Description
A creamy, comforting pasta bake loaded with tender chicken, mushrooms, and melted cheese. This easy casserole is a family favorite perfect for weeknight dinners.
Ingredients
- 4 cups cooked chicken, shredded (rotisserie works well)
- 1 lb fresh mushrooms, sliced thick
- 12 oz thin spaghetti or linguine
- 1 medium yellow onion, chopped fine
- 4 cloves garlic, minced
- 2 cups half and half
- 4 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 3 cups chicken broth, low sodium
- 1 Tbsp lemon juice, fresh
- 1 1/2 cups mozzarella cheese, shredded
- 2 Tbsp olive oil
- 1/4 cup fresh parsley, chopped
- 1 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 350˚F and lightly grease a 9×13 inch baking dish. Boil the pasta in salted water until just under al dente, reserving 1/2 cup of the cooking water before draining.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Sauté the sliced mushrooms for 3-4 minutes until soft, then add the onions and cook until golden. Stir in the garlic for 60 seconds until fragrant, then remove the veggie mixture to a separate bowl.
- In the same pot, melt the butter and whisk in the flour, cooking for 1-2 minutes until golden. Slowly whisk in the chicken broth and lemon juice, followed by the salt and pepper. Add the half and half and simmer until the sauce thickens slightly.
- Add the drained pasta, chicken, mushroom mixture, and parsley into the pot with the sauce. Toss to combine thoroughly, adding a splash of reserved pasta water if needed for consistency. Transfer the mixture to the baking dish and top with mozzarella cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes until the cheese is melted and bubbly. Broil for 1-2 minutes if a browner top is desired.
Notes
For a lighter version, you can use milk instead of half and half, though the sauce will be less rich. Turkey is a great substitute for the chicken.
- Prep Time: 20 min
- Resting Time: 5 min
- Cook Time: 55 min
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 5g
- Sodium: 940mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 150mg
Keywords: chicken tetrazzini, creamy pasta bake, chicken mushroom casserole, easy family dinner