Baked Chicken Tetrazzini Recipe
π Total Time: 1 hour 15 minutes
π₯ Recipe Category: One Dish Meal
π Keywords: Chicken, Poultry, Meat, European, Thanksgiving, Weeknight, Oven, < 4 Hours
π Description: Indulge in the comforting flavors of this delightful Baked Chicken Tetrazzini recipe, perfect for sharing with loved ones any day of the week. Whether you’re hosting a gathering or craving a satisfying weeknight meal, this dish promises to impress with its rich textures and savory aromas.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 16 | Chicken thighs |
| Chicken breasts | |
| 3 cups | Water |
| 4 tbsp | Butter |
| 1/2 cup | Flour |
| 1 cup | White wine |
| 4 tbsp | Sherry wine |
| 1 cup | Roasted sweet peppers |
| 4 slices | Bacon |
| 1 tbsp | Butter (for mushrooms) |
| 4 | Portabella mushrooms |
| 1 tbsp | Olive oil |
| 1 cup | Parmesan cheese |
| 12 sprigs | Fresh tarragon |
Instructions:
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Preheat oven: Begin by preheating your oven to 375Β°F (190Β°C).
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Prepare chicken: Gently poach the chicken in water or stock for 10 to 15 minutes until it’s just cooked through. Once done, drain the chicken and reserve 1 cup of the stock. Proceed to cut the chicken into bite-sized chunks and set them aside.
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Prepare sauce: In a saucepan, melt the butter over gentle heat. Add the flour and cook, stirring constantly, for about 2 minutes until the mixture is smooth and slightly thickened. Gradually pour in the reserved stock and white wine, stirring continuously until the mixture comes to a boil. Season with salt and pepper to taste. Once boiling, add the cream and sherry wine, stirring to combine.
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Combine ingredients: To the sauce, add the cooked chicken pieces and drained diced bell peppers. Stir gently to coat the chicken evenly with the sauce.
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Prepare bacon and mushrooms: In a skillet, sautΓ© the chopped bacon until crispy. Remove the bacon from the skillet and stir it into the chicken mixture. In the same skillet, melt 1 tablespoon of butter and sautΓ© the thinly sliced portabella mushrooms until they are tender. Add the mushrooms and any juices to the chicken mixture, stirring to incorporate.
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Cook spaghetti: Cook the spaghetti according to package instructions until it’s tender. Once cooked, toss the spaghetti with a slurp of olive oil to prevent sticking.
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Assemble casserole: Transfer the cooked spaghetti into a greased 13″ x 9″ casserole dish, spreading it out evenly. Pour the chicken mixture over the spaghetti and gently stir to combine.
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Bake: Sprinkle the top of the casserole with Parmesan cheese and breadcrumbs. Place the dish in the preheated oven and bake for 30 minutes or until the top is golden brown and the casserole is bubbling.
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Final touches: Just before serving, scatter sliced almonds over the top of the casserole for a crunchy texture. Garnish with chopped fresh tarragon to add a burst of flavor and color.
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Serve: Once baked to perfection, remove the Baked Chicken Tetrazzini from the oven and let it cool for a few minutes before serving. Enjoy the irresistible blend of tender chicken, savory sauce, and al dente spaghetti with your favorite side dishes or a crisp salad.
This Baked Chicken Tetrazzini recipe is sure to become a family favorite, offering a delightful balance of flavors and a cozy warmth that’s perfect for any occasion. Bon appΓ©tit!
