Rich and Creamy Chicken or Turkey Tetrazzini: A Hug in a Casserole Dish

There are certain dishes that transport you back in time with just one bite. For me, Chicken Tetrazzini is one of those culinary anchors. I can vividly recall my grandmother, apron dusted with flour and a knowing smile, pulling a bubbling casserole from the oven. The aroma of melted cheese, savory chicken, and earthy mushrooms would fill her cozy kitchen, a promise of pure comfort and indulgence. It wasn’t just a meal; it was an event, a warm embrace on a chilly evening, a testament to the simple magic of a well-loved recipe passed down through generations.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 4-6
• Yield: 1 large casserole
• Dietary Type: Adaptable (Standard recipe is not vegetarian or vegan)

Ingredients

This classic Tetrazzini relies on a harmonious blend of rich flavors and textures. Here’s what you’ll need to create this comforting masterpiece:

• For the Sauce and Filling:

  • 5 tablespoons butter, divided
  • 1 large yellow onion, finely chopped
  • 1 lb sliced mushrooms (such as cremini or white button)
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth (low-sodium is a good choice to control saltiness)
  • 1 garlic clove, minced
  • 1 cup heavy cream (or 1 cup half-and-half for a slightly lighter option)
  • 4 tablespoons dry sherry (optional, but highly recommended for depth of flavor)
  • 8 ounces grated Parmesan cheese, divided
  • 1 lb cooked chicken breasts or 4 cups cooked turkey, cut into bite-sized pieces
  • 1 lb spaghetti, cooked al dente according to package directions
  • Salt and freshly ground black pepper, to taste

• For the Topping:

  • 1/4 cup Italian breadcrumbs

Equipment Needed

To bring this Tetrazzini to life, you’ll want to have these essential kitchen tools on hand:

• A large, heavy-bottomed skillet or Dutch oven for sautéing and sauce-making.
• A whisk for creating a smooth roux.
• A large mixing bowl for combining all the components.
• A large casserole dish (approximately 9×13 inches) for baking.
• A sharp knife and cutting board for preparing your vegetables.
• Measuring cups and spoons.

Instructions

Follow these steps carefully, and you’ll be rewarded with a truly spectacular Tetrazzini.

1. Preheat and Prepare: Begin by preheating your oven to 375 degrees F (190 degrees C). This ensures your oven is at the optimal temperature when the casserole is ready to bake.
2. Sauté the Aromatics: In your large skillet or Dutch oven, melt 2 tablespoons of the butter over medium heat. Add the chopped yellow onion and sliced mushrooms. Sauté them, stirring occasionally, until they are soft and tender, which typically takes about 8-10 minutes. Once softened, remove the sautéed vegetables from the pan and set them aside in a bowl.
3. Build the Roux: Melt the remaining 3 tablespoons of butter in the same skillet over medium heat. Once melted, stir in the 2 tablespoons of flour. Cook, stirring constantly, for about 1 to 2 minutes. This process is crucial for making a roux, which will thicken your sauce. The flour should turn a nice golden color, but be very careful not to burn it, as a burnt roux will impart an unpleasant flavor.
4. Incorporate Liquids and Flavor: Gradually whisk in the chicken broth, making sure to stir continuously to prevent lumps. Bring the mixture to a simmer and cook for about 1 minute, allowing it to thicken slightly. Add the minced garlic and stir well.
5. Develop the Sauce: Reduce the heat to low. Stir in the dry sherry (if using) and 3/4 of the grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce is smooth. Add the cream or half-and-half and stir until fully incorporated and the sauce is creamy.
6. Combine the Filling: Add the sautéed onions and mushrooms back into the sauce. Stir to combine. Now, add your cooked and cut-up chicken or turkey and the cooked spaghetti noodles to the skillet with the sauce. Gently toss everything together until the chicken, pasta, and vegetables are evenly coated in the creamy sauce. Season with salt and freshly ground black pepper to taste.
7. Assemble and Bake: Spread the entire mixture evenly into a lightly-buttered or oiled large casserole dish.
8. First Bake: Bake in the preheated oven for 30 minutes, or until the top begins to brown and the casserole is bubbly around the edges.
9. Add Topping and Final Bake: While the casserole is baking, combine the remaining 1/4 cup of grated Parmesan cheese with the Italian breadcrumbs in a small bowl. After the initial 30 minutes of baking, sprinkle this breadcrumb and cheese mixture evenly over the top of the casserole.
10. Finish Baking: Bake for an additional 5 minutes, or until the topping is golden brown and crispy.

Expert Tips & Tricks

As a chef, I’ve learned a few secrets to elevating classic dishes like Tetrazzini:

• Pasta Perfection: Cook your spaghetti al dente. It will continue to cook in the oven, and you don’t want it to turn mushy. A slight firmness is ideal.
• Broth Quality: Using a good quality chicken broth or homemade stock will significantly enhance the overall flavor of your sauce.
• Sherry Substitute: If you don’t have sherry or prefer not to use alcohol, a tablespoon of sherry vinegar or a splash of white wine can offer a similar acidic note. If you omit it entirely, your sauce will still be delicious, just with a slightly different flavor profile.
• Cheese Matters: Freshly grated Parmesan cheese melts beautifully and adds a superior flavor compared to pre-grated varieties, which often contain anti-caking agents.
• Make Ahead Magic: You can prepare the Tetrazzini up to the point of the first bake. Cover it tightly and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before proceeding with the baking instructions, adding a few extra minutes to the initial bake time if necessary to ensure it’s heated through.

Serving & Storage Suggestions

Tetrazzini is best served piping hot, straight from the oven. The creamy sauce, tender pasta, and savory chicken or turkey create a deeply satisfying meal. A simple green salad with a light vinaigrette is the perfect accompaniment to cut through the richness. A crusty bread for mopping up any leftover sauce is also a welcome addition.

To store leftovers: Allow the Tetrazzini to cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. It will keep well in the refrigerator for 3 to 4 days.

To reheat: You can reheat individual portions in the microwave or a larger portion in a covered casserole dish in a preheated oven at 350 degrees F (175 degrees C) until heated through. You might want to add a splash of milk or cream to loosen up the sauce if it has thickened considerably.

Nutritional Information

Please note that this nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving (approximate)	% Daily Value (approximate)
Calories	750 kcal	38%
Total Fat	40 g	51%
Saturated Fat	20 g	100%
Cholesterol	150 mg	50%
Sodium	800 mg	35%
Total Carbohydrate	60 g	22%
Dietary Fiber	4 g	14%
Total Sugars	5 g	10%
Protein	45 g	90%

Variations & Substitutions

While this recipe is a beloved classic, there’s always room for personalization:

• Vegetarian Tetrazzini: Omit the chicken or turkey and double the mushrooms. You can also add other vegetables like peas, carrots, or broccoli for extra color and nutrition. Use vegetable broth instead of chicken broth.
• Seafood Tetrazzini: Swap the chicken or turkey for cooked shrimp or crab meat.
• Pasta Power: While spaghetti is traditional, feel free to experiment with other pasta shapes like penne, rigatoni, or fettuccine. Medium egg noodles, as suggested by one commenter, are also a delicious alternative.
• Spice It Up: For a touch of heat, add a pinch of red pepper flakes to the sauce along with the garlic.

FAQs (Frequently Asked Questions)

Q: Can I make Chicken Tetrazzini with leftover roasted chicken or turkey?
A: Absolutely! Leftover roasted poultry is perfect for this recipe and adds an extra layer of flavor. Just make sure it’s cut into bite-sized pieces.

Q: What kind of mushrooms are best for Tetrazzini?
A: Cremini mushrooms offer a richer, earthier flavor, but white button mushrooms work perfectly well too. Sliced mushrooms are ideal for even distribution.

Q: My sauce seems a bit too thick. What can I do?
A: If your sauce is too thick, you can thin it out by stirring in a little more chicken broth or cream, a tablespoon at a time, until you reach your desired consistency.

Q: Can I freeze Chicken Tetrazzini?
A: Tetrazzini freezes reasonably well, though the texture of the pasta might change slightly upon thawing. Bake it completely, let it cool, and then freeze in airtight containers. Reheat thoroughly.

Q: What’s the best way to avoid a lumpy sauce?
A: The key to a smooth sauce is to gradually add the liquid (chicken broth) to the roux while whisking constantly. This ensures the flour is evenly dispersed before it has a chance to clump.

Final Thoughts

This Rich and Creamy Chicken or Turkey Tetrazzini is more than just a recipe; it’s an invitation to gather around the table, share stories, and create lasting memories. It’s the kind of dish that warms you from the inside out, a true embodiment of comfort food at its finest. I encourage you to give it a try, perhaps on a Sunday evening when you have a little extra time to savor the process, or when you need a guaranteed crowd-pleaser for family or friends. Let me know how it turns out – I love hearing about your culinary adventures!