Chicken Tetrazzini

Recipe by Pellerin
READY IN: 50mins




  • Preheat oven to 375. Spray a 9 x 13 baking dish with Pam.
  • Cook pasta per package directions. Drain and set aside in large bowl.
  • Cut chicken into bite-sized pieces and sprinkle with salt & pepper.
  • 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.
  • 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.
  • 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.
  • Stir in the peas, parsley, and chicken/mushroom/pasta mixture. Mix well. Pour into 9 x 13 pan.
  • 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!