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    You are in: Home / Recipes / Chicken Tetrazzini Recipe
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    Chicken Tetrazzini

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    35 mins

    1 hr

    ELucia's Note:

    Was looking for a different take on Tetrazzin and found this. It has been a hit with my friends and family.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 450 degrees F.
    2. 2
      Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
    3. 3
      Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
    4. 4
      Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
    5. 5
      Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
    6. 6
      Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
    7. 7
      *If you don't have fresh Thyme leaves you can use dried ones.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on July 06, 2006

      55

      I followed this recipes directions and it was perfection on a plate. Great job, thanx!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken Tetrazzini

    Serving Size: 1 (433 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 911.2
     
    Calories from Fat 443
    48%
    Total Fat 49.3 g
    75%
    Saturated Fat 27.2 g
    136%
    Cholesterol 176.7 mg
    58%
    Sodium 1626.8 mg
    67%
    Total Carbohydrate 69.9 g
    23%
    Dietary Fiber 4.4 g
    17%
    Sugars 13.7 g
    54%
    Protein 44.3 g
    88%

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