In this chicken tetrazzini recipe, spaghetti, chicken, broccoli and cheese are mixed with a from-scratch sauce (no canned soups), and baked until bubbly. A delicious, hearty dinner, that's a perfect way to use leftover chicken.
TIME & SERVINGS
YIELDS:16 SERVING(S)
PREP TIME:20 MIN
PREP TIME:20 MIN
COOK TIME:30 MIN
INGREDIENT
8 ounces spaghetti
Salted water
¼ cup butter
1 Tablespoon minced garlic
½ cup onion finely chopped
¼ cup all-purpose flour
1 teaspoon sea salt
¼ teaspoon pepper
2 cups chicken broth
1 cup whole milk or half and half
½ cup parmesan cheese
1 teaspoon Italian seasoning
1 pound broccoli fresh or frozen, cut into small pieces
2 cups cooked chicken cubed or shredded
2 cups mozzarella cheese divided
Salted water
¼ cup butter
1 Tablespoon minced garlic
½ cup onion finely chopped
¼ cup all-purpose flour
1 teaspoon sea salt
¼ teaspoon pepper
2 cups chicken broth
1 cup whole milk or half and half
½ cup parmesan cheese
1 teaspoon Italian seasoning
1 pound broccoli fresh or frozen, cut into small pieces
2 cups cooked chicken cubed or shredded
2 cups mozzarella cheese divided
INSTRUCTIONS(STEPS)
- Preheat oven to 350 degrees F.
- Break spaghetti noodles in half, then cooking according to package instructions. Drain and set aside in a large bowl but do not rinse.
- While spaghetti is cooking, in a large stockpot melt butter.
- Add onion and garlic and cook until onion is soft (about 4 minutes).
- Add flour, sea salt and pepper and whisk to combine. Cook for 30-60 seconds until mixture starts bubbling.
- Add chicken broth and whole milk and whisk to combine. Cook until the mixture just starts to thicken.
- Whisk in parmesan cheese, Italian seasoning and 1 cup mozzarella cheese until melted.
- Add sauce, broccoli and chicken to the spaghetti and stir to combine.
- Pour mixture into a 9×9” pan. Top with remaining 1 cup of mozzarella cheese.
- Cover and bake for 20 minutes, then uncover and bake for an additional 10 or until bubbly. Serve warm.