creamy Chicken Tetrazzini

Certainly! Here’s a simple recipe for creamy Chicken Tetrazzini:

Ingredients:

• 8 oz. spaghetti or fettuccine
• 2 cups cooked chicken, shredded or diced
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 8 oz. mushrooms, sliced
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• Optional: breadcrumbs for topping

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Cook the spaghetti or fettuccine according to the package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-6 minutes.
5. Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1-2 minutes to get rid of the raw flour taste.
6. Gradually pour in the chicken broth, stirring constantly to avoid lumps. Allow the mixture to simmer and thicken for about 5 minutes.
7. Stir in the heavy cream, grated Parmesan cheese, and chopped parsley. Season with salt and pepper to taste.
8. Add the cooked chicken and cooked pasta to the skillet, tossing everything together until well combined.
9. Transfer the mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top. If desired, sprinkle breadcrumbs over the cheese for a crunchy topping.
10. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the tetrazzini is heated through.
11. Let it cool for a few minutes before serving. Garnish with additional chopped parsley if desired. Enjoy your creamy Chicken Tetrazzini!