Chicken Tetrazzini

Ingredients

• 12 ozspaghetti or linguine$1.55
• 3 cupcooked chicken breast, diced$4.82
• 8 ozcremini mushrooms, sliced$2.53
• 4 tbspunsalted butter$0.47
• 0.25 cupall-purpose flour$0.07
• 1.5 cupchicken broth$0.73
• 0.5 cupheavy cream$0.97
• 3 tbspdry sherry$0.22
• 0.5 cupParmesan cheese, grated$2.63
• 1 tspkosher salt$0.01
• Total for 4 servings$14.00

Most of the cost is cooked chicken breast, diced ($4.82) and parmesan cheese, grated ($2.63). With oil, spices and staples already at home, the shop drops to about $13.19. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
2. Bring a large pot of salted water to a boil over high heat, add the spaghetti or linguine, and cook until al dente with a slight chew, 8 to 10 minutes; drain well and set aside.
3. In a deep skillet or Dutch oven, melt the unsalted butter over medium-high heat, add the cremini mushrooms, and cook until tender and browned, 5 to 6 minutes.
4. Stir the all-purpose flour into the mushrooms and cook, stirring constantly, until no raw flour remains, about 1 minute.
5. Gradually whisk in the chicken broth and heavy cream, bring to a gentle simmer over medium heat, and cook until the sauce thickens and coats the back of a spoon, 3 to 4 minutes.
6. Stir in the dry sherry, kosher salt, diced cooked chicken, the drained pasta and half of the Parmesan until evenly coated.
7. Transfer the mixture to the prepared baking dish, sprinkle the remaining Parmesan cheese over the surface, and bake uncovered at 375°F (190°C) until bubbling around the edges and golden on top, 20 to 25 minutes.
8. Let the casserole settle for 5 minutes before scooping into warm dinner bowls and serving.