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To make Easy Chicken Tetrazzini, you need simple and tasty ingredients. Here’s what to gather: - 8 oz spaghetti or fettuccine - 2 cups cooked chicken, shredded - 1 cup sliced mushrooms - 1 cup frozen peas - 1 small onion, finely chopped - 3 cloves garlic, minced - 2 cups chicken broth - 1 cup heavy cream - 1 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley for garnish (optional) These ingredients come together to create a creamy and satisfying dish. Using fresh ingredients can boost flavor. Fresh mushrooms and peas often taste better than frozen. They add a nice texture and flavor. However, don't worry if you only have frozen options. They work well, too. Frozen peas are easy and still tasty. Chicken is best if it’s cooked and shredded at home. You can use leftover roast chicken or rotisserie chicken. This saves time and adds great taste. If you want to change things up, here are some great swaps: - Use whole wheat pasta for a healthier option. - Swap chicken for turkey or ham if you have leftovers. - Try different cheese, like mozzarella or cheddar, for a unique twist. - Add bell peppers or spinach for more veggies. These alternates keep the recipe fun and fresh. You can mix flavors to suit your taste. Feel free to experiment! You can find the Full Recipe at the beginning of this article. Start by gathering all your ingredients. You will need: - 8 oz spaghetti or fettuccine - 2 cups cooked chicken, shredded - 1 cup sliced mushrooms - 1 cup frozen peas - 1 small onion, finely chopped - 3 cloves garlic, minced - 2 cups chicken broth - 1 cup heavy cream - 1 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley for garnish (optional) Next, preheat your oven to 350°F (175°C). Cook the pasta according to the package. Drain it and set it aside. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic. Sauté them until they turn translucent, which takes about five minutes. Now, toss in the sliced mushrooms. Cook them for about three to four minutes, stirring often until they soften. Next, pour in the chicken broth and heavy cream. Stir to mix everything well. Add thyme, salt, and pepper. Bring this mixture to a gentle simmer. Once simmering, add the shredded chicken and frozen peas. Cook for an extra two to three minutes until everything is warm. In a large mixing bowl, combine the cooked pasta with the chicken mixture. Stir in three-quarters of the Parmesan cheese and mix it all thoroughly. Transfer the pasta mix into a greased 9x13 inch baking dish. Top it with the remaining Parmesan cheese. Bake your dish in the preheated oven for 25 to 30 minutes. You want the top to be golden and bubbly. Once baked, let it cool slightly before serving. If you like, garnish with fresh parsley. This step-by-step guide makes creating your easy chicken tetrazzini smooth and fun. For detailed instructions, check the Full Recipe. When making Easy Chicken Tetrazzini, some mistakes can make it less tasty. Here are a few to watch for: - Overcooking the pasta: Cook the pasta only until al dente. It will continue cooking in the oven. - Not seasoning enough: Taste your sauce! Add salt and pepper as needed. - Skipping the cheese: Parmesan adds flavor. Don't skip it or use less than the recipe calls for. You can make this dish your own with simple changes. Here are some ideas: - Add veggies: Try bell peppers or spinach for more color and nutrients. - Use different proteins: Swap chicken for turkey or even cooked shrimp. - Spice it up: Add a pinch of red pepper flakes for heat. You can prepare Easy Chicken Tetrazzini in advance. Here’s how: - Prep the dish: Assemble the casserole, cover, and store it in the fridge for up to 24 hours. - Freezing option: You can freeze it before baking. Wrap it tightly for up to three months. - Baking from frozen: Add 10-15 minutes to the baking time if you bake it straight from the freezer. Use these tips to make your Chicken Tetrazzini even better. For the full step-by-step guide, check out the Full Recipe. {{image_2}} You can make a vegetarian version of Chicken Tetrazzini. Just skip the chicken. Use 2 cups of your favorite veggies instead. Good choices are bell peppers, zucchini, or broccoli. You can add more mushrooms for extra flavor. The rest of the recipe stays the same. The creamy sauce and pasta will still taste great! To make a seafood tetrazzini, use shrimp or crab instead of chicken. Cook the seafood briefly so it stays tender. Add it to the sauce just like you would with chicken. You can also use fish fillets if you like. This version adds a lovely ocean taste to the dish. It’s a fun twist that seafood lovers will enjoy! If you want to change the protein, there are many options. You can use turkey, ham, or even tofu. Cook them the same way as you would the chicken. Shred or chop them into small pieces. Each option will give a different flavor. Feel free to mix and match your favorites. The Full Recipe helps guide you through any changes. After you enjoy your Easy Chicken Tetrazzini, store leftovers in an airtight container. Make sure to let it cool first. This way, it stays fresh longer. You can keep it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. To freeze Chicken Tetrazzini, let it cool completely. Then, place it in a freezer-safe container. You can also use freezer bags. For best results, remove as much air as you can. Label the container with the date. It can stay in the freezer for up to three months. When you’re ready to eat it, thaw it in the fridge overnight. When you reheat Chicken Tetrazzini, there are a few good methods. You can use the oven, microwave, or stovetop. For the oven, preheat it to 350°F (175°C). Place the tetrazzini in a baking dish and cover it with foil. Heat for about 20-25 minutes. If using a microwave, heat in short bursts, stirring in between. This helps it warm evenly. For stovetop, add a splash of chicken broth to a pan, and reheat gently. Always check the temperature before serving. Enjoy your meal! Yes, you can use any pasta you like. Fettuccine and spaghetti work great. But, penne or rotini can also add fun shapes. Just cook it al dente. Then, mix it with the chicken sauce as you would with the original recipe. This keeps the pasta from getting mushy. You can store Chicken Tetrazzini in the fridge for three to four days. Make sure to keep it in an airtight container. It also freezes well. If you freeze it, it can last up to three months. Just remember to thaw it in the fridge before reheating. Chicken Tetrazzini pairs well with a fresh salad. A simple green salad with vinaigrette is a good choice. Garlic bread is also a great side. It adds a nice crunch. You can even serve some steamed veggies for extra color and nutrition. For more ideas, check out the Full Recipe for tips on sides! In this post, we explored the key ingredients for Chicken Tetrazzini and how to use them. We covered fresh versus frozen options and provided helpful substitutions. The step-by-step cooking instructions ensure you achieve great results. You also discovered tips to avoid common mistakes and how to customize this dish to fit your taste. Lastly, we discussed storage methods and answered common questions. Remember, Tetrazzini is flexible, so feel free to experiment with ingredients and flavors. Enjoy your cooking!

Easy Chicken Tetrazzini

Chicken Tetrazzini is the perfect comfort food that brings together tender chicken, creamy sauce, and pasta. This easy recipe combines simple ingredients like spaghetti, mushrooms, and peas for a deliciously satisfying meal. Ready in just 50 minutes, it's ideal for weeknight dinners! Click through to discover how to make this delightful dish and impress your family with your cooking skills. Dive into this creamy delight today!
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Ingredients
  

8 oz spaghetti or fettuccine

2 cups cooked chicken, shredded

1 cup sliced mushrooms

1 cup frozen peas

1 small onion, finely chopped

3 cloves garlic, minced

2 cups chicken broth

1 cup heavy cream

1 cup grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 350°F (175°C).

    Cook the spaghetti or fettuccine according to the package instructions until al dente. Drain and set aside.

      In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent, about 5 minutes.

        Add the sliced mushrooms to the skillet and continue to cook, stirring occasionally, until they are soft, about 3-4 minutes.

          Pour in the chicken broth and heavy cream, stirring to combine. Add the thyme, salt, and pepper, and bring the mixture to a simmer.

            Stir in the shredded chicken and frozen peas, cooking for an additional 2-3 minutes until heated through.

              In a large mixing bowl, combine the cooked pasta with the chicken mixture. Add in ¾ cup of the Parmesan cheese and mix thoroughly.

                Transfer the pasta mixture into a greased 9x13 inch baking dish.

                  Sprinkle the remaining ¼ cup of Parmesan cheese over the top.

                    Bake in the preheated oven for 25-30 minutes, until the top is golden and bubbly.

                      Once done, let it cool slightly before serving. Garnish with fresh parsley if desired.

                        Prep Time: 15 min | Total Time: 50 min | Servings: 6