Description

This Chicken Tetrazzini Casserole is a warm, creamy, and comforting dish featuring tender chicken, savory mushrooms, and luscious plant-based cheese. It blends cozy flavors and textures into a creamy sauce with a perfectly baked golden topping. Easy to prepare with simple ingredients, this casserole is family friendly, hearty, and perfect for make-ahead meals or busy weeknights.

Ingredients

Scale

Chicken and Pasta

2 cups cooked chicken, shredded or chopped
8 oz spaghetti or linguine noodles

Vegetables and Aromatics

1 cup mushrooms, sliced
1 medium onion, finely chopped
2 cloves garlic, minced
2 tbsp fresh parsley, chopped (plus extra for garnish)

Sauce Ingredients

3 tbsp plant-based butter
3 tbsp all-purpose flour
2 cups vegetable broth
1 cup plant-based cheese, shredded
1 tbsp vegetarian Worcestershire sauce (natural)
1 tbsp apple cider vinegar (natural)
1 tsp natural gelling agent

Instructions

Prepare the Chicken and Pasta: Cook the pasta according to package instructions until al dente, then drain and set aside. Meanwhile, cook the chicken by poaching, baking, or sautéing until fully tender. Shred or chop the chicken into bite-sized pieces.
Sauté Aromatics and Mushrooms: In a large skillet, melt plant-based butter over medium heat. Add finely chopped onions and garlic, cooking until softened and fragrant. Add sliced mushrooms and cook until they release moisture and turn golden brown.
Make the Creamy Sauce: Sprinkle flour over the sautéed mushrooms and stir continuously to create a roux. Gradually whisk in vegetable broth to avoid lumps. Stir in plant-based cheese, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), and natural gelling agent. Simmer gently until sauce thickens to a luscious consistency.
Combine Ingredients: Fold cooked chicken and drained pasta into the sauce, mixing until evenly coated. Taste and adjust seasoning with salt and pepper as needed.
Bake the Casserole: Transfer the mixture to a greased baking dish. Sprinkle extra plant-based cheese on top for a golden finish. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until bubbling and lightly browned on top.

Notes

Use freshly cooked pasta to maintain texture during baking.
Do not skip the roux; it creates a smooth, creamy sauce that holds everything together.
Slice mushrooms evenly for uniform cooking and better texture.
Let the casserole rest for a few minutes before serving to thicken perfectly.
Sprinkle fresh parsley on top just before serving for added color and brightness.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 450mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 22g
Cholesterol: 0mg

Keywords: Chicken Tetrazzini, casserole, creamy chicken pasta, plant-based cheese, comforting dinner