Easy Chicken Tetrazzini: A Family-Sized Delight

Chicken Tetrazzini is a classic comfort food dish that’s perfect for feeding a large family. It’s creamy, cheesy, and packed with chicken and noodles, making it a hearty and satisfying meal. This recipe is designed for ease and efficiency, ensuring you can get dinner on the table without spending hours in the kitchen. Let’s dive into creating this family favorite!

Why This Chicken Tetrazzini Recipe Works

* **Family-Friendly:** This recipe is designed to feed a crowd, making it ideal for large families or gatherings.
* **Easy to Prepare:** We’ll use simple ingredients and straightforward steps to minimize your time in the kitchen.
* **Customizable:** Feel free to adjust the ingredients and amounts to suit your family’s preferences. Add more vegetables, use different types of cheese, or adjust the seasoning to your liking.
* **Make-Ahead Option:** You can assemble the tetrazzini ahead of time and bake it later, making it perfect for busy weeknights.
* **Budget-Friendly:** This recipe utilizes affordable ingredients, making it a great option for families on a budget.

## Ingredients for Family-Sized Chicken Tetrazzini

Here’s what you’ll need to make this delicious dish:

* **Chicken:** 6 cups cooked and shredded chicken (about 3-4 pounds boneless, skinless chicken breasts)
* **Pasta:** 1 pound spaghetti, linguine, or fettuccine
* **Butter:** 1/2 cup (1 stick)
* **All-Purpose Flour:** 1/2 cup
* **Chicken Broth:** 6 cups
* **Heavy Cream:** 2 cups
* **Dry Sherry (optional):** 1/4 cup (or substitute with extra chicken broth)
* **Grated Parmesan Cheese:** 1 cup, plus more for topping
* **Shredded Mozzarella Cheese:** 2 cups, plus more for topping
* **Mushrooms:** 1 pound sliced fresh mushrooms
* **Onion:** 1 large, chopped
* **Garlic:** 4 cloves, minced
* **Frozen Peas:** 1 cup
* **Salt:** To taste
* **Black Pepper:** To taste
* **Dried Thyme:** 1 teaspoon
* **Dried Rosemary:** 1/2 teaspoon
* **Optional additions**: Diced pimentos, chopped celery, water chestnuts.

## Step-by-Step Instructions

Follow these detailed instructions to create a perfect Chicken Tetrazzini:

### 1. Cook the Chicken

* **Method 1 (Boiling):** Place the chicken breasts in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C). Let cool slightly, then shred with two forks.
* **Method 2 (Baking):** Preheat oven to 375°F (190°C). Place chicken breasts in a baking dish, drizzle with olive oil, and season with salt and pepper. Bake for 20-25 minutes, or until cooked through. Let cool slightly, then shred.
* **Method 3 (Slow Cooker):** Place chicken breasts in a slow cooker. Add 1 cup of chicken broth. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken after it’s cooked.
* **Method 4 (Instant Pot):** Place chicken breasts in the Instant Pot. Add 1 cup of chicken broth. Cook on high pressure for 8 minutes, followed by a 10-minute natural pressure release. Shred the chicken after it’s cooked.

### 2. Cook the Pasta

* Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (usually 8-10 minutes). Drain the pasta and set aside. Do not rinse.

### 3. Sauté the Vegetables

* In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and sliced mushrooms and cook until the mushrooms are tender and have released their liquid, about 8-10 minutes. Season with salt and pepper.

### 4. Make the Cream Sauce

* Sprinkle the flour over the cooked vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
* Gradually whisk in the chicken broth, making sure to break up any lumps. Bring to a simmer, stirring constantly.
* Reduce heat to low and stir in the heavy cream and dry sherry (if using). Simmer for 5-7 minutes, or until the sauce has thickened slightly. Season with salt, pepper, dried thyme, and dried rosemary.

### 5. Assemble the Tetrazzini

* In a very large bowl, combine the cooked pasta, shredded chicken, cream sauce, frozen peas, 1 cup of Parmesan cheese, and 2 cups of Mozzarella cheese. Mix well to ensure everything is evenly coated.

### 6. Bake the Tetrazzini

* Preheat oven to 350°F (175°C).
* Pour the tetrazzini mixture into a large baking dish (9×13 inch or larger). You may need to use two baking dishes, depending on their size.
* Sprinkle the remaining Parmesan and Mozzarella cheese over the top.
* Bake for 20-25 minutes, or until the cheese is melted and bubbly and the tetrazzini is heated through.

### 7. Let it Rest and Serve

* Remove the tetrazzini from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and prevents it from being too runny.
* Serve hot and enjoy!

## Tips for the Best Chicken Tetrazzini

* **Don’t Overcook the Pasta:** Cook the pasta until al dente to prevent it from becoming mushy in the baked dish.
* **Use Fresh Mushrooms:** Fresh mushrooms add the best flavor and texture to the tetrazzini. However, you can use canned mushrooms if needed (drain them well first).
* **Adjust the Sauce Thickness:** If the sauce is too thick, add a little more chicken broth or heavy cream. If it’s too thin, simmer it for a few more minutes to reduce it.
* **Add Some Heat:** For a little kick, add a pinch of red pepper flakes to the sauce.
* **Use Rotisserie Chicken:** For an even quicker preparation, use a rotisserie chicken from the grocery store.
* **Spice it up**: Add a pinch of cayenne pepper, a dash of hot sauce, or some diced jalapenos to the sauce for a spicy twist.
* **Add Lemon Zest**: A teaspoon of lemon zest to the sauce will brighten the flavors and add a refreshing touch.
* **Use Different Cheeses**: Experiment with other cheeses like Gruyere, Fontina, or Provolone for a unique flavor profile.
* **Top with Breadcrumbs**: Mix breadcrumbs with melted butter and sprinkle over the tetrazzini before baking for a crispy topping.

## Make-Ahead Instructions

* You can assemble the tetrazzini up to 24 hours in advance. Prepare the recipe as directed, but do not bake it. Cover the baking dish tightly with plastic wrap and refrigerate.
* When ready to bake, remove the plastic wrap and let the tetrazzini sit at room temperature for 30 minutes before baking. Bake as directed, adding an extra 5-10 minutes to the baking time if needed.

## Storage Instructions

* **Refrigerate:** Store leftover chicken tetrazzini in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat the tetrazzini in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat it in the microwave, but it may not be as crispy.
* **Freeze:** While tetrazzini can be frozen, the texture may change slightly upon thawing. To freeze, let the baked tetrazzini cool completely. Cut into individual portions, wrap tightly in plastic wrap, and then wrap in foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

## Variations

* **Turkey Tetrazzini:** Substitute cooked turkey for the chicken.
* **Vegetarian Tetrazzini:** Omit the chicken and add more vegetables, such as broccoli, cauliflower, or zucchini.
* **Seafood Tetrazzini:** Use cooked shrimp or crab meat instead of chicken.

## Serving Suggestions

Chicken Tetrazzini is a complete meal on its own, but here are some serving suggestions to round out your dinner:

* **Side Salad:** Serve with a fresh green salad with vinaigrette.
* **Garlic Bread:** Accompany with warm garlic bread or breadsticks.
* **Steamed Vegetables:** Offer steamed broccoli, green beans, or asparagus.
* **Fruit Salad:** Finish the meal with a refreshing fruit salad.

## Recipe Card: Easy Chicken Tetrazzini for a Large Family

**Yields:** 12-16 servings
**Prep Time:** 30 minutes
**Cook Time:** 45 minutes

**Ingredients:**

* 6 cups cooked and shredded chicken
* 1 pound spaghetti, linguine, or fettuccine
* 1/2 cup (1 stick) butter
* 1/2 cup all-purpose flour
* 6 cups chicken broth
* 2 cups heavy cream
* 1/4 cup dry sherry (optional)
* 1 cup grated Parmesan cheese, plus more for topping
* 2 cups shredded Mozzarella cheese, plus more for topping
* 1 pound sliced fresh mushrooms
* 1 large onion, chopped
* 4 cloves garlic, minced
* 1 cup frozen peas
* Salt and pepper to taste
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary

**Instructions:**

1. Cook the chicken using your preferred method (boiling, baking, slow cooker, or Instant Pot). Shred and set aside.
2. Cook the pasta according to package directions until al dente. Drain and set aside.
3. In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened. Add the garlic and mushrooms and cook until tender.
4. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes.
5. Gradually whisk in the chicken broth. Bring to a simmer, stirring constantly.
6. Reduce heat to low and stir in the heavy cream and sherry (if using). Simmer until the sauce has thickened slightly.
7. Season with salt, pepper, thyme, and rosemary.
8. In a large bowl, combine the cooked pasta, shredded chicken, cream sauce, peas, 1 cup Parmesan cheese, and 2 cups Mozzarella cheese. Mix well.
9. Preheat oven to 350°F (175°C).
10. Pour the tetrazzini mixture into a large baking dish.
11. Sprinkle the remaining Parmesan and Mozzarella cheese over the top.
12. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the tetrazzini is heated through.
13. Let it rest for 5-10 minutes before serving.

Enjoy your delicious and easy Chicken Tetrazzini!