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Chicken Tetrazzini with Rotisserie Chicken

Chicken Tetrazzini with Rotisserie Chicken
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This recipe uses pre-cooked rotisserie chicken for a quick and easy chicken tetrazzini. It is a creamy, comforting pasta dish perfect for a weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 3 cups cooked rotisserie chicken, shredded
  • 8 ounces spaghetti, cooked and drained
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and celery. Cook until vegetables are tender, about 5-7 minutes. Remove from skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Stir in flour and cook for 1 minute, stirring constantly, to create a roux.
  4. Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
  5. Stir in heavy cream, Parmesan cheese, black pepper, and salt. Cook for 2-3 minutes, until cheese is melted and sauce is creamy.
  6. Add the cooked vegetables and shredded chicken to the sauce. Stir to combine.
  7. Add the cooked and drained spaghetti to the chicken mixture. Toss gently to coat all the spaghetti.
  8. Pour the mixture into the prepared baking dish.
  9. Sprinkle with mozzarella cheese.
  10. Bake for 20-25 minutes, or until bubbly and cheese is melted and lightly browned.

Notes

  • For extra flavor, you can add a pinch of nutmeg to the sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • You can use any type of pasta you prefer, such as fettuccine or penne.

Nutrition

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