Homemade Chicken Tetrazzini

Homemade Chicken Tetrazzini

Normally I wouldn’t be crazy-excited for a casserole recipe at the end of August. To me, most casseroles are the perfect comfort food for crisp fall evenings – not the dog days of summer.

Chicken Tetrazzini Mushrooms, Onions and Garlic

Although I’d make an exception for things like baked ziti, which I could eat weekly throughout the year without feeling like I’m betraying summer menus.

Homemade Chicken Tetrazzini

This August has been strange though. We haven’t seen the thermometer pass 90°F in weeks…maybe even a month. This is unheard of in Maryland in August, when it’s normal for the daytime heat and humidity to both rise above 90, and evenings are muggy and oppressive.

Homemade Chicken Tetrazzini

Instead, our windows have been open for the past month and nighttime has been near chilly. It’s terrific! Also, the chill in the air means casseroles like homemade chicken tetrazzini sound like a perfect Sunday night dinner.

Homemade Chicken Tetrazzini

This recipe mostly follows Giada De Laurentiis’ version of chicken tetrazzini, but has a few tweaks that make it my own. We LOVED it. I’m VERY excited for leftovers to bring to work.

Homemade Chicken Tetrazzini
Prep time
Cook time
Total time
Inspired by Giada De Laurentiis' Chicken Tetrazzini Recipe
Serves: 4 to 6
  • 8 tablespoons butter
  • 2 tablespoons olive oil
  • 2 boneless skinless chicken breasts
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • ½ pound button mushrooms, thinly sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme leaves
  • ¼ cup tart white wine (something you would drink)
  • ¼ cup all-purpose flour
  • 2-1/2 cups whole milk
  • ½ cup chicken broth
  • 8 ounces fettuccine
  • ¼ cup chopped fresh parsley leaves
  • 3 scallions, diced
  • ½ cup grated Parmesan
  • ½ cup panko
  • 1 tablespoon dried Italian seasoning
  1. Preheat your oven to 450°F. Grease the bottom and sides of a 2-quart casserole dish with a tablespoon of butter; set it aside.
  2. Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken breasts with ½ teaspoon each of salt and pepper, then sear them in the nonstick skillet until they're cooked though - 4 minutes per side. Remove them from the pan and set them aside. After 5 minutes, dice the chicken into rough 1-inch cubes and toss them into a large bowl.
  3. Meanwhile, add another tablespoon of olive oil and butter to the same pan. Add the mushrooms and saute them for 2 minutes. Add the onions, thyme and garlic, and continue to saute them until the onions are translucent, about 5 minutes. Pour in the wine and let it cook down until it's almost gone, about 2 minutes longer. Add the mushroom mixture to the chicken.
  4. Melt 2 more tablespoons of butter in the same pan. Add the flour and whisk until the mixture is smooth and creamy, then let it cook for another minute longer. Turn the heat up to high, pour in the milk and broth, and bring the mixture to a boil, whisking often. Add 1 teaspoon salt and ½ teaspoon pepper, and keep whisking until the sauce is thick and bubbly - about 8 minutes.
  5. While the sauce is coming to a bubble, bring a large pot of salted water to a boil. Add the fettuccine and cook it for 9 minutes. Drain.
  6. Add the sauce, cooked fettuccine, parsley and scallions to the chicken. Use tongs to toss everything together, making sure the sauce fully coats all the chicken and fettuccine. Dump it into your prepared casserole.
  7. Mix the panko, Italian seasoning and Parmesan together, and then sprinkle it over the casserole. Dot with the remaining butter and then cook it until it's browned on top and the edges are bubbly - about 20 minutes. Let the chicken tetrazzini rest for 5 minutes before serving.


10 Make Ahead Casserole Recipes

Who doesn’t love a warm, gooey casserole? Especially the kind that can be made ahead and either tossed in the fridge till dinner the next day, or frozen for weeks (or months)!

To me, casseroles are one of the best comfort foods out there, and make-ahead casserole recipes are the best. THE BEST!

10 Make-Ahead Casserole Recipes

My sister-in-law is 8-1/2 months pregnant and I blame her for having casseroles on my brain. She asked me if I’d help her prep a few freezer meals to tuck away until after the baby’s born, which is very smart! (For the record, I was not that smart. For either child.)

Those of you who’ve had babies must remember what it’s like those first 6-8 weeks after the baby’s born. Every single day is comprised of eating, sleeping, diapering and changing baby clothes. I mean, you barely have enough time to grab a shower, let alone pull together a home cooked dinner – right?

Having make-ahead casseroles frozen and at the ready is a terrific way to get dinner on the table without also losing your mind (which may happen anyway, but at least you won’t be able to blame the food!).

10 Make-Ahead Casserole Recipes

NOTE: Each of these casseroles can be covered tightly with aluminum foil and frozen just before the baking step.

  1. Simple Mexican Ground Beef Casserole
  2. Baked Ziti
  3. Baked Creamy Chicken Spaghetti (I’d leave the onion topping off until you’re ready to bake)
  4. Spinach, Mushroom & Italian Sausage Lasagna
  5. Simple Oyster Casserole
  6. Creamy Baked Chicken Pasta
  7. Walnut French Toast Bread Pudding Casserole
  8. Vegetarian Lasagna Rolls
  9. Spinach, Bacon & Cheese Egg Casserole
  10. Chicken Noodle Casserole

(Yes, there are some breakfast options too – enjoy!)

15 Budget Friendly Family Recipes

Who doesn’t love a few new ideas for budget friendly family recipes? We all get into a rut, cooking the same few things week after week, often out of habit and routine rather than the fact that our families love the recipes. Am I right?

Unless, of course, you’re one of those really great meal planners that spends time over the weekend sifting through cookbooks and recipe sites to craft the perfect weeknight menu…posted on the kitchen chalkboard.

That’s not me. But, I am kinda jealous of those menu chalkboards and of meal planning. True story.

I do try and throw new recipes into the mix at least once a week. Sometimes new ideas stem from what I’ve received in my Hometown Harvest bag – the small fixed bag shows up with a variety of produce, none of which I’ve selected myself. It’s fun! Roasted Brussels Sprouts with Bacon was an example of this from last week. YUM!

Here’s a treat for today to get your weekly meal routine changed up! It’s a recipe round up of 15 budget friendly family recipes, pulled together by fellow blogger Angela from WriterMom’s Blog. My Baked Ziti is #12, but there are 14 other great recipes to check out too!

15 Budget Friendly Family Recipes

15 Budget Friendly Family Recipes

1. WriterMom’s Blog – Creamy Chicken & Mashed Potato Casserole
2. Mommifried – Easy Beef Stroganoff 
3. City Girl on Hicks Farm – Honey Garlic Pork Chops
4. One Tipsy Chick – Turkey Tostada with Avocado Cream
5. Baking in a Tornado – Individual Taco Pies
6. Foreclosure to Frugal – Deli Sandwich Roll up
7. PinkWhen – Baked Pork Chops
8. Joyful Scribblings – Breakfast Pizza
9. Adventures of a Jayhawk Mommy – Sweet & Sour Pork Chops and Outback Baked Potatoes
10. Working on Working Mom – Homemade Vegetable Stock
11. Foody Schmoody – Crock Pot Chicken Caesar Wraps
12. (a)Musing Foodie – Baked Ziti
13. Stop Lookin’ Get Cookin’ – Marinated Grilled Chicken
14. A Peek Inside My Paradise – Weight Watchers Supreme Breakfast Biscuits
15. Close to Home – Stuffed Peppers


Note: Hometown Harvest is a blog sponsor, which means I’m compensated for spreading the word about what they do, my experiences and the deliveries I get. Interested? Click here to learn more, and make sure to tell them I sent you. All opinions are my own!

Creamy Baked Chicken Pasta

Creamy Baked Chicken Pasta

I love Tetrazzini. Chicken or turkey – it really doesn’t matter. Creamy pasta, crispy topping, rich sauteed mushrooms, all baked to delicious perfection – and even better the next day for lunch leftovers.

Yesterday after getting home from my daughter’s dance competition – we were in Baltimore, Md. for a night – I was craving some sort of comfort food, and I was exhausted. Yes, she did all the work, but after standing for 8 hours on the concrete floor of the convention center on Saturday, with awful food options, I was ready to collapse.

Ballet Competition

And eat really good food.

For whatever reason, I was craving Tetrazzini. Except – I forgot to add mushrooms to the grocery list, which means we had none.

Annnnnd, it’s kinda hard to make a traditional Tetrazzini without the mushrooms. {sad face}

But, that’s okay! There were some beautiful ripe cherry tomatoes in my last Hometown Harvest fixed bag, and I thought to myself:

Forget the Tetrazzini! Let’s just make a creamy baked chicken pasta dish, with fresh cherry tomatoes, sauteed onions + garlic and fresh herbs.

Creamy Baked Chicken Pasta

Doesn’t that look delicious, and fresh, and totally yummy?

It was.

Creamy Baked Chicken Pasta

Creamy Baked Chicken Pasta
Prep time
Cook time
Total time
Serves: 4 to 6
  • 2 boneless, skinless chicken breasts
  • 1 stick of salted butter
  • 4 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 green onions, sliced
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, quartered
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon dried parsley
  • ¼ cup all-purpose flour
  • 2-1/2 cups whole milk
  • ½ cup chicken stock
  • 1 cup shredded mozzarella
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • ½ cup Italian bread crumbs
  • 8-ounces spaghetti
  1. Set a large pot of salted water to boil and preheat the oven to 450°F.
  2. Heat 1 tablespoon each of butter and olive oil in a large, nonstick saute pan over medium-high heat. Season each side of the chicken with salt and pepper. Once the butter has melted, add the chicken. Cook the chicken 4 minutes per side, or until it's cooked through. Remove the chicken to a paper towel, let it rest for 5 minutes, and then cut it into bite-sized pieces and toss them into a large bowl.
  3. Add another tablespoon each of butter and olive oil to the large saute pan. Once the butter has melted, add the onions. After 2 minutes, once the onions start to become soft, add the garlic, ½ teaspoon salt and ¼ teaspoon pepper. Reduce the heat to medium and continue sauteeing them for another 5 minutes, and then add them to the chicken in the large bowl.
  4. Add the spaghetti to the boiling, salted water and cook it for 9 minutes. Drain.
  5. Meanwhile, while the pasta's cooking, add 3 tablespoons of butter to the saute pan. Once it's melted, whisk in the flour and let it cook for 2 minutes, continuing to whisk. Pour the milk and chicken stock in all at once, turn the heat to medium-high, and bring the mixture to a boil - whisking frequently. Whisk in 1 teaspoon salt and ¾ teaspoon pepper, then reduce the heat to keep the mixture simmering until it becomes thick and bubbly, whisking occasionally, for about 10 minutes.
  6. Add the cooked spaghetti, ½ cup of the cheese, the sauce, ¾ cup sliced cherry tomatoes, green onions and parsley to the large bowl with the chicken. Toss it all together until the spaghetti is well-coated.
  7. Add the pasta mixture to a buttered 1-1/2 quart baking dish. Toss the bread crumbs and remaining cheese together, then sprinkle it on top. Add the remaining sliced cherry tomatoes, dot with 3 tablespoons of butter, then bake it for 20 minutes (or until the sauce is bubbly and the topping is golden brown). Let the creamy baked chicken pasta rest for 5 minutes before serving.

Disclosure: Hometown Harvest is a blog sponsor. All opinions are my own, and I only work with companies whose missions I support. Interested in signing up? Click here and make sure you tell them I sent you!

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