Martha's Chicken Tetrazzini
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- coarse salt and pepper
- 6 tablespoons butter, divided
- 1 small onion, minced
- 1 garlic clove, minced
- 1 lb white mushroom, trimmed and sliced 1/4 inch thick
- 1⁄2 cup all-purpose flour
- 3 cups whole milk
- 1 (14 1/2 ounce) can reduced-sodium chicken broth
- 3⁄4 cup dry white wine
- 2 cups grated parmesan cheese
- 1⁄2 teaspoon dried thyme leaves
- 1 lb linguine, broken in half
- 1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
- 1 (10 ounce) package frozen peas, thawed and drained (optional)
directions
- Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add garlic, onion, and 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.
- Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 1 1/2 cups Parmesan and thyme. Season with salt and pepper.
- Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushroom mixture. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
- To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.
- To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.
- To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.
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RECIPE SUBMITTED BY
Lise in Indiana
Otterbein, IN
<p>I've been a farm wife for more than 30 years, driving tractors and semi-trucks, and raising corn, soybeans, beef cows, and 4 daughters. We are going against big farm trends and diversifying (rather than specializing), adding laying hens, honey bees and milk goats to our farm. I have too many interests, but especially love artistic pursuits, such as pottery, painting, music, gardening,and creative cooking.</p>