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Chicken Tetrazzini

Creamy, cheesy, and comforting—this baked Chicken Tetrazzini is packed with tender pasta, mushrooms, and shredded chicken in a rich homemade sauce.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 7
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 12 oz spaghetti
  • 3 tbsp butter for mushrooms
  • 8 oz mushrooms sliced
  • 4 tbsp butter for roux
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1½ cups shredded cooked chicken
  • 1 cup shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • ½ cup sour cream
  • 1 tsp garlic powder
  • Salt & pepper to taste
  • Extra cheese for topping optional

Method
 

  1. Cook spaghetti until al dente. Drain and set aside.
  2. In a skillet, sauté mushrooms in 3 tbsp butter until browned. Set aside.
  3. In a saucepan, melt 4 tbsp butter. Whisk in flour and cook 1 minute.
  4. Gradually whisk in chicken broth and milk. Stir until thickened.
  5. Season with garlic powder, salt, and pepper. Remove from heat.
  6. See full steps with tips & photos → https://theboatshedcafe.com/chicken-tetrazzini-2/

Notes

  • Use rotisserie chicken for extra flavor and convenience.
  • Add peas or spinach for a veggie boost.
  • Leftovers reheat well and can be frozen for later meals.