Go Back
Chicken Tetrazzini Casserole

Chicken Tetrazzini Casserole Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 12 oz spaghetti
  • 2 tbsp unsalted butter
  • 8 oz cremini mushrooms, sliced
  • 1 small yellow onion, diced fine
  • 3 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 cup dry white wine
  • 1/2 cup plain Greek yogurt
  • 1 cup shredded cooked chicken
  • 1/2 cup freshly grated Parmesan cheese
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/2 cup panko breadcrumbs
  • 1 tbsp olive oil

Method
 

  1. Cook spaghetti in salted boiling water until just al dente, about 7 to 8 minutes. Drain and reserve 1/2 cup pasta water.
  2. Melt butter in a large skillet over medium-high heat. Sauté mushrooms and onion for 6 to 8 minutes until golden. Stir in garlic and thyme, cook 30 seconds.
  3. Add flour and cook 1 minute. Gradually whisk in broth, milk, and wine. Simmer for 3 to 4 minutes until slightly thickened. Off heat, stir in yogurt, Parmesan, chicken, salt, and pepper.
  4. Preheat oven to 375°F (190°C). Toss spaghetti with the sauce, adding a splash of pasta water if needed. Transfer to a 9x13-inch baking dish.
  5. Mix panko with olive oil and a pinch of salt. Sprinkle over the casserole. Bake 20 to 22 minutes until bubbling, then broil 1 to 2 minutes for a golden top. Scoop and serve hot.

Notes

Give the casserole a 5-minute rest after baking so the sauce sets a bit. If you swap the wine for extra broth, the sauce will still be delicious, just a touch lighter in depth. This dish is designed to use up leftover chicken but also works beautifully with a fresh store-bought rotisserie bird.