Chicken Tetrazzini

$- 3 cups cooked chicken, shredded - 8 ounces spaghetti or fettuccine Chicken is the star of this dish. You can use leftover chicken or rotisserie chicken for ease. The pasta, either spaghetti or fettuccine, adds a nice bite and texture. - 2 cups mushrooms, sliced - 1 cup frozen peas - 1 cup chicken broth - 1 cup heavy cream - 1 cup grated Parmesan cheese Mushrooms provide a rich flavor and a meaty texture. Peas add a pop of color and sweetness. Chicken broth makes the dish moist, while heavy cream gives it that creamy goodness. Don’t forget the Parmesan; it adds a nice salty kick. - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - ½ cup breadcrumbs (for topping) - Fresh parsley, chopped (for garnish) Olive oil is great for sautéing. Garlic and onion powders boost the flavor without extra chopping. Salt and pepper are important to bring all the tastes together. The breadcrumbs give a crunchy top, while fresh parsley adds a bright finish. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This step is key for a great bake. 2. Cook 8 ounces of spaghetti or fettuccine in boiling water. Follow the package instructions until the pasta is al dente. Al dente means the pasta is firm but cooked. Drain and set aside. 1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. 2. Add 2 cups of sliced mushrooms. Cook them until golden brown and soft, about 5-7 minutes. Stir them often to avoid burning. 3. In a large bowl, combine the shredded chicken, cooked pasta, sautéed mushrooms, 1 cup of frozen peas, 1 cup of chicken broth, 1 cup of heavy cream, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and salt and pepper to taste. Mix well until everything is evenly combined. 1. Pour the chicken mixture into a greased 9x13 inch baking dish. Use a spatula to smooth the top. 2. Sprinkle 1 cup of grated Parmesan cheese evenly over the top. Then add ½ cup of breadcrumbs for a crunchy topping. 3. Bake in the preheated oven for 25-30 minutes. The dish is done when the top is golden and bubbly. 4. Once done, remove from the oven and let it cool for a few minutes before serving. To make a creamy sauce, use chicken broth wisely. You can adjust creaminess by adding more broth or cream. If you want a lighter dish, use less cream and more broth. This change keeps the flavor rich without being too heavy. Seasoning is key for a great taste. I like to use garlic powder and onion powder for depth. A pinch of salt and pepper can bring out the best in your dish. Taste as you go to find the perfect balance. Sautéing mushrooms properly makes a big difference. Cook them in olive oil until they turn golden brown. This takes about 5-7 minutes. Golden mushrooms add great flavor and texture to your dish. For the topping, aim for a crunchy texture. Mix breadcrumbs with grated Parmesan cheese. Spread this mix evenly on top before baking. This creates a golden crust that contrasts well with the creamy filling. Pair your Chicken Tetrazzini with a simple green salad. The freshness of the salad balances the rich dish. You can also serve it with garlic bread for that extra comfort. To elevate your presentation, use fresh parsley as garnish. A sprinkle of chopped parsley adds a pop of color. It also gives a fresh taste that brightens each bite. Pro Tips Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie or cooked chicken, making it a great time-saver! Customize Veggies: Feel free to add other vegetables like bell peppers or spinach for extra nutrition and flavor. Make It Ahead: You can assemble the dish a day in advance and keep it in the fridge. Just bake it before serving! Breadcrumb Alternatives: For a gluten-free option, try using crushed gluten-free crackers or panko instead of regular breadcrumbs. {{image_2}} You can make a tasty vegetarian version of Chicken Tetrazzini. Start by substituting chicken with plant-based proteins. Options include tofu or tempeh. These proteins soak up flavors well and make the dish hearty. Next, use vegetable broth instead of chicken broth. This change keeps the dish rich and savory. Add more vegetables like bell peppers, zucchini, or spinach. They not only boost nutrition but also add color and texture. To make your Tetrazzini stand out, you can add herbs. Thyme and oregano bring a lovely earthiness. These herbs enhance the dish's overall taste. You can also mix in different types of cheese. Try using mozzarella for a gooey texture or gouda for a smoky flavor. Mixing cheeses can create a unique taste that excites your palate. If you need a gluten-free option, choose gluten-free pasta. There are many great brands available that taste good. Always check the package for cooking times to get the best texture. You may also need to modify other ingredients. Ensure the broth and any sauces are gluten-free. This way, everyone can enjoy your Chicken Tetrazzini without worry. To keep your Chicken Tetrazzini fresh, store it in airtight containers. Glass or plastic containers with tight lids work best. Make sure to let it cool down before sealing. This helps prevent moisture buildup. Chicken Tetrazzini will last in the fridge for about 3 to 4 days. When you reheat Chicken Tetrazzini, you want it to stay moist. Add a splash of chicken broth or cream to help with this. If you use a microwave, heat it in short bursts. Stir between each burst to heat evenly. For the oven, cover it with foil. Bake at 350°F for about 20 minutes. This will keep the top from burning while it warms up. For long-term storage, freeze Chicken Tetrazzini in an airtight container. You can also use freezer bags. Just make sure to remove as much air as possible. It will stay good for about 2 to 3 months in the freezer. To thaw, move it to the fridge for a night. Reheat it using the same tips as above. This way, it tastes just as good as the first time! Chicken Tetrazzini lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Make sure to let it cool before sealing. This way, it stays tasty and safe to eat. Yes, you can make Chicken Tetrazzini ahead of time. Prepare it fully but do not bake it yet. Cover it well and place it in the fridge for up to 24 hours. When you're ready to eat, just bake it as directed. You may need to add a few extra minutes to the baking time if it’s cold. If you want a lighter option, use milk and butter. Mix 3/4 cup of milk with 1/4 cup of melted butter. This will give you a similar creamy texture. You can also use half-and-half or plain yogurt for a twist. Chicken Tetrazzini is a tasty dish made with easy-to-find ingredients. We covered the main ingredients, like cooked chicken and pasta, along with flavors and delicious toppings. I shared steps to prepare, cook, and bake the dish perfectly. I also provided tips for the best taste and suggested fun variations for different diets. Enjoy creating and sharing this comforting meal with others. It’s simple, fun, and sure to impress anyone at your table.$

Indulge in this creamy Chicken Tetrazzini, a satisfying and easy chicken pasta bake perfect for weeknight dinners. This chicken mushroom casserole combines tender shredded chicken, savory mushrooms, and rich cream for a comforting meal that the whole family will love. Ready in just 45 minutes, it's a go-to for quick dinner ideas. Try this recipe today and experience ultimate comfort food! Save for later! #ChickenTetrazzini #ComfortFood #QuickDinnerIdeas #EasyRecipes

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Ingredients

3 cups cooked chicken, shredded

8 ounces spaghetti or fettuccine

2 cups mushrooms, sliced

1 cup frozen peas

1 cup chicken broth

1 cup heavy cream

1 cup grated Parmesan cheese

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

½ cup breadcrumbs (for topping)

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 350°F (175°C).

Cook the spaghetti or fettuccine according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté until they are golden brown and soft, about 5-7 minutes.

In a large bowl, combine the shredded chicken, cooked pasta, sautéed mushrooms, peas, chicken broth, heavy cream, garlic powder, onion powder, salt, and pepper. Mix until well combined.

Pour the chicken mixture into a greased 9x13 inch baking dish. Smooth the top with a spatula.

Sprinkle the grated Parmesan cheese evenly over the top, followed by the breadcrumbs to create a crunchy topping.

Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

Remove from oven and let it cool for a few minutes before serving.

Garnish with fresh chopped parsley before serving.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6