Chicken Tetrazzini
This Chicken Tetrazzini recipe is built around mushrooms, and it comes together in about under an hour from start to finish. Low and slow is the secret — the longer simmer lets mushrooms soften and the flavours deepen. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Serves 8
- Level Easy
Ingredients
- Salt
- 6 tbsp Butter
- 8 oz Mushrooms, sliced
- 1 cup White onion or shallot, finely chopped
- 2 tsp Thyme, minced
- 4 cup Shredded rotisserie chicken meat
- ¾ lb Dried spaghetti
- 4 tbsp All purpose flour
- 2 cup Chicken broth
- ¾ cup Grated Parmesan cheese, grated
- Juice from 1 lemon
- 2 cup Frozen peas, rinsed under warm water to thaw
- ½ cup Breadcrumbs
- Black Pepper
Method
- Preheat oven to 450°F. Grease the baking dish.
- Fill the pot with 4 quarts of water or enough to fully boil the pasta. Add 1 tablespoon salt and bring to a boil over high heat.
- Melt 2 tbsp butter in the skillet over medium heat. Sauté the mushrooms and onion, stirring occasionally, until the liquid evaporates (around 7–8 minutes).
- Add thyme with salt and pepper, and continue to cook until mushrooms are brown (another 8–10 minutes). Set the mixture aside in a bowl.
- When the water is boiling, add the spaghetti. Cook until al dente (about 8–12 minutes). Taste periodically to ensure the pasta does not overcook prior to baking.
- Return the skillet to the stove and melt 4 tablespoons butter over medium heat. To make a roux, add the flour and whisk until smooth with a light golden color (about 1–2 minutes).
- While continually whisking, add a little chicken broth at a time to the roux. Fully incorporate until smooth before adding more broth.
- Increase to medium-high and simmer until the sauce thickens (about 3–4 minutes).
- Remove from the heat, then stir in the Parmesan cheese with the salt and pepper.
- Add half of the lemon juice, then continue adding lemon juice to taste.
- Combine the ingredients (chicken, spaghetti, mushrooms, peas, and sauce) together. Spread into the baking dish.
- Sprinkle the bread crumbs evenly on top.
- Bake until the dish is heated through and breadcrumbs are light brown, about 12–14 minutes.
Tips for the best Chicken Tetrazzini
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Read the whole method before you start and measure out the 14 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Swap the chicken for turkey or firm tofu or chickpeas — keep the cooking time similar and check for doneness.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
How many people does this Chicken Tetrazzini recipe serve?
As written it serves 8. The quantities scale up or down in a straight line, so double everything for 8×2.
What can I substitute for mushrooms?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Chicken Tetrazzini ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Chicken Tetrazzini recipe hard to make?
It is rated hard: 14 ingredients and 13 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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