- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Serving: 6 servings
This chicken tetrazzini casserole is Italian-American food at it's best. It's rich, creamy and perfectly hearty - this casserole makes a wonderful dinner any time. This recipe can be very versatile and it's easy to modify, so have fun with it.
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Ingredients
- vegetable oil - 2 tbsp
- chicken breasts - 2 - 3, medium to large
- salt and pepper - to taste
- spaghetti - 1 16oz package
- butter - 6 tbsp
- onion - 1/2 medium, chopped
- green pepper - 1, finely diced
- mushrooms - 1 cup, sliced
- all purpose flour - 1/4 cup
- half and half - 1 cup
- chicken broth - 2 cups
- white wine - 1/4 cup
- parmesan cheese - 1/2 cup, shredded
- paprika - for garnish
how to
- Preheat the oven to 425 F and grease a 9x13" casserole dish.
- Heat the oil in a medium skillet over medium high heat. Generously salt and pepper the chicken breasts on both sides, then cook until cooked through - about 4 - 5 minutes per side. Remove to a plate and set aside.
- While the chicken is cooking, heat the water for the pasta and cook for about 1 minute less than package directions. When cooked, drain in a colander and let sit.
- Return the pan you cooked the chicken in to medium heat, add two tbsp of butter and allow to melt. Add the onion and peppers, and cook until softened, about 4 minutes.
- Increase the heat to medium high, add the mushrooms and cook until golden brown, about 5 more minutes.
- In a saucepan, melt the remaining 4 tbsp butter over medium-low heat. Whisk in the flour until smooth, then stir in the half and half and the chicken broth. Increase the heat to medium, and cook and stir until thickened, about 10 minutes, then stir in the white wine and mushrooms.
- Cube up the cooked chicken, and stir into the sauce.
- Put the spaghetti noodles into your prepared baking dish, then pour the sauce over the top - shake the dish to even everything out.
- Sprinkle the parmesan over the top and bake for about 20 minutes, or until hot and bubbly. Before serving, sprinkle with paprika.
Oh yum…such a wonderful flavor…course I put some garlic into the sauce… It does take at least an hour to prepare… Half and half is a must for the creamy sauce…follow all the directions to a savory delicious dinner…
can this be made in the am and than put into the oven for supper to be heated?
Sure I don’t see why not!
Could I use milk instead of half and half
Sure, it just won’t be quite as creamy. 😉
Just made this and we love it. From the age 1 year to 75 years. One a fussy eater and 1 a chef.
It must be good
Great! Every time I make it people always come back for more. I’m so glad you enjoyed it.
Could I substitute the alcohol
Sure, just leave it out or use cooking wine maybe?
For me Tetrazzini should have a breadcrumb topping!
Sounds yum. I’ll add some next time I make it. Thanks for the tip!
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cool thing, but too much butter and oil.
This might seem a bit dumb but I’m from down under n was wondering what is half n half?
In the United States; people put Half ‘n Half in coffee. It is prepackaged. It is half cream and half milk.
For this recipe; you are essentially making a roux. Make your own version of a roux and follow the rest of the directions and you should be fine.
Oh for heaven’s sake! It does NOT make too many dirty dishes. If you are that concerned, use a deep skillet for the chicken and veggies, then place them in the casserole dish to wait and make the sauce in the skillet. You’ll use 1 pan, 1 pot, and the casserole dish, which doubles as the serving dish. Really people. As for the number of steps…good food requires a little caring. This turned out very well!
again, what can I substitute for the wine?
No substitution necessary. You don’t have to use it.
I made this today. It was very good! Even a picky 5 year old ate it! Like Fastcook said, it DOES dirty up a WHOLE lot of dishes but if you have a dishwasher and you make sure it’s cleared out beforehand, then you can just stick the dishes in the dishwater after you put the dish in the oven for easy cleanup.
This took me a lot longer than 30 minutes to prep, and seemed to dirty every pot and pan I own. I vowed I would never make it again no matter how good it was. Ahem… that was the first time I made it 🙂 The next three or four times, I figured out how to save a little time and a few dishes and now it is in my monthly rotation. Delicious and worth every step! Thank you for sharing it. My picky twin (13-year old) step-sons loved it as did their father and I, and my mother thoroughly enjoyed the leftovers that I passed on to her.
This looks delicious – I’m making it with leftover chicken.
UGH…too many cooking steps. We want this taste but to throw ingredients in a pan and bake it.
Best of luck with that. 😉
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