Easy Chicken Tetrazzini
Are you ready to whip up a comforting meal that’s as creamy as it is flavorful? If so, let me introduce you to Easy Chicken Tetrazzini! This dish is a delightful casserole that brings together tender chicken, savory mushrooms, and pasta all nestled in a luxurious cream sauce. Fun fact: Chicken Tetrazzini was supposedly named after the famous opera singer Luisa Tetrazzini in the early 20th century! Talk about a glamorous history for a homey recipe.
Ingredients
- 2 cups cooked chicken shredded
- 8 oz spaghetti or fettuccine
- 1 cup mushrooms sliced (fresh or canned)
- 1 cup frozen peas
- 1/2 cup onion chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup breadcrumbs for topping
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil and cook the spaghetti or fettuccine according to package instructions until al dente. Drain and set aside.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sliced mushrooms, cooking until they are soft, about 5-7 minutes.
- Make the Sauce: Stir in the chicken broth, heavy cream, garlic powder, and onion powder. Let it simmer for a couple of minutes to meld the flavors.
- Combine Ingredients: In the skillet, add the shredded chicken, cooked pasta, and frozen peas. Mix everything together so that the sauce fully coats the pasta and proteins.
- Pour into Baking Dish: Transfer the mixture into a greased 9x13 inch baking dish.
- Add Toppings: Sprinkle the grated Parmesan cheese and breadcrumbs evenly over the top.
- Bake: Preheat your oven to 350°F (175°C) and bake for 25-30 minutes or until the top is golden and bubbly.
- Serve: Let it cool for a few minutes, then serve warm and enjoy!