Chicken Tetrazzini (by Giada De Laurentis)

Alice C

By
@Alliebaba

I watched Giada make this on her show "Everyday Italian". I printed the recipe and I've made it a few times. It works well with left over turkey from Thanksgiving. It's a favourite in my family.


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Rating:

Serves:

6 - 8

Prep:

35 Min

Cook:

1 Hr

Method:

Bake

Ingredients

CASSEROLE

9 Tbsp
butter
2 Tbsp
olive oil
4 medium
chicken breasts, boneless and skinless
2 1/4 tsp
salt
1 1/4 tsp
freshly ground pepper
1 lb
button mushrooms, sliced
1 large
onion, finely chopped
5 clove
garlic, minced
1 Tbsp
fresh thyme leaves, chopped
1/2 c
dry white wine
1/3 c
flour
4 c
whole milk, room temperature
1 c
heavy whipping cream, room temperature
1 c
chicken broth
1/8 tsp
ground nutmeg
12 oz
linguine
3/4 c
frozen peas
1/4 c
fresh italian parsley, chopped

TOPPING

1 c
parmesan cheese
1/4 c
dry italian seasoned bread crumbs

Directions Step-By-Step

1
Preheat the oven to 450 degrees F.
2
Spread 1 tablespoon of butter over a 9 x 13 inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
3
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 1-2 minutes. Add the onion, garlic, and thyme, and saute until the onion is soft. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
4
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
5
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
6
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American