Chicken Tetrazzini
Ingredients:
2 cups cooked chicken (shredded or chopped)
12 oz pasta (linguine or spaghetti)
2 tablespoons butter
1 small onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup breadcrumbs (optional for topping)
Fresh parsley, chopped (for garnish)
Directions:
Cook the Pasta: Cook the pasta according to package instructions. Drain and set aside.
Prepare the Sauce:
In a large skillet, melt butter over medium heat. Add the chopped onion and garlic, cooking until softened, about 3 minutes.
Add the mushrooms and cook for another 3-4 minutes until they release their moisture and begin to brown.
Pour in the chicken broth and bring to a simmer. Allow it to cook for 3-5 minutes to reduce slightly.
Stir in the heavy cream, Parmesan cheese, salt, pepper, garlic powder, and onion powder. Bring to a simmer, allowing the sauce to thicken for 5-7 minutes.
Combine Chicken and Pasta: Add the cooked chicken and pasta to the skillet with the sauce. Stir to coat evenly. If the sauce is too thick, add a bit more chicken broth or cream to reach your desired consistency.
Assemble the Casserole: Preheat the oven to 350°F (175°C). Transfer the pasta and chicken mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella cheese and breadcrumbs (if using).
Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.
Garnish and Serve: Remove from the oven, sprinkle with fresh parsley, and serve immediately.
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Kcal: Approximately 450-500 per serving | Servings: 6