Chicken Tetrazzini Casserole
This chicken tetrazzini casserole combines creamy sauce, tender chicken, mushrooms, and spaghetti into a comforting dish. Perfect for meal prep, it's an easy chicken tetrazzini recipe the whole family will love!
Ingredients
- 1 package spaghetti 12 ounces
- 1/3 cup butter cubed
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 can chicken broth 14-1/2 ounces
- 1-1/2 cups half-and-half cream
- 1 cup heavy whipping cream
- 4 cups cubed cooked chicken
- 3 cans mushroom stems and pieces 4 ounces each, drained
- 1 jar sliced pimientos 4 ounces, drained
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the spaghetti according to package directions until al dente. Drain and set aside.
- In a large Dutch oven, melt the butter over medium heat. Stir in the flour, salt, and white pepper, whisking until smooth.
- Gradually pour in the chicken broth, half-and-half, and whipping cream. Continue whisking and bring to a boil. Cook for 2 minutes until the sauce thickens.
- Remove the pot from heat. Stir in the cooked chicken, mushrooms, and pimientos until evenly combined.
- Add the cooked spaghetti to the pot and gently toss to coat all the ingredients in the creamy sauce.
- Divide the mixture evenly into two greased 11x7-inch baking dishes. Sprinkle the tops with grated Parmesan cheese.
- Freeze one casserole: Cover tightly with foil and label the date. Store in the freezer for up to 2 months.
- Bake the second casserole: Place in a preheated oven at 350°F (175°C) and bake uncovered for 20-25 minutes, or until bubbly and lightly golden on top.
- To reheat the frozen casserole: Thaw overnight in the refrigerator. Cover and bake at 350°F (175°C) for 30 minutes. Remove the cover and bake for an additional 15-20 minutes until heated through.