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
- ⅓ cup brown onion diced
- 8 ounces fresh mushrooms, cremini, baby Bellas or button mushrooms sliced thick
- 1 ½ teaspoons garlic minced
- 2 tablespoon flour, all purpose or Gluten free
- 1 cups chicken broth, or vegetable
- 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 breadcrumbs, or panko
- 1 tablespoon green onions, sliced
- 1 pinch nutmeg
INSTRUCTIONS
- Preheat the oven to 350°F and grease an 8"x11" casserole dish with butter or cooking spray (I prefer canola or avocado oil).
- Cook the pasta in salted water until al dente, then rinse and set aside.8 ounces spaghetti
- Season chicken with salt and pepper. Melt 2 tablespoons of butter in a large pan over medium-high heat, then sear the chicken thighs for about 4 minutes until golden brown. Set aside and cut into ½-inch cubes; it doesn’t need to be fully cooked as it will finish in the casserole.4 tablespoons butter divided use, salt and pepper, 8 oz boneless skinless chicken thighs
- In the same skillet, melt another 2 tablespoons of butter and sauté the mushrooms over medium heat for 4-5 minutes. Add the onion and cook for another 3-4 minutes until golden brown.4 tablespoons butter divided use, 8 ounces fresh mushrooms, ⅓ cup brown onion diced
- Stir in the garlic and cook for 30 seconds until fragrant, then add flour.1 ½ teaspoons garlic minced, 2 tablespoon flour
- Reduce heat to medium-low and slowly stir in chicken broth, milk, and cream, stirring constantly to prevent burning. Season with salt, black pepper, and nutmeg.1 cup heavy cream, 1 cups chicken broth, 1 cup milk, 1 pinch nutmeg, salt and pepper
- Bring the mixture to a boil, then simmer on low for 3-4 minutes until thickened. Remove from heat and stir in Parmesan cheese.¼ cup parmesan cheese
- Add the cooked pasta, chicken, and peas, stirring to coat with the creamy sauce. Pour into the prepared baking dish.½ cup frozen peas
- Mix breadcrumbs with 1 tablespoon of melted butter in a small bowl, then sprinkle over the casserole.⅓ cup breadcrumbs
- Bake for 25-30 minutes until the breadcrumbs are golden brown. Serve warm, topped with thinly sliced green onions.1 tablespoon green onions
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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