Recipe for Chicken Tetrazzini
This Chicken Tetrazzini is a creamy, comforting casserole with tender chicken, spaghetti, and a crispy buttery bread topping. Perfect for cozy family dinners!
Servings: 4 servings
Ingredients
- 2 slices high-quality sandwich bread lightly toasted
- 2 tablespoons butter melted, to brush on the bread and enrich the sauce
- Salt and freshly ground black pepper for seasoning throughout
- 8 ounces spaghetti broken in half
- 2 tablespoons butter for sautéing aromatics and making the roux
- 1 medium onion peeled and finely chopped
- 2 cloves garlic minced
- 1 tablespoon minced fresh thyme
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half and half
- 1/2 cup grated Parmesan cheese
- Hot sauce to taste, optional
- 2 cups cooked chicken chopped or shredded
- 1 cup frozen peas
Instructions
- Start by bringing a large pot of salted water to a boil. Add the broken spaghetti and cook until al dente according to package instructions. Drain and set aside.
- Meanwhile, lightly toast the sandwich bread slices until golden and crisp. Once toasted, brush both sides with melted butter and season with a pinch of salt and pepper. Set aside for later use as the topping.
- In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until translucent, about 4-5 minutes.
- Stir in the minced garlic and fresh thyme, cooking for another minute until fragrant.
- Sprinkle the flour over the onion mixture and whisk constantly for about 2 minutes to cook out the raw flour taste.
- Slowly pour in the chicken broth while whisking to avoid lumps. Then add the half and half, continuing to whisk until the sauce thickens and becomes creamy, roughly 5-7 minutes.
- Remove the sauce from heat and stir in the grated Parmesan cheese until melted and smooth. Season with salt, freshly ground black pepper, and optional hot sauce to taste.
- Add the cooked chicken and frozen peas directly into the sauce, stirring to combine.
- Then fold in the cooked spaghetti, making sure every strand is coated with the creamy sauce.
- Preheat your oven to 350°F (175°C). Transfer the pasta mixture into your baking dish and spread evenly.
- Tear the toasted bread slices into bite-sized pieces and scatter them over the top as a crunchy topping.
- Bake uncovered for 20-25 minutes until the casserole is bubbly and the bread topping is golden.
- Let the dish rest for a few minutes after baking to set. Serve warm and enjoy the comforting layers of creamy sauce, tender chicken, and crisp bread topping.
Equipment
- Large Pot
- Large skillet or saucepan
- Baking dish (around 9x9 inches)
- Mixing spoon and whisk
- Measuring Cups and Spoons
- Knife and cutting board
Notes
- Use whole wheat or multigrain bread for a nuttier, wholesome topping.
- Substitute half and half with light cream or whole milk for a lighter or richer sauce.
- Freeze the casserole before or after baking for up to 3 months; thaw before baking if frozen uncooked.
- Ensure pasta is cooked al dente to avoid overcooking during baking.
- For a vegetarian version, omit chicken and use vegetable broth with mushrooms or tofu.