Description

This Chicken Tetrazzini is a creamy, cheesy casserole featuring tender rotisserie chicken, mushrooms, and linguine baked in a luscious homemade sauce. Perfect for a comforting family dinner, it combines sautéed veggies and a velvety sauce topped with mozzarella cheese for a rich and satisfying meal. The dish is easy to prepare and can be made ahead or frozen for convenience.

Ingredients

Scale

Pasta & Chicken

12 oz linguine (or spaghetti*)
4 cups rotisserie chicken, shredded or diced (or cook 1.5 lbs chicken breast*)

Vegetables & Aromatics

1 lb button mushrooms, thickly sliced
1 medium onion, finely chopped
4 garlic cloves, minced

Sauce Ingredients

2 Tbsp olive oil
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)

Topping

1 1/2 cups shredded mozzarella cheese

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Instructions

Preheat Oven and Prepare Casserole Dish: Preheat your oven to 350˚F and butter a 9×13 inch casserole dish to prevent sticking.
Cook the Pasta: In a large pot of salted boiling water (should taste like ocean water), cook the linguine until barely al dente according to package instructions. Reserve 1/2 cup of pasta cooking water, then drain the pasta. Cover partially and set aside.
Sauté the Veggies: In a large skillet over medium-high heat, add olive oil. Sauté sliced mushrooms for 3 minutes until softened. Add chopped onions and cook until soft and golden, about 5-7 minutes. Add minced garlic and sauté for another 1 minute until fragrant. Transfer this mixture to a cutting board with the chicken.
Make the Sauce: In the same pot used for pasta, melt the butter and whisk in the flour until lightly golden, about 1 1/2 minutes. Slowly whisk in the chicken broth, lemon juice, salt, and pepper until smooth. Add the half & half and bring the sauce to a simmer. Adjust seasoning with additional salt and pepper to taste.
Combine the Casserole: Add the cooked chicken, sautéed mushroom mixture, parsley, and sauce to the pasta pot. Stir everything together to combine well. If desired, add the reserved pasta water to loosen the sauce. Spread the mixture evenly into the prepared casserole dish. Sprinkle the shredded mozzarella cheese generously on top.
Bake the Tetrazzini: Cover the casserole dish with foil and bake in the preheated oven at 350˚F for 20 minutes. Remove the foil and continue baking uncovered for another 15 minutes. Optionally, broil for 1-2 minutes at the end to achieve golden, bubbly cheese on top.

Notes

This recipe is freezer-friendly and can be made ahead by preparing and storing the casserole in the fridge before baking.
Using rotisserie chicken simplifies preparation, but you can substitute with cooked and chopped baked chicken breast if preferred.
Be careful not to overcook the pasta; it should be just barely al dente to avoid becoming mushy after baking.
Adjust seasoning in the sauce as needed; adding lemon juice brightens the flavors nicely.
Broiling at the end adds a beautiful golden crust, but watch closely to prevent burning.

Nutrition

Serving Size: 1 serving
Calories: 573
Sugar: 5 g
Sodium: 933 mg
Fat: 27 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0.2 g
Carbohydrates: 39 g
Fiber: 2 g
Protein: 44 g
Cholesterol: 145 mg