Chicken & Mushroom Tetrazzini
Think of this as sophisticated comfort food, full of pasta, chicken and golden mushrooms in a creamy bake that can be made ahead and just popped in the oven later
Ingredients
Tetrazzini
- 8 oz angel hair pasta noodles
- 8 oz sliced white or Baby Bella mushrooms
- 3 cups cooked chopped chicken
- 1/2 cup fresh grated Parmesan cheese, plus more for serving
- 20 stalks fresh asparagus, slightly cooked, and cut into pieces optional
White Sauce
- 8 Tbsp unsalted butter
- 1/2 cup all purpose flour
- 2 cups whole milk or 1/2 and 1/2 cream
- 1 1/2 cups chicken broth
- 6 Tbsp white wine or cooking sherry
- 1 tsp salt
- 1 tsp white pepper or pepper
Bread Crumb Topping
- 2 Tbsp unsalted butter
- 1 cup fresh bread crumbs
- 1/4 tsp salt
- 1/2 tsp chopped parsley
- 1/2 tsp dried basil
- 1/2 tsp Italian seasoning
Instructions
White Sauce
- Melt butter in a large deep sauce pan over medium high heat
- Whisk in flour until blended and cook for 1 minute, whisking constantly
- Stir in cream or milk, broth, wine and salt & pepper
- Bring to a boil and cook for 8 minutes, stirring, until thick and bubbling, then remove from heat
Tetrazzini
- Cook pasta according to package directions, drain and set aside
- Add chicken, drained cooked angel hair, asparagus {optional} mushrooms and 1/2 cup Parmesan to sauce
- Spoon into a greased 9" x 13" baking dish
- Top with bread crumb topping
- Bake at 325 degrees for 25 minutes if warm, or longer if dish has been refrigerated, until casserole is browned and bubbling
- Sprinkle cooked dish with more Parmesan before serving if desired
- This can be made ahead for up to 2 days, covered in the refrigerator or frozen cooked or uncooked
Bread Crumb Topping
- Melt butter in a skillet
- Add bread crumb and cook until browned then remove from heat
- Stir in the seasonings
- Sprinkle over the top of casserole before baking