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Description
A creamy and comforting chicken tetrazzini casserole with pasta, mushrooms, and cheese.
Ingredients
- 2 cups cooked chicken, shredded
- 8 oz spaghetti, cooked
- 1 cup mushrooms, sliced
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp flour
- 1 1/2 cups milk
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
Instructions
- Preheat oven to 375°F (190°C).
- Cook spaghetti according to package instructions, then drain.
- In a skillet, melt butter and sauté onions, garlic, and mushrooms until soft.
- Stir in flour, then gradually add milk, broth, and cream, stirring until thickened.
- Mix in cooked chicken, spaghetti, mozzarella, Parmesan, salt, pepper, and nutmeg.
- Transfer to a greased casserole dish and bake for 25 minutes until bubbly and golden.
Notes
- Use leftover rotisserie chicken for convenience.
- Substitute mushrooms with bell peppers if preferred.
- Freeze leftovers for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American