Chicken Tetrazzini

Pasta is such a wonderful versatile item in your pantry. You can make so many types of meals add any protein and make a sauce with multiple different items. My point is if you have pasta you can throw what’s in your fridge and make an elevated meal super easy, while looking like you’re a true gourmet. My husbands favorite is this tetrazzini recipe, he thinks I’m the best! 😊 I let him think that but really it’s truly an easy dinner that looks hard.


1 pound cooked shredded or diced chicken

1 package of linguine

1 small onion diced

1 pound baby Bella mushrooms, sliced

¼ cup grated parmesan cheese


3 tablespoons butter

3 tablespoons of flour

2 cups chicken stock

½ cup sour cream

1¼ cups heavy cream

1 teaspoon garlic powder, divided

1 teaspoon onion powder

1 cup freshly grated white cheddar cheese


3 tablespoons butter

1/2 cup of Italian bread crumbs

1/2 teaspoon garlic powder


Preheat oven to 350ºF.

Add oil to a large sauté pan and sauté mushrooms and onions over medium-high heat for about five minutes then put in a bowl.

Add 3 tablespoons of butter to the same saute pan, once it melts add the flour and whisk.

Cook for two minutes, slowly pour chicken broth while you whisk.

Allow the sauce to start bubbling, turn heat down a bit and let thicken for about three to four minutes.

Lower heat setting all the way down and add sour cream, 1 teaspoon garlic powder, 1 teaspoon of onion powder as you whisk to make a smooth sauce. Once the sour cream is mixed in, slowly pour in cream. Turn up heat to medium-high and allow the sauce to thicken for about two minutes.

Cook linguine pasta in boiling salted water for six minutes, while sauce is being made so it’s ready to be drained and added to sauce.

Remove from heat, stir in the cheddar cheese and let it melt. Taste and adjust with salt and pepper as desired. Add in linguine, sautéed mushrooms, onions and shredded chicken.

Spray a 9×13 baking pan with cooking spray and pour mixture in the pan.

Melt the three tablespoons of butter in a small bowl, stir in the parmesan, Italian breadcrumbs, and the remaining ½ teaspoon of garlic powder. Sprinkle the breadcrumb mixture evenly over the casserole.

Bake, uncovered for 30-35 minutes or until the breadcrumbs brown and the sauce bubbles. Let cool for ten minutes and it’s ready to serve.

I like to serve with rustic crusty bread and salad.

Happy Baking 😊

Kelli B

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