Chicken Tetrazzini With Creamy Sauce and Mushrooms

chicken tetrazzini baked in a casserole dish with a spoon lifting a serving out.

Chicken Tetrazzini With Creamy Sauce and Mushrooms

Course: Main

Cuisine: American

Keyword: Chicken, Comfort Food, Easy, Pasta

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings:

Calories: 445kcal

Author: Marilyn

Chicken Tetrazzini is a creamy baked pasta casserole made with cooked chicken, mushrooms, linguine, and Parmesan. It is a practical dinner that comes together quickly and makes good use of leftover chicken or pasta.

Print Recipe

Ingredients

¼ cup butter
¼ cup all-purpose flour
½ teaspoon kosher
¼ teaspoon ground black pepper
1 cup chicken broth
1 cup whipping cream
2 tablespoons sherry (optional) replace with 2 tablespoons chicken broth
7 ounces (1 package) cooked and drained linguine
2 cups cubed cooked chicken or turkey
3 ounces (1 can) sliced mushrooms, drained
½ cup grated parmesan cheese

Get Recipe Ingredients

Instructions

Preheat oven to 350°F.
In a large saucepan over low heat, melt the butter. Blend in flour, salt and pepper. Cook over low heat, stirring continuously, until mixture is smooth and bubbly. Remove from heat.
Stir in broth and cream. Heat to boiling, stirring continuously. Boil and stir 1 minute. Turn off the heat. Stir in sherry, if using, the fettuccine, chicken and mushrooms.
Pour into an ungreased 2-quart casserole dish. Sprinkle with cheese. Bake uncovered 30 minutes or until bubbly. If you would like a brown finish, briefly place it under the broiler.
Let stand 5 minutes to firm up. Cut in sections and serve.

Nutrition