Chicken Tetrazzini Bake Recipe

Ingredients

Chicken

• 1 large boneless skinless chicken breast
• 2 teaspoons Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil

Sauce

• 2 tablespoons butter
• ¼ cup dry white wine (Pinot Grigio or Sauvignon Blanc recommended)
• 8 oz. button mushrooms, diced
• ½ yellow onion, diced
• 3 cloves garlic, minced
• 10.5 oz. cream of chicken soup
• 10.5 oz. cream of mushroom soup
• 1 cup sour cream
• 1 cup milk
• ¾ cup grated Parmesan cheese
• 1 cup frozen peas

Pasta Bake

• ¾ lb. spaghetti
• 2 cups mozzarella cheese
• Fresh parsley, for garnish

Instructions

1. Cut the chicken breast in half horizontally to create two thinner pieces of equal size. Season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large pot over medium-high heat and sear the chicken for 5-6 minutes on each side until golden brown and cooked through. Remove the chicken, let it rest for 10 minutes, then cut into bite-sized pieces. Reserve any juices from the pot.
2. Preheat the oven to 350 degrees Fahrenheit. In the same pot, melt butter and add the white wine. Use a silicone spatula to scrape up any browned bits from the bottom for extra flavor. Let the wine reduce by gently boiling for 5 minutes. Add mushrooms and diced onion, cooking for 5 minutes. Stir in garlic and cook for 1 more minute. Lower the heat to medium-low and add cream of chicken soup, cream of mushroom soup, Parmesan cheese, sour cream, milk, peas, and the diced chicken. Stir well and heat over low until combined and warmed through.
3. Boil spaghetti until just al dente, about 10 minutes. Drain thoroughly, then return to the pot.
4. Pour the warm sauce over the spaghetti in the pot. Stir to combine evenly.
5. Transfer the pasta mixture to a 9×13-inch casserole dish or large oven-safe pot. Sprinkle mozzarella cheese evenly over the top. Bake uncovered at 350 degrees Fahrenheit for 15 minutes. Then increase the oven temperature to 450 degrees and bake for an additional 10 minutes or until the top is bubbly and browned.
6. Allow the casserole to sit for 5 minutes before garnishing with fresh parsley. Serve warm.

Notes

• Use dry white wines like Pinot Grigio or Sauvignon Blanc for best flavor, but chicken broth can be substituted if avoiding alcohol.
• You can substitute 2 cups of cooked chicken such as leftover or rotisserie chicken in place of cooking fresh chicken for quicker preparation.
• Using ¾ pound of pasta yields a creamier texture; you may use up to 1 pound if preferred for a less saucy dish.
• For make-ahead convenience, assemble the casserole and refrigerate up to 2 days before baking. Let it sit at room temperature for 30 minutes prior to baking.
• When baking make-ahead, cover and bake at 350°F for 20 minutes, then remove cover and bake for 15 minutes, followed by 10 minutes at 450°F to brown the top.
• The casserole freezes well; thaw fully in the refrigerator for up to 24 hours before baking as directed.