Chicken Tetrazzini Recipe
A dish that warms the heart and fills the belly, this Chicken Tetrazzini is all about creamy goodness, tender noodles, and a hint of cheesy perfection!
Servings: 8 servings
Calories: 685kcal
Ingredients
- 4 Tbsp salted or unsalted butter
- 10 oz cremini or baby bella mushrooms stems removed and thinly sliced
- 1 large shallot finely diced
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cups heavy cream
- 1/2 cup sour cream
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp paprika
- 1/4 tsp ground black pepper
- 1 cup grated mozzarella cheese
- 1/4 cup parmesan cheese
- 3 cups pulled chicken
- 1 lb. cooked linguine or egg noodles cooked al dente
For the Topping
- 3/4 cup panko breadcrumbs
- 3 Tbsp salted or unsalted butter
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp salt
- 1 Tbsp freshly chopped parsley optional
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a large skillet set over medium heat, add the butter. Once melted, add the mushrooms and cook until browned, about 5 minutes. Add the shallot and cook until translucent, about 2 minutes.
- Whisk in the flour and cook until it turns a pale gold color, about 1 minute. Slowly pour in the chicken broth, whisking to scrape up any browned bits at the bottom of the pan and to prevent lumps from forming. Bring the heat up just a little. Continue whisking while pouring in the cream, then the sour cream and seasonings. Let the mixture simmer for 5 minutes.
- Remove from the heat and whisk in the cheeses. Add the chicken and cooked noodles, mixing to combine.
- In a small microwave-safe bowl, melt the butter for the topping. Toss in the breadcrumbs along with the garlic powder, paprika, and salt. Once combined, sprinkle over the noodles and bake, uncovered, for 30 minutes. Turn oven onto broil for extra golden-brown breadcrumbs during the final few minutes.
- Remove from the oven and let stand for 10 minutes before garnishing with parsley, if desired. Serve warm.
Notes
-The first thing I do for this recipe is boil the water for my pasta. That way, when it’s time to add it, it’s cooked, drained, and ready to go.
STORE leftovers in an airtight container in the fridge for up to 4 days. For longer storage, transfer to a freezer-safe container and FREEZE for up to 3 months.
REHEAT in the microwave or oven at 350°F (175°C) until warmed through.
Nutrition
Serving: 1serving | Calories: 685kcal | Carbohydrates: 31g | Protein: 37g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 201mg | Sodium: 753mg | Potassium: 367mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1496IU | Vitamin C: 1mg | Calcium: 182mg | Iron: 2mg
