Stupid-Easy Recipe for Chicken Tetrazzini (#1 Top-Rated)

Cheese, mushrooms, chicken, vegetables, and pasta come together in this classic tetrazzini for a delightfully hearty dish.

Satisfy your sweet tooth with this easy-to-make recipe for Chicken Tetrazzini.

1. Info for Chicken Tetrazzini

• Cook Time: 1 hr 30 min
• Total Time: 1 hr 30 min
• Servings: 8
• Calories: 534 kcal

2. Ingredients for Chicken Tetrazzini

• Nonstick cooking spray
• 12 oz. dry spaghetti noodles
• 1/2 yellow onion (large)
• 1 carrot (large)
• 1 stalk celery (large)
• 8 oz. cremini mushrooms
• 2 cloves garlic
• 3 Tbsp. butter (for vegetables)
• 1/2 cup frozen peas
• 1/4 cup sherry (or white wine)
• 1/3 cup flour
• 1 1/2 cups chicken broth
• 1 1/2 cups half-and-half
• 1/4 cup grated Parmesan cheese
• 1/2 tsp. salt (more to taste)
• 1/4 tsp. black pepper
• 3 cups cooked chicken (diced or shredded, about 1 whole rotisserie chicken/3 lb. bone-in or 1 lb. boneless chicken = 3 cups cooked)
• 32 round buttery crackers (crushed into crumbs, ex: Ritz)
• 1/4 cup grated Parmesan cheese
• 3 Tbsp. butter (melted, for topping)

3. Directions:

3.1 Preheat

Preheat the oven to 375°F.

3.2 Prep

Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.

3.3 Stove

Bring a large pot of water to a boil and add a generous pinch of salt. Once boiling, add the spaghetti to the water. Cook, stirring occasionally, until the pasta is al dente, 9-10 minutes. Drain the pasta in a large colander, and rinse thoroughly with cold water. While the pasta cooks, prepare the vegetables and sauce.

3.4 Prep

Finely chop the onion, carrot, and celery. Slice the mushrooms. Mince the garlic.

3.5 Stove

Set a large pot over medium-high heat and add the butter. Once melted, add the onions, carrot, celery, and mushrooms. Saute until the vegetables are browned and softened, 6-7 minutes. Add the minced garlic and continue cooking until fragrant, about 30 seconds. Add the peas and pour in the wine. Stir for a minute to thaw the peas and deglaze the bottom of the pot.

Sprinkle the flour into the pot and stir to coat the vegetables. Slowly pour in the chicken broth, stirring to dissolve the flour. When no lumps remain, pour in the half-and-half while continuing to stir.

Cook the sauce, stirring constantly, until it begins to bubble and thicken. Once thickened, turn off the heat. Stir in the Parmesan cheese, salt, and black pepper. Once the cheese is mostly melted, fold in the chicken and cooked spaghetti until thoroughly coated in sauce.

3.6 Prep

Pour the chicken tetrazzini into the prepared baking dish.

Place the crushed cracker crumbs and Parmesan cheese in a mixing bowl and pour in the melted butter. Mix with a fork until the crumbs are evenly moistened.

Sprinkle the crumbs in an even layer over the casserole.

3.7 Oven

Bake the casserole on middle rack of oven until topping is deeply golden and the dish bubbles at the edges, 30-40 minutes.

3.8 Check

Check to see that casserole is done. Remove from oven or add time as needed.

3.9 Serve

Allow the casserole to rest for 10-15 minutes before serving.

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