Friday, July 13, 2012

Chicken Tetrazzini


I found this recipe back in 2004 and it's from Giada De Laurentis.  It's a really great recipe for feeding a crowd.  The recipe states that it feeds 6-8, but it's more like 8-10. I also felt that the original ratio of flour/butter was off.  Here's my adapted version:

4 T. butter, divided
1 T. olive oil                                                 
4 cups cooked chicken, chopped
1 3/4 t. salt
3/4 t. freshly ground black pepper
8 oz. white mushrooms,sliced
1 onion, finely chopped
5 cloves garlic, minced
1 T. chopped fresh thyme leaves
1/2 cup dry white wine
3  T. flour (the recipe calls for 1/3 cup, which is TOO much!)
4 cups milk, at room temperature
1 cup heavy whipping cream, at room temperature
1 cup chicken broth
1/8 t. ground nutmeg (I used freshly grated)
12 ounces linguine (I used a 13.25 oz. box of Dreamfields pasta)
3/4 cup frozen peas (I omit)
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs (I use Panko mixed with some Italian seasoning)

Preheat oven to 450 degrees.
Spray a 13 x 9" baking dish.

 Melt 1 T. each of butter and oil.  Add the mushrooms and saute' over medium-high heat until liquid  from the mushrooms evaporates and the mushrooms become pale golden.  Add the onion, garlic, thyme and saute until the onion is translucent.  Add the wine and simmer until it evaporates.  Transfer the mushroom mixture to a large bowl and add the chopped chicken.
Melt 3 T. of butter into the same skillet.  Add the flour and whisk for 2 minutes.  Whisk in the milk, cream, broth, nutmeg and salt and pepper.  Bring to a boil and simmer until the sauce thicken slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil.  Add the pasta and par-cook for about 6 minutes (the pasta will continue to cook while baking).  Drain.  Add the pasta , sauce, peas (if using) and parsley to the chicken/mushroom mixture.  Toss until the sauce coats the pasta.

Transfer the pasta to the baking dish.  Stir the cheese and breadcrumbs in a small bowl to blend.  Sprinkle the cheese mixture over the pasta.  Bake uncovered, until golden brown and the sauce bubbles, about 25 minutes.

NOTE:  You can prepare this ahead and refrigerate.  Allow extra baking time.  You can even divide it  into two smaller casseroles and give one away.

I am sharing this with:
Mix It Up Monday!
On the Menu Monday
You're Gonna Love It!
Cowgirl Up
The Bunny Hop
Full Plate Thursday
Foodie Friday
Weekend Potluck
Seasonal Sundays

18 comments:

  1. I haven't eaten chicken tetrazzini in years. Yours looks good.

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  2. This looks delicious. I haven't made chicken tetrazzini for quite awhile but I think I'm going to add it to my menu list :)

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  3. I have always heard of chicken tetrazzini, but never had it. Thanks for sharing, it looks delicious!

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  4. MMMMMMMMMMMMmmmmmmmmmm boy oh boy does that ever look delicious - something I have never eaten either - definately need to try that soon.

    Thanks for recipe, Kitty!

    Have a fabulous weekend, my friend!

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  5. Hi Kitty: Looks delicious and I usually like Giada's recipes, so will try it. Happy Friday..Judy

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  6. Oh yes, I have got to try this. Would you be happy to link it in to Food on Friday: Chicken?

    Cheers

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  7. This really sounds good, I've never tried it and think we'd like it! A friend looks forward to tetrazzinni every year with her leftover Thanksgiving turkey:@)

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  8. Hi again, Kitty: I wanted to thank you for your kind words on my breast cancer post. I will keep your husband in my prayers and anything that can be done for cancer helps us all. My daughter is the 9-year survivor in the post..Happy Friday..Judy

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  9. Hmmm...Kitty & Giada, what a great mix! :-) It looks amazing! Will make it next time I have a group coming.

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  10. Italian, creamy and feeds a crowd! KEEPER RECIPE! I'll look forward to this being shared at ON THE MENU MONDAY!

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  11. This looks and sounds like the perfect Tetrazinni to me. I'd about given up on finding one that I liked. I can hardly wait to try yours! Its sure looks good!

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  12. This looks amazing and yummy. Chicken Tetrazinni it is on Wednesday night, thank you for the recipe. Have a great week

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  13. I haven't made this in years either. It looks delicious!!

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  14. I have made turkey tetrazzini many times after Thanksgiving, but I'll have to try your chicken version.

    Hugs,
    Susan and Bentley

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  15. Looks delish! I haven't made it in years so I appreciate the reminder.

    Pat

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  16. Hi Kitty,
    I just love your Chicken Tetrazzini recipe and I want to try it very soon. Hope you are staying cool over there, it is about to be hot. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  17. My mother used to make chicken tetrazzini many years ago. I can't believe I have never made it! Yours looks amazing! Thanks for sharing at the party this week! I can't wait to see what you share next week!

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