Ingredients
For the Chicken Tetrazzini:
- 12 oz linguine or spaghetti
- 4 cups rotisserie chicken, shredded or diced (or cook 1.5 lbs chicken breast)
- 2 Tbsp olive oil
- 1 lb button mushrooms, thickly sliced
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
For the Creamy Sauce:
- 4 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 Tbsp lemon juice
- 2 cups half & half (or equal parts milk & heavy cream)
- 1 1/2 tsp sea salt, plus more to taste
- 1/4 tsp black pepper, freshly ground
- 1/4 cup parsley, chopped, plus more to garnish
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat and Prepare: Preheat your oven to 350˚F and butter a 9×13-inch casserole dish to prevent sticking.
- Cook Pasta: Boil a large pot of salted water until it tastes like ocean water, then add the linguine or spaghetti. Cook until barely al dente according to package instructions, being careful not to overcook. Reserve 1/2 cup of the pasta water for later use, then drain the pasta, partially cover, and set aside.
- Sauté Vegetables: Heat a large skillet over medium-high heat and add olive oil. Add the sliced mushrooms and sauté for about 3 minutes until softened. Add the finely chopped onion and cook for 5-7 minutes until soft and golden. Stir in the minced garlic and sauté for an additional 1 minute until fragrant. Transfer this mixture to a cutting board and combine with the shredded chicken.
- Make the Sauce: In the same pot used for pasta, melt the unsalted butter over medium heat. Whisk in the flour and cook for about 1 1/2 minutes until lightly golden to form a roux. Gradually whisk in the chicken broth, lemon juice, salt, and pepper until the sauce is smooth. Stir in the half & half and bring to a simmer. Adjust seasoning by adding more salt and pepper to taste.
- Combine Casserole Ingredients: Add the chicken and mushroom mixture, chopped parsley, and sauce to the pot with the cooked pasta. Stir everything together evenly. If the mixture seems dry, add reserved pasta water up to 1/2 cup to loosen it. Transfer the entire mixture evenly to the prepared casserole dish and sprinkle the shredded mozzarella cheese over the top.
- Bake: Cover the casserole dish with foil and bake at 350˚F for 20 minutes. Remove the foil and continue baking for another 15 minutes. For a golden, bubbly topping, broil the casserole for 1-2 minutes at the end, watching carefully to prevent burning.
Notes
- Selecting Pasta – Choose durum wheat semolina, bronze-cut pasta to avoid absorbing too much water and becoming dry in the casserole.
- To Cook Your Own Chicken – Season 1.5 lbs chicken breasts with salt and pepper. Heat 1 Tbsp oil in a Dutch oven or pot over medium-high heat and sauté chicken breasts about 4 minutes per side (cut in half lengthwise if large). Let cool before dicing.
- Make Ahead and Storage – Assemble the casserole and cover it. Store in the refrigerator for up to 5 days or freeze for up to 6 months. Thaw overnight in the fridge before baking and adding cheese.
- Leftovers – Cool leftovers completely, store in the fridge for 5 days or freeze up to 6 months. Reheat in a 350°F oven until warmed through.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American-Italian
