Chicken Tetrazzini (With a Southern Twist!)
Chicken Tetrazzini is a classic comfort food casserole made with tender chicken, creamy sauce, pasta, and plenty of melted cheese. This easy family dinner is perfect for busy weeknights, potlucks, or using leftover chicken. Simple ingredients and a rich, flavorful sauce make this cheesy casserole a recipe the whole family will love.
Equipment
- Oven
Ingredients
- 1 ½ cups Half and Half or whole milk
- ½ cup Heavy Cream
- 2 ½ tablespoon All Purpose Flour
- 3 tablespoon Butter
- 12 oz Vermicelli Pasta
- 2 cups Parmesan separated
- 1 ½ tablespoon Garlic minced
- ½ teaspoon Salt
- 1 teaspoon White Pepper
- 32 oz Chicken Stock reserve 2 cups for sauce
- 2 lbs Cooked Chicken Breast or 2 rotisserie chickens
Instructions
- Cook the Pasta: Bring 32 oz of chicken stock to a boil. Break your pasta in half before adding it to the stock. This makes the finished casserole much easier to cut and serve. Cook the pasta until al dente, then drain, reserving 2 cups of the chicken stock for the sauce. 12 oz Vermicelli Pasta 32 oz Chicken Stock
- Make the Creamy Sauce: In a large skillet over medium-low heat, melt the butter. Add the minced garlic and cook for about 2 minutes, stirring frequently until fragrant. Whisk in the flour and continue cooking for another 2 minutes to remove the raw flour taste. The mixture should form a smooth roux with a consistency similar to toothpaste. 1 ½ Tbsp Garlic 2 ½ Tbsp All Purpose Flour 3 Tbsp Butter
- Finish the Sauce: Slowly whisk in the half and half until smooth. Gradually stir in the heavy cream, followed by the reserved 2 cups of chicken stock. Add ⅓ cup of Parmesan cheese, the salt, and white pepper. Continue stirring until the sauce becomes smooth, creamy, and thick enough to coat the back of a spoon. 1 ½ cups Half and Half ½ cup Heavy Cream 2 cups Parmesan ½ tsp Salt 1 tsp White Pepper
- Add the Chicken: Stir the shredded chicken into the sauce and let it simmer for about 5 minutes so the chicken is heated through and absorbs some of the rich, creamy flavor. 2 lbs Cooked Chicken Breast
- Assemble the Casserole: Lightly grease a 9x13 baking dish. Spread half of the cooked pasta evenly across the bottom of the dish. Spoon half of the creamy chicken mixture over the noodles and spread it into an even layer. Repeat with the remaining pasta, then finish with the rest of the chicken and sauce, creating four delicious layers.
- Bake: Sprinkle the remaining Parmesan cheese evenly over the top. Bake uncovered in a 350°F oven for 30 minutes, or until the casserole is hot, bubbly, and lightly golden on top.
- Rest Before Serving: Allow the Easy Chicken Tetrazzini to rest for 5 to 10 minutes before serving. This helps the creamy sauce set up slightly, making it easier to serve.
Notes
- Use Freshly Grated Cheese: Freshly grated cheese melts better and adds so much more flavor than pre-shredded cheese. It gives the sauce a smoother, creamier texture.
- Cook the Pasta to Al dente: Since the pasta continues cooking while the casserole bakes, be careful not to overcook it. Cooking it until just al dente helps keep the noodles from becoming soft or mushy.
- Choose Your Favorite Pasta: I like using the finer Vermicelli pasta because it gives the casserole a great texture, but you can use whatever you have on hand. Traditional spaghetti, angel hair, or even linguine will all work well.
- Don't Skip the White Pepper: White pepper has a slightly sharper kick than black pepper and adds extra depth of flavor to Chicken Tetrazzini. If you don't have it in your spice cabinet, no worries. Black pepper is still a delicious substitute.
- Make Your Own Half-and-Half: If you don't have half-and-half available, you can easily make your own by combining equal parts milk and heavy cream. It works perfectly for creating a rich, creamy sauce.
Storage
- To Refrigerate: Allow the Chicken Tetrazzini to cool completely before transferring it to an airtight container. Store leftovers in the refrigerator for up to 4 days.
- To Freeze: This casserole freezes beautifully, making it perfect for meal prep. Let the casserole cool completely, then wrap the baking dish tightly with plastic wrap, followed by a layer of foil, or transfer portions to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To Reheat: To reheat a full casserole, cover it with foil and warm it in a 350°F oven until heated through, adding about 15 minutes to the original baking time. Individual servings can be reheated in the microwave in 30-second intervals until hot. If the pasta seems a little dry, stir in a splash of chicken broth or milk before reheating to restore its creamy texture.
Nutrition
Calories: 652kcalCarbohydrates: 48gProtein: 48gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 143mgSodium: 1029mgPotassium: 936mgFiber: 2gSugar: 8gVitamin A: 749IUVitamin C: 3mgCalcium: 383mgIron: 2mg
Tried this recipe?Rate it and let me know how it was!
