Chicken Tetrazzini Casserole
A cozy, family-friendly casserole featuring tender chicken, creamy mushroom sauce, and pasta baked to golden perfection. This Chicken Tetrazzini Casserole hits that comforting, weeknight-friendly sweet spot—simple to assemble, generous on flavor, and perfect for leftovers.
Ingredients
- 2 cups cooked chicken, shredded
- 8 oz fettuccine or linguine, cooked and drained
- 2 cups mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, lightly beaten
- salt and pepper to taste
- optional: 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 375°F (190°C). Grease a casserole dish with a little butter or cooking spray so the edges don’t dry out.
- In a large skillet, melt the butter over medium heat. Add the onion and cook until it starts to soften, about 3–4 minutes. Toss in the mushrooms and garlic, cooking until the mushrooms release their juices and begin to brown a bit, 5–7 minutes.
- Stir in the flour and cook for 1 minute to make a roux. Slowly whisk in the milk and cream, letting the mixture come to a gentle simmer. It will thicken into a silky sauce. Season with salt and pepper.
- Turn off the heat and stir in half of the mozzarella and half of the Parmesan, along with the beaten egg. This gives the sauce a glossy finish. Add the shredded chicken and cooked pasta, tossing to coat everything evenly.
- Transfer the mixture to the prepared casserole dish. Sprinkle the remaining mozzarella and Parmesan on top. If you’re using parsley, scatter it over the cheese layer.
- Bake for 20–25 minutes, until the top is bubbly and lightly browned. Let it rest for about 5 minutes before serving.