Creamy Chicken Tetrazzini Bake Recipe

Preheat your oven to 350˚F and butter a 9×13 inch casserole dish to prevent sticking.

Boil a large pot of salted water (should taste like ocean water). Add the linguine and cook until just barely al dente according to package instructions to avoid overcooking. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and keep it covered to stay warm.

Heat a large skillet over medium-high heat and add olive oil. Add sliced mushrooms and cook for about 3 minutes until softened. Add the chopped onion and sauté until golden and soft, about 5 to 7 minutes. Stir in minced garlic and cook for another minute until fragrant. Transfer the cooked vegetable mixture to a cutting board or bowl and mix with the shredded chicken.

In the same pot used for the pasta, melt the butter over medium heat. Whisk in the flour and cook for about 1 1/2 minutes until lightly golden. Slowly whisk in chicken broth, lemon juice, salt, and pepper, stirring until smooth. Add the half & half and bring the mixture to a gentle simmer. Adjust seasoning as needed.

Return the cooked pasta to the pot with the sauce. Add the chicken and mushroom mixture along with the chopped parsley. Stir everything together thoroughly. If you want a saucier consistency, add the reserved pasta water. Then, spread the mixture evenly into the prepared casserole dish.

Generously sprinkle shredded mozzarella cheese evenly over the top. Cover the casserole with foil and bake at 350˚F for 20 minutes. Remove the foil and continue baking uncovered for another 15 minutes. For a perfectly golden top, broil the casserole for 1-2 minutes at the end.