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A rich and creamy baked pasta casserole with tender chicken and mushrooms in a luscious sherry cream sauce. Topped with golden, bubbly cheese and a crunchy breadcrumb topping, it's the ultimate comfort food for a cozy family dinner.
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch (3-quart) baking dish. In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a rolling boil. Add the spaghetti and cook according to package directions until al dente, typically 8-10 minutes. Drain well and set aside.
While the pasta cooks, melt 4 tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced mushrooms in a single layer (work in batches if necessary) and cook without stirring for 3-4 minutes, until the bottoms are browned. Then, stir and continue to cook until they are well-browned all over and their liquid has evaporated, about 8-10 minutes total. Remove mushrooms from the pot and set aside.
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same pot. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-6 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
Sprinkle the flour over the onions and garlic. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux. Gradually whisk in the dry sherry, scraping up any browned bits from the bottom of the pot. Slowly whisk in the chicken broth, followed by the half-and-half, until the mixture is smooth.
Bring the sauce to a simmer over medium heat, stirring frequently. Let it gently bubble for 5-7 minutes, until it has thickened enough to coat the back of a spoon. Remove from the heat and stir in 3/4 cup of the Parmesan cheese, 1.5 tsp salt, and 0.75 tsp pepper. Taste and adjust seasoning as needed.
A rich and creamy baked pasta casserole with tender chicken and mushrooms in a luscious sherry cream sauce. Topped with golden, bubbly cheese and a crunchy breadcrumb topping, it's the ultimate comfort food for a cozy family dinner.
This italian_american recipe takes 65 minutes to prepare and yields 6 servings. At 804.46 calories per serving with 39.89g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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Add the cooked spaghetti, shredded chicken, and reserved sautéed mushrooms to the pot with the sauce. Gently toss with tongs until everything is evenly coated.
Pour the mixture into the prepared baking dish and spread into an even layer. In a small bowl, combine the panko breadcrumbs with the remaining 1/4 cup of Parmesan cheese. Sprinkle this mixture evenly over the casserole.
Bake uncovered for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown. Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley.
Replace the chicken with 1.5 lbs of cooked shrimp, crab meat, or a combination of seafood. Add it to the sauce at the same time as the pasta.
Stir in 1 cup of steamed green peas, chopped broccoli florets, or sautéed bell peppers along with the chicken and mushrooms for added nutrients and color.
This is a fantastic way to use up leftover Thanksgiving turkey. Simply substitute the cooked chicken with an equal amount of shredded turkey.
Add 1/4 to 1/2 teaspoon of red pepper flakes to the sauce along with the salt and pepper for a touch of heat.
Chicken is an excellent source of high-quality lean protein, which is crucial for building and repairing tissues, supporting muscle growth, and maintaining a healthy immune system.
The carbohydrates from the pasta provide a significant source of energy, fueling your brain and body for daily activities.
The Parmesan cheese and half-and-half contribute calcium and phosphorus, essential minerals for developing and maintaining strong bones and teeth.
A typical 1.5 cup serving of Chicken Tetrazzini contains approximately 650-750 calories. This is an estimate and can vary based on the specific ingredients used, such as the fat content of the dairy and chicken.
Chicken Tetrazzini is a rich and indulgent comfort food, high in calories, fat, and sodium. While delicious, it's best enjoyed in moderation. To make a lighter version, you can use whole wheat pasta, skim milk instead of half-and-half, and reduce the amount of butter and cheese.
Yes, this casserole is perfect for making ahead. Assemble the entire dish up to the point of baking, but do not add the breadcrumb topping. Cover tightly and refrigerate for up to 2 days. When ready to bake, add the topping and bake as directed, adding 10-15 minutes to the time since it will be cold.
If you prefer not to use alcohol, you can substitute the dry sherry with an equal amount of chicken broth, a splash of white wine vinegar, or dry white grape juice to mimic the acidity and flavor.
Absolutely! While cremini mushrooms are classic, you can use button mushrooms, shiitake, or a mix of wild mushrooms to add different layers of flavor and texture.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or place the entire baking dish (covered with foil) in a 350°F (175°C) oven for 20-25 minutes, or until heated through.
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