Chicken Tetrazzini Recipe

Preheat oven to 350°F and butter a 9×13 casserole dish.

Cook pasta in a large pot of salted boiling water (it should taste like ocean water) until barely al dente according to package instructions – do not overcook. Reserve 1/2 cup of pasta cooking water, then drain the pasta, partially cover, and set aside.

Saute the veggies: place a large skillet over medium/high heat, add olive oil, then add sliced mushrooms and sauté 3 minutes or until softened. Add diced onions and cook until soft and golden, 5‑7 minutes. Add minced garlic and sauté another 1 minute until fragrant. Transfer the vegetables to a cutting board.

Make the sauce: in the same pot, melt butter and whisk in flour until lightly golden (about 1.5 minutes). Slowly whisk in chicken broth, lemon juice, sea salt, and black pepper until smooth. Add half & half and bring to a simmer. Season with more salt and pepper to taste.

Combine the casserole: into the pasta pot, add the chicken, mushroom‑onion mixture, chopped parsley, and the sauce. Stir to combine. If desired, add 1/2 cup of reserved pasta water to make it saucier, then spread the mixture evenly into the prepared casserole dish. Sprinkle the top generously with shredded mozzarella cheese.

Cover with foil and bake at 350°F for 20 minutes.

Remove the foil and continue baking for 15 minutes.

Broil for the last 1‑2 minutes to get golden spots on top.