CHICKEN TETRAZZINI FROM SIMPLY RECIPES
A great comfort food on a cold night. I use a pre-roasted chicken that you can buy in the deli to cut down on prep time. My kids love this dish!
Provided by bennygirl
Categories Poultry
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F. Start heating 2 to 3 quarts of water for the pasta. Add 1 tsp of salt for each quart of water.
- Cook the mushrooms in 3 Tbsp of the butter over medium heat, stirring until all of the liquid the mushrooms give off has evaporated, 5-10 minutes. Set aside.
- In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.
- About now, put the pasta into the boiling water you've heated. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe.
- In a saucepan add the butter and flour, and slowly whisk in the milk, cream, broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.
- When the pasta is ready, drain it. In a large bowel combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste. Note that if you have been using unsalted butter, and/or unsalted or low sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it i seasoned to your taste. Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole (or if you increase the serving size, use the appropriate size dish).
- In a small bowl combine well the remaining 1/3 cup Parmesan and the bread crumps. Sprinkle the mixture evenly over the tetrazzini and dot the top with the remaining 1 Tbsp butter, cut into bits. Use more butter, if needed to cover the casserole with butter with about a bits every 3 inches.
- Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden. If top is browning too quickly, you can cover with foil.
- Garnish individual servings with chopped parsley.
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Shereka Worghs
[email protected]This recipe sounds amazing! I'm definitely going to add it to my list of dishes to try.
COACH PATO PATWIZ
[email protected]I can't wait to try this recipe! It looks so delicious.
Abderrahmen Labidi
[email protected]I love that this recipe uses everyday ingredients that I already have on hand.
Surendra Kumal
[email protected]This dish is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Heblal Yadav
[email protected]I've tried other Chicken Tetrazzini recipes before, but this one is by far the best. The sauce is creamy and rich, and the chicken is cooked to perfection.
Ushala Botha
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The finished dish is absolutely delicious.
Lupita Victoriano
[email protected]I'm not a big fan of mushrooms, so I omitted them from the recipe. The dish was still very flavorful and satisfying.
Jordany Jimenez
[email protected]This recipe was easy to follow and turned out great! I made a few minor changes, like using white wine instead of sherry, and it was still delicious.
Lenny Nyimba
[email protected]I've made this dish several times, and it's always a crowd-pleaser. The combination of flavors is just perfect.
Rana saleem
[email protected]This recipe is a keeper! The sauce was rich and flavorful, and the chicken was cooked perfectly. I will definitely be making this again.
Syed Hammad Hussain Naqvi
[email protected]Chicken Tetrazzini is a classic dish that never disappoints. I love the creamy sauce, the tender chicken, and the crunchy breadcrumb topping. It's always a hit with my family and friends.