Main Dishes
Chicken Tetrazzini
Description
Chicken Tetrazzini has retro flair in the best possible way! A baked pasta casserole with spaghetti, tender chicken, and mushrooms bathed in a creamy sauce, this easy recipe is a modern twist on an old favorite.
Ingredients
- 16 ounces whole wheat spaghetti or similar long, thin noodles
- ⅓ cup sun-dried tomatoes* chopped
- 3 tablespoons unsalted butter
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 16 ounces sliced mushrooms I prefer baby bellas
- 1 teaspoon red wine, white wine, or champagne vinegar
- ¼ cup all-purpose flour
- 3 to 4 cups reduced sodium chicken broth
- 4 ounces reduced-fat cream cheese (Neufchatel), cut into pieces
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 cups cooked, shredded chicken
- 10 ounces frozen peas and carrots or frozen mixed vegetables
- ⅔ cup freshly grated Parmesan cheese
- ⅔ cup shredded Provolone cheese or mozzarella or Monterey Jack cheese
- 1 cup whole milk plain Greek yogurt
- ½ cup Panko breadcrumbs
Directions
- Preheat the oven to 350°F. Coat a 9×13 or similarly sized baking dish with nonstick spray and set aside.
- Break the pasta noodles in half. Cook in salted water according to package instructions until it is just below al dente (it should not be completely crunchy but should still be too chewy to eat; the pasta will cook more in the oven). Drain and set aside.
- Place the sun-dried tomatoes in a small bowl and cover with hot water. Set aside to rehydrate (if using oil-packed sun-dried tomatoes, you can skip this step; simply drain them and pat off excess oil).
- In a Dutch oven or similar large, deep pot, heat the butter over medium heat. Add the onion and sauté until softened, about 5 minutes; adjust the heat as needed so that the onion cooks but does not brown.
- Add the mushrooms then increase to medium-high heat. Sauté until the mushrooms begin to soften and give up their liquid, about 5 minutes.
- Stir in the garlic and vinegar and let cook 30 seconds.
- Sprinkle the flour over the top, then stir to coat. Continue cooking and stirring periodically for 2 minutes. No white bits of white flour should remain.
