Chicken Tetrazzini
Make this dish right away. It is delicious and so easy to make....from start to finish in less than 1 hour. And the leftovers will be even more amazing. Enjoy!
Ingredients:
1. Cook pasta until not quite done - al dente according to package instructions (it will finish cooking in the oven.) Drain, rinse, and set aside.
- 1 pound Angel Hair Pasta, Broken In Half
- 4 Tablespoons Butter
- 4 cloves Garlic, Minced
- 1 pound White Mushrooms, Quartered
- 1/2 teaspoon Salt
- 1 cup White Wine
- 1/3 cup Flour
- 4 cups Chicken Broth
- 1 block 8 Ounce Cream Cheese
- 3 cups Cooked Rotisserie Chicken, Shredded Or Diced
- 1 1/2 cup Frozen Green Peas
- 1 cup Grated Monterey Jack Cheese
- 1 cup Grated Parmesan Cheese
- Salt And Pepper, to taste
- Extra Broth For Thinning
- 1 cup Panko Bread Crumbs
1. Cook pasta until not quite done - al dente according to package instructions (it will finish cooking in the oven.) Drain, rinse, and set aside.
2. In a large pot, heat butter over medium-high heat. Add onion and garlic and
saute for a couple of minutes. Add mushrooms and salt, then saute for a
couple more minutes. Pour in the wine and allow it to cook with the
mushrooms for several minutes, or until the liquid reduces by half.
3. Sprinkle in flour, then stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.
4. Reduce heat to medium low. Cut cream cheese into pieces and add it to the pot. Stir it to melt (don't be concerned if the cream cheese remains in little bits for awhile; it'll melt eventually!) Add the cooked chicken, the peas, and the cheeses. Stir to combine, adding salt and pepper as needed.
5. Add the cooked angel hair pasta and stir it to combine. Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven. If it's a little soupy, that's fine! Add up to 2 more cups of liquid if you think it needs it.
6. Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs. Bake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown.
Enjoy!
3. Sprinkle in flour, then stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.
4. Reduce heat to medium low. Cut cream cheese into pieces and add it to the pot. Stir it to melt (don't be concerned if the cream cheese remains in little bits for awhile; it'll melt eventually!) Add the cooked chicken, the peas, and the cheeses. Stir to combine, adding salt and pepper as needed.
5. Add the cooked angel hair pasta and stir it to combine. Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven. If it's a little soupy, that's fine! Add up to 2 more cups of liquid if you think it needs it.
6. Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs. Bake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown.
Enjoy!
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