Creamy Chicken Tetrazzini Casserole

5 steps

Updated at: Fri, 26 Sep 2025 23:36:55 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per recipe

Calories3276.1 kcal (164%)

Total Fat164.3 g (235%)

Carbs249.8 g (96%)

Sugars46.2 g (51%)

Protein195.5 g (391%)

Sodium3351.5 mg (168%)

Fiber18.2 g (65%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

8 ouncesspaghetti noodles

cooked according to package directions

2chicken breasts

large, cut into bite-sized pieces, you could also use boneless thighs

3 tablespoonsolive oil

divided

seasoned salt

3 tablespoonsbutter

8 ouncessliced mushrooms

1onion

chopped

½ teaspoondried thyme

3 tablespoonsflour

2 cupsmilk

1 cupchicken broth

1 cupgrated parmesan cheese

1 cupfrozen peas

½ cupbuttery crackers

crushed, optional

Instructions

Step 1

Sprinkle the chicken with seasoned salt. Heat 1 tablespoon of the olive oil in a skillet. Cook the chicken until browned and cooked through, about 8 minutes. Set aside.

Step 2

Add the remaining olive oil to the skillet. Cook the onions, mushrooms and thyme about 3 minutes or until tender. Set aside.

Step 3

Add the butter to the skillet. Sprinkle in the flour and stir to combine. Whisk in the milk and chicken broth. Bring to a simmer and cook about 3 minutes or until thickened. Add half of the Parmesan cheese. Season with salt and pepper, to taste.

Step 4

Add the cooked pasta, mushroom mixture, peas and chicken. Mix well. Pour into a 13x9-inch baking dish. Sprinkle with the remaining Parmesan cheese and crushed crackers, if using.

Step 5

Bake in a preheated 400-degree F oven for about 20 minutes.