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Chicken Tetrazzini


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  • Author: The Cooking Jar
  • Yield: 6 1x

Ingredients

Scale
  • 12 oz. linguine, cooked just before al dente
  • 4 boneless skinless chicken breasts
  • 1 lb. white mushrooms, sliced
  • 1 yellow onion, chopped
  • 2 teaspoons garlic, minced
  • 1 cup frozen peas
  • 1 tablespoon butter
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon fresh thyme / 1 teaspoon dried thyme
  • Salt and pepper to taste

Bechamel sauce:

  • 3 tablespoons butter
  • 1/3 cup flour
  • 4 cups milk
  • 1 cup half and half
  • 1 cup chicken broth
  • 1/8 teaspoon ground nutmeg

Topping:

  • 1 cup grated Parmesan
  • 1/2 cup Italian breadcrumbs
  • 3 tablespoons butter

Instructions

  1. Season the chicken breasts with salt and pepper and pan-fry over medium high heat in 1 tablespoon olive oil until golden on both sides. Cool and shred the chicken
  2. In the same pan, melt 1 tablespoon of butter and saute onions, garlic and thyme until onions are translucent
  3. Add mushrooms and cook for 2 minutes until the mushrooms have cooked down. Remove and add to chicken
  4. In the same pan, melt 3 tablespoons butter over medium low heat
  5. Add flour and whisk for 2 minutes to create a roux
  6. Pour in milk, half and half, chicken broth and season with nutmeg, salt and pepper to taste
  7. Increase the heat to high, cover and bring to a boil
  8. Simmer uncovered until the sauce thickens about 10 minutes, whisking often. Remove from heat
  9. In a large mixing bowl, mix linguine, chicken mixture, sauce, peas and parsley and toss to combine
  10. Mix together the grated Parmesan and breadcrumbs
  11. Spray a baking dish and add the pasta mixture, topping with the cheese mixture and dotting with 3 tablespoons of butter
  12. Bake uncovered at 450 degrees F for 25 minutes or until the cheese is golden brown

Notes

Adapted from Food Network

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