Chicken Tetrazzini Recipe

Description:

Indulge in the richness and creaminess of this delightful Chicken Tetrazzini, generously packed with tender chunks of chicken and a medley of wild and white mushrooms. This dish exudes European charm and is the epitome of comfort food. Plus, with a prep time of just 25 minutes and a total cook time of 55 minutes, it’s perfect for a satisfying meal in under an hour! 🍗🍄

Ingredients:

Instructions:

1. Prepare the Sauce:

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   • Melt 3 tablespoons of butter in a medium saucepan over medium heat.
   • Add minced garlic and cook for 30 seconds until fragrant.
   • Stir in the all-purpose flour and cook, stirring constantly, for about 1 minute until it forms a smooth paste.
   • Gradually whisk in the chicken broth, heavy cream, 1/4 teaspoon of salt, 1/4 teaspoon of freshly ground pepper, and a pinch of nutmeg until the sauce is smooth.
   • Bring the mixture to a boil, whisking constantly, then remove from heat and set aside.

2. Prepare the Noodles:

   • Preheat your oven to 450°F (230°C).
   • Cook the egg noodles in boiling salted water until they are barely tender, about 8 minutes.
   • Drain the noodles and place them in a large mixing bowl.
   • Stir in 1 1/2 cups of the prepared sauce until the noodles are evenly coated.

3. Prepare the Mushroom Mixture:

   • In a large skillet, melt the remaining 1 tablespoon of butter over medium-high heat.
   • Add finely chopped shallots and cook, stirring constantly, for about 1 minute until they are softened.
   • Add sliced shiitake and white mushrooms, thyme, the remaining 1/4 teaspoon of salt, 1/4 teaspoon of freshly ground pepper, and another pinch of nutmeg.
   • Cook, stirring occasionally, until the mushrooms are tender and any liquid released has evaporated, approximately 5 minutes.
   • Pour in the dry sherry and allow it to boil for an additional minute.

4. Assemble the Tetrazzini:

   • Spoon half of the noodles and sauce mixture into a shallow 2 1/2-quart baking dish.
   • Sprinkle half of the peas over the noodles, followed by half of the cooked, diced chicken, and then half of the mushroom mixture.
   • Repeat the layering process with the remaining ingredients, finishing with a layer of the mushroom mixture on top.
   • Pour the remaining sauce evenly over the top layer and sprinkle with grated Parmesan cheese.

5. Bake:

   • Place the assembled Chicken Tetrazzini in the preheated oven and bake for approximately 15 minutes or until the top is golden brown and bubbly.

6. Serve and Enjoy!

   • Once baked to perfection, remove the Chicken Tetrazzini from the oven and allow it to cool for a few minutes before serving.
   • Serve this delicious one-dish meal hot, garnished with fresh parsley if desired, and enjoy the comforting flavors of this classic dish with family and friends! 🍽️🥂

Nutritional Information (Per Serving):

• Calories: 542.6
• Total Fat: 24.9g
  • Saturated Fat: 12.8g
• Cholesterol: 139.3mg
• Sodium: 861mg
• Total Carbohydrates: 44.8g
  • Dietary Fiber: 3.9g
  • Sugars: 4g
• Protein: 33.5g

Recipe Notes:

• For a time-saving option, you can purchase a roasted chicken from the supermarket and use it instead of cooking the chicken breasts yourself.
• Feel free to customize this recipe by adding your favorite vegetables or using different types of mushrooms for a unique flavor profile.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making for a delicious lunch or dinner option that’s ready to heat and enjoy!