Name: Chicken Tetrazzini
Ingredients: 12 ounces spaghetti or linguine; 2 cups cooked shredded chicken; ½ cup frozen peas, thawed (optional); 2 cups shredded mozzarella cheese, divided; ¼ cup shredded Parmesan cheese; 3 tablespoons butter; 1 small yellow onion, diced; ½ pound mushrooms, sliced; 4 tablespoons all-purpose flour; 1 ⅓ cups reduced sodium chicken broth; ½ cup white wine or extra chicken broth; 1 ⅓ cups half and half, light cream, or whole milk; 1 teaspoon Italian seasoning; 1 teaspoon garlic powder; 8 ounces cream cheese, cubed

Description

Chicken Tetrazzini is a cozy, comforting casserole loaded with pasta, shredded chicken, and a creamy mushroom sauce baked to bubbly perfection with gooey cheese. It’s a family-friendly dish that makes an excellent weeknight dinner, holiday leftover recipe, or freezer-friendly make-ahead meal.

Ingredients

12 ounces spaghetti or linguine
2 cups cooked shredded chicken
½ cup frozen peas, thawed (optional)
2 cups shredded mozzarella cheese, divided
¼ cup shredded Parmesan cheese
3 tablespoons butter
1 small yellow onion, diced
½ pound mushrooms, sliced
4 tablespoons all-purpose flour
1 ⅓ cups reduced sodium chicken broth
½ cup white wine or extra chicken broth
1 ⅓ cups half and half, light cream, or whole milk
1 teaspoon Italian seasoning
1 teaspoon garlic powder
8 ounces cream cheese, cubed

Instructions

Preheat oven to 350°F.
Cook pasta al dente according to package directions. Drain and set aside.
In a saucepan, melt butter over medium heat. Add onions and cook until softened.
Add mushrooms and cook for 5 minutes.
Stir in flour and cook for 1 minute.
Gradually whisk in broth, wine, cream, Italian seasoning, and garlic powder. Bring to a gentle boil until thickened.
Add cream cheese and stir until melted and smooth.
In a large bowl, mix pasta, sauce, peas, chicken, and 1 cup mozzarella.
Spread into a 2-quart casserole dish. Cover and bake for 20 minutes.
Uncover, top with remaining mozzarella and Parmesan, and bake 10–15 minutes more until hot and bubbly.

Notes

Serving: Pair Chicken Tetrazzini with garlic bread, a green salad, or roasted vegetables for a complete meal.
Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Cover with foil and warm in the oven at 325°F until heated through, or reheat individual servings in the microwave.
Freezing: Assemble casserole before baking, cover tightly, and freeze up to 3 months. Thaw overnight in the fridge before baking.
Meal Prep: Divide into smaller containers for quick heat-and-eat lunches.