Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
The Best Chicken Tetrazzini
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- Level: Easy
- Total: 1 hr 30 min
- Active: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 880
- Total Fat
- 47 g
- Saturated Fat
- 24 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 4 g
- Sugar
- 11 g
- Protein
- 43 g
- Cholesterol
- 178 mg
- Sodium
- 1151 mg
If chicken pot pie and baked spaghetti had a baby, this would be it. Tender chicken, mushrooms, celery and peas are tossed with spaghetti in a rich, creamy Parmesan sauce, then baked under a layer of gooey mozzarella and crispy Parmesan-panko breadcrumbs. It's the kind of comforting casserole that's perfect for Sunday dinner, meal prep or bringing to someone who could use a warm, homemade meal.
- Level: Easy
- Total: 1 hr 30 min
- Active: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 880
- Total Fat
- 47 g
- Saturated Fat
- 24 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 4 g
- Sugar
- 11 g
- Protein
- 43 g
- Cholesterol
- 178 mg
- Sodium
- 1151 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F.
- Bring a large pot of generously salted water to a boil over medium-high heat. Add the spaghetti and cook until al dente, 10 to 11 minutes. Drain well and set aside.
- Toss the chicken with 1 teaspoon salt and several grinds of pepper. Heat 2 tablespoons of the vegetable oil in a large Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until golden brown and just cooked through, about 5 minutes. Transfer to a large bowl with a slotted spoon.
- Add 1 tablespoon vegetable oil to the pot. Add the mushrooms, 1/2 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown lightly, about 6 minutes. Add the thyme, celery, onion and 1/2 teaspoon salt. Cook until the vegetables are just tender, about 2 minutes. Pour in the wine, scraping up any browned bits from the bottom of the pot. Simmer until the wine has almost completely evaporated, 1 to 2 minutes. Transfer to the bowl with the chicken.
- Melt the butter in the same pot over medium heat. Add the flour and whisk until fully saturated and foaming, 1 to 2 minutes. Whisk in the milk, chicken broth and cream until smooth. Stir in the garlic powder, onion powder, 1 1/2 teaspoons salt and several grinds of pepper. Cook until the sauce is simmering, thickened slightly and coating the back of a spoon, about 4 minutes. Stir in 1/2 cup of the Parmesan until melted and smooth. Toss in the spaghetti, cooked chicken and vegetables and peas. Taste and adjust the seasoning with salt and pepper.
- Meanwhile, stir the panko with the remaining 1 tablespoon vegetable oil and 1/3 cup Parmesan until evenly combined.
- Transfer the spaghetti mixture to a 9-by-13-inch baking dish; don’t worry, the baking dish will be full! Top evenly with the mozzarella, then the panko mixture. Place on a foil-lined baking sheet in case any sauce bubbles over.
- Bake until golden brown and bubbling at the edges, about 20 minutes. Let cool for 5 to 10 minutes before serving. Sprinkle with parsley.
