Ingredients:
- 12 ounces of spaghetti or linguine
- 3 cups of cooked chicken, shredded or chopped
- 3 tablespoons of butter
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 8 ounces of mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup white wine (optional)
- 1 cup frozen peas
- 1 cup grated Parmesan cheese, plus more for topping
- Salt and pepper to taste
- 1/2 teaspoon dried thyme
- 1/2 cup breadcrumbs or crushed crackers (for topping)
- 2 tablespoons melted butter (for topping)
Ingredients:
- 12 ounces of spaghetti or linguine
- 3 cups of cooked chicken, shredded or chopped
- 3 tablespoons of butter
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 8 ounces of mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup white wine (optional)
- 1 cup frozen peas
- 1 cup grated Parmesan cheese, plus more for topping
- Salt and pepper to taste
- 1/2 teaspoon dried thyme
- 1/2 cup breadcrumbs or crushed crackers (for topping)
- 2 tablespoons melted butter (for topping)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Cook the Pasta:
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables:
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and sliced mushrooms, sautéing until the onions are translucent and the mushrooms have released their moisture, about 5-7 minutes. Add the garlic and cook for an additional minute.
- Make the Sauce:
- Sprinkle the flour over the vegetables, stirring to coat. Gradually stir in the chicken broth, heavy cream, and white wine if using. Bring to a simmer and let cook until the sauce thickens, about 5 minutes. Season with salt, pepper, and thyme.
- Combine Ingredients:
- Add the cooked pasta, chicken, peas, and 1 cup of Parmesan cheese to the sauce. Stir until everything is well coated and combined.
- Prepare for Baking:
- Transfer the mixture to a greased baking dish.
- Add Toppings:
- In a small bowl, mix the breadcrumbs or crushed crackers with 2 tablespoons of melted butter. Sprinkle this mixture over the pasta along with some additional Parmesan cheese.
- Bake:
- Place in the oven and bake for 25-30 minutes, or until the top is golden and crispy.
- Serve:
- Let the Chicken Tetrazzini cool slightly before serving. Enjoy warm, garnished with additional Parmesan if desired.
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Cook the Pasta:
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables:
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and sliced mushrooms, sautéing until the onions are translucent and the mushrooms have released their moisture, about 5-7 minutes. Add the garlic and cook for an additional minute.
- Make the Sauce:
- Sprinkle the flour over the vegetables, stirring to coat. Gradually stir in the chicken broth, heavy cream, and white wine if using. Bring to a simmer and let cook until the sauce thickens, about 5 minutes. Season with salt, pepper, and thyme.
- Combine Ingredients:
- Add the cooked pasta, chicken, peas, and 1 cup of Parmesan cheese to the sauce. Stir until everything is well coated and combined.
- Prepare for Baking:
- Transfer the mixture to a greased baking dish.
- Add Toppings:
- In a small bowl, mix the breadcrumbs or crushed crackers with 2 tablespoons of melted butter. Sprinkle this mixture over the pasta along with some additional Parmesan cheese.
- Bake:
- Place in the oven and bake for 25-30 minutes, or until the top is golden and crispy.
- Serve:
- Let the Chicken Tetrazzini cool slightly before serving. Enjoy warm, garnished with additional Parmesan if desired.