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Chicken Tetrazzini

A creamy and cheesy pasta casserole, Chicken Tetrazzini is a comforting and economical dish perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use halal-friendly chicken.
  • 8 ounces spaghetti or other pasta, cooked You can use gluten-free pasta if needed.
  • 1 cup sliced mushrooms
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 1/2 cup breadcrumbs For topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onions and minced garlic. Sauté for about 2-3 minutes until they become fragrant and translucent.
  3. Toss in the sliced mushrooms and cook for an additional 4-5 minutes, until they soften and release their moisture.
  4. Pour in the chicken broth and heavy cream. Stir in the salt, black pepper, and Italian seasoning. Allow it to simmer for about 5 minutes.
  5. In a large bowl, combine the shredded chicken and cooked spaghetti with the sauce mixture. Stir until everything is evenly coated.
  6. Pour the mixture into a greased baking dish.
  7. Sprinkle the grated Parmesan cheese and breadcrumbs evenly across the top.
Baking
  1. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.
  2. Once out of the oven, let it cool for about 5 minutes before serving.

Notes

For perfecting Chicken Tetrazzini, avoid overcooking the pasta and don't skip the simmering step for the sauce. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.