Description
Classic Chicken Tetrazzini is a comforting, creamy pasta casserole that’s perfect for an easy weeknight dinner. Tender chicken and mushrooms are combined with a rich Parmesan-flavored sauce, then topped with crunchy slivered almonds and baked to bubbly perfection.
Ingredients
Pasta
- 1 ½ (8-oz.) packages vermicelli
Sauce
- ½ cup butter
- ½ cup all-purpose flour
- 4 cups milk
- ½ cup dry white wine
- 2 tablespoons chicken bouillon granules
- 1 teaspoon seasoned pepper
- 2 cups freshly grated Parmesan cheese, divided
Other Ingredients
- 4 cups diced cooked chicken
- 1 (6-oz.) jar sliced mushrooms, drained
- ¾ cup slivered almonds
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook Pasta: Cook the vermicelli according to the package directions until al dente. Drain and set aside.
- Make Roux: In a Dutch oven over low heat, melt the butter. Whisk in the flour until the mixture is smooth and cook for 1 minute, whisking constantly to avoid lumps.
- Prepare Sauce: Gradually whisk in the milk and white wine. Increase heat to medium and continue whisking for 8 to 10 minutes until the sauce thickens and becomes bubbly.
- Season Sauce: Stir in the chicken bouillon granules, seasoned pepper, and 1 cup of the grated Parmesan cheese until fully incorporated.
- Combine Ingredients: Remove the sauce from heat and stir in the diced cooked chicken, drained sliced mushrooms, and the hot cooked pasta until everything is well combined.
- Assemble Casserole: Spoon the mixture into a lightly greased 13 x 9-inch baking dish. Evenly sprinkle the slivered almonds and the remaining 1 cup of Parmesan cheese on top.
- Bake: Place the dish in the preheated oven and bake for 35 minutes or until the casserole is bubbly and the topping is golden.
- Serve: Remove from oven and let cool slightly before serving hot for a comforting meal.
Notes
- Use cooked chicken leftovers or rotisserie chicken for a quicker prep.
- Ensure the sauce is thickened well to prevent a watery casserole.
- Substitute dry white wine with additional chicken broth if preferred.
- For a nuttier flavor, toast the slivered almonds before sprinkling on top.
- Let the casserole rest 5-10 minutes after baking for easier serving.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Casserole
- Method: Baking
- Cuisine: American
