Chicken Tetrazzini

If I had to use only three words to describe this dish they would be; creamy, filling, and leftovers.  Creamy, there is no lack of sauce in this dish.  Although the noodles are not swimming in the sauce there is definitely enough to cover everything well and make the dish creamy.  Filling, most pasta dishes are filling.  But this one is more than just filling, it is a one dish meal serving up carbs, protein, and vegetables that can be easily customizable for those picky eaters in the family.  Leftovers, I typically hate leftovers.  In general they never taste half as good as they did the first time around.  More specifically, white sauces, they always separate and become buttery globs of yuck when reheated.  This sauce was an exception, it held true to its form and did not separate upon reheating.  This is a dish that I am proud to eat as leftovers.
This is also one of those meals that can easily be frozen.  I however am not good with freezing meals, they always make it into the freezer ok, but after that they typically get lost in the freezer only to be thrown away a year or so later.  Instead of freezing some of this dish I baked up a dish with peas for my husband, a dish with peas and mushrooms for myself, and then another dish with just peas to share with a friend.  Overall this dish was a huge success.  My husband and I enjoyed it and my friend tried, and enjoyed, chicken tetrazzini for the first time!

Chicken Tetrazzini

Chicken breasts, boneless skinless, 3-4 medium sized
Coarse salt and ground pepper
7 tablespoons butter
1 pound white mushrooms, trimmed and sliced 1/4 inch thick
1/2 cup all-purpose flour
3 cups milk
1 1/2 cups reduced-sodium chicken broth
3 cups grated Parmesan cheese, divided
1/2 teaspoon dried thyme
1 pound linguine, broken in half
1 package (10-12 ounces) frozen peas
1 1/2 cups seasoned croutons, crushed

Preheat oven to 375.  Season chicken breasts with salt and pepper and bake in preheated oven 20-25 minutes or until cooked through.  Once chicken has slightly cooled, shred and set aside.

Meanwhile, bring a large pot of water to a boil (for the pasta).  In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.  In the same large saucepan, melt remaining 5 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk and broth. Bring mixture to a boil; reduce to a simmer and add 2 cups Parmesan cheese and thyme. Season with salt and pepper to taste.

Cook pasta just shy of al dente; drain and return to pot.  Add sauce, chicken, peas, and mushrooms.  Toss well to combine and place in desired greased baking dish(es).  Mixture can be baked in one deep 9×13 dish, or divided up and baked in 2 to 3 smaller baking dishes.  In a small bowl, combine crushed croutons and remaining 1 cup of Parmesan cheese.  Sprinkle over the top of pasta.  At this point the meal can be frozen to bake at another time or baked until browned and bubbly, in a 375 degree oven for 25 to 30 minutes.  Let stand 10 minutes before serving.

Recipe adapted from Martha Stewart

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5 comments to Chicken Tetrazzini

  • I really need to make these, I see it everywhere, it looks awesome!

  • Amber, this looks yummy. I have full house here so I think it will be enjoyed by all.

  • Just an update. We made this tonight.I used asparagus in place of the peas and used a mini penne in place of the angel hair (I was out). The pasta was delicious. It was enjoyed by 6 adults and 4 children and I still have enough for lunch.
    Thanks Amber for sharing a great recipe. I hope to blog about it soon–I’ll send you a link.

  • love that this doesn’t require caned soup! yum!!

  • Scrapgirlstamper

    This looks really good. I wanted to offer a tip relating to leftover cream (alfredo-ish) sauce. I reheated my sauce in the microwave and didn’t like how the butter had separated from the cream. I have one of those battery operated frothers for my chai latte that I love so much so I thought I’d try to froth the alfredo sauce. This worked like a charm. The reheated sauce was creamy and smooth just like when I made it the night before. Try it out for yourself, it really does work well!

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