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5 from 1 vote

Chicken Tetrazzini

Course: Dinner
Cuisine: American
Servings: 8
Author: Kacie Barnes, MCN, RDN, LD

Equipment

  • 1 Sous vide optional, can also bake chicken

Ingredients

  • 1 lb spaghetti
  • 1/2 cup butter unsalted
  • 1/2 cup flour all purpose
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cups chicken broth
  • 2 cups milk whole, or other if you prefer
  • 1/4 cup sherry cooking wine
  • 1-1.5 lbs chicken thighs, or breasts if you prefer
  • 3/4 container mushrooms sliced
  • 1 cup parmesan shredded

Instructions

  • Sous vide chicken at 150 for 1-1.5 hrs (can go up to 4 hours); OR bake the chicken: Preheat the oven to 425°F. Line a baking sheet with foil for less cleanup. Place chicken thighs on the baking sheet, sprinkle with salt and pepper on both sides (and/or seasoning of choice) and bake for 18-23 minutes, depending on the size of the thighs
  • When the chicken is finished, slice it into cubes.
  • Preheat the oven to 350 degrees F.
  • Cook and drain spaghetti according to package instructions.
  • While the spaghetti is cooking and the oven is preheating, in a medium saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.
  • Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
  • Stir in sherry, spaghetti, chicken, and mushrooms.
  • Into an ungreased 2-quart casserole, pour the spaghetti mixture.
  • Sprinkle cheese evenly over the top.
  • Bake uncovered for about 30 minutes or until bubbly in the center.
  • Let cool for 5 minutes and serve.

Nutrition

Calories: 473kcal | Carbohydrates: 27g | Protein: 35g | Fat: 22g | Sodium: 613mg | Fiber: 2g | Sugar: 5g