Chicken Tetrazzini Casserole

Hearty pasta tossed in a delicious sherry parmesan cheese sauce that is perfectly paired with chicken and mushrooms to create a family favorite casserole. Serve with a fresh side salad and enjoy!

How To Make It

  • Preheat oven to 350°.
  • In a large stockpot, heat 1 teaspoon of olive oil and 2 tablespoons unsalted butter over medium heat, add onions and celery sauté until translucent. Add garlic, sauté for a few minutes until soft, making sure the garlic does not burn. Add sliced mushrooms, sauté until mushrooms have softened. Season with salt and pepper.
  • Add sherry, cook until reduced by half. Add flour, stir and cook for one to two minutes, the mixture will be thick. Whisk in chicken stock, stirring until stock comes to a boil and flour has been incorporated. Reduce heat to low, simmer for 10 minutes.
  • Turn off heat, stir in 1 cup of parmesan cheese and cream cheese, continue to stir until cream cheese melts.
  • Add prepared chicken and pasta to the sauce, mix well. Add more salt and pepper to taste. Transfer to a large casserole dish, sprinkle the top with the remaining parmesan cheese and fresh parsley.
    Bake uncovered for 30 minutes or until bubbly and warm throughout.

Chicken Tetrazzini Casserole

Prep Time 15 minutes
Cook Time 1 hour
Servings 6 servings
Author Stasia Wimmer

Ingredients

  • 1 teaspoon extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 large onion chopped
  • 3 large celery stalks chopped
  • 4 garlic cloves minced
  • 2 packages 8 oz each sliced fresh mushrooms
  • 1 tsp freshly ground black pepper more or less to taste
  • 1 tsp salt more or less to taste
  • 1 cup dry sherry
  • cup flour
  • 4 cups low sodium chicken stock
  • 2 cups shredded fresh parmesan cheese divided in half
  • 8 oz block-style cream cheese
  • 4 cups cooked chicken breasts diced into cubes
  • 1-1½ lbs pasta of choice prepare according to package instructions
  • ½ cup fresh parsley chopped

Instructions

  1. Preheat oven to 350°.
  2. In a large stockpot, heat 1 teaspoon of olive oil and 2 tablespoons unsalted butter over medium heat, add onions and celery sauté until translucent. Add garlic, sauté for a few minutes until soft, making sure the garlic does not burn. Add sliced mushrooms, sauté until mushrooms have softened. Season with salt and pepper.
  3. Add sherry, cook until reduced by half. Add flour, stir and cook for one to two minutes, the mixture will be thick. Whisk in chicken stock, stirring until stock comes to a boil and flour has been incorporated. Reduce heat to low, simmer for 10 minutes.
  4. Turn off heat, stir in 1 cup of parmesan cheese and cream cheese, continue to stir until cream cheese melts.

  5. Add prepared chicken and pasta to the sauce, mix well. Add more salt and pepper to taste. Transfer to a large casserole dish, sprinkle the top with the remaining parmesan cheese and fresh parsley.
  6. Bake uncovered for 30 minutes or until bubbly and warm throughout. Enjoy!
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