Description
Chicken Tetrazzini Casserole is a comforting and creamy baked dish featuring tender chicken, earthy mushrooms, and al dente pasta smothered in a rich sauce with plant-based cheese (plant-based). This easy-to-make casserole offers a perfect balance of flavor and texture, making it a family-friendly meal suitable for weeknights or entertaining guests.
Ingredients
Scale
Protein and Pasta
- 2 cups cooked chicken breast, shredded or diced
- 8 oz spaghetti or linguine pasta
Vegetables and Aromatics
- 8 oz sliced mushrooms
- 1 tsp minced garlic
- 1/2 tsp onion powder
- 2 tbsp fresh parsley, chopped
Sauce Components
- 2 tbsp butter or plant-based butter
- 2 tbsp all-purpose flour (or gluten-free flour alternative)
- 2 cups whole milk or plant-based milk
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 cup plant-based cheese (plant-based), shredded
- Additional 1/2 cup plant-based cheese (plant-based) for topping
Instructions
- Prepare the Pasta and Chicken: Cook the spaghetti or linguine pasta according to package instructions until just al dente. Drain and set aside. Meanwhile, shred or dice the cooked chicken into bite-sized pieces, ensuring it is tender and ready for the casserole.
- Sauté the Mushrooms and Aromatics: In a large skillet, melt the butter or plant-based butter over medium heat. Add the sliced mushrooms and cook until browned and fragrant. Stir in minced garlic and onion powder, cooking for about one minute while stirring constantly to release their aromas.
- Make the Creamy Sauce: Sprinkle the flour over the butter and mushroom mixture and stir well to combine. Cook for about two minutes to eliminate the raw flour flavor. Gradually whisk in the milk to create a smooth, thick sauce. Add vegetarian Worcestershire sauce (natural) and seasonings, stirring until the sauce coats the back of a spoon. Fold in the shredded plant-based cheese (plant-based) and allow it to melt fully, achieving rich creaminess.
- Combine, Transfer, and Bake: Gently mix the cooked pasta, shredded chicken, and creamy mushroom sauce in a large bowl. Transfer the mixture into a greased casserole dish and spread evenly. Sprinkle the additional plant-based cheese (plant-based) on top for a golden crust. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until bubbly and golden on top.
- Garnish and Serve: Remove the casserole from the oven and sprinkle fresh chopped parsley over the top for a vibrant finish. Let the casserole cool slightly before serving to allow the sauce to set perfectly.
Notes
- Cook pasta just shy of al dente to avoid mushiness after baking.
- Brown mushrooms well to enhance earthy flavors in the sauce.
- Add milk gradually while whisking to prevent lumps in the sauce.
- Allow casserole to rest for 10 minutes after baking for the sauce to firm up.
- Use fresh parsley and quality plant-based cheese (plant-based) for best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 0mg
Keywords: Chicken Tetrazzini, casserole, creamy, plant-based cheese, mushroom, pasta, vegetarian Worcestershire sauce (natural), family dinner, meal prep, gluten free
