Chicken Tetrazzini

Ingredients

• 1 pound spaghetti
• 3 tablespoons butter
• 8 ounces mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup dry white wine
• 3 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg

Instructions

1. Preheat oven to 375°F and grease a 9x13 inch baking dish.
2. Cook spaghetti according to package directions, drain and set aside.
3. Melt butter in a large skillet over medium heat.
4. Sauté mushrooms and onion for 5 minutes until softened.
5. Add garlic and cook for 1 minute until fragrant.
6. Sprinkle flour over vegetables and stir constantly for 2 minutes to create a roux.
7. Slowly whisk in chicken broth and white wine, stirring until smooth.
8. Add heavy cream and bring to a gentle simmer.
9. Stir in shredded chicken, peas, and 3/4 cup Parmesan cheese.
10. Season with salt, pepper, and nutmeg.
11. Combine cooked spaghetti with the sauce and transfer to prepared baking dish.
12. Mix breadcrumbs with remaining 1/4 cup Parmesan and sprinkle over top.
13. Bake for 25-30 minutes until golden brown and bubbly.
14. Garnish with fresh parsley before serving.

Notes

• Use a whisk when making the roux to prevent lumps in the sauce.
• Shred rotisserie chicken to save time on preparation.
• Make sure to temper the cream by slowly adding it while whisking to prevent curdling.
• Tetrazzini can be assembled up to 24 hours ahead and refrigerated before baking.
• For best results, bring the assembled dish to room temperature for 15 minutes before baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
• If reheating from frozen, thaw overnight in the refrigerator and bake at 350°F for 35-40 minutes.