For the Casserole
12 ounces spaghetti, broken in half
3 cups cooked chicken, shredded or chopped
8 ounces mushrooms, sliced
4 tablespoons butter
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/2 cup frozen peas, optional
2 tablespoons chopped fresh parsley, optional
A Note About the Chicken
You can cook chicken specifically for this recipe, but leftover roasted chicken or a store-bought rotisserie chicken makes this casserole incredibly easy.
Just remove the skin and bones, shred the meat, and measure out about 3 cups.
I promised you easy, and here’s proof!!
Helpful Tools
You don’t need anything fancy for this recipe.
Large pot for cooking the spaghetti
Colander
Large skillet or saucepan
Whisk
Large mixing bowl
9×13-inch baking dish
Wooden spoon or spatula
Measuring cups and spoons
Ingredient Additions and Substitutions
This recipe is wonderfully flexible.
Use Turkey Instead
Have leftover turkey after Thanksgiving? Use it in place of the chicken. Turkey Tetrazzini is every bit as comforting.
Add More Vegetables
Frozen peas are an easy addition, but you can also add:
Broccoli
Spinach
Diced carrots
Bell peppers
Extra mushrooms
Change the Cheese
Mozzarella gives you that lovely stretchy topping, while Parmesan adds salty, nutty flavor. You can also use Monterey Jack, mild cheddar, or a combination of cheeses.
No Heavy Cream?
You can substitute half-and-half for a slightly lighter sauce. The casserole may be a little less rich, but it will still be delicious.
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