Easy Chicken Tetrazzini Bake
This easy chicken tetrazzini recipe is a creamy, comforting casserole perfect for busy weeknights.
Servings: 6 servings
Ingredients
- 12 oz spaghetti, broken in half
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 3 cups cooked, shredded chicken
- 1 cup frozen peas
- 1/2 cup sour cream
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
- Preheat oven to 350°F and lightly grease a 9x13-inch baking dish.
- Cook spaghetti in salted water until al dente, then drain.
- In a large skillet, melt butter over medium heat. Sauté onion until soft, then add garlic and cook for 1 minute.
- Stir in flour and cook for 1 minute. Slowly whisk in chicken broth, then milk and cream. Cook until thickened.
- Season with salt, pepper, and paprika. Stir in chicken, peas, sour cream, and 1 cup mozzarella.
- Add cooked spaghetti and toss to combine. Spread mixture into the prepared dish.
- Top with remaining mozzarella, Parmesan, and a mixture of panko and olive oil.
- Bake for 25-30 minutes, until golden and bubbly. Cool slightly before serving.