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
- 2.5 cup rotisserie chicken (chopped into bite-sized pieces)
- 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 baking dish with non-stick cooking spray and set aside.
- Spray a large 13x9 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.
- Fold in the cooked pasta.
- Transfer the mixture to a large baking dish.
- Top with the remaining 1/3 cup of cheese and 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.