Roast Chicken Tetrazzini


  • 1 lb. spaghetti
  • 5 Tablespoons butter, divided
  • 2 cloves garlic, minced
  • 1 lb. sliced white button mushrooms
  • ½ cup white wine
  • ¼ cup flour
  • 2 ½ cups low-sodium chicken broth
  • 1 cup heavy cream
  • Salt & pepper
  • 5 cups shredded rotisserie chicken meat
  • 1 cup shredded cheddar cheese
  • 1 cup frozen peas
  • 1 teaspoon Italian seasoning
  • 1 cup Italian breadcrumbs or panko
  • 1/2 cup grated Parmesan cheese
  • 2 Tablespoons olive oil


Preheat oven to 350 degrees F. Grease a 9 x 13” baking dish with cooking spray. Set the baking dish aside. Meanwhile, cook spaghetti until al dente according to package directions. Drain well. Set the spaghetti aside. In a large pan, melt 2 Tablespoons of butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Then, add the sliced white button mushrooms and wine. Continue to cook until the mushrooms are soft and most of the wine is absorbed, about 5 minutes. Add remaining butter to skillet. Whisk in flour and cook for about 3 minutes until golden. Slowly add broth and cream and whisk out lumps. Simmer until thick, about 5 more minutes. Season to your liking with salt and pepper. Add the rotisserie chicken, cheddar cheese, frozen peas, and Italian seasoning. Then gently fold in the spaghetti. In a separate bowl, combine the breadcrumbs or Panko, Parmesan cheese, and olive oil. Pour the chicken mixture into the prepared baking dish and spread evenly. Next, evenly top the casserole with the breadcrumb mixture. Bake it in the preheated oven for about 25 minutes, uncovered, until heated through. Cheese will be melted, and the top of the casserole will be golden. 

Chef’s note: Using rotisserie chicken in recipes is a great shortcut to getting food on the table fast. You may also substitute fully cooked turkey or ham for the chicken, giving leftovers a second life.

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