Chicken Tetrazzini with Mushrooms, Broccoli & Parmesan Breadcrumbs

Chicken Tetrazzini

with Mushrooms, Broccoli & Parmesan Breadcrumbs

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Tetrazzini is a hearty casserole of chicken, mushrooms and pasta, traditionally combined in a rich cream sauce and then baked under a layer of breadcrumbs. An American dish, tetrazzini was named for a famous Italian opera singer who frequented the hotel restaurant where it was invented. In this recipe, we’re adding broccoli (quickly boiled alongside egg noodles, our pasta of choice), and swapping out cream for milk to lighten the sauce a bit. Finally, we’re mixing Parmesan cheese and a little olive oil into the panko breadcrumbs for the toasty crust, topping off the casserole with extra savory flavor.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    515 Cals (est.)
fresh
ingredients
Chicken Tetrazzini with Mushrooms, Broccoli & Parmesan Breadcrumbs
Title
time-saving
tips & techniques
Tetrazzini Spice Blend
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut the broccoli into small florets. Quarter the mushrooms. Peel, halve and thinly slice the onion. Chop the chicken into bite-sized pieces; place in a small baking dish or large bowl. Season the chopped chicken with salt, pepper and the spice blend; toss to thoroughly coat. Thoroughly wash your hands, knife and cutting board after handling the chicken.

Cook the noodles & broccoli:
2 Cook the noodles & broccoli:

Add the noodles to the pot of boiling water. Cook 2 to 4 minutes, or until slightly tender. Add the broccoli. Cook 1 to 2 minutes, or until the broccoli is bright green and the noodles are al dente (still slightly firm to the bite). Remove from heat. Drain thoroughly; rinse under cool water for 20 to 30 seconds to stop the cooking process. Return the cooked noodles and broccoli to the pot.

Start the filling:
3 Start the filling:

While the noodles cook, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and softened. Add the seasoned chicken and onion. Cook, stirring occasionally, 6 to 8 minutes, or until the chicken has browned and the onion has softened; season with salt and pepper.

Finish the filling:
4 Finish the filling:

Sprinkle the flour into the pan of vegetables and chicken. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Slowly add the milk and 1¼ cups of water; season with salt and pepper. Simmer, stirring frequently, 4 to 6 minutes, or until the liquid has thickened and the chicken is cooked through. Stir in half the cheese; season with salt and pepper to taste. Transfer to the pot of cooked noodles and broccoli. Stir to thoroughly combine.

Assemble the tetrazzini:
5 Assemble the tetrazzini:

Transfer the finished filling to a large baking dish. In a bowl, combine the breadcrumbs and remaining cheese; season with salt and pepper. Stir in enough olive oil to moisten the mixture. Evenly spoon the mixture over the filling.

Bake & serve your dish:
6 Bake & serve your dish:

Place the tetrazzini in the oven and bake 10 to 12 minutes, or until browned and crispy on top. Remove from the oven and let stand for 2 minutes before serving. Enjoy!

Tips from Home Chefs

Get Plans

Chicken Tetrazzini

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut the broccoli into small florets. Quarter the mushrooms. Peel, halve and thinly slice the onion. Chop the chicken into bite-sized pieces; place in a small baking dish or large bowl. Season the chopped chicken with salt, pepper and the spice blend; toss to thoroughly coat. Thoroughly wash your hands, knife and cutting board after handling the chicken.

2 Cook the noodles & broccoli:

Add the noodles to the pot of boiling water. Cook 2 to 4 minutes, or until slightly tender. Add the broccoli. Cook 1 to 2 minutes, or until the broccoli is bright green and the noodles are al dente (still slightly firm to the bite). Remove from heat. Drain thoroughly; rinse under cool water for 20 to 30 seconds to stop the cooking process. Return the cooked noodles and broccoli to the pot.

Cook the noodles & broccoli:
Stainless Steel Strainer
Start the filling:
3 Start the filling:

While the noodles cook, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and softened. Add the seasoned chicken and onion. Cook, stirring occasionally, 6 to 8 minutes, or until the chicken has browned and the onion has softened; season with salt and pepper.

4 Finish the filling:

Sprinkle the flour into the pan of vegetables and chicken. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Slowly add the milk and 1¼ cups of water; season with salt and pepper. Simmer, stirring frequently, 4 to 6 minutes, or until the liquid has thickened and the chicken is cooked through. Stir in half the cheese; season with salt and pepper to taste. Transfer to the pot of cooked noodles and broccoli. Stir to thoroughly combine.

Finish the filling:
Assemble the tetrazzini:
5 Assemble the tetrazzini:

Transfer the finished filling to a large baking dish. In a bowl, combine the breadcrumbs and remaining cheese; season with salt and pepper. Stir in enough olive oil to moisten the mixture. Evenly spoon the mixture over the filling.

6 Bake & serve your dish:

Place the tetrazzini in the oven and bake 10 to 12 minutes, or until browned and crispy on top. Remove from the oven and let stand for 2 minutes before serving. Enjoy!

Bake & serve your dish:
Browse Steps
1 of 6