This creamy, cheesy, delicious chicken and pasta casserole made from scratch is oh so good! It will make your family beg for more, guaranteed.
Chicken Tetrazzini
Creamy, Cheesy, Chicken and Pasta Casserole
Equipment
- large stockpot – for the pasta
- colander – for the pasta
- dutch oven – for the sauce
- large casserole dish
- tongs
- cutting board
- kitchen knife
- several various sized measuring cups
Ingredients
For the pasta
- 12 ounce Linguini noodles – cooked per package instructions
For the chicken
- 2 tbsp butter
- 8 boneless, skinless chicken thighs
For the sauce
- 4 tbsp butter
- 1 pound cremini mushrooms – sliced
- 2 clove garlic – minced
- 1 medium yellow onion – finely chopped
- 4 tbsp flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups chicken stock
- ½ tsp black pepper – more to taste
- 1 tsp kosher salt – more to taste
- 2 cups cheese – blend of Cheddar, Colby and Jack
Instructions
Boil the pasta
- Boil the noodles al dente. Drain in a colander, and set aside to cool.12 ounce Linguini noodles
Brown the chicken
- Melt 2 tbsp butter over high heat in a large dutch oven. Salt and pepper both sides of the chicken thighs, then brown in the butter just until golden.2 tbsp butter, 8 boneless, skinless chicken thighs, 1 tsp kosher salt, 1/2 tsp black pepper
- Remove the chicken to a dish, and set aside to cool while you preheat the oven to 325℉.
- When the chicken has cooled enough to handle, remove to a cutting board and dice into bite-sized chunks.
Make the casserole
- Add 4 tbsp butter to the dutch oven. Add the mushrooms and cook just until mushrooms are softened while scraping any bits from the bottom of the pan (the fond).4 tbsp butter, 1 pound cremini mushrooms
- Toss in the garlic and cook for 30 seconds or so or until aromatic.2 clove garlic
- Toss in the onion, and cook for several minutes more until the onions are soft and the mushrooms browned.1 medium yellow onion
- Reduce the heat to medium. Add the flour and stir for about 30 seconds.4 tbsp flour
- Add the milk, and stir until fully incorporated.2 cups whole milk
- Add the chicken stock, cream, salt and pepper. Cook while occasionally stirring until the sauce just begins to thicken.2 cups chicken stock, 1 cup heavy cream
- Turn off the heat. Stir in half of the cheese, the cooked pasta, and the diced cooked chicken.2 cups cheese
- Pour into a 9" x 13" casserole dish. Pat the surface with a spatula until it smooths out, then add the remaining cheese on top. Place into the pre-heated oven.
- Bake for 30 minutes, then remove to a trivet. Allow it to cool for a few minutes, then serve in a bowl, making sure to get some of the bubbly cheese on top.
Notes
- This dish is amazingly delicious. It is good for the soul, or to warm your bones on a cold winter day. It might add a couple inches to your belt line, too – it is definitely rich with butter and cream!
- The pasta might expand a bit while you bake the casserole. If your casserole dish is full to the top when you put it in the oven, you should consider adding a cookie sheet below it to catch any drippings because it may bubble over.
PRIVATE NOTES
Nutrition
Calories: 678kcal | Carbohydrates: 46g | Protein: 40g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 201mg | Sodium: 768mg | Potassium: 871mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1112IU | Vitamin C: 2mg | Calcium: 335mg | Iron: 2mg
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