This Chicken Tetrazzini recipe is an easy, cozy, and delicious casserole dish! Fettuccine, chicken, mushrooms, and peas are baked into a creamy cheese sauce with tons of flavor! It's an instant family favorite!
Servings: 8 people
Preheat the oven to 350°F and grease a 9x13-inch pan with nonstick cooking spray and set aside.
Cook pasta according to al dente according to box directions. Once the pasta has finished cooking, drain and run cold water over it to stop the cooking process.
While pasta is cooking, pan sear the chicken breast until the internal chicken temperature reaches 165 degrees F. I recommend slicing the chicken breasts into thinner cutlets so they cook faster.
Once the chicken is done cooking, add it to a stand mixer fitted with a paddle attachment to shred or chop with a sharp knife. I personally prefer shredded chicken in this recipe.
Keep the chicken in the stand mixer bowl or transfer to a large bowl and mix in the cream of chicken soup, sour cream, 1 cup of mozzarella cheese, salt, pepper, white wine, peas, and mushrooms and mix until fully combined.
Add the pasta to the chicken mixture and mix until combined. Transfer to the mixture to the prepared baking dish and sprinkle the top with the remaining mozzarella cheese and Parmesan cheese. Bake for 30 to 35 minutes until edges are bubbly and center is heated through.
Remove from the oven and enjoy hot for best taste.
- The meat of a whole rotisserie chicken can be used in place of the three chicken breast to save time.
- Chicken broth may be used instead of white wine.
- Peas and mushrooms may be omitted, if desired.
Calories: 560kcal | Carbohydrates: 50g | Protein: 28g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 134mg | Sodium: 1065mg | Potassium: 523mg | Fiber: 2g | Sugar: 4g | Vitamin A: 875IU | Vitamin C: 8.3mg | Calcium: 278mg | Iron: 2.5mg