Monday, March 23, 2015

chicken tetrazzini

I won't lie--there are some dishes that intimidate me.  Tetrazzini was one of them along with anything "surprise".  I grew up with the dreaded meal in school, and it was never anyone's favorite.  I finally decided to give it a try myself since I found this easy recipe that sounded delicious.  I must say, it didn't disappoint!  I even shared with a self-proclaimed tetrazzini enthusiast at work, and she loved it too!

chicken tetrazzini
 {a beautiful casserole if I may say so!}

chicken tetrazzini
 {a close up}

chicken tetrazzini

makes 8 servings

10 ounce uncooked linguine
3 tablespoons butter
1/4 cup all-purpose flour
1 cup unsalted chicken stock 
1 (12-ounce) can evaporated low-fat milk
1/2 cup grated Parmesan cheese, divided
2 oz cream cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 (8-ounce) packages sliced mushrooms
1 cup chopped onion 
1 1/2 tablespoons minced garlic (about 6 cloves)
1 teaspoon dried thyme
1/2 cup dry white wine
1 pound shredded cooked chicken breast
1 cup frozen green peas
Cooking spray 
1/2 cup bread crumbs
1/4 cup chopped fresh flat-leaf parsley
  1. Preheat oven to 375.
  2. Cook pasta according to package directions; drain but keep pot for later.
  3. Melt butter in a medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly with a whisk. 
  4. Gradually add stock and milk; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in 1/4 cup Parmesan cheese, cream cheese, salt, and pepper.
  5. Reheat pasta pot over medium-high heat. Add olive oil to pan; swirl to coat. Add mushrooms, onion, garlic, and thyme; saute until cooked through.  Add wine; cook 1 minute. 
  6. Combine milk mixture, mushroom mixture, pasta, chicken, and peas; toss to combine. 
  7. Spoon the pasta mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
  8. Combine breadcrumbs and remaining Parmesan cheese; sprinkle evenly over pasta. 
  9. Bake for 30 minutes or until browned and bubbly. 
  10. Top with parsley.
  11. Serve and enjoy! 
This casserole is worth the two dirty pans.  Plus, I made this on a Sunday for dinner on Monday, and it was perfection.  The Hubby loved it and asked me to make it again!

How do you feel about tetrazzini?  Will you give it another try if you haven't had it in a while?

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