Chicken Tetrazzini

Grab a rotisserie chicken to get a head start on this updated dish.


Prepare casserole through step 4. Let cool to room temperature. Wrap tightly in plastic wrap, and refrigerate for up to 3 days. Bake as directed in step 5, until heated through and an instant read thermometer inserted in center registers 165.

Chicken Tetrazzini
Yields: 8 to 10 Servings
  • ⅓ cup unsalted butter
  • 2 cups sliced fresh baby portobello mushrooms
  • ½ cup chopped shallot
  • 6 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 2 cups low-sodium chicken broth, room temperature
  • 1¾ cups heavy whipping cream
  • ¼ cup dry white wine
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon ground nutmeg (optional)
  • 2 cups shredded fontina cheese, divided
  • ¾ cup shredded Pecorino Romano cheese, divided
  • ½ (16-ounce) box linguine, cooked according to package directions
  • 3 cups chopped cooked chicken
  • 1 cup Italian-style panko (Japanese bread crumbs)
  • 1 tablespoon unsalted butter, melted
  • Garnish: chopped fresh rosemary, ground black pepper
  1. Spray a 13×9-inch baking dish with cooking spray.
  2. In a large Dutch oven, heat butter over medium heat. Add mushrooms, shallot, and garlic; cook, stirring frequently, until softened, 3 to 4 minutes. Add flour; cook for 2 minutes, stirring constantly. Stir in broth, cream, wine, rosemary, salt, pepper, and nutmeg (if using); bring to a boil. Reduce heat to medium; cook, stirring frequently, until thickened, 2 to 4 minutes.
  3. Remove from heat; stir in 1½ cups fontina and ½ cup Pecorino Romano until melted and smooth. Stir in pasta and chicken; transfer to prepared pan.
  4. In a small bowl, stir together bread crumbs, melted butter, remaining ½ cup fontina, and remaining ¼ cup Pecorino Romano. Sprinkle bread crumbs mixture over pasta mixture.
  5. Preheat oven to 350°. Bake until topping is golden brown and filling is bubbly, about 25 minutes, loosely covering with foil during last 5 minutes of baking to prevent excess browning, if necessary. Let stand for 10 minutes before serving. Garnish with rosemary and pepper, if desired.



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