3 Shares
Chicken Tetrazzini Recipe
Chicken Tetrazzini Recipe
Healthy recipes offer you Chicken Tetrazzini Recipe, we hope you like it
No ratings yet
Course: Main Course
Cuisine: American
Keyword: Chicken Tetrazzini Recipe
Prep Time: 20 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour
Servings: 12
Ingredients
- FOR THE CHICKEN TETRAZZINI:
- 12 OZ THIN SPAGHETTI OR LINGUINE
- 4 CUPS SHREDDED ROTISSERIE CHICKEN *OR COOK 2 LBS CHICKEN BREAST
- 1 LB BUTTON MUSHROOMS THICKLY SLICED
- 1 MEDIUM ONION FINELY CHOPPED
- 3-4 GARLIC CLOVES MINCED
- 2 TBSP OLIVE OIL
- FOR THE CREAMY SAUCE:
- 4 TBSP UNSALTED BUTTER
- 1/3 CUP ALL-PURPOSE FLOUR
- 2 1/2 CUPS LOW SODIUM CHICKEN BROTH
- 1 TBSP LEMON JUICE
- 1 1/2 CUPS HALF AND HALF OR SUB WITH EQUAL PARTS MILK & HEAVY CREAM
- 1 TSP SEA SALT OR TO TASTE
- 1/4 TSP BLACK PEPPER, FRESHLY GROUND
- 1/4 CUP PARSLEY, CHOPPED, PLUS MORE TO GARNISH
- 1 1/2 CUPS SHREDDED MOZZARELLA CHEESE
Instructions
- PREHEAT OVEN TO 350˚F. COOK PASTA IN A LARGE POT OF SALTED WATER UNTIL ALDENTE ACCORDING TO PACKAGE INSTRUCTIONS THEN RINSE TO STOP THE COOKING PROCESS, DRAIN AND SET ASIDE.
- CUT 4 CUPS OF CHICKEN MEAT FROM A ROTISSERIE CHICKEN AND SHRED INTO BITE-SIZED PIECES AND SET ASIDE.
- PLACE A LARGE DUTCH OVEN OR POT OVER MEDIUM/HIGH HEAT. ADD 2 TBSP OIL THEN ADD SLICED MUSHROOMS AND SAUTÉ 3 MIN OR UNTIL SOFTENED. ADD DICED ONIONS AND COOK UNTIL ONIONS ARE SOFT AND GOLDEN, 5-7 MIN. ADD MINCED GARLIC AND SAUTÉ ANOTHER 1-2 MIN UNTIL FRAGRANT. REMOVE TO THE CUTTING BOARD WITH CHICKEN.
- IN THE SAME POT, MELT 4 TBSP BUTTER AND WHISK IN 1/3 CUP FLOUR UNTIL LIGHTLY GOLDEN (1 1/2 MIN). ADD 2 1/2 CUPS CHICKEN BROTH, 1 TBSP LEMON JUICE, 1 TSP SALT, 1/4 TSP PEPPER AND WHISK UNTIL SMOOTH. ADD 1 1/2 CUPS HALF AND HALF AND BRING TO A SIMMER. SEASON SAUCE WITH MORE SALT AND PEPPER TO TASTE.
- RETURN CHICKEN, MUSHROOMS, ONIONS AND PASTA TO THE POT THEN SPRINKLE IN 1/4 CUP CHOPPED FRESH PARSLEY AND STIR TO COMBINE. SPRINKLE THE TOP GENEROUSLY WITH SHREDDED MOZZARELLA, COVER AND BAKE AT 350˚F FOR 30 MIN THEN REMOVE LID AND CONTINUE BAKING 15 MIN.**
- RECIPE NOTES
- *TO COOK YOUR OWN CHICKEN: IN YOUR DUTCH OVEN OR POT, MELT 1 TBSP BUTTER AND 1 TBSP OIL OVER MEDIUM-HIGH HEAT. SEASON 2 LBS CHICKEN BREASTS WITH ABOUT 1/2 TSP SALT AND 1/4 TSP PEPPER. ONCE OIL IS HOT, SAUTE CHICKEN UNTIL GOLDEN BROWN ON BOTH SIDES AND COOKED THROUGH (ABOUT 4 MIN PER SIDE). REMOVE TO CUTTING BOARD TO COOL THEN CUT INTO BITE-SIZED PIECES.
- **IF BAKING IN A 13×9 CASSEROLE DISH, COVER WITH FOIL AND BAKE 25-30 MINUTES THEN BAKE UNCOVERED AN ADDITIONAL 10-15 MIN (IT BAKES 5-10 MIN FASTER IN A CASSEROLE DISH)
3 Shares