Simple Chicken Tetrazzini: A No-Fuss Recipe from Plain Chicken

For those days when you need a hearty, comforting meal with minimal effort, Simple Chicken Tetrazzini is the perfect solution. Featured by Plain Chicken, this straightforward casserole offers all the classic flavors of Chicken Tetrazzini without the hassle. Combining tender chicken, pasta, mushrooms, and a creamy sauce, this recipe is ideal for busy weeknights or casual family dinners. With its easy preparation and delicious results, it’s sure to become a favorite in your meal rotation.

Ingredients:
2 cups cooked chicken, diced (rotisserie or leftover chicken works well)
8 oz pasta (spaghetti, linguine, or rotini)
1 cup sliced mushrooms (white or cremini)
1 small onion, finely chopped
3 cloves garlic, minced
1 cup frozen peas (thawed)
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon dried thyme
Salt and pepper to taste
1/2 cup shredded mozzarella cheese
1/2 cup breadcrumbs
2 tablespoons olive oil (for toasting breadcrumbs)
Instructions:
Prepare the Pasta:

Preheat your oven to 375°F (190°C). Cook the pasta according to package instructions until al dente, then drain and set aside.
Cook the Vegetables:

In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the sliced mushrooms and garlic, cooking until the mushrooms are tender and the garlic is fragrant. Stir in the peas and cook for another 2 minutes. Set aside.

Make the Sauce:

In the same skillet, melt the remaining butter. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the chicken broth, ensuring a smooth mixture. Continue to cook until the sauce begins to thicken.

Stir in the heavy cream and Parmesan cheese, cooking until the sauce is smooth and the cheese is melted. Season with dried thyme, salt, and pepper.
Assemble the Casserole:

In a large mixing bowl, combine the cooked pasta, diced chicken, and vegetable mixture. Pour the creamy sauce over the top and mix until everything is well coated.

Transfer the mixture to a greased 9x13-inch baking dish.
Add the Topping:

In a small bowl, mix the breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the casserole. Top with shredded mozzarella cheese.
Bake:

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
Serve:

Let the casserole cool for a few minutes before serving. Pair it with a side salad or garlic bread for a complete meal.

Tips for Success:
For Extra Flavor: Add a splash of white wine to the sauce or a sprinkle of additional herbs like parsley or basil for enhanced taste.

Make Ahead: You can assemble the casserole ahead of time and store it in the refrigerator. Just bake it straight from the fridge, adding a few extra minutes to the cooking time.

Why This Recipe Works:
Simple Chicken Tetrazzini offers the comforting flavors of a classic casserole with a no-fuss approach. The creamy sauce, made from a basic roux and enriched with Parmesan cheese, creates a luscious coating for the chicken and pasta. The addition of mushrooms and peas adds texture and freshness, while the crispy breadcrumb topping provides a satisfying crunch.

This recipe is designed for ease and convenience, making it ideal for busy cooks who want a hearty meal with minimal preparation. Whether you’re cooking for a family or preparing a dish for a casual get-together, Simple Chicken Tetrazzini delivers delicious results with minimal effort.

With its rich, creamy goodness and straightforward preparation, this Chicken Tetrazzini recipe is a winner for any night of the week. It combines the classic comfort of a beloved casserole with the ease of a no-fuss recipe, ensuring a satisfying and enjoyable meal every time.