How to make chicken tetrazzini

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Chicken tetrazzini is a delicious dish comprised of creamy chicken, mushrooms and pasta, and happens to be one of our favorite casserole dishes for a special dinner in with friends and family. While this tasty dish calls for a few more ingredients than we usually hope for, many of these are simple pantry items and the end result is well worth the extra steps.
With tender chicken breasts, savory linguine, sauteed mushrooms and a creamy homemade sauce, all topped off with an incredible crust of parmesan and golden breadcrumbs, there really is no way to go wrong with this incredible meal. A simple garnish of fresh parsley is the perfect way to finish off this winning dish.
Chicken Tetrazzini Casserole
35 minutes
25 minutes
1 hour + 10 minutes
2 lb (900g) boneless, skinless chicken breasts, sliced into 1" strips
1 cup (225ml) chicken stock
8oz (225g) linguine
4 cloves garlic, chopped
2 small white onions, sliced
16oz (450g) chestnut mushrooms, sliced
3/4 cup (170ml) white wine
1/3 cup (63g) flour
32oz (900g) milk
8oz (225ml) cream
1/4 cup (57g) butter
1 tablespoon dried thyme
1/2 teaspoon dried parsley
1 small pinch nutmeg
1 cup (225g) parmesan cheese
1/2 cup (115g) golden breadcrumbs
1/2 teaspoon salt
1/2 teaspoon pepper
Bring a pot of water to a boil and cook the linguine according to package instructions. Drain and set aside. Preheat the over to 450 degrees Fahrenheit, and lightly grease the bottom of a 3-quart casserole dish.
Heat the butter in a frying pan over medium heat until it's melted. Sprinkle the salt and pepper over the sliced chicken breasts and quickly brown them the frying pan. Once browned, remove from the frying pan and set aside, but keep the flame on.
Place the chopped onion, mushrooms, garlic, thyme, and parsley into the frying pan and cook for 5-10 minutes, or until the onions have softened. De-glaze the pan with the white wine and continue to cook until the wine has reduced by half (5-8 minutes). Pour the vegetables into the bottom of a 3-quart casserole dish and place the chicken strips on top.
In a small bowl, combine the chicken stock with the milk, flour, nutmeg, and cream until everything is combined. Place the cooked linguine into the casserole dish on top of the chicken and pour the sauce over the pasta. Toss together until the pasta is well-coated.
Sprinkle the parmesan and the breadcrumbs over the pasta and place into the preheated oven, uncovered for 20-25 minutes or until the topping is crispy and lightly toasted.
Pro tip: To speed up the process a bit, you can substitute the milk, cream, nutmeg and flour for 2 15-ounce jars of Bechamel or Alfredo sauce and mix them in with the chicken stock.
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