Tetrazzini Casserole
This recipe is adapted from Ree Drummond, The Pioneer Woman. The original called for white wine and black olives, but I didn't have those things, so I just improvised.
Ingredients:
6
boneless, skinless chicken tenders
1 stick
Butter
8 ounces White
Mushrooms, Sliced
¼
cups Flour
2 ½ cups Chicken
Broth (Canned)
2 cups
Milk
1
cup Freshly Grated Parmesan Cheese
2 cups Frozen
Green Peas, thawed
1
teaspoon Kosher Salt, Or To Taste
Freshly
Ground Black Pepper
Extra
Cheese, For Sprinkling
1
pound Thin Spaghetti
Preparation Instructions:
Salt and pepper chicken
then place in oven and bake for 30-40 minutes or until no longer pink.
Melt 2 tablespoons butter
in a large skillet. Throw in mushrooms; add 1/4 cup chicken broth and sprinkle
with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until
liquid has totally evaporated. Remove mushrooms from skillet. Set aside.
Bring 2 cups of broth to a
boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to
boiling broth and cook. Add a little water if spaghetti needs more liquid in
which to cook. Drain and reserve
broth when al dente.
Shred chicken.
Return large skillet to
medium-low heat. Add 6 tablespoons butter. Sprinkle flour over butter, whisking
to combine. Cook for 1 or 2 minutes. Pour in broth and whisk to combine. Pour
in milk, salt and pepper to taste, then cook and bubble until thick. Turn off
heat, add Parmesan cheese, and stir.
Add mushrooms, chicken,
and peas. Stir to combine and check seasonings. Add cooked spaghetti and stir.
Turn into a 9 x 13 casserole pan.
Bake at 350 degrees or until golden brown and bubbly.
Comments