Chicken Tetrazzini is a classic comfort food that combines tender chicken, creamy sauce, and pasta in a delicious baked casserole. Adding cauliflower to this traditional recipe not only infuses it with extra nutrients but also adds a delightful texture that complements the creamy pasta beautifully. This Chicken Tetrazzini Casserole with Cauliflower is perfect for those seeking a comforting meal with a healthier twist. It's ideal for family dinners, potlucks, or any occasion that calls for a satisfying, nourishing dish.
Ingredients
Gather these ingredients to create a casserole that serves about 6-8 people:
- Chicken: 2 cups cooked and shredded (great use of leftover or rotisserie chicken)
- Cauliflower: 1 large head, cut into small florets
- Mushrooms: 1 cup sliced
- Pasta: 8 ounces of spaghetti or linguine, broken into pieces
- Butter: 2 tablespoons
- Flour: 2 tablespoons, for making the roux
- Chicken Broth: 2 cups
- Milk: 1 cup (you can use whole or 2%)
- Parmesan Cheese: ½ cup grated, plus extra for topping
- Mozzarella Cheese: 1 cup shredded
- Olive Oil: 1 tablespoon, for sautéing
- Garlic: 2 cloves, minced
- Salt and Pepper: To taste
- Parsley: Chopped, for garnish
Instructions
Preparing the Casserole:
- Preheat the Oven: Start by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a 9x13 inch baking dish and set it aside.
- Cook the Pasta and Cauliflower: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. In the last 3 minutes of cooking, add the cauliflower florets. Drain well and set aside.
- Sauté the Mushrooms: While the pasta cooks, heat olive oil in a skillet over medium heat. Add the mushrooms and garlic, sautéing until the mushrooms are golden and the garlic is fragrant, about 5 minutes. Set aside.
- Make the Sauce: In the same pot used for pasta, melt the butter over medium heat. Stir in the flour to create a roux, cooking for about 1 minute until bubbly but not browned. Gradually whisk in the chicken broth and milk, and bring to a simmer. Cook until the sauce thickens, about 5 minutes. Remove from heat and stir in the Parmesan cheese, salt, and pepper.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta and cauliflower, sautéed mushrooms, shredded chicken, and sauce. Toss everything together until well coated.
Assembling and Baking:
- Assemble the Casserole: Transfer the mixture to the prepared baking dish. Sprinkle evenly with shredded mozzarella and a little extra Parmesan.
- Bake: Place in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Garnish and Serve: Let the casserole cool for a few minutes before serving. Garnish with chopped parsley for a fresh touch.
Conclusion
This Chicken Tetrazzini Casserole with Cauliflower offers a delightful way to enjoy a traditional dish with a nutritious twist. The addition of cauliflower not only enhances the texture and flavor but also increases the nutritional value, making it a great choice for a wholesome family meal. Whether you’re looking to impress guests or just make a comforting meal for the family, this recipe promises delicious satisfaction with every forkful.
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Chicken Tetrazzini Casserole with Cauliflower Recipe
- Total Time: 50 minutes
- Yield: 6 servings
Description
Elevate your comfort food game with this Chicken Tetrazzini Casserole with Cauliflower. This version adds nutritious cauliflower to the classic creamy, cheesy pasta dish, making it a healthier but equally satisfying option for family dinners.
Ingredients
- 2 cups cooked, shredded chicken
- 8 oz spaghetti, broken into pieces
- 1 head of cauliflower, cut into florets
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ cup breadcrumbs
- 3 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried thyme
- ½ cup frozen peas (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cook spaghetti according to package instructions until al dente; drain.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add cauliflower florets to the skillet, cook for 5-7 minutes until slightly tender.
- Stir in chicken broth and bring to a simmer. Add heavy cream, Parmesan cheese, thyme, salt, and pepper. Stir until the cheese melts.
- Mix in cooked spaghetti, shredded chicken, and peas. Stir until everything is evenly coated with the sauce.
- Transfer the mixture to a greased baking dish. Melt butter and mix with breadcrumbs, sprinkle over the top.
- Bake for 25-30 minutes, or until the top is golden and crispy.
- Let it cool slightly before serving.
Notes
- Substitute whole wheat spaghetti or gluten-free pasta to cater to dietary preferences.
- Add mushrooms or bell peppers for additional flavor and nutrients.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: ⅙ of the dish
- Calories: 450
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 95 mg
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