if avoiding alcohol.
- You can substitute 2 cups of cooked or rotisserie chicken for convenience; cooking fresh chicken in the pot enhances sauce flavor.
- Using 3/4 lb of pasta results in a creamier casserole; you may use up to 1 lb for a firmer texture.
- To make ahead, assemble and cover the casserole; refrigerate up to 2 days. Let sit at room temperature for 30 minutes before baking.
- Bake covered at 350 degrees for 20 minutes, then uncovered for 15 minutes, followed by baking at 450 degrees for 10 minutes until browned.
- The casserole can be frozen; thaw completely in the refrigerator (up to 24 hours) before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
