Roast Chicken Tetrazzini

Method

1. 1

   Preheat oven to 350 degrees F. Grease a 9 x 13” baking dish with cooking spray. Set the baking dish aside.

2. 2

   Meanwhile, cook spaghetti until al dente according to package directions. Drain well. Set the spaghetti aside.

3. 3

   In a large pan, melt 2 Tablespoons of butter over medium heat. Add garlic and cook until fragrant, about 1 minute.

4. 4

   Then, add the sliced white button mushrooms and wine. Continue to cook until the mushrooms are soft and most of the wine is absorbed, about 5 minutes.

5. 5

   Add remaining butter to skillet. Whisk in flour and cook for about 3 minutes until golden. Slowly add broth and cream and whisk out lumps.

6. 6

   Simmer until thick, about 5 more minutes. Season to your liking with salt and pepper. Add the rotisserie chicken, cheddar cheese, frozen peas, and Italian seasoning.

7. 7

   Then gently fold in the spaghetti. In a separate bowl, combine the breadcrumbs or Panko, Parmesan cheese, and olive oil.

8. 8

   Pour the chicken mixture into the prepared baking dish and spread evenly. Next, evenly top the casserole with the breadcrumb mixture.

9. 9

   Bake it in the preheated oven for about 25 minutes, uncovered, until heated through. Cheese will be melted, and the top of the casserole will be golden.