Recipe Chicken Tetrazzini Paula Deen

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.

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

3. In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until they are softened and browned, about 5-7 minutes.

4. Sprinkle the flour over the mushrooms and butter, stirring constantly to create a roux. Cook for an additional minute to remove the raw flour taste.

5. Slowly whisk in the chicken broth, making sure there are no lumps in the sauce. Bring the mixture to a simmer and cook until it has thickened, about 5-7 minutes.

6. Stir in the heavy cream and grated Parmesan cheese, allowing the cheese to melt and the sauce to become creamy and smooth. Season with salt and pepper to taste.

7. Add the cooked chicken to the sauce, combining well to ensure the chicken is coated evenly.

8. Add the cooked spaghetti to the skillet, tossing everything together until the pasta is well coated in the creamy sauce.

9. Transfer the chicken and spaghetti mixture to the prepared baking dish, spreading it out evenly.

10. In a small bowl, toss the breadcrumbs with a tablespoon of melted butter until well combined. Sprinkle the buttered breadcrumbs over the top of the casserole.

11. Bake the Chicken Tetrazzini in the preheated oven for 25-30 minutes, or until the breadcrumbs are golden brown and the casserole is bubbling around the edges.

12. Once baked, remove the casserole from the oven and let it rest for a few minutes before serving.

13. Garnish with chopped fresh parsley for a pop of color and freshness before dishing up this comforting meal to your eagerly awaiting family or guests.