So creamy and delish! We eat this pretty much every week!
This classic comfort food combines tender chicken, earthy mushrooms, and a rich, creamy sauce for a truly satisfying dish. Topped with a crispy breadcrumb crust, this Tetrazzini is sure to become a family favorite.
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Ingredients:
Pasta and Chicken:
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| Ingredient | Quantity |
|---|---|
| Spaghetti | 12 oz |
| Cooked, shredded chicken | 2 cups |
Mushroom Sauce:
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| Ingredient | Quantity |
|---|---|
| Butter | 1/4 cup |
| All-purpose flour | 1/4 cup |
| Chicken broth | 2 cups |
| Heavy cream | 1 cup |
| Parmesan cheese, grated | 1 cup |
| Garlic powder | 1/2 tsp |
| Onion powder | 1/2 tsp |
| Salt | To taste |
| Pepper | To taste |
Topping:
| Ingredient | Quantity |
|---|---|
| Breadcrumbs | 1/4 cup |
| Olive oil | 2 tbsp |
Instructions:
- Prep your oven and pasta: Preheat oven to 350°F (175°C). Cook spaghetti according to package directions and set aside.
- Sauté mushrooms: Melt butter in a large pan over medium heat. Add sliced mushrooms and cook until tender (about 5 minutes).
- Make the sauce: Sprinkle flour over mushrooms, stir, and cook for 1 minute. Gradually whisk in chicken broth and heavy cream until smooth and thickened. Stir in Parmesan, garlic powder, onion powder, salt, and pepper.
- Combine ingredients: Add cooked spaghetti and shredded chicken to the sauce. Toss to coat evenly.
- Prepare baking dish: Transfer pasta mixture to a greased 9×13-inch baking dish.
- Make the topping: Combine breadcrumbs and olive oil in a small bowl. Sprinkle over pasta.
- Bake: Bake for 25-30 minutes, or until golden and bubbly. Let cool slightly before serving.
