This American classic has a backstory rooted in the kindness and generosity of the human spirit.
The April 1906 earthquake and fire in San Francisco was a major catastrophe. Not only were thousands of people killed, but most of the city lay in ruins in the days and months following. Even years later, in 1910, the city was still grieving its losses as it struggled to rebuild. While there were certainly gestures of generosity all throughout those intervening years, one stands out. Christmas Eve 1910: Luisa Tetrazzini, an Italian-born opera singer who had made her home in the city, serenaded an outdoor crowd of several thousand. Music is uplifting in the good times and bad, and Tetrazzini’s singing helped bring healing and hope to a battered city.
What does this heartwarming story have to do with food? The opera singer’s presence and gift inspired a dish named in her honor: Turkey (and later, Chicken) Tetrazzini. While it’s up for grabs which chef actually came up with the dish, suffice it to say, her generosity of spirit inspired creativity in the kitchen. Chicken Tetrazzini is a distinctly American dish, combining pasta, sliced or shredded poultry, cream sauce, cheese, and often mushrooms.
Chicken Tetrazzini is not just a casserole of a bygone era; it is a great way to use cooked chicken and feed a crowd. My family thinks of it as white chicken spaghetti (even though it’s made with linguine!) and it’s filling, easy, and tasty. Chicken Tetrazzini is a dish to have in your repertoire when you need to make a main dish ahead of time, need to feed a crowd, or just want something comforting, creamy, and delicious. Get to know it!
Linguine 101
Linguine is a great pasta for this dish: it is a thin but slightly broad long noodle. Kind of like if you somehow smashed a piece of regular spaghetti—it’s not totally flat but definitely more spread out than classic spaghetti. Why is this important to your life? Linguine is great for creamy sauces; that somewhat oval shape is broad enough to hold sauce but not bulky and heavy like the totally flat fettuccine noodle. Fun fact: in Italian, linguine means “little tongues,” which is an apt comparison to its iconic shape.
How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 or 4 days, or frozen in a freezer-safe container for up to 3 months.
Serving suggestions
My family likes chicken Tetrazzini with no vegetables, but you can certainly add in vegetables if you’d like. For instance, sauté a half cup of diced sweet onion and one cup of sliced mushrooms before mixing them into the chicken and sauce. Alternatively, you can toss in about three handfuls of raw baby spinach before baking.
For side dishes, garlic bread or Cheese Breadsticks are a must. Other than that, it’s up to you. A Caesar Salad, green salad, or antipasto salad goes well with this main, adding some crunch and color. On the other hand, you can go with a warm side dish like steamed broccoli or, in the spring when it’s in season and tender, Air-Fryer Asparagus is a delicious and easy side.
Chicken Tetrazzini
Ingredients
- 1 pound linguine pasta
- 4 chicken breasts cooked and shredded
- 2 cans cream of chicken soup (10 1/2 ounces each)
- 1 3/4 cups sour cream
- 4 ounces unsalted butter melted
- 1 1/4 cups low-sodium chicken broth
- Kosher salt to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 cups mozzarella cheese shredded
- 1/4 cup Parmesan cheese grated
- 1/4 cup fresh parsley chopped
Instructions
- Preheat oven to 350°F.
- Cook linguine according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, melted butter, chicken broth, salt, pepper, and garlic powder. Stir in the cooked pasta until well coated.
- Lightly grease a 9×13-inch baking dish. Transfer the pasta mixture to the prepared baking dish. Top evenly with mozzarella and Parmesan cheeses.
- Bake covered for 30 minutes, then uncover and bake for an additional 10-15 minutes until the top is golden and bubbly.
- Remove from oven and sprinkle with fresh chopped parsley. Let stand for 5 minutes before serving.
Leave a Comment