Recipe

Chicken Tetrazzini Recipe


Chicken Tetrazzini Recipe
Add Step-by-Step Photos 		Ks76017 / All my dishes
1 year, 10 months ago
A classic casserole using ingredients you probably already have on hand. Good for making ahead; just keep casserole refrigerated (don't bake it till you're ready) for up to 2 days.
Prep:30m Cook:45m Servings:6

Ks76017

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Ingredients
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 4 boneless skinless chicken breasts
  • 1 lemon
  • 1/3 cup AP flour
  • 1 cup half-and-half (or heavy cream)
  • 4 cups milk (either 2% or whole)
  • 1 cup chicken broth
  • 12 oz linguine or spaghetti
  • 1 cup frozen peas
  • ¼ bunch flat-leaf parsley – coarsely chopped
  • ¼ cup breadcrumbs (either fresh or store-bought)
  • ¼ cup parmesan
  • ground nutmeg
  • salt and pepper to taste

Directions
  1. Preheat oven to 400 degrees F.
  2. Cook pasta to al dente.
  3. Cut chicken into cubes and cook over med-high heat till cooked through.
  4. Set pasta and chicken aside while you prepare the sauce.
  5. In a large pan or pot, melt three butter over medium heat.
  6. Once melted, add flour and whisk for 2 minutes.
  7. Whisk in milk, cream, chicken broth, nutmeg, salt, and pepper.
  8. Turn heat to high and bring to a boil.
  9. Simmer until sauce is slightly thickened (10 minutes) and whisk often. You will be rewarded with a thick sauce if you cook it the full ten minutes.
  10. Combine pasta, chicken, sauce, frozen peas, parsley, and lemon juice.
  11. Move the mixture into an oven-proof dish.
  12. Top casserole with breadcrumbs and parmesan.
  13. Bake uncovered for 25-35 minutes or until the top is golden brown.

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