Thursday, October 28, 2021

Chicken Tetrazzini

   

I love this casserole. It makes it way up on the list of my favorite comfort foods.  Traditionally, it’s made with spaghetti noodles and you always see peas in Tetrazzini.  Not at my house.  I love to make it with mushrooms and egg noodles. The chicken is tender and moist, the sauce is thick and delicious.  You can make it with leftover Thanksgiving turkey or chicken. I make it with a rotisserie chicken because it’s easy and already seasoned.  Add this casserole to your list of keepers.  So good!

Chicken Tetrazzini

1 tablespoon olive oil

1 stick (1/2 cup) butter, melted

8 oz sliced cremini mushrooms (baby Bellas)

1 onion, diced

4 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/3 cup all-purpose flour

2 cups chicken stock

1 cup heavy cream

16 oz egg noodles, cooked according to package directions

3 cups cooked, shredded rotisserie chicken 

2 cups baby spinach

1 cup shredded gruyere cheese, Divided (or Monterrey Jack)

1 cup shredded Parmesan cheese, divided

1/3 cup Panko breadcrumbs

1 tablespoon melted butter

Preheat oven to 350 degrees.


 

 

 

 

 

 

 

 

 

 

 

 


Boil noodles in salted water as directed on package.  When finished cooking, drain noodles in a colander and set aside.  Grease or butter a 9 x 13-inch baking dish; set aside.



 

 

 

 

 

 

 

 

 

Add olive oil to large skillet over medium heat. Add mushrooms and onion and cook, stirring occasionally, until tender, about 5-6 minutes. Add thyme, salt, pepper and garlic and cook an additional minute.  Transfer mixture to a bowl and set aside.

In the same skillet, melt 4 tablespoons of the butter over medium heat. Whisk in the flour and cook, whisking occasionally, until the flour is lightly browned, about 3 minutes.

Slowly whisk in the cream and chicken stock into the butter/flour mixture. Bring to a simmer and then reduce the heat to medium-low and cook, stirring constantly, until the sauce is thickened, 6 to 8 minutes. Stir in baby spinach and allow it to cook down. 

Add in the noodles, chicken and ½ cup of Parmesan and ½ cup of Gruyere. Stir well and pour everything into prepared baking dish. 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a small mixing bowl, combine 1 tablespoon melted butter with panko breadcrumbs. Add remaining cheeses and sprinkle over top of the dish.  

Bake, uncovered, for 35-45 minutes until golden brown and bubbly.

 


 

 

 

 

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