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Chicken Tetrazzini
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Ingredients
0 of 18 gathered
Step by step
Method
4 steps
- 1
Heat the oven to 375°F. Cook 12 ounces spaghetti or linguine in salted water until 1 minute shy of al dente, then drain without rinsing.
- 2
Melt 3 tablespoons butter in a wide skillet over medium. Cook 8 ounces sliced mushrooms and 1 diced small onion for 6–8 minutes, until the mushrooms brown and the onion softens. Stir in 3 tablespoons flour for 1 minute.
- 3
Whisk in 2 cups chicken broth and 1 cup milk. Simmer 3–5 minutes, stirring, until the sauce coats a spoon. Take the skillet off the heat and stir in ½ cup sour cream, ¾ cup shredded mozzarella, ¼ cup Parmesan, 3 cups shredded cooked chicken, ½ cup frozen peas, ½ teaspoon garlic powder, salt, and pepper.
- 4
Toss in the pasta until coated, then spread it in a greased 9×13-inch dish. Top with another ¾ cup mozzarella and ¼ cup Parmesan. Bake 20–25 minutes, until bubbling at the edges and golden in spots. Rest 5 minutes before serving.