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An easy Chicken Tetrazzini recipe loaded with fresh vegetables and rotisserie chicken. It’s the perfect weeknight chicken casserole.
Why We Love This Casserole
- Veggies, veggies, and more Veggies.
- Most chicken tetrazzini recipes use canned soup, but not this one! It’s made with an easy cheesy bechamel sauce that turns out extra creamy.
- There’s no need to cook chicken because this recipe uses rotisserie chicken.
- We love the extra crispy pieces of pasta that brown up on the top as you cook the casserole. And then the center is creamy and cheesy.
Ingredients
- Whole Wheat Pasta
- Sliced mushrooms
- Broccoli florets
- Carrots
- Celery
- Butter
- Flour
- Bouillon cube
- Pasta water
- Evaporated milk
- Grated parmesan cheese
- Ground nutmeg
- Paprika (not smoked)
- Salt and pepper
- Fresh thyme leaves for garnish
Let’s Make Loaded Vegetable Chicken Tetrazzini
- Preheat oven to 375°
- Spray a large 13×9 baking dish with non-stick cooking spray.
- Break the spaghetti in half and cook per the package instructions al dente.
- Before draining the cooked pasta, save 2-1/2 cups and an extra ¼ cup of the pasta water.
- Dissolve the bouillon cube into 2-1/2 cups of pasta water and set aside.
- While the pasta is cooking, slice the mushrooms and chop the carrots, broccoli, and celery into bite-sized pieces.
- Melt butter in a large skillet.
- Add mushrooms and cook on medium heat for 3-4 minutes until they are soft.
- Stir in flour. Mushrooms will become coated with the flour-butter mixture.
- Slowly add the pasta bouillon water into the skillet, stirring constantly.
- Add the broccoli, carrots, and celery.
- Bring the mixture to a boil and reduce it to a simmer and cook for 2-3 minutes until it thickens.
- Add paprika, nutmeg, salt, and pepper.
- Reduce the heat and add the milk, extra 1/4 cup of pasta water, and 2/3 cups of cheese, and stir until the cheese is fully melted.
- Add chicken and continue to stir.
- Add ½ of the spaghetti to the prepared baking dish.
- Ladle on ½ chicken mixture.
- Top with the remaining spaghetti and chicken mixture.
- Sprinkle with the remaining 1/3 cup of cheese.
- Bake uncovered for 25 minutes.
Krazy Kitchen Mom Tips
- This recipe is the perfect make-ahead meal. Make as instructed but do not bake it. Store it covered, in the refrigerator overnight. Take it out of the refrigerator 1 hour before you plan to bake it and bake as instructed.
- We love this recipe for leftovers, simply microwave leftovers on a microwave plate for 1-2 minutes.
More KKM Recipes Using Rotisserie Chicken
- Rotisserie Chicken Pot Pie
- Rotisserie Chicken Bean Tostadas
- Greek Orzo Chicken Salad
- Light Greek Lemon Chicken Orzo Soup
Loaded Vegetable Chicken Tetrazzini made with Rotisserie Chicken
An easy Chicken Tetrazzini recipe loaded with fresh vegetables and rotisserie chicken. It's the perfect weeknight chicken casserole.
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Servings: 8
Ingredients
- 13.5 oz box whole wheat spagehetti
- 1 cup sliced mushrooms
- 1 cup broccoli floret peices
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 3 tbsp butter
- 2 tbsp flour
- 1/2 chicken bouillon cube
- 2-2/3 cup pasta water – divided into 2-1/2 cups and ¼ cup
- 1 cup evaporated milk
- 1 cup finely grated parmesan cheese – divided 2/3 cup and 1/3 cup
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon paprika (Not smoked)
- salt and pepper
- fresh thyme leaves for garnish
Instructions
- Preheat oven to 375°.
- Spray a large 13×9 baking dish with non-stick cooking spray.
- Break the spaghetti in half and cook per the package instructions al dente.
- Before draining the cooked pasta, save 2-1/2 cups and an extra ¼ cup of the pasta water.
- Dissolve the bouillon cube into 2-1/2 cups of pasta water and set aside.
- While the pasta is cooking, slice the mushrooms and chop the carrots, broccoli, and celery into bite-sized pieces.
- Melt butter in a large skillet.
- Add mushrooms and cook on medium heat for 3-4 minutes until they are soft.
- Stir in flour. Mushrooms will become coated with the flour-butter mixture.
- Slowly add the pasta bouillon water into the skillet, stirring constantly.
- Add the broccoli, carrots, and celery.
- Bring the mixture to a boil and reduce it to a simmer and cook for 2-3 minutes until it thickens.
- Add paprika, nutmeg, salt, and pepper.
- Reduce the heat and add the milk, extra 1/4 cup of pasta water, and 2/3 cups of cheese, and stir until the cheese is fully melted.
- Add chicken and continue to stir.
- Add ½ of the spaghetti to the prepared baking dish.
- Ladle on ½ chicken mixture.
- Top with the remaining spaghetti and chicken mixture.
- Sprinkle with the remaining 1/3 cup of cheese.
- Bake uncovered for 25 minutes.
Notes
Krazy Kitchen Mom Tips
- This recipe is the perfect make-ahead meal. Make as instructed but do not bake it. Store it covered, in the refrigerator overnight. Take it out of the refrigerator 1 hour before you plan to bake it and bake as instructed.
- We love this recipe for leftovers, simply microwave leftovers on a microwave plate for 1-2 minutes.
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