This Baked Chicken Tetrazzini is classic comfort food at its best. This recipe is sure to be a family favorite dinner at your house!
Have you had chicken tetrazzini before? Put simply, it’s chicken and mushrooms with pasta in a cheesy, creamy sauce. Basically, it’s all my favorite things in one delicious pan.
One of my goals for 2017 is to get my kids to eat more grownup food. I’m not talking about caviar here. I’m talking about eating whatever I make for Matt and I for dinner instead of mac and cheese and quesadillas seven nights a week. I figured a good place to start would be this creamy, wonderful Chicken Tetrazzini.
You might look at that and see pasta and chicken baked into a creamy sauce. My kids see mushrooms and general unfamiliarity. I made this dish early in the day for photos and gave them a few hours of notice that they would be eating a new kind of pasta in it. “It’s basically like mac and cheese with chicken in it,” I said. “There are mushrooms, but you can pick them out if you want.” They were surprisingly on board.
You know what? They ate it! Liked it even! My 10-year-old made his own resolution to stop being such a picky eater this year, so he ate the mushrooms on purpose and congratulated himself on being so refined and adventurous. My little one did pick out the mushrooms, I think just on principle, but he ate the rest. That is a major success in my book.
When researching chicken tetrazzini recipes, I read that mushrooms, wine, and parmesan cheese were three standard ingredients. I happened to have some unused white wine in my kitchen, so I included it in the recipe. You don’t have to use the wine in this recipe if you would prefer to skip it. You could substitute chicken broth, but I wouldn’t use cooking wine because it might make your finished dish too salty.
You should definitely feel OK making this recipe your own. If you don’t like mushrooms or want to add broccoli or only have provolone instead of swiss cheese, GO FOR IT! As long as you have the pasta, chicken, and sauce, you can adjust the other elements to your taste.
Before I get to the recipe, let’s talk leftovers for a minute. We all ate this leftover since I made it ahead, so I have some experience. (I’m actually eating the rest for lunch as I write this.) It definitely tastes perfectly great reheated, but the sauce does dry out a bit after it has been refrigerated. To combat this, just sprinkle a teaspoon or two of water over the top before popping it into the microwave. Then, stir it all up, and the water will help bring the sauce back to life. Enjoy!
Want more baked chicken and pasta casseroles? You’ll love these too!
- Apple Cranberry Chicken and Rice Skillet Dinner - August 31, 2017
- Quick Cream Corn Pancakes with Brown Sugar Pork Chops - July 27, 2017
- BBQ Brisket Enchiladas - June 20, 2017
- Quick Grilled Pork with Lemon Avocado Salad - June 14, 2017
- Dill Pickle Potato Salad with Grilled Sausages - June 7, 2017