Creamy, Cheesy Comfort In Every Bite! This Chicken Tetrazzini Is The Ultimate Cozy Dinner You NEED To Try. Recipe

I added my Tetrazzini Chicken to my Easy Comfort Recipes collection, a creamy, cheesy, freezer friendly casserole with a surprising shortcut that makes serving a crowd much easier.

I make this creamy, cheesy Chicken Tetrazzini so often it feels like a secret weapon, and honestly I still get surprised how quick it disappears. The egg noodles soak up the sauce in a way that makes people go back for seconds, and that little tang from Parmesan cheese on top is pure comfort.

It’s easy and freezer friendly so I throw it in the rotation when I need Bring A Dish Ideas, and it’s also one of those Tetrazzini Chicken dishes that scales up without drama. Try it when you want something familiar but not boring, you might get hooked.

Ingredients

• Egg noodles or spaghetti, comforting carbs that fill you up, quick energy, great for soaking up sauce
• Cooked chicken, lean protein, keeps it hearty and filling, good leftovers, mild savory flavor
• Mushrooms, earthy meaty bite adds depth, low calorie, some fiber and umami punch
• Parmesan cheese, salty nutty boost of umami, packs big flavor so you need less
• Mozzarella or cheddar, melty cheese for gooey texture, adds fat and comfort, mild or sharp
• Sour cream, creamy tang that lightens sauce, adds richness without being too heavy
• Peas, sweet pop of color, adds fiber, some plant protein and freshness
• Panko breadcrumbs, crispy topping for texture, small crunch, a little salt, golden brown

Ingredient Quantities

• 12 ounces egg noodles or spaghetti
• 3 cups cooked chicken, shredded or chopped
• 8 ounces mushrooms, sliced
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 1/2 cup sour cream
• 1 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella or cheddar cheese
• 1 cup frozen peas, thawed
• 1/4 cup dry white wine or sherry (optional)
• 1/2 cup panko breadcrumbs
• 2 tablespoons butter, melted (for topping)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon dried thyme or 1 teaspoon Italian seasoning (optional)

How to Make this

1. Preheat oven to 375F and grease a 9×13 inch baking dish. Meanwhile cook 12 ounces egg noodles or spaghetti in salted boiling water to just al dente, reserve about 1 cup pasta water, then drain.

2. In a large skillet heat 2 tablespoons olive oil and 2 tablespoons unsalted butter over medium high heat. Add 8 ounces sliced mushrooms and 1 medium finely chopped yellow onion, sauté until browned and soft about 6 to 8 minutes.

3. Stir in 2 cloves minced garlic and 1/2 teaspoon dried thyme or 1 teaspoon Italian seasoning if using, cook 30 seconds till fragrant. If you want the flavor boost, pour in 1/4 cup dry white wine or sherry and let it reduce for 1 to 2 minutes.

4. Sprinkle in 1/4 cup all purpose flour and stir constantly for about 1 minute to cook the raw flour taste. Slowly whisk in 2 cups low sodium chicken broth and 1 cup whole milk, bring to a simmer until the sauce thickens and is smooth.

5. Turn heat to low and whisk in 1/2 cup sour cream, 1 cup grated Parmesan cheese and about 1 cup of the 1 1/2 cups shredded mozzarella or cheddar so it melts into the sauce. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. If sauce seems too thick, add a splash of the reserved pasta water.

6. Fold the 3 cups cooked chicken (shredded or chopped) and 1 cup thawed frozen peas into the sauce, then add the drained pasta and 2 tablespoons chopped fresh parsley, toss gently until everything is evenly coated. Taste and adjust salt or pepper, add a little reserved pasta water if it needs loosening.

7. Pour the pasta mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup shredded mozzarella or cheddar over the top. Mix 1/2 cup panko breadcrumbs with the 2 tablespoons melted butter and a little extra Parmesan if you like, then scatter evenly over the casserole.

8. Bake uncovered for 20 to 25 minutes, until the casserole is bubbly and the topping is golden brown. For an extra crisp top, broil 1 to 2 minutes watching closely so it dont burn.

9. Let the tetrazzini rest about 5 to 10 minutes before serving, garnish with extra chopped parsley. Tip: This freezes great — to freeze, cover tightly with foil and freeze up to 3 months; to bake from frozen cook at 375F about 45 to 60 minutes, remove foil the last 10 to 15 minutes so the top crisps up.

Equipment Needed

1. 9×13 inch baking dish (greased)
2. Large pot for boiling pasta
3. Colander for draining pasta
4. Large skillet or sauté pan (for the sauce and mushrooms)
5. Whisk (for flour and milk slurry)
6. Wooden spoon or silicone spatula (for stirring and folding)
7. Chef knife and cutting board (onion, parsley, mushrooms)
8. Measuring cups and spoons plus a liquid measuring cup
9. Box grater (for Parmesan) and oven mitts for handling the hot dish

FAQ

Creamy, Cheesy Comfort In Every Bite! This Chicken Tetrazzini Is The Ultimate Cozy Dinner You NEED To Try. Recipe Substitutions and Variations

• Egg noodles or spaghetti: if youre out, use rotini, penne or farfalle — they hold the sauce and wont get mushy.
• Whole milk: swap with half and half thinned with a little water, evaporated milk, or plain unsweetened oat or almond milk for a lighter finish.
• Parmesan cheese: try Pecorino Romano or Asiago, or go dairy free with nutritional yeast or a store bought vegan parmesan.
• Panko breadcrumbs: replace with crushed crackers (Ritz or saltines), crushed cornflakes, or regular breadcrumbs mixed with melted butter or oil for crunch.

Pro Tips

1. Cook the pasta a little less than you think, toss it into the sauce while it’s still got a bite so it finishes cooking there and soaks up flavor; always save some pasta water to loosen the sauce if it gets gummy.

2. Don’t crowd the mushrooms, dry them well and cook on higher heat till they get a deep brown, that browning gives way more flavor than just soft mushrooms, and salt them near the end so they dont weep.

3. When you make the roux and add dairy, keep the heat low and add cheeses off the heat or the sauce can go grainy, same with sour cream, stir it in gently so it stays silky.

4. For a really crunchy top, toss the panko with melted butter and toast it in a pan or under the broiler for a minute first, and let the casserole rest a bit after baking so it sets up and isn’t a soupy mess.