Pioneer Woman Chicken Tetrazzini

This easy Pioneer Woman Chicken Tetrazzini is a creamy, comforting meal that’s perfect for a busy weeknight. Made with tender chicken (or turkey), mushrooms, and melted cheese, it’s a quick dish that you can whip up using simple ingredients you likely have on hand. Plus, the crispy panko topping adds a delicious crunch!

Ingredients Needed:

• 1 1/2 lbs (24 oz) thin spaghetti, broken in half
• 4 Tbsp unsalted butter
• 4 cloves garlic, minced
• 1 lb (16 oz) white mushrooms, quartered
• 1/2 tsp salt, plus more to taste
• 1 cup white wine
• 1/3 cup all-purpose flour
• 4 cups turkey or chicken broth, plus extra for thinning (up to 2 cups)
• 1 (8 oz) package cream cheese, cut into pieces
• 3 cups cooked turkey or chicken, shredded or diced
• 1 cup black olives, finely chopped
• 1 1/2 cups frozen green peas
• 4 slices bacon, cooked and crumbled
• 1 cup grated Monterey Jack cheese
• 1 cup grated Parmesan cheese
• Ground black pepper, to taste
• 1 cup panko breadcrumbs

How To Cook Chicken Tetrazzini:

1. Cook the pasta: Boil the thin spaghetti in salted water until it’s al dente (almost cooked but still firm), then drain and set aside.
2. Sauté the mushrooms: In a large pot, melt the butter over medium-high heat. Add the minced garlic and sauté for 2 minutes. Add the quartered mushrooms and 1/2 tsp salt, cooking for 2 more minutes. Pour in the white wine and let it cook until the liquid reduces by half.
3. Make the sauce: Sprinkle the flour over the mushrooms and stir to coat. Gradually pour in the broth, stirring constantly, and cook until the sauce thickens.
4. Add cream cheese and turkey: Lower the heat to medium-low. Add the cream cheese pieces and stir until mostly melted (it may look lumpy at first, but it will smooth out). Then, add the cooked turkey, black olives, green peas, and crumbled bacon. Stir in the grated Monterey Jack and Parmesan cheese. Season with salt and black pepper to taste.
5. Mix in the pasta: Add the cooked spaghetti to the pot and stir to combine everything. If the mixture looks too dry, add more broth (up to 2 cups) until it’s slightly soupy; the liquid will cook off in the oven.
6. Bake the casserole: Pour the mixture into a large baking dish. Sprinkle the top with panko breadcrumbs. Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until the casserole is bubbly and the panko is golden brown.

Recipe Tips

• Cook the pasta al dente: Don’t overcook the spaghetti. It will continue cooking in the oven, so undercook it slightly to avoid mushy pasta.
• Use room temperature cream cheese: Cold cream cheese won’t melt smoothly. Let it sit out for a bit to soften before adding it to the sauce.
• Don’t skip the wine: The white wine adds great flavor to the sauce. If you don’t want to use wine, you can substitute with chicken broth, but the flavor will be less rich.
• Add extra broth if needed: The casserole should be a little soupy before baking. This keeps it moist while it bakes and prevents it from drying out.
• Toast the breadcrumbs: For extra crunch, toast the panko breadcrumbs in a little butter before sprinkling them on top of the casserole.

How To Store & Reheat Leftovers

• Refrigerate: Place leftover Chicken Tetrazzini in an airtight container and refrigerate for up to 3 days. When ready to eat, reheat in the oven at 350°F until warmed through, or microwave for a quick option.
• Freeze: Cool leftover Chicken Tetrazzini completely before freezing. Store in a freezer-safe container for up to 3 months. To thaw, place it in the refrigerator overnight. Reheat in the oven.
• Reheating: Preheat the oven to 350°F,cover leftover Chicken Tetrazzini with foil, and Reheat for 10 minutes until heated through or Place a portion in a microwave-safe dish, cover, and heat on medium power for 2-3 minutes, stirring halfway.

Nutrition Facts

Serving Size: 1 cup (227g)

• Calories: 220
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 40mg
• Sodium: 700mg
• Potassium: Not available
• Total Carbohydrate: 23g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 16g​

Try More Ina Garten Recipes:

• Pioneer Woman Creamy Chicken Spaghetti Casserole
• Pioneer Woman Chicken Spinach Artichoke Lasagna
• Pioneer Woman Skillet Chicken Lasagna
• Pioneer Woman Chicken Lasagna Roll-ups
• Pioneer Woman Chicken Piccata With Buttery Lemon Noodles

Pioneer Woman Chicken Tetrazzini

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Dinner Recipe Keys: C Chicken Tetrazzini

Difficulty:BeginnerPrep time: 20 minutesCook time: 40 minutesRest time: 5 minutesTotal time:1 hour 5 minutesServings:8 servingsCalories:220 kcal Best Season:Suitable throughout the year

Description

This easy Pioneer Woman Chicken Tetrazzini is a creamy, comforting meal that’s perfect for a busy weeknight. Made with tender chicken (or turkey), mushrooms, and melted cheese, it’s a quick dish that you can whip up using simple ingredients you likely have on hand. Plus, the crispy panko topping adds a delicious crunch!

Ingredients

• 1 1/2 lbs (24 oz) thin spaghetti, broken in half
• 4 Tbsp unsalted butter
• 4 cloves garlic, minced
• 1 lb (16 oz) white mushrooms, quartered
• 1/2 tsp salt, plus more to taste
• 1 cup white wine
• 1/3 cup all-purpose flour
  
• 4 cups turkey or chicken broth, plus extra for thinning (up to 2 cups)
  
• 1 (8 oz) package cream cheese, cut into pieces
  
• 3 cups cooked turkey or chicken, shredded or diced
  
• 1 cup black olives, finely chopped
  
• 1 1/2 cups frozen green peas
  
• 4 slices bacon, cooked and crumbled
• 1 cup grated Monterey Jack cheese
• 1 cup grated Parmesan cheese
• Ground black pepper, to taste
• 1 cup panko breadcrumbsanko breadcrumbs

Instructions

1. Cook the pasta: Boil the thin spaghetti in salted water until it’s al dente (almost cooked but still firm), then drain and set aside.
2. Sauté the mushrooms: In a large pot, melt the butter over medium-high heat. Add the minced garlic and sauté for 2 minutes. Add the quartered mushrooms and 1/2 tsp salt, cooking for 2 more minutes. Pour in the white wine and let it cook until the liquid reduces by half.
3. Make the sauce: Sprinkle the flour over the mushrooms and stir to coat. Gradually pour in the broth, stirring constantly, and cook until the sauce thickens.
4. Add cream cheese and turkey: Lower the heat to medium-low. Add the cream cheese pieces and stir until mostly melted (it may look lumpy at first, but it will smooth out). Then, add the cooked turkey, black olives, green peas, and crumbled bacon. Stir in the grated Monterey Jack and Parmesan cheese. Season with salt and black pepper to taste.
5. Mix in the pasta: Add the cooked spaghetti to the pot and stir to combine everything. If the mixture looks too dry, add more broth (up to 2 cups) until it’s slightly soupy; the liquid will cook off in the oven.
6. Bake the casserole: Pour the mixture into a large baking dish. Sprinkle the top with panko breadcrumbs. Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until the casserole is bubbly and the panko is golden brown.

Notes

• Cook the pasta al dente: Don’t overcook the spaghetti. It will continue cooking in the oven, so undercook it slightly to avoid mushy pasta.
• Use room temperature cream cheese: Cold cream cheese won’t melt smoothly. Let it sit out for a bit to soften before adding it to the sauce.
• Don’t skip the wine: The white wine adds great flavor to the sauce. If you don’t want to use wine, you can substitute with chicken broth, but the flavor will be less rich.
• Add extra broth if needed: The casserole should be a little soupy before baking. This keeps it moist while it bakes and prevents it from drying out.
• Toast the breadcrumbs: For extra crunch, toast the panko breadcrumbs in a little butter before sprinkling them on top of the casserole.

Keywords:Pioneer Woman Chicken Tetrazzini