chicken tetrazzini recipe
- Cook Time: 50 minutes
- Total Time: 50 minutes
Ingredients
Scale
- 1 pound spaghetti or linguine
- 3 cups cooked chicken, shredded or cubed
- 8 ounces sliced mushrooms (cremini or white button)
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup frozen peas (optional)
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1/2 cup breadcrumbs (optional for topping)
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until it is just al dente. Drain the pasta and set it aside.
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onions and sliced mushrooms. Sauté for about 5 to 7 minutes until the mushrooms are browned and the onions are translucent. Stir in the minced garlic and thyme, cooking for another minute until fragrant.
- Sprinkle the flour over the sautéed vegetables and stir constantly for about 1 minute to cook out the raw flour taste. Slowly whisk in the chicken broth and heavy cream. Continue to simmer and stir until the sauce thickens and becomes smooth.
- Remove the skillet from the heat. Stir in the sour cream, Parmesan cheese, and frozen peas. Add the cooked chicken and the drained pasta. Toss everything together until the noodles are thoroughly coated in the creamy sauce. Season with salt and pepper to taste.
- Transfer the mixture into a greased 9×13 inch baking dish. Sprinkle the shredded mozzarella cheese and breadcrumbs evenly over the top. Bake for 25 to 30 minutes, or until the cheese is melted and the edges are bubbling and golden brown.
Find it online: https://www.yucolor.com/dinner/chicken-tetrazzini-recipe/