Southern Chicken Tetrazzini Bake
Indulge in a creamy fusion of tender chicken, spaghetti, mushrooms, and peas, enhanced with a splash of sherry, topped with sharp cheddar cheese and crispy fried onions. This comforting casserole brings a delightful Southern twist to the classic chicken tetrazzini recipe.
ingredients
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 8 ounces spaghetti
- 2 tablespoons unsalted butter
- 1 cup sliced mushrooms
- 1/2 cup frozen peas
- 1/3 cup sherry
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon dried thyme
- Salt and black pepper to taste
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 cup crispy fried onions
steps
- 1.
Preheat the oven to 350°F (175°C). Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- 2.
In a large skillet, melt the butter over medium heat. Add the mushrooms and cook until they release their moisture, about 5 minutes.
- 3.
Stir in the shredded chicken, frozen peas, sherry, heavy cream, chicken broth, garlic powder, onion powder, paprika, dried thyme, salt, and black pepper. Simmer for 10 minutes, allowing the flavors to meld.
- 4.
Remove the skillet from heat and add the cooked spaghetti, tossing until well combined.
- 5.
Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- 6.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- 7.
Sprinkle the crispy fried onions over the casserole and return to the oven for an additional 5 minutes to crisp up the topping.
- 8.
Let it cool for a few minutes before serving and enjoy the comforting flavors with a Southern twist.
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