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Chicken Tetrazzini

1103

Our freezer-friendliest chicken recipe makes one casserole that will serve 4 tonight, plus a second meal to freeze and pull out when you're in a pinch.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, April 2007

Ingredients

  • Coarse salt and ground pepper
  • 6 tablespoons butter
  • 1 pound white mushrooms, trimmed and sliced 1/4 inch thick
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 3/4 cup dry white wine
  • 3 cups grated Parmesan cheese
  • 1/2 teaspoon dried thyme leaves
  • 1 pound linguine, broken in half
  • 1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
  • 1 package (10 ounces) frozen peas, thawed and drained

Directions

  1. Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.

  2. Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.

  3. Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.

Reviews Add a comment

  • b-eats
    14 NOV, 2014
    Tetrazzini is generally very bland. As is, this recipe was no different; flavor is lacking. Tried again and here's what I did to amp up the flavor: Sauté the mushrooms in olive oil, butter and white wine. Also while sautéing, add ~4 minced cloves of garlic to the mushrooms, and several sprigs of thyme. Season well with salt & pepper. For topping, use a mixture of Parm & Italian bread crumbs. We like to put some sriracha on top of each serving to give it a kick!
    Reply
  • LynneRinkoski
    12 JAN, 2014
    What is the calorie content
    Reply
  • EllaBella24
    7 DEC, 2010
    Giada's recipe blows this one out of the water!
    Reply
  • MichaelRoman
    3 DEC, 2010
    I hate to say this because Martha is usually spot on, but this recipe is a total DUD. This tetrazzini tasted like it was made for someone on a hospitalized mandated bland diet. Suck it up and add a large can of cream of chicken soup - it helps a lot. By the time I was done doctoring it, it was no longer Martha's dish. Add saut?ɬ
    Reply
  • parajita
    20 FEB, 2010
    Joshuafitthebattle, instead of mushrooms you can pour some asparragus or green beans, or chick peas, or zuchini, or eggplant, even corn...
    Reply
  • parajita
    20 FEB, 2010
    hmccarthy, try using rotisserie chicken instead, and sub fresh celery for the peas. you may also pour some curry powder, or chili powder, and garlic powder. You may also add 1/2 parmesan and 1/2 other cheease that your family likes best or a more flavoful one.
    Reply
  • jukedog15
    15 NOV, 2009
    I use rotel and velveeta cheese in place of parmesean.
    Reply
  • hmccarthy
    15 NOV, 2009
    I have made it twice and it's too bland for us. :( We usually put tabasco on it before we eat. Does anyone know of a way to add another dimension of flavor to this? Possibly something sweet and more complex.
    Reply
  • AlyciaSoup
    29 SEP, 2009
    I lost my man Paul to Chicken Tetrazzini!
    Reply
  • ButtersMum
    5 JUN, 2009
    Amazing recipe - has become my husband's all time favourite and most requested!
    Reply