Easy Chicken Tetrazzini
Easy Chicken Tetrazzini is a comforting and creamy pasta dish that combines cooked chicken, spaghetti, and a rich sauce. Perfect for a weeknight dinner, this dish is easy to prepare and can be enjoyed by the whole family.
Equipment
- 1 large pot
- 1 colander
- 1 skillet
- 1 9x13 inch baking dish
- 1 mixing spoon
- 1 set measuring cups and spoons
- 1 oven
Ingredients
- 12 oz spaghetti
- 2 cups cooked chicken, shredded or diced Can replace with turkey if desired.
- 1 cup sliced mushrooms
- 1 cup frozen peas
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs For topping.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, melt the butter. Add the sliced mushrooms and sauté until cooked, about 5 minutes.
- Stir in the flour and cook for 1 minute to create a roux.
- Gradually whisk in the chicken broth and milk, stirring continuously until the sauce thickens, about 3-5 minutes.
- Add the garlic powder, onion powder, salt, and pepper to the sauce. Mix well.
- In a large bowl, combine the cooked spaghetti, chicken, peas, and mushroom sauce. Mix until everything is well coated.
- Transfer the mixture to a greased 9x13 inch baking dish. Top with shredded cheddar cheese, Parmesan cheese, and breadcrumbs.
- Bake in the preheated oven for about 25-30 minutes, or until the top is golden and bubbly.
- Remove from the oven and let it sit for a few minutes before serving.
Notes
You can replace the chicken with turkey if desired.
Feel free to add vegetables like bell peppers or spinach for extra flavor and nutrition.
This dish can be made ahead of time and refrigerated before baking. Simply increase the baking time if cooking from cold.