Chicken Tetrazzini

Submitted by Pellerin

"Creamy chicken and noodles...crunchy herbed topping, and J-U-S-T enough veggies to qualify as "healthy." Inspired by a recipe found on FoodNetwork, I've played with it enough to make it a new standard in our house. Freezes beautifully! (Note: Can easily use 2-3 of Costco's Kirkland brand canned chicken breast, or pick up a roasted chicken at your local mega-mart!)"

 

• Ready In: 50mins
• Ingredients: 22
• Serves: 12

ingredients

• 340.19 g linguine (I use fresh, garlic-pepper flavored. You can use dried, plain)
• 5 boneless skinless chicken breasts
• 226.79 g butter (divided)
• 44.37 ml olive oil
• 14.79 ml salt
• 9.85 ml pepper
• 453.59 g mushroom, fresh sliced
• 2 onions, diced
• 6 garlic cloves, minced
• 4.92 ml dried thyme
• 14.79 ml fresh thyme (or 1 more teaspoon dried thyme)
• 9.85 ml poultry seasoning, divided
• 14.79 ml italian seasoning, divided
• 236.59 ml dry sherry or 236.59 ml dry white wine
• 118.29 ml flour
• 1182.95 ml half-and-half or 1182.95 ml milk
• 236.59 ml chicken broth (I like Swanson Organic in the box, very rich flavor)
• 1.23 ml ground nutmeg (fresh if poss)
• 236.59 ml frozen peas, thawed
• 118.29 ml flat-leaf Italian parsley
• 236.59 ml parmesan cheese, grated
• 236.59 ml breadcrumbs

directions

1. Preheat oven to 375. Spray a 9 x 13 baking dish with Pam.
2. Cook pasta per package directions. Drain and set aside in large bowl.
3. Cut chicken into bite-sized pieces and sprinkle with salt & pepper.
4. In a Dutch oven, melt 2 Tbs. butter and 1 Tbs. olive oil over medium/high heat. Saute chicken until light golden. Remove from pan and place in bowl with pasta.
5. Add another Tbs. of butter/olive oil to pan and saute onions and mushrooms until lightly golden; 10-15 minutes. Reduce heat to medium/low. Add garlic, thyme, 1/2 of the Italian seasoning, and 1/2 of the poultry seasoning. Lightly saute another 2 minutes - don't burn garlic. Deglaze with sherry and reduce until no longer liquidy. Pour over chicken & pasta in bowl.
6. Melt 3 more Tbs. of butter and remaining olive oil. Add flour and stir constantly for 2 minutes. Whisk in half-and-half, broth, nutmeg, and remaining salt & pepper. Bring to a boil and simmer until thickened; ~5 minutes.
7. Stir in the peas, parsley, and chicken/mushroom/pasta mixture. Mix well. Pour into 9 x 13 pan.
8. In a small bowl, combine breadcrumbs, Parmesan, and remaining Italian & poultry seasonings. Sprinkle on top of casserole. Dot top with remaining butter. Bake, uncovered, for ~30 minutes, until golden brown and deeeelicious!

Reviews

[Tee Angel]

This dish is a labor of love. It has lots of steps but well worth it. I don't think the crust on top is necessary and would probably taste better without it. Hubby gave this two thumbs up.