Cover Image for Chicken Tetrazzini

Chicken Tetrazzini

Prep TimePrep Time: 30 mins
Cook TimeCook Time: 45 mins
Recipe YieldYield: 8-10
Published
Last Updated

I love this meal—It feels like a big hug after a long day. I hope you enjoy it as much as my family does!

This dish works perfectly as a freezer meal.


Ingredients

  • 9 tablespoons butter
  • 2 tablespoons oil
  • 2 boneless skinless chicken breast , diced
  • 1 pound mushrooms, sliced
  • 1 large onion, diced
  • 5 garlic cloves, minced
  • 12 dry white wine
  • 13 cup all-purpose flour 
  • 3 cups whole milk
  • 1 cup heavy cream
  • 2 cups chicken broth
  • 14 teaspoon fresh ground nutmeg
  • 1 pound linguine
  • 14 cup fresh parsley, chopped
  • 1 cup grated parmesan
  • 14 bread crumbs
  • 1 teaspoon salt and pepper

Directions

Pre-Heat Oven to 425 degrees

  1. Cook pasta and set aside
  2. In a dutch oven, over medium heat, add oil and 2 tablespoons of butter, and cook chicken until cooked through and browned. Remove chicken from the dutch oven and set aside.
  3. Add 2 more tablespoons of butter and mushrooms to dutch oven and cook until browned and water has evaporated, about 10-15 min. add onions and saute until onions are translucens. Add garlic and cook for 1 minutes. Remove from dutch oven and place in the bowl with the chicken.
  4. Add remaining butter and flour to the dutch oven. Cook for 1-2 minutes. Add white wine and cook until thickens. Whisk in milk, cream, broth, nutmeg, salt and pepper. Cook until sauce thickens, about 10 minutes.
  5. Add chicken, mushrooms-onions, pasta and 1/2 cup Parmesan cheese and parsley together to dutch oven and mix until well combined.
  6. Put into a buttered 9 by 13-inch casserole pan.
  7. Cover with breadcrumbs and remaining Parmesan cheese.
  8. Bake for 25-35 min or until golden brown and bubbly.


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