Traditional Chicken Tetrazzini Recipe
This traditional chicken tetrazzini features linguine noodles, shredded chicken, an assortment of vegetables, and a creamy sauce to tie it all together.
Ingredients
- 8 ounceslinguine (or noodles of choice)
- 4 tablespoonsbutter, divided
- 1onion, chopped
- 8 ouncesfresh mushrooms
- 4 clovesgarlic, minced
- ⅓ cupflour
- 3 cupschicken broth
- 1 cuphalf & half
- 1 teaspoonbouquet garni (dry herb blend)
- ½ teaspoonsalt
- ½ teaspoonblack pepper
- 1 cupgrated parmesan cheese
- 2 cupschicken, cooked and shredded
- 1 cupfrozen peas
- ⅓ cuppanko breadcrumbs
Directions
- 1
Preheat the oven to 350 F.
- 2
Cook the pasta according to the package directions, then drain and set aside.
- 3
Melt 3 tablespoons of butter in an ovenproof pan and fry the onions and mushrooms until softened.
- 4
Stir in the garlic and cook until fragrant but not browned.
- 5
Stir in the flour, then add the broth and half and half.
- 6
Season the vegetables with the bouquet garni blend as well as the salt and pepper.
- 7
Stir in the Parmesan.
- 8
Cook the sauce for 5 minutes or until it thickens.
- 9
Stir in the chicken, peas, and noodles.
- 10
Melt the remaining tablespoon of butter and mix with the breadcrumbs.
- 11
Sprinkle the buttered crumbs over the noodles.
- 12
Bake the chicken tetrazzini for 45 minutes until golden brown.
- 13
Serve warm.