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
- 1/2 cup breadcrumbs
- 3 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried thyme
- 1/2 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: 1/6 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