Easy Chicken Tetrazzini

$- 2 cups cooked chicken, shredded - 8 ounces spaghetti (or your favorite pasta) - 1 cup sliced mushrooms - 1/2 cup frozen peas - 1 cup cooked and diced carrots - 1/4 cup butter - 1/4 cup all-purpose flour - 2 1/2 cups chicken broth - 1 cup whole milk - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - Chopped fresh parsley for garnish (optional) Easy Chicken Tetrazzini is a simple dish that uses easy-to-find ingredients. You start with cooked chicken. This can be from a roast or store-bought rotisserie chicken. The spaghetti adds a nice base and makes it filling. I like using my favorite pasta too! Mushrooms give this dish a great flavor. They pair so well with the creamy sauce. Frozen peas add a pop of color and sweetness. Carrots offer extra nutrition and texture. For the sauce, butter, flour, chicken broth, and milk come together to create a creamy base. The seasonings like garlic powder and thyme boost the flavor. Lastly, cheese on top gives a golden, bubbly finish. You can find the full recipe at the end of this article. This dish is not just easy to make. It’s also a great way to use leftovers while tasting wonderful! - Preheat your oven to 350°F (175°C). - Cook spaghetti according to package instructions until al dente, then drain. - Melt butter in a large skillet over medium heat and sauté mushrooms. - Mix flour, garlic powder, onion powder, and thyme into the mushroom mixture. - Gradually whisk in chicken broth and milk until thickened. - Stir in shredded chicken, peas, and carrots, seasoning with salt and pepper. - Combine cooked spaghetti with the chicken sauce mixture in a bowl. - Pour into a greased baking dish, topping with mozzarella and Parmesan. - Bake for 25-30 minutes until cheese is bubbly and golden. - Make sure your chicken is fully cooked and shredded. This ensures even mixing throughout. - Each oven is unique. Adjust the cooking time based on how your oven heats. - Pair your Chicken Tetrazzini with a fresh side salad or warm garlic bread. Both add a nice touch. - Sprinkle chopped parsley on top for extra flavor and a pop of color. It makes the dish look great! - Use a rotisserie chicken instead of cooking your own. It cuts down on prep time. - You can make the sauce ahead of time. Store it in the fridge to save time on cooking day. For the full recipe, check out the detailed instructions provided earlier. {{image_2}} You can easily change the main protein in this dish. Substitute cooked turkey or ham for chicken. This swap gives a new taste while keeping it simple. If you need a gluten-free meal, just use gluten-free pasta. There are many good options out there, and they work well in this recipe. If you want to make this dish dairy-free, there are easy swaps. Replace whole milk with almond or coconut milk. Both options add a nice flavor without the dairy. You can also use dairy-free cheese for the topping. This keeps the dish creamy and delicious without any dairy. Adding veggies can boost the nutrition in your meal. Incorporate bell peppers or spinach for extra vitamins. These veggies add color and crunch, making the dish more vibrant. You can also try adding different herbs for a new flavor profile. Fresh basil or oregano can change up the taste and make it even more exciting. Store any leftover Chicken Tetrazzini in an airtight container. Make sure to refrigerate it right away. For the best taste, eat it within 3-4 days. This helps keep the flavors fresh and safe. To freeze, let the dish cool completely first. Once cool, transfer it to freezer-safe containers. You can keep it frozen for up to 2-3 months. This is great for quick meals later. When you're ready to eat, reheat in the oven or microwave. Heat until it is hot all the way through. If the dish seems dry, add a splash of milk. This will help bring back some moisture and flavor. Prep time is about 15 minutes, and total time is around 50 minutes. This means you can have a tasty meal ready in under an hour. Yes, you can prepare and assemble in advance, then bake when ready. This option is great for busy days or when you have guests. Just cover the dish and store it in the fridge. Consider a fresh salad or garlic bread as perfect pairings. The lightness of a salad balances the creamy dish well. Garlic bread adds a nice crunch and flavor. Yes, it can be frozen and reheated later for convenience. Just let it cool, then put it in a freezer-safe container. When you're ready to eat, thaw it overnight in the fridge, then bake! You can find the full recipe [here](#). Easy Chicken Tetrazzini combines simple ingredients, quick steps, and tasty results. You learned how to prepare a creamy sauce, mix in chicken and veggies, and top it with cheese. This dish is perfect for busy nights or cozy meals. You can also swap ingredients to suit your taste or dietary needs. Enjoy your tasty creation, and don’t forget to share any variations you try!$

Indulge in the comfort of delicious chicken tetrazzini with this easy recipe that brings together tender chicken, creamy sauce, and pasta for a perfect family meal. With step-by-step instructions, you'll create a cheesy, flavorful dish that’s ready in under an hour. Perfect for weeknight dinners or special occasions, this chicken tetrazzini will surely impress. Click through to explore this mouthwatering recipe now!

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Ingredients

2 cups cooked chicken, shredded

8 ounces spaghetti (or your favorite pasta)

1 cup sliced mushrooms

1/2 cup frozen peas

1 cup cooked and diced carrots

1/4 cup butter

1/4 cup all-purpose flour

2 1/2 cups chicken broth

1 cup whole milk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

Salt and pepper to taste

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Chopped fresh parsley for garnish (optional)

Instructions

Preheat your oven to 350°F (175°C).

Cook spaghetti according to package instructions until al dente. Drain and set aside.

In a large skillet, melt the butter over medium heat. Add the mushrooms and sauté for about 3-4 minutes, until soft.

Stir in the flour, garlic powder, onion powder, and dried thyme, mixing until well combined.

Gradually whisk in the chicken broth and milk, stirring continuously until the mixture thickens (about 5 minutes).

Add the shredded chicken, peas, and diced carrots to the skillet. Season with salt and pepper, and stir to combine.

In a large mixing bowl, combine the cooked spaghetti with the chicken and sauce mixture. Mix gently until all the pasta is coated.

Pour the mixture into a greased 9x13 inch baking dish.

Top with shredded mozzarella and grated Parmesan cheese.

Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

Let it cool slightly before serving, and garnish with chopped fresh parsley if desired.

Prep Time: 15 min | Total Time: 50 min | Servings: 6