This creamy, baked casserole with mushrooms, chicken, peas, and pasta comes together in just 40 minutes using a homemade white wine sauce and precooked chicken. It’s a perfect dinner for family and guests.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Servings: 6servings
Calories: 694kcal
Ingredients
For the Chicken Tetrazzini
12ouncesdry spaghetti
5tablespoonsbutterdivided in half
8ouncesmushrooms thinly sliced
1oniondiced
1/3cupflour
1/4cupwhite wine
2 1/2cupschicken or vegetable broth
1cupheavy cream
1teaspoonsalt
1/2teaspoonground black pepper
3cupsshredded chickenI use rotisserie chicken
12ouncesfrozen peas
For the topping
1/3cupgrated Parmesan cheese
1/3cupdry panko bread crumbs
1tablespoonbuttermelted
Instructions
Preheat oven to 400˚F.
Cook spaghetti to al dente per package directions.
In a large oven safe skillet, melt 2 tablespoons butter over medium heat. Add the mushrooms and onion and saute for 4-6 minutes, or until they are soft and golden.
Add the other 3 tablespoons of butter to the pan and once it melts, sprinkle the flour over the mushroom mixture and cook for about 1 minute.
Stir in the cooking wine and stir quickly to deglaze the pan. Then slowly stir in the chicken broth and bring to a simmer. Finally stir in the cream, salt and pepper and let simmer until the sauce starts to thicken, about 5 minutes.
While the sauce thickens, drain the spaghetti. In a small bowl combine the breadcrumbs, parmesan cheese and melted butter.
Once the sauce is ready (coats the back of a spoon) stir in the chicken and peas, and then toss with the spaghetti.Sprinkle the bread crumb topping over the top and transfer pan to the oven to bake for 20 minutes or until the topping gets golden brown and the edges begin to bubble.*If you don't haven an oven save skillet, transfer the mixture to a casserole dish.