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Test Kitchen Approved

Snow-Day Chicken Tetrazzini

Time: 40 minutes

Yield: 8 servings

About

Woo-hoo! No school! No work! It's a snow day! On a winter-wonderland-y day such as this, sure, we could make soup, but why not make Snow-Day Chicken Tetrazzini to really make things fun?! After building the perfect, icy fort and sliding down the hill a million times, a plate of these tender noodles draped in cheesy, creamy goodness and some hearty chicken is just what you need. You heard it here first; Snow-Day Chicken Tetrazzini is in and soup is out when it comes to snow day cuisine!

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Ingredients

  • For the breadcrumb topping:
  • 2 slices white sandwich bread, lightly toasted and torn into 2-inch-wide pieces
  • 2 tablespoons butter, melted
  • For the casserole:
  • 8 ounces spaghetti, broken in half
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half
  • 1/2 cup parmesan cheese, grated
  • hot sauce, to taste
  • salt, to taste
  • pepper, to taste
  • 2 cups chicken breasts, boneless and skinless, cooked, chopped or shredded
  • 1 cup frozen peas

Directions

Step 1 -Adjust the oven rack to the middle position and preheat the oven to 400 degrees F.

Step 2 -Grease a 2-quart baking dish.

Step 3 -In a food processor, add the bread pieces and process until they are finely ground.

Step 4 -In a small bowl, add the processed breadcrumbs and 2 tablespoons of the melted butter and toss until they are evenly coated. Set them aside.

Step 5 -In a large pot of salted, boiling water, cook the pasta to al dente, according to the package directions.

Step 6 -Drain the pasta and rinse with cold water.

Step 7 -In the same pot over medium-high heat, melt the remaining butter until it is foaming.

Step 8 -Add the onions to the melted butter and cook until they have softened, about 5 minutes.

Step 9 -Stir the garlic and the thyme into the onions and cook until they are fragrant, about 30 seconds.

Step 10 -Stir the flour into the onion mixture and cook, stirring constantly, until it is golden, about 1 minute.

Step 11 -Whisk the chicken broth and the half-and-half into the onion mixture.

Step 12 -Bring the sauce mixture to a simmer, whisking constantly, until it thickens, about 1 minute longer.

Step 13 -Transfer the pot from the heat and whisk the parmesan cheese into the sauce.

Step 14 -Add the hot sauce to the sauce and stir to combine.

Step 15 -Taste the sauce and season with the salt and the pepper, as needed. Stir to combine.

Step 16 -Add the cooked pasta, the cooked chicken, and the frozen peas to the sauce and toss to combine.

Step 17 -Pour the chicken tetrazzini into the prepared baking dish and sprinkle with the prepared breadcrumbs.

Step 18 -Bake the chicken tetrazzini until the sauce is bubbling and the topping has browned, about 10-15 minutes.

Step 19 -Transfer the baking dish from the oven and allow the chicken tetrazzini to cool, about 5 minutes.

Step 20 -Serve.

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