Sunday, October 9, 2016

Chicken Tetrazzini

From the looks of it outside, you could use a nice creamy cheesy baked pasta dish today.

It's also great because you can chuckle about the clip from Maury.

Chicken Tetrazzini
Adapted from Simply Recipes

12 ounces of mushrooms
8 tbsp butter
1/4 cup flour
12 oz noodles, I used spaghetti and broke it in half
1 3/4 cups half and half
2 cups chicken broth
3 cups chopped cooked chicken (hey don't forget about my shredded chicken)
1 cup green beans
2/3 cup Parmesan cheese
1/3 cup shredded Swiss cheese
1/4 cup lemon juice
salt and pepper
grated nutmeg
1/3 cup bread crumbs
chopped parsley

1. Preheat oven to 375. Bring a large pot of salted water to boil. Cook pasta according on package directions.
2. In a large pan saute mushrooms in 3 tbsp of butter 5-7 minutes. Remove from the pan, set aside.
3. Melt 4 tbsp of butter in the same pan. Stir in flour, cook for about 3 minutes.
4. Add half and half and broth.  Cook, stirring constantly, 5-8 minutes over medium-low heat.
5. Add drained pasta to the sauce along with mushrooms, chicken, and green beans. Stir in 1/3 cup Parmesan and 1/3 cup Swiss cheese and lemon juice.  Season with salt and pepper and a pinch of grated nutmeg.
6. Pour pasta mixture into a buttered 13x9 casserole dish. Top pasta with remaining Parmesan and breadcrumbs.  Dot with cubes of remaining butter. Bake for 30-40 minutes until golden brown and bubbly. Sprinkle with chopped parsley.

This recipe is comfort food at it's best.  I have wanted to have chicken tetrazzini ever since that Maury clip. It did not disappoint.

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