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Lunch / Dinner

Chicken Tetrazzini with Bread Crumb Topping

A well-made casserole is one of the most comforting things around. So whether you have company coming or you just want leftovers for the week, heating your oven up for one of this hug-worthy hot dish will be one of the best decisions you make all day.

This version of chicken tetrazzini is pretty classic, containing the usual suspects all tossed with a sherry-laced Parmesan cream sauce. Bake up this hearty casserole with an addictively crunchy bread crumb topping that’s got Parmesan and almonds, too. Purchased rotisserie chicken makes this dish come together that much quicker.

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Preheat oven to 375°. Coat a 9×13-inch baking dish with nonstick spray.

For the tetrazzini, cook pasta in a pot of boiling salted water 2 minutes less than package directions; drain and transfer to a bowl.

Melt 4 Tbsp. butter in a saucepan over high heat. Stir in mushrooms and cook until brown and liquid evaporates, 7 minutes.

Deglaze pan with ¼ cup sherry; cook until evaporated, 3 minutes. Transfer mushrooms to bowl with pasta.

Melt remaining 4 Tbsp. butter in same pan. Add onions, celery, and garlic, and cook, covered, over medium-high heat until vegetables soften, 10 minutes.

Stir in flour and cook 1 minute, then whisk in remaining ¼ cup sherry, milk, broth, and nutmeg. Bring sauce to a simmer, then whisk in Parmesan and thyme; season with salt and pepper, and transfer to bowl with pasta. Add chicken and peas to bowl and toss to combine; transfer tetrazzini to prepared baking dish.

For the topping, toss bread crumbs, almonds, and Parmesan with butter; season with salt and pepper, then sprinkle over tetrazzini.

Bake tetrazzini until bubbly around edges and crumbs are golden, about 20 minutes.


Deglaze the mushrooms with sherry so they soak up more flavor before adding them to the tetrazzini.


To thicken the sauce, stir flour into the vegetables, then cook for a minute to remove the raw flavor.

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