Creamy Chicken Tetrazzini Casserole
Ingredients
- 12 ounces spaghetti
2 tablespoons olive oil
2 cups cooked chicken, shredded
1/2 cup butter
1 medium onion, chopped
3 garlic cloves, minced
1/2 cup all-purpose flour
4 cups chicken broth
2 cups heavy cream
1 cup grated Parmesan
1 cup grated Mozzarella
1/2 teaspoon ground nutmeg
Salt and pepper to taste
1/2 cup breadcrumbs
1/4 cup chopped fresh parsley (for garnish)
Creamy Chicken Tetrazzini Casserole
Directions
- Heat oven to 350°F (175°C). Cook spaghetti according to package directions. Drain and set aside.
Heat olive oil in a large frying pan over medium heat. Add chopped onion and garlic and sauté until onion is translucent.
Add butter to skillet and melt. Add flour, stir, and cook for 1 to 2 minutes until a roux forms.
Gradually add chicken stock and cream, stirring. Bring to a boil and simmer until sauce thickens (about 5 to 7 minutes).
Add grated Parmesan, grated mozzarella, ground nutmeg, salt, and pepper, stirring. Stir until the cheese is melted and the sauce is smooth.
Add the boiled chicken and spaghetti to the sauce and mix well.
Pour the mixture into a greased 9×13-inch baking dish. Sprinkle the breadcrumbs evenly on top.
Bake for 25 to 30 minutes or until the top is golden brown and bubbly.
Garnish with freshly chopped parsley before serving.
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes Calories: 480 per serving | Serving Size: 8