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Chicken Tetrazzini

This Italian-style chicken and noodle casserole boasts a range of beloved flavors. Mushrooms, thyme and tomatoes punctuate each bite, while a sprinkling of Parmesan and bread crumbs, crisped in the oven until bubbling and browned, forms a pleasantly textured crust.

Serves 6
Ready in 50 mins
Prep time 30 mins
Cooking time 20 mins
574 calories per serving


> 2 cups tri-color rotini, uncooked
> 1 tbsp olive oil, divided
> 1 lb boneless, skinless chicken breast
> 8 oz sliced mushrooms
> 1 cup chopped onion
> 1/3 cup all-purpose flour
> 1/2 tsp dried thyme
> 1/2 tsp ground black pepper
> 1 cup skim milk
> 2 cups Nature's Promise low sodium chicken broth
> 1 pint grape tomatoes, halved
> 1/4 cup grated Parmesan cheese
> 1/4 cup bread crumbs
> 1 tbsp freshly chopped fresh parsley


Preheat oven to 400F. Cook rotini according to package directions, drain and place in a 3-quart baking dish.
Slice chicken into bite-sized pieces. Heat 1 teaspoon oil in a large skillet over medium-high heat, brown chicken and transfer to baking dish.
In same skillet, brown mushrooms in 1 teaspoon oil and transfer to baking dish. Reduce heat to medium and sauté onion in remaining oil until soft.
Add flour, thyme and pepper to skillet and stir into onions. Add milk and broth and whisk to blend in flour.
Cook until thickened and pour over ingredients in baking dish. Fold in tomatoes. Combine Parmesan and bread crumbs and sprinkle over casserole.
Bake for 20 minutes or until bubbly and lightly browned. Remove from oven and sprinkle with parsley.

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