Chicken Tetrazzini Recipe
In this chicken tetrazzini recipe, spaghetti, chicken, broccoli and cheese are mixed with a from-scratch sauce (no canned soups), and baked until bubbly. A delicious, hearty dinner, that's a perfect way to use leftover chicken.
Servings: 16 Servings
Cost: $8
Ingredients
- 8 ounces spaghetti
- Salted water
- ¼ cup salted butter
- 1 Tablespoon minced garlic
- ½ cup onion finely chopped
- ¼ cup all-purpose flour
- 1 teaspoon sea salt
- ¼ teaspoon pepper
- 2 cups chicken broth
- 1 cup whole milk (or half and half)
- ½ cup parmesan cheese
- 1 teaspoon Italian seasoning
- 1 pound broccoli (fresh or frozen, cut into small pieces)
- 2 cups cooked chicken (cubed or shredded)
- 1 cup mozzarella cheese
Topping
- 1 cup mozzarella cheese
- ¼ cup parmesan cheese
- ¼ cup breadcrumbs
Instructions
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
Cook Spaghetti
- Break spaghetti noodles in half, then cooking according to package instructions. Drain and set aside in a large bowl but do not rinse.
Make the Sauce
- While spaghetti is cooking, in a large stockpot melt butter.
- Add onion and garlic and cook until onion is soft (about 4 minutes).
- Add flour, sea salt and pepper and whisk to combine. Cook for 30-60 seconds until mixture starts bubbling.
- Add chicken broth and whole milk and whisk to combine. Cook until the mixture just starts to thicken.
- Whisk in parmesan cheese, Italian seasoning and 1 cup mozzarella cheese until melted.
Make the Topping
- Combine 1 cup mozzarella, ¼ cup parmesan cheese and ¼ cup breadcrumbs in a medium bowl.
Assemble
- Add sauce, broccoli and chicken to the spaghetti and stir to combine.
- Pour mixture into a 9x9” pan.
- Evenly sprinkle the topping over the tetrazzini mixture.
Bake & Serve
- Cover and bake for 20 minutes, then uncover and bake for an additional 10 or until bubbly.
- Let cool slightly and serve warm.
Video
Notes
Ingredient Notes & Substitutions
- Spaghetti. We use regular spaghetti noodles but any shape of pasta works well in this recipe. I also have used chickpea pasta (gluten-free) with great results.
- Salted butter. Unsalted butter works well too.
- All-purpose flour. Gluten-free all-purpose works well in this recipe.
- Whole milk. You need 1 cup of liquid dairy. Half and half is a great substitute for whole milk. Or you can use ½ cup whole milk and ½ cup heavy cream.
- Broccoli. I use frozen broccoli because it's easy. Fresh broccoli cut in small pieces works well too. If you don't love broccoli you can substitute your favorite vegetable(s) or omit it.
Nutrition
Serving: 0.75cup | Calories: 193kcal | Carbohydrates: 16g | Protein: 12g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 445mg | Potassium: 219mg | Fiber: 1g | Sugar: 2g | Vitamin A: 419IU | Vitamin C: 26mg | Calcium: 152mg | Iron: 1mg