An elevated Chicken Tetrazzini that has a homemade sherry laced cream sauce filled with spaghetti, chicken, peas and mushrooms. It is creamy, cheesy and a delicious crowd-pleasing dinner!(can use cooked turkey too!)
Once you start the sauce the Tetrazzini comes together really quickly. I recommend measuring out all the ingredients before you get started. It will be a faster and easier work flow!
Recipe Instructions
Preheat the oven to 375. Generously spray a 9x13 baking dish with non stick spray.
Break the spaghetti noodles in half and cook them in a pot of salted boiling water, to al dente per package instructions. Drain and lightly rinse with cool water to stop the cooking. Set aside.
Toast the slivered almonds in a dry pan over medium heat until golden, stirring occasionally so they don't burn.
Meanwhile, in a large skillet over medium heat sauté the celery and onions in butter, for about 3 minutes. Add the mushrooms and sauté another 2 minutes.
Add the minced garlic and cook another minute.
Whisk the flour into the veggie mixture, making a roux.
Now slowly whisk in the milk. Stirring constantly, bring the mixture to a simmer over medium heat until it starts to thicken, be patient. Do not let the mixture boil.
Turn the heat back to low, add the shredded cheddar cheese, peas, Worcestershire, nutmeg, onion powder, salt and pepper. Stir until the cheese has melted.
Now whisk in the cooking sherry.
Remove from the heat and stir in the cooked chicken, toasted almonds, and cooked spaghetti. Toss to coat the ingredients with the sauce.
Pour the mixture into the prepared baking dish. Sprinkle the parmesan cheese over top and bake for 15-20 minutes until the tetrazzini is bubbly and the cheese is melted on top.
Making Ahead
Prepare the dish completely as instructed above. However instead of baking, let the dish cool. Then cover and place in the fridge for up to 2 days.
To bake, remove the cover and place in a 375° oven for 30 minutes.
Serving
Serve hot. Scoop out servings and pair with a side salad and garlic bread.
Notes
Cooking Sherry Substitutes:
dry white wine
dry vermouth (do not use sweet vermouth)
apple cider, white vinegar or sherry vinegar... but only use 1 tbsp!!!
Recipe Tips:
Use fresh shredded cheese, not pre shredded. It will melt creamier!
Buy the cooking sherry. It adds a great layer of flavor to the cream sauce.
Cook your spaghetti al dente, it will continue to cook in the oven and you don't want it mushy.
Break the spaghetti in half so it is easier to serve and eat.
Take the extra time to toast the almonds. It totally changes the flavor.
Use whole milk. The milk fat will stabilize the sauce.
Use frozen peas, not canned. The frozen peas will hold up in the oven.