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To make Creamy Chicken Tetrazzini Bake, you need a few key items. Here’s what you will need: - 2 cups cooked chicken, shredded - 8 oz spaghetti or fettuccine - 1 cup mushrooms, sliced - 1/2 cup frozen peas - 1/4 cup onion, finely chopped - 3 cloves garlic, minced - 1/4 cup all-purpose flour - 3 cups chicken broth - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 teaspoon Italian seasoning - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 tablespoon olive oil - 1/2 cup breadcrumbs (optional for topping) These ingredients create a rich and creamy dish that everyone will love. You can add some fun toppings to make your dish pop. Here are a few ideas: - Fresh parsley for a splash of color - Extra grated Parmesan cheese for more flavor - Crushed red pepper for a little heat - Chopped green onions for a fresh touch These toppings add more taste and make your meal look great. If you have dietary needs, don’t worry! You can swap out some ingredients: - Use gluten-free pasta instead of regular pasta. - Swap heavy cream for coconut milk or a dairy-free cream. - Replace chicken with cooked tofu or chickpeas for a plant-based dish. - Use vegetable broth instead of chicken broth for a vegan option. These swaps help you enjoy this dish while sticking to your diet. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). 2. Cook 8 oz of spaghetti or fettuccine until al dente. Drain the pasta and set it aside. 3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. 4. Add 1/4 cup of finely chopped onion and sauté until it turns clear, about 3 minutes. 5. Add 3 cloves of minced garlic and 1 cup of sliced mushrooms. Cook until the mushrooms soften, about 5 minutes. 6. Stir in 1/4 cup of all-purpose flour and cook for 1 minute. Mix it well with the veggies. 7. Gradually pour in 3 cups of chicken broth, stirring all the time to keep lumps out. Bring the mix to a simmer. 8. Stir in 1 cup of heavy cream, 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook until the sauce thickens, about 5-7 minutes. 9. Fold in 2 cups of shredded chicken, the cooked pasta, and 1/2 cup of frozen peas. Make sure everything gets coated in the sauce. 10. Pour the mix into a greased 9x13 inch baking dish. 11. If you want extra crunch, sprinkle 1/2 cup of breadcrumbs on top. 12. Top it off with 1 cup of grated Parmesan cheese. 13. Bake in the preheated oven for 25-30 minutes, until the top is golden and bubbly. 14. Let it cool for a few minutes before serving. Enjoy your creamy chicken tetrazzini bake! To get that nice, creamy texture, use heavy cream. It gives the dish richness. Stir the cream in slowly. This helps blend it well with the broth. Don't rush this step. Cook the sauce until it thickens. It should coat the back of a spoon. For even more creaminess, add a bit more Parmesan cheese. This adds flavor and makes it richer. Timing is key for this dish. Cook your pasta just until al dente. This means it should still have a little bite. If overcooked, it can turn mushy in the bake. When you make the sauce, keep an eye on the heat. If it's too high, the cream can curdle. Bake the dish until it's bubbly and golden. Let it cool for a few minutes before serving. This helps the sauce set. One common mistake is not using enough seasoning. Taste your sauce before mixing in the pasta. If it lacks flavor, add more salt and pepper. Another mistake is skipping the breadcrumbs. They add a nice crunch. Lastly, don’t skip the cooling time. Cutting right away can make a mess. Give it a few minutes to firm up. This way, you get neat servings. Pro Tips Use Leftover Chicken: This recipe is perfect for using up leftover roasted or rotisserie chicken, making it quick and easy! Customize Your Veggies: Feel free to add other vegetables like bell peppers or spinach for extra flavor and nutrition. Make Ahead: Prepare the dish ahead of time and refrigerate. Just bake it when you're ready to serve! Extra Creaminess: For an even creamier sauce, consider adding a bit of cream cheese along with the heavy cream. {{image_2}} You can easily make a vegetarian version of this dish. Replace the chicken with cooked tofu or chickpeas. Use vegetable broth instead of chicken broth. You can also add more veggies, like bell peppers or spinach. For a vegan option, swap heavy cream with coconut milk or a cashew cream. This keeps it rich and creamy. Feel free to switch up the protein. You can use cooked turkey or shrimp instead of chicken. If you want a seafood twist, add some crab or scallops. For veggies, try zucchini, broccoli, or carrots. These add color and crunch. Remember to adjust cooking times based on what you choose. Change the spices to create new flavors. Add a pinch of red pepper flakes for heat. You could also mix in some smoked paprika for a twist. For cheese, mix Parmesan with mozzarella or cheddar. Each cheese gives a new taste and texture. Don't be afraid to experiment and make it your own! To keep your creamy chicken tetrazzini bake fresh, let it cool first. Transfer it to an airtight container. Store it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. For freezing, place the cooled dish in a freezer-safe container. Make sure to wrap it tightly with plastic wrap or foil. This helps prevent freezer burn. You can freeze it for up to three months. Label the container with the date for easy tracking. To reheat, thaw the dish in the fridge overnight if frozen. Preheat your oven to 350°F (175°C). Cover the dish with foil to keep it moist. Bake for about 20-25 minutes, or until heated through. You can also microwave individual portions for quicker meals. Enjoy your creamy chicken tetrazzini again! Yes, you can make Creamy Chicken Tetrazzini Bake ahead of time. Prepare the dish, but don’t bake it yet. Cover it tightly and store it in the fridge for up to 24 hours. When ready to eat, bake it straight from the fridge. You might need to add a few extra minutes to the baking time. Creamy Chicken Tetrazzini Bake pairs well with many sides. You can serve it with a simple green salad. Garlic bread or breadsticks make a nice addition too. Steamed vegetables like broccoli or green beans add color and nutrition. Fresh herbs on top can brighten the flavors. You’ll know your Chicken Tetrazzini is done when the top is golden brown and bubbly. Check it after 25 minutes. If it looks good, take it out and let it cool for a few minutes. The sauce should be thick and creamy, coating the pasta and chicken well. You’ve learned how to make the creamy chicken tetrazzini bake. We covered key ingredients and gave tips for cooking and storing. I shared common mistakes to avoid and variations like vegetarian options. Use these insights to make your dish tasty and unique. Enjoy cooking and share your results with friends or family. Happy baking!

Creamy Chicken Tetrazzini Bake

A delicious and creamy pasta bake featuring chicken, mushrooms, and a rich sauce topped with Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 450 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 8 oz spaghetti or fettuccine
  • 1 cup mushrooms, sliced
  • 1 2 frozen peas
  • 1 4 cup onion, finely chopped
  • 3 cloves garlic, minced
  • 1 4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1 2 teaspoon salt
  • 1 4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 2 cup breadcrumbs (optional for topping)

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Cook the spaghetti or fettuccine according to package instructions, until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent (about 3 minutes).
  • Add the minced garlic and sliced mushrooms to the skillet, cooking until the mushrooms are tender (about 5 minutes).
  • Stir in the flour and cook for an additional 1 minute, making sure it’s well mixed with the vegetables.
  • Gradually pour in the chicken broth while stirring constantly to avoid lumps. Bring mixture to a simmer.
  • Stir in the heavy cream, Italian seasoning, salt, and black pepper. Cook until the sauce thickens (about 5-7 minutes).
  • Fold in the shredded chicken, cooked pasta, and frozen peas, ensuring everything is well coated in the sauce.
  • Pour the mixture into a greased 9x13 inch baking dish.
  • If using breadcrumbs, sprinkle them over the top for added crunch.
  • Top with grated Parmesan cheese.
  • Bake in the preheated oven for 25-30 minutes, until the top is golden and bubbly.
  • Let it cool for a few minutes before serving.

Notes

Serve hot, garnished with fresh parsley and additional Parmesan cheese for a delightful finish.
Keyword bake, casserole, chicken, creamy, pasta