Cheesy Chicken Tetrazzini
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.
Ingredients
- ½ cup butter
- 16 oz cremini mushrooms, chopped
- ½ cup chicken stock
- 1 lb thin spaghetti
- ¼ cup all-purpose flour
- 2 cup chicken stock
- 1 ½ cup whole milk
- ½ cup shredded parmesan
- 1 ½ cups shredded mozzarella
- 2 cups cooked and shredded chicken or turkey
- 1 tsp salt
- 1 tsp freshly ground pepper
- salt and pepper to taste
Instructions
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Preheat oven to 350 degrees.
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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.
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While mushrooms are cooking, tear thin spaghetti noodles in thirds and place in boiling water. Cook for about 5 minutes.
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Remove mushrooms from saucepan, and set aside.
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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
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Add in ¼ cup shredded parmesan and ¼ cup shredded mozarella, stir. Once cheese is melted add in chicken, mushrooms, salt and pepper.
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Add chicken/milk/mushroom mixture to noodles and stir. Scoop into 13x9 baking dish and cover with 1 ½ cups shredded mozzarella.
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Cook for 30 minutes in the preheated oven. Enjoy!
Recipe Notes
Adapted from Bless this Mess Please