Chicken Tetrazzini

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Chicken Tetrazzini is freezer-friendly and perfect for sharing with neighbors and friends who may need a little comfort food.

Prep Time1

Cook Time30

Total Time1 30

Course: Main Dishes

Cuisine: American

Servings: servings

Calories: 417kcal

Author: Cassie Johnston

Ingredients

Cooking spray
2 pounds whole grain spaghetti broken in half
2 tablespoons butter
1 tablespoon olive oil
1 large onion diced
4 cloves garlic minced
4 large stalks of celery diced
Pinch red pepper flakes
36 ounces button mushrooms sliced, divided
½ teaspoon salt divided
½ cup white wine
½ cup all-purpose flour
6 cups chicken broth
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon dried parsley
½ teaspoon black pepper
2 teaspoons dried basil
Pinch ground nutmeg
8 ounces softened cream cheese
2 cups shredded Parmesan cheese get good stuff, this is where a lot of the flavor comes from
2 large chicken breasts cooked and cut into small bite-sized pieces
1 cup panko breadcrumbs

Instructions

Preheat oven to 350°F. Spray either four 8"×8" baking pans or two 9"×13" baking pans with cooking spray, set aside.
Fill a large stockpot with water, bring to a boil and cook spaghetti, stirring frequently, until just shy of al dente. You want it a little bit crunchy still as it will soften in the oven. Drain and set aside.
While the pasta cooks, melt the butter with the olive oil in a large stockpot over high heat. Add in the onion, garlic, celery and red pepper flakes, and cook until veggies are tender and fragrant, about 5 minutes.
Add half of the mushrooms to the onion mixture, sprinkle on half the salt, then repeat with remaining mushrooms and salt. Cook until mushrooms have softened and released the majority of their liquid, about 15 minutes.
Add in the wine to the mushrooms, and then stir in the flour until the flour is incorporated. Add in the broth, thyme, sage, parsley, pepper, basil, and nutmeg.
Bring mixture to a boil, reduce heat, and simmer until mixture thickens enough to coat the back of a spoon. Remove from heat and stir in the cream cheese, Parmesan cheese, and cooked chicken. Once cheese is melted, stir in the cooked spaghetti, a handful at a time, until well-incorporated.
Divide the mixture evenly between the prepared baking pans. Sprinkle tops with breadcrumbs.
To bake immediately: Bake casserole in preheated oven for 25-30 minutes, or until golden brown and bubbly.
To freeze for later:
Let casserole cool to touch on the counter, then wrap tightly in a layer aluminum foil and plastic wrap (I like using two layers to protect from freezer burn). Label and freeze. Use within 6 months for best results.
To bake frozen casserole: Thaw casserole overnight in fridge, then bake covered in 350° oven for 45 minutes. Remove cover and bake an additional 30 minutes, or until golden brown and bubbly.

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