Chicken Tetrazzini Pasta Bake
Chicken Tetrazzini Pasta Bake is the epitome of comfort food, perfect for cozy dinners and family gatherings. This creamy casserole features tender shredded chicken, al dente pasta, and sautéed mushrooms, all enveloped in a rich sauce and topped with a crunchy breadcrumb layer. Quick to prepare, it transforms everyday ingredients into a memorable meal that’s bound to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups cooked boneless, skinless chicken breasts, shredded
- 8 oz fettuccine or spaghetti
- 1 cup fresh cremini or button mushrooms, sliced
- 1 cup frozen peas
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup sour cream
- 2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with nonstick spray.
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- In a skillet, melt butter over medium heat; sauté mushrooms until golden brown. Add frozen peas and cook for another minute.
- Stir in flour; gradually whisk in chicken broth until smooth. Cook until thickened, then mix in sour cream and half of the mozzarella cheese.
- Combine the cooked pasta and shredded chicken with the creamy sauce; transfer to the prepared baking dish.
- Top with remaining mozzarella cheese and breadcrumbs. Bake for 25-30 minutes until bubbly and golden brown.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 480
- Sugar: 3g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg