Be sure to serve this with a side of garlic bread with cheese.
Chicken Tetrazzini
“Delicious! One of the best things I’ve tried from this site.” — that review says it all. This recipe is a total winner. It’s so comforting and delicious, my husband doesn’t even like mushrooms, and he loved this meal! (As did my picky four-year-old!) It’s a pretty easy recipe to assemble and bake, and the flavors are just outstanding. Simple enough for a weeknight family dinner, but I’d consider it fancy enough for a Sunday meal as well. Let’s get to it!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Sear seasoned chicken in olive oil until golden brown and cooked through. Remove and set aside. Add butter and white wine to the pan and gently boil for 5 minutes, then add mushrooms and onions. Cook for 5 minutes. Add garlic, cook for 1 minute.
Add the cream of chicken + cream of mushroom soup, Parmesan cheese, sour cream, milk, peas, and diced chicken. Stir to combine, heat over low heat while you boil the spaghetti.
Drain the spaghetti and combine with the sauce.
Top with cheese. Bake uncovered at 350° for 15 minutes. Increase heat to 450° and bake for 10 minutes or until the top begins to brown. Remove from oven and let it sit for 5 minutes. Garnish with parsley and serve!
Pro Tips for this Recipe
When searing the chicken, don’t force it up to flip it as that will cause it to tear. It will release from the pot when it’s sufficiently seared. I like to use Pinot Grigio or Sauvignon Blanc with this recipe, chicken broth may be used instead if you don’t cook with wine. Plain Greek yogurt or Mayo can be used if you don’t have sour cream. To make it from scratch, try my cream of chicken soup recipe. It makes enough for 2 cans so you can omit the cream of mushroom soup.
Make-Ahead Method
Assemble the casserole, cover and refrigerate for up to 2 days. Let it sit out for 30 minutes prior to baking. Cover and bake at 350° for 20 minutes. Remove cover and bake for 15. Increase to 450° and cook for another 10 minutes or until the top begins to brown. You can also freeze this casserole and let it thaw completely prior to baking. (It may take up to 24 hours to completely thaw in the fridge.
What to Serve with Chicken Tetrazzini
Garlic Bread With Cheese Buttermilk Biscuits Copycat Texas Roadhouse Rolls Salad with homemade Caesar or Italian dressing Cheddar Bay Biscuits
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
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