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Creamy Chicken Tetrazzini with Mushrooms and Parmesan Recipe

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This classic Chicken Tetrazzini recipe features tender rotisserie chicken, sautéed mushrooms, and onions in a rich, creamy Parmesan sauce, tossed with fettuccini noodles and baked to golden perfection. A comforting casserole perfect for family dinners, combining hearty flavors and satisfying textures in one dish.

Ingredients

Pasta

  • 1 pound dry fettuccini noodles

Chicken

  • 3 cups cubed rotisserie or roast chicken meat (usually from a 3-4 pound chicken)

Sauté & Sauce

  • 2 tablespoons olive oil
  • 18 tablespoons unsalted butter (divided, about 2¼ sticks)
  • ½ pound button mushrooms (diced)
  • 1 medium yellow onion (chopped)
  • 4 cloves garlic (chopped)
  • 1 tablespoon chopped fresh thyme leaves
  • ½ cup semi-dry or dry white wine
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 cup low-sodium chicken broth
  • ⅓ cup all-purpose flour
  • ⅛ teaspoon freshly grated nutmeg (or ¼ teaspoon ground nutmeg)
  • 1 teaspoon seasoned salt
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Topping & Garnish

  • ½ cup grated Parmesan cheese
  • ½ cup breadcrumbs
  • ⅓ cup chopped fresh parsley (divided)

Instructions

  1. Prepare Oven and Baking Dish: Preheat your oven to 425°F (220°C) and spray a large casserole dish with nonstick baking spray to prevent sticking.
  2. Cook Pasta: Boil salted water and cook the fettuccini noodles according to package directions until al dente. Drain and rinse with cold water, then spread evenly on a large baking sheet to dry while you prepare other ingredients.
  3. Sauté Mushrooms and Onion: Heat a large skillet over medium heat and add 2 tablespoons olive oil and 2 tablespoons butter. Once melted, add diced mushrooms and chopped onions. Lightly season with salt and pepper, then sauté for 5-7 minutes until onions are translucent and mushrooms are fragrant and softened. Stir occasionally to prevent sticking.
  4. Add Garlic, Thyme, and Wine: Stir in chopped garlic and fresh thyme leaves. Pour in the white wine and cook while scraping up any browned bits from the pan bottom. Let it reduce for about 2 minutes. Transfer this mixture to a medium bowl and set aside. Keep the skillet for the next step.
  5. Heat Milk Mixture: In a medium saucepan, combine the whole milk, heavy cream, and chicken broth. Warm over medium heat until just below simmering, when you start seeing steam but no boil.
  6. Make the Roux: In the large sauté pan, melt 3 tablespoons of butter over medium heat. Gradually whisk in the flour and continue whisking until the mixture is smooth and turns light golden, about 2 minutes.
  7. Add Milk Mixture and Season: Slowly pour the warm milk/cream/broth mixture into the roux while whisking continuously to avoid lumps. Add nutmeg, seasoned salt, kosher salt, and black pepper. Bring the sauce to a boil, then immediately reduce the heat to low. Keep stirring for 8-10 minutes until the sauce thickens. Remove from heat once thickened.
  8. Combine Ingredients: In a large mixing bowl, combine the cubed chicken, sautéed mushroom and onion mixture, cooked fettuccini noodles, and half of the chopped parsley. Mix everything thoroughly so the sauce coats all ingredients evenly.
  9. Assemble Casserole: Pour the mixture into the prepared casserole dish. Sprinkle the top evenly with breadcrumbs and grated Parmesan cheese.
  10. Add Butter Topping: Melt the remaining butter and drizzle it evenly over the breadcrumb and cheese topping. This will help create a golden crust while baking.
  11. Bake: Place the casserole in the preheated oven and bake for 30 minutes, or until the top is golden brown and the casserole is bubbly throughout.
  12. Rest and Garnish: Remove the dish from the oven and allow it to rest for 5-10 minutes before serving. Garnish with the remaining chopped parsley for a fresh, vibrant finish.
  13. Serve and Enjoy: Dish out portions and enjoy this rich, creamy Chicken Tetrazzini, a perfect comforting meal for family and friends.

Notes

  • Use low-sodium chicken broth to control salt content in the dish.
  • Rotisserie chicken makes this recipe quick and easy, but you can roast and cube your own chicken if preferred.
  • Allowing the pasta to dry slightly before mixing helps prevent a soggy casserole.
  • Breadcrumb topping adds crunch; for a gluten-free option, substitute with gluten-free breadcrumbs.
  • This recipe can be prepared ahead by assembling and refrigerating before baking; just add extra baking time if chilled.

Find it online: https://dishcooks.com/creamy-chicken-tetrazzini-with-mushrooms-and-parmesan-recipe/