Chicken Tetrazzini is an all-time family favorite that will garner rave reviews every time. It is wonderful to make ahead and serve for company, and it is the perfect dish to take to a new mommy since it doesn’t contain onion or garlic (which might interfere with nursing).
If you want to cook this ahead and freeze for later, there are a few things that you’ll want to have on hand so that the tetrazzini will be properly wrapped and not get freezer burn. I almost always make tetrazzini several weeks before I plan to serve it, and it has never tasted one bit like it has been previously frozen.
Chicken, mushrooms, and pasta are tossed together in a creamy, garlicky sauce before being sprinkled with Parmesan and baked for just long enough to melt it all together. – See more at:
Prep time: 40 mins Cook time: 45 mins Total time: 1 hour 25 mins
1 (12 oz) pkg. spaghetti pasta
1 (14.5) oz can Swanson chicken broth
5-6 cups cooked chicken (I oven roast mine)
seasoning salt or garlic salt (to season chicken before roasting)
2 cans cream of chicken soup (I use 98% fat free)
2 cups sour cream
one carton fresh mushrooms, sliced
½ stick butter
2 TB EVOO
3 cups grated cheddar (I recommend sharp)
¾ cup freshly grated Parmesan cheese
freshly ground pepper
sea salt & freshly ground pepper to taste
Cook chicken (I roast at 375 covered for 45 minutes). Chop and set aside.
Slice and sauté mushrooms in EVOO and butter until soft. Season with salt & pepper.
Cook pasta 7 minutes or until al dente. Drain, rinse with cold water, and set aside.
Put soups and sour cream in large bowl; stir in can of chicken broth.
Stir in mushrooms to the soup mixture, blending well.
Add chicken, pasta, and cheddar cheeses. Stir until well combined and evenly blended.
Spray aluminum pan(s) with Pam; spread tetrazzini in pan.
Sprinkle parmesan and paprika on top of casserole.
DO AHEAD: If freezing, stop here and freeze before cooking. If cooking, go to next step.
Bake at 350 degrees for 45 minutes to an hour, or until edges begin to bubble.
Preheat the oven to 350 degrees. Cook and drain the pasta, according to the directions on the package. Melt 3 tablespoons of butter in a large skillet over medium high heat. Add the garlic and the mushrooms, cook for 3-5 minutes until browned, stirring occasionally. Add the chicken, toss to coat and remove from the heat.
Melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Whisk the flour into the melted butter and then slowly add the chicken broth, whisking to combine. Increase the heat to medium high and bring to a simmer. Cook for 2 minutes and then add the cream. When the sauce begins to simmer again, reduce the heat to medium and let it simmer on low, stirring constantly for 8-10 minutes. The sauce will thicken slightly as it cooks. Season to taste with salt and pepper.
Place the pasta in a 9×13 baking dish and then spread the chicken mixture over top of it. Pour the sauce over everything to coat thoroughly and sprinkle with cheese. Bake for 20 minutes, until the sauce is bubbling and the cheese has melted. Stir if desired, right before serving. Enjoy!