Chicken Tetrazzini

with Mushrooms, Broccoli & Parmesan Breadcrumbs

40 MIN

4 Servings

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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.

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Nutrition

PER SERVING
Calories

515 Cals (est.)

fresh

ingredients

6 Boneless, Skinless Chicken Thighs
½ lb Egg Noodles
1 cup Low-Fat Milk
1 Yellow Onion
½ lb Broccoli
½ lb White Mushrooms
2 Tbsps All-Purpose Flour
⅔ cup Grated Parmesan Cheese
½ cup Panko Breadcrumbs
1 Tbsp Tetrazzini Spice Blend (Sweet Paprika, Whole Oregano, Garlic Powder, Ground Nutmeg & Whole Thyme)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!