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
Course Main Course
Cuisine American
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
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
Keyword casserole, chicken, do ahead, pasta, white sauce