Easy Chicken Tetrazzini
Easy Chicken Tetrazzini is a comforting and creamy pasta dish made with shredded chicken, mushrooms, and a delicious cheese sauce, baked to perfection. It's perfect for a quick weeknight dinner or feeding a crowd.
Equipment
- 1 large pot
- 1 colander
- 1 skillet
- 1 mixing bowl
- 1 baking dish (3-quart)
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 oven
Ingredients
- 8 ounces spaghetti (or any pasta)
- 2 cups cooked chicken, shredded You can use rotisserie chicken for quicker preparation.
- 1 cup sliced mushrooms
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup frozen peas (optional)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ½ cup breadcrumbs (for topping)
- as needed fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté until soft, about 5 minutes.
- In a large mixing bowl, combine the cooked spaghetti, shredded chicken, sautéed mushrooms, chicken broth, heavy cream, garlic powder, onion powder, salt, black pepper, and dried thyme. Mix well.
- If using, fold in the frozen peas.
- Pour the mixture into a greased baking dish. Top with shredded cheddar cheese and sprinkle the breadcrumbs evenly on top.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Remove from the oven and let it sit for a few minutes. Garnish with chopped parsley, if desired.
- Serve warm and enjoy!
Notes
You can use rotisserie chicken for quicker preparation.
Feel free to add other vegetables like bell peppers or spinach for added nutrition.
Leftovers can be stored in an airtight container for up to 3 days in the refrigerator, or frozen for up to a month.