Creamy Chicken Tetrazzini
A rich and comforting baked pasta dish featuring tender chicken, mushrooms, peas, and a velvety cream sauce, topped with golden breadcrumbs and Parmesan for a classic, crowd-pleasing meal.
6 Servings
Ingredients
- 1 pound egg noodles
- 2 tablespoons unsalted butter plus additional for greasing the baking dish
- 8 ounces cremini mushrooms finely chopped
- 2 10.5-ounce cans condensed cream of chicken soup
- 21 ounces whole milk approximately 2 soup cans
- 8 ounces cream cheese cut into cubes
- 1 cup freshly grated Parmesan cheese divided
- 1 cup frozen peas
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound cooked chicken shredded (approximately 3 cups)
- 1 cup seasoned breadcrumbs
Instructions
Preheat the oven
- Set the oven to 375°F (190°C). Lightly butter or grease a 9x13-inch baking dish and set aside.
Cook the pasta
- Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions until al dente, about 7–8 minutes. Drain and rinse the noodles under cold water to stop the cooking process. Set aside.
Prepare the sauce
- In a large saucepan, melt the butter over medium heat. Add the chopped mushrooms and sauté for approximately 5 minutes, stirring frequently, until they are tender and lightly browned. Stir in the cream of chicken soup and bring to a gentle simmer.
Incorporate the dairy
- Gradually whisk in the milk until the mixture becomes smooth and begins to thicken slightly. Add the cubed cream cheese, stirring continuously until fully melted and incorporated. Stir in half of the Parmesan cheese, followed by the peas. Season the sauce with salt and black pepper to taste.
Assemble the casserole
- Add the shredded chicken and cooked noodles to the sauce, stirring gently to ensure even coating. Transfer the mixture into the prepared baking dish, spreading it evenly. Sprinkle the top with the seasoned breadcrumbs and the remaining Parmesan cheese.
Bake the dish
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 10–15 minutes, or until the topping is golden brown and the sauce is bubbling. Allow the casserole to rest for 5 minutes before serving.
Notes
To prepare a gluten-free version of Creamy Chicken Tetrazzini, substitute the following:
- Use gluten-free pasta such as rice or corn-based noodles.
- Replace the seasoned breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- Ensure that the cream of chicken soup used is certified gluten-free, as many commercial brands contain wheat-based thickeners.