Cheesy Chicken Tetrazzini recipe loaded with browned mushrooms, mozzarella cheese, rotisserie chicken, and thin spaghetti noodles. This is a great midweek dinner and the leftovers are delicious for the next day's lunch.
Preheat oven to 350 degrees.
In large skilet, melt 2 tbsp of the butter and ¼ cup chicken stock. Once butter is melted, add in chopped mushrooms. Brown in medium-high heat for about 10 minutes, until the liquid is evaporated.
While mushrooms are cooking, tear thin spaghetti noodles in thirds and place in boiling water. Cook for about 5 minutes.
Remove mushrooms from saucepan, and set aside.
Return pan to heat and add 6T butter. Melt butter, then whisk in flour for about one minute.Slowly mix in chicken stock and milk. Cook over medium-high heat until bubbly. Cook for additional 2 minutes once bubbly
Add in ¼ cup shredded parmesan and ¼ cup shredded mozarella, stir. Once cheese is melted add in chicken, mushrooms, salt and pepper.
Add chicken/milk/mushroom mixture to noodles and stir. Scoop into 13x9 baking dish and cover with 1 ½ cups shredded mozzarella.
Cook for 30 minutes in the preheated oven. Enjoy!
Adapted from Bless this Mess Please