Chicken And Mushroom Pasta Bake (Chicken Tetrazzini)
Learn how to make the best chicken casserole with creamy cheese sauce, juicy chicken bits, and utterly buttery mushrooms. And don’t get me started on the crunchy top layer, it is one of my best creations. You gonna love this!
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INGREDIENTS
- 8 ounces spaghetti, I used gluten-free
- 1 cup heavy cream, at least 35%
- 8 oz boneless skinless chicken thighs, cut into cubes
- 4 tablespoons butter divided use
- 1 tablespoon butter, melted
- ⅓ cup brown onion diced
- 8 ounces fresh mushrooms, cremini, baby Bellas or button mushrooms sliced thick
- 1 ½ teaspoons garlic minced
- 2 tablespoon gluten-free flour blend
- 1 cups chicken stock or broth
- 1 cup milk, which can be plant-based too
- ¼ cup parmesan cheese grated
- salt and pepper to taste
- ½ cup frozen peas, no need to thaw
- ⅓ cup gluten-free, if desired seasoned breadcrumbs or panko
- 1 tablespoon chopped green onions
- 1 pinch of nutmeg
INSTRUCTIONS
- Preheat the oven to 350 degrees Fahrenheit. Grease an 8"x11" casserole dish with butter or cooking spray. I like to use neutral oils like canola or avocado.
- Cook the pasta in salted water according to package directions (al dente). Rinse and set aside.
- Season the chicken with salt and black pepper. Melt 2 tablespoons of the butter in a large pan over medium-high heat. Sear the chicken thighs until golden brown. About 4 minutes in total. Set aside on a plate and cut into cubes or slices, about ½ inches. You don’t have to cook the chicken until done as it will continue to cook in the casserole later.
- In the same skillet, melt another 2 tablespoons of butter and saute the mushrooms over medium heat for about 4-5 minutes.
- Add in the onion and cook another 3-4 minutes until mushrooms and onion become golden brown.
- Follow with garlic and cook for 30 seconds just until the garlic becomes fragrant. Stir in the flour.
- Reduce the heat to medium-low. Slowly stir in chicken broth, milk, and cream. Make sure to stir constantly to avoid burning or curdling. Taste for seasoning and add a pinch of salt, black pepper and nutmeg.
- Take the creamy mixture to a boil and simmer on low for 3-4 minutes or until the sauce thickens. Remove from the heat and stir in parmesan cheese.
- Add cooked pasta, chicken, and peas. Stir to coat until all the ingredients are covered in creamy mushroom sauce.
- Pour into prepared baking dish. Set aside while you prep the last step.
- Mix the breadcrumbs with 1 tablespoon of melted butter in a small bowl. Sprinkle the casserole dish with the buttery breadcrumbs layer.
- Bake for 25-30 minutes or until the breadcrumbs become golden brown.
- Serve the creamy pasta and bake warm with thinly sliced green onions on top.
VIDEO
NOTES
- Add more vegetables. You can easily turn this into a chicken and broccoli casserole with a quick addition. When adding vegetables, I recommend sauteing them first, as it decreases the water content. Green beans, yellow bell pepper, fresh spinach, grated carrot, cherry tomatoes, kale.
- Allow the chicken casserole to set for a couple of minutes to make cutting and serving it effortless.
- Reheat it in the oven until warmed through (tip: cover the top with aluminum foil to prevent the casserole from drying out) or use the microwave. However, the alst option is not he best because the oven will help keep the topping crispy.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 498kcalCarbohydrates: 41gProtein: 19gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 116mgSodium: 283mgPotassium: 500mgFiber: 3gSugar: 7gVitamin A: 1145IUVitamin C: 7mgCalcium: 144mgIron: 2mg
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