Chicken Tetrazzini Recipe for 8 Servings

Instructions:

1. Boil a large pot of salted water and cook the pasta until just under-done (al dente). Drain the pasta and toss with a drizzle of oil to prevent sticking.
2. Shred the rotisserie chicken into bite-sized pieces and set aside.
3. Melt the butter in a skillet over medium heat. Whisk in the flour and cook for 1-2 minutes until it smells nutty but hasn't browned.
4. Slowly whisk in the chicken stock and heavy cream, simmering until the sauce thickens into a smooth, glossy consistency.
5. Stir in the garlic powder, salt, and pepper.
6. In a 9x13-inch baking dish, combine the undercooked pasta, shredded chicken, mushrooms, and peas.
7. Pour the velvety sauce over the mixture and fold gently until everything is evenly coated.
8. Top with mozzarella and parmesan, then sprinkle the buttered panko over the cheese.
9. Bake at 350°F (175°C) for 20-25 minutes until the edges are bubbling and the crust is a deep golden brown.