The Ultimate Creamy Chicken Mushroom Tetrazzini Bake

Creamy Chicken Tetrazzini Bake

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Preparation time:30 Mins

Cooking time:40 Mins

Servings:6 servings

Ingredients:

• 12 ounces Spaghetti or Linguine
• 3 cups Cooked Chicken Breast, shredded/diced
• 2 tablespoons Unsalted Butter (for sautéing)
• 2 small Shallots, finely minced
• 8 ounces Cremini Mushrooms, sliced
• 1/4 cup Dry Sherry or White Wine (optional)
• 1 cup Frozen Peas, thawed
• 4 tablespoons Unsalted Butter (for sauce)
• 4 tablespoons All-Purpose Flour
• 2 cups Chicken Stock (low sodium)
• 1 cup Heavy Cream (or Double Cream)
• 1/2 cup Grated Parmesan Cheese
• 1 cup Shredded Gruyère Cheese
• 2 tablespoons Fresh Parsley, chopped
• Salt and Freshly Ground Black Pepper, to taste
• 1/2 cup Panko Breadcrumbs
• 2 tablespoons Melted Unsalted Butter (for topping)

Instructions:

• Prepare Pasta: Cook pasta until slightly under al dente (about 2 minutes shy of package instructions). Drain, reserving about 1 cup of the starchy cooking water. Set aside.
• Cook Aromatics & Mushrooms: In a large skillet, melt 2 tbsp butter. Sauté shallots until softened (about 3 minutes). Add mushrooms and cook until nicely browned and their liquid has evaporated. If using, deglaze the pan with sherry/wine, scraping up any tasty bits. Remove mushroom mix and set aside.
• Make the Roux: In a large saucepan, melt the 4 tbsp butter over medium heat. Whisk in the flour constantly for 2 minutes to cook out the raw flour taste. It should look like wet sand.
• Build the Béchamel: Gradually whisk in the cold chicken stock, ensuring no lumps form. Once smooth, bring to a gentle simmer, whisking frequently, until the sauce thickens enough to coat the back of a spoon.
• Finish the Mornay Sauce: Reduce heat to low. Stir in the heavy cream, Parmesan, and Gruyère until fully melted and smooth. Season aggressively with salt and pepper.
• Combine Filling: Gently fold the cooked chicken, mushroom mixture, thawed peas, and chopped parsley into the sauce. If the sauce seems too thick, add reserved pasta water a tablespoon at a time.
• Assemble: Toss the slightly undercooked pasta directly into the sauce mixture until every strand is coated. Transfer everything to a prepared 9x13 inch baking dish.
• Prepare Topping: In a small bowl, toss the Panko breadcrumbs with the 2 tbsp melted butter. Sprinkle evenly over the casserole.
• Bake: Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the sauce is bubbling and the topping is deep golden brown.
• Rest and Serve: Let the Chicken Tetrazzini rest for 10 minutes before serving to allow the sauce to set up.

Nutrition Facts

Calories:845 kcal

Protein:22.9 g

Fat:55.0 g

Carbs:52.7 g

Fiber:7.0 g

Sugar:0.0 g

Sodium:882 mg

Recipe Info

Category:Main Course

Cuisine:American

Unveiling the Glory of Classic Comfort: Our Signature Chicken Tetrazzini Bake

Forget those dry, sad versions you might have encountered. This Tetrazzini is an American classic with Italian roots, famous for its rich, velvety sauce coating tender pasta, succulent chicken, and earthy mushrooms, all bound together and topped with a glorious, golden-brown crust. It’s hearty, deeply satisfying, and utterly perfect for feeding a crowd—or just yourself on a chilly evening when you need a proper hug in a bowl. This Chicken Tetrazzini comfort food recipe clocks in at a respectable medium difficulty, promising spectacular results for cooks willing to put in a little mindful effort. Expect this masterpiece to take about 1 hour and 10 minutes from start to finish, yielding six generous servings.

Why This Creamy Creation Outshines Every Other Casserole

What elevates this Chicken Tetrazzini casserole above the mundane? It comes down to respecting the sauce and ensuring every component sings. Many shortcuts result in a thin, watery mess, but by focusing on foundational techniques, we guarantee a dish worth lingering over.

A Nostalgic Culinary Hug in Every Bite

There’s an undeniable warmth baked into every slice of a well-made Chicken Tetrazzini . It transports you back to potlucks and family gatherings, but our elevated approach uses fresh ingredients to maximize flavor complexity. The combination of tender shredded poultry, earthy sautéed mushrooms, and sweet peas suspended in that luxurious sauce creates a deeply familiar yet surprisingly sophisticated experience.

Defining the Richness: What Makes This Sauce Exceptional

The secret to this creamy magic lies in creating a true Mornay sauce from scratch, bypassing any pre-made shortcuts. We start with a classic roux—equal parts butter and flour—cooked until it loses its raw edge, which acts as the perfect thickening base. Into this, we introduce quality chicken stock and heavy cream, creating a velvety foundation that is then transformed by melting in freshly grated Parmesan and Gruyère cheeses. This careful integration ensures maximum silkiness.

Beyond the Basics: Elevating Humble Ingredients

While the foundation is simple, the flavor profile is deepened by subtle additions. We take the time to properly sauté sliced Cremini mushrooms until they are deeply caramelized, concentrating their umami flavor. If you choose to use a splash of Dry Sherry or white wine to deglaze the pan after sautéing, you introduce a necessary acidic counterpoint that brightens the entire casserole, preventing it from tasting heavy or flat. This attention to detail is what separates this Chicken Tetrazzini recipe from simpler attempts.

Gathering the Pantry Jewels for Perfect Consistency

To achieve the perfect texture and depth of flavor in our Chicken Tetrazzini with mushrooms , precision in sourcing and measuring your Chicken Tetrazzini ingredients is key. We need approximately 3 cups of cooked, shredded chicken breast and 12 ounces of spaghetti or linguine, cooked just shy of al dente . For the sauce, you'll want 4 tablespoons of unsalted butter, 4 tablespoons of all-purpose flour, 2 cups of low-sodium chicken stock, 1 cup of heavy cream, and 1.5 cups of cheese total (a mix of Gruyère and Parmesan). Don't forget 8 ounces of sliced Cremini mushrooms and 1 cup of thawed frozen peas.

Sourcing Superior Poultry and Pasta Choices

While any cooked chicken works, freshly roasted or poached chicken yields the best texture. If you are looking for an Easy Chicken Tetrazzini , utilizing high-quality rotisserie chicken is an excellent time-saver. Regarding pasta, spaghetti is traditional, but using rigatoni or penne will give you a more modern casserole structure where the sauce clings beautifully to the tubes. Remember the golden rule: cook the pasta two minutes less than the package suggests, as it will continue softening in the oven.

Mushroom Selection Secrets for Maximum Umami Impact

For the deepest savory notes, skip the white button mushrooms and opt for Cremini (baby bellas). They have a firmer texture and richer flavor profile. Sautéing them correctly is crucial; cook them over medium-high heat until all their moisture has evaporated and they start to brown on the edges—this process concentrates their earthy essence before they join the sauce.

Measuring Mastery: Precision for That Velvety Sauce

When constructing the Mornay sauce, the balance between the butter and flour (the roux) is paramount. A perfect 1:1 ratio by volume (4 tablespoons of each) ensures a sauce that coats, but doesn’t glue, your pasta. Any deviation can result in a sauce that is either too thin or too heavy. For the liquids, ensuring your stock is relatively cool when whisked into the hot roux helps prevent lumps from forming immediately.

Optional Enhancements: Flavor Boosters for Your Bake

To take this beyond the standard Chicken Tetrazzini no canned soup version, consider adding aromatics like two finely minced shallots alongside your mushrooms. On top of that,, using freshly grated Parmesan and Gruyère is non-negotiable; pre-shredded cheeses are often coated in anti-caking agents that prevent them from melting into that desirable, smooth texture.

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Mastering the Method: Step-by-Step Guide to Authentic Chicken Tetrazzini

Creating this layered bake is an exercise in timing, moving smoothly from the stovetop to the oven. Having your cooked chicken ready and your pasta partially cooked before you begin the sauce work streamlines the entire process, helping you achieve this classic dish with confidence.

Prepping the Core Components: Cooking Chicken and Pasta Al Dente

Start by boiling your 12 ounces of pasta in well-salted water until it is noticeably firm—about two minutes shy of the al dente stage. Drain immediately, reserving about a cup of that starchy cooking water just in case your sauce needs thinning later. Simultaneously, dice or shred your 3 cups of cooked chicken. In a large skillet, melt 2 tablespoons of butter and sauté the minced shallots and sliced mushrooms until they release their moisture and begin to brown richly. If using, pour in the 1/4 cup of dry sherry now to scrape up any browned bits from the pan, letting the alcohol cook off for a minute. Toss the cooked chicken and mushroom mixture together and set aside.

Building the Luscious Sauce Base: Roux and Liquid Integration

In a separate, heavy-bottomed saucepan over medium heat, melt the 4 tablespoons of butter. Once melted, whisk in the 4 tablespoons of flour vigorously for two full minutes. This step cooks out the raw flour taste, creating a smooth, sandy-colored roux. Now, gradually whisk in the 2 cups of cold chicken stock, making sure the mixture remains lump-free. Continue whisking until the sauce thickens enough to coat the back of a spoon. Once thickened, stir in the 1 cup of heavy cream, followed by the Parmesan and Gruyère cheeses, stirring gently over low heat until every last bit of cheese is melted and the sauce is uniformly luscious. Season aggressively with salt and freshly ground black pepper at this stage.

Folding the Ingredients Together: Ensuring Even Distribution

Remove the sauce from direct heat to stabilize the cheese emuon. Gently fold in the reserved chicken and mushroom mixture, along with the 1 cup of thawed peas and 2 tablespoons of fresh parsley. If the mixture seems overly stiff—and it should be fairly loose, as the pasta will absorb liquid—add reserved pasta water one tablespoon at a time until the sauce flows smoothly around the solids. Finally, toss the slightly undercooked pasta directly into this mixture until every strand is thoroughly coated in the creamy base. Transfer everything evenly into your buttered 9x13 baking dish.

The Grand Finale: Baking Times and Temperature Calibration

For the topping, combine 1/2 cup of Panko breadcrumbs with 2 tablespoons of melted butter and sprinkle this mixture evenly over the pasta filling. This is vital for a crunchy crust. Place the dish in a preheated oven set to 375° F ( 190° C). Bake for approximately 20 to 25 minutes. You are looking for a casserole that is bubbling vigorously around the edges and whose Panko topping has achieved a deep, satisfying golden-brown hue.

Pro Tips for Next-Level Casserole Success

To ensure your Chicken Tetrazzini casserole remains moist and flavorful, always remember the importance of slightly undercooking the pasta; this allows it to absorb maximum sauce without dissolving into mush during the bake. When combining the sauce and fillings, err on the side of slightly looser rather than too thick, especially since you are aiming for a Chicken Tetrazzini with mushrooms that stays succulent. A crucial but often overlooked step is allowing the finished casserole to rest for 10 minutes after removal from the oven; this short period allows the sauce to further set up, making it easier to serve perfect portions.

Storing, Freezing, and Reheating Your Delicious Bake

This rich dish stores beautifully. Once cooled, cover the Chicken Tetrazzini casserole tightly with foil and refrigerate for up to four days. Reheating is best done covered with foil at 350° F ( 175° C) until warmed through—about 20 minutes—to prevent the top from burning before the center heats up. For longer storage, this recipe is fantastic for freezing. Assemble the casserole completely (uncooked topping is fine), cover tightly with plastic wrap followed by foil, and freeze for up to three months. Thaw overnight in the refrigerator before baking as directed, adding an extra 10 minutes to the bake time if necessary.

Variations on the Theme: Customizing Your Tetrazzini Flavor Profile

While the classic rendition focuses on chicken and mushrooms, feel free to experiment. If you want a slightly bolder flavor profile, consider adding smoked paprika to your roux for depth, or swapping out the Gruyère for a sharp, aged white cheddar for a tangier result. Some cooks enjoy folding in small amounts of sun-dried tomatoes for texture and acidity, making for a truly unique interpretation of this Chicken Tetrazzini recipe .

Nutritional Snapshot: Understanding Your Comfort Food

As expected for a dish rich in cream, butter, and cheese, this is an indulgent meal. While it provides a significant amount of protein from the chicken, the caloric density is high, driven primarily by the fats in the Mornay sauce. Enjoying this incredible Chicken Tetrazzini comfort food is best balanced with lighter sides, such as steamed green beans or a fresh, sharp salad, as outlined below.

Troubleshooting Common Casserole Mishaps (Say Goodbye to Dryness!)

The number one fear when baking pasta dishes is ending up with a dry product. If your final casserole seems too stiff after baking, this almost always points back to a sauce that was too thick to begin with. Next time, ensure you add slightly more liquid (stock or reserved pasta water) until the mixture is almost soupy before adding the pasta. Another pitfall is a grainy sauce; this occurs if the cheese is added while the heat is too high. Always remove the saucepan from the burner before slowly incorporating the final cheeses.

Make-Ahead Magic: Planning Dinner Days in Advance

The beauty of a casserole like this is its ability to be prepared ahead of time, making it ideal for busy weeknights. You can complete every step, right up to the point of adding the Panko topping, up to 24 hours in advance. Cover the assembled dish tightly and refrigerate. When ready to bake, pull it out about 30 minutes prior to cooking to let it temper slightly, then add the buttered Panko topping and bake. This makes delivering a fantastic Make Ahead Chicken Tetrazzini remarkably simple.

Serving Suggestions

A bright, acidic counterpoint is the perfect partner for this rich bake. Serve your magnificent Chicken Tetrazzini casserole alongside a simple arugula salad dressed with lemon juice and olive oil, or keep it straightforward with steamed asparagus tossed lightly with sea salt.