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Chicken Tetrazzini Casserole

Tetrazzini is the casserole version of a hug — creamy, cheesy, and endlessly satisfying. It's a brilliant way to use up leftover rotisserie chicken, and it feeds a crowd without any drama. The whole family will clean their plates on this one.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 12 oz spaghetti broken in half and cooked
  • 3 cups cooked chicken shredded (rotisserie works perfectly)
  • 8 oz cremini mushrooms sliced
  • 1 small onion diced
  • 3 tbsp butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 1 cup shredded mozzarella
  • 1/2 cup Parmesan divided
  • Salt pepper, and garlic powder to taste

Method
 

  1. Preheat oven to 350°F. Melt butter in a large skillet over medium heat. Sauté onion and mushrooms until softened, about 6 minutes.
  2. Sprinkle flour over vegetables and stir for 1 minute. Gradually whisk in chicken broth until smooth. Bring to a simmer and cook until thickened.
  3. Remove from heat and stir in sour cream, heavy cream, half the Parmesan, garlic powder, salt, and pepper.
  4. Combine sauce with cooked spaghetti and shredded chicken in a large bowl.
  5. Pour into a greased 9x13 baking dish. Top with mozzarella and remaining Parmesan.
  6. Bake uncovered for 30-35 minutes until golden and bubbling. Let rest 5 minutes before serving.