Loaded Vegetable Chicken Tetrazzini

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

• Rotisserie chicken (chopped)
• 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

1. Preheat oven to 375°
2. Spray a large baking dish with non-stick cooking spray and set aside.
3. Spray a large 13×9 baking dish with non-stick cooking spray.
4. Break the spaghetti in half and cook per the package instructions al dente.
5. Before draining the cooked pasta, save 2-1/2 cups and an extra ¼ cup of the pasta water.
6. Dissolve the bouillon cube into 2-1/2 cups of pasta water and set aside.

6. While the pasta is cooking, slice the mushrooms and chop the carrots, broccoli, and celery into bite-sized pieces.

7. Melt butter in a large skillet.
8. Add mushrooms and cook on medium heat for 3-4 minutes until they are soft.
9. Stir in flour. Mushrooms will become coated with the flour-butter mixture.
10. Slowly add the pasta bouillon water into the skillet, stirring constantly.
11. Add the broccoli, carrots, and celery.
12. Bring the mixture to a boil, reduce it to a simmer, and cook for 2-3 minutes until it thickens.
13. Add paprika, nutmeg, salt, and pepper.
14. Reduce the heat and add the milk, an extra 1/4 cup of pasta water, and 2/3 cups of cheese, and stir until the cheese is fully melted.
15. Add chicken and continue to stir.
16. Fold in the cooked pasta.
17. Transfer the mixture to a large baking dish.
18. Top with the remaining 1/3 cup of cheese.
19. 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 it 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