CHICKEN TETRAZZINI

0
39

Chicken Tetrazzini is a comforting classic that combines tender chicken, savory mushrooms, and a creamy cheese sauce over al dente spaghetti. This homemade version skips canned soups and artificial ingredients, offering a flavorful dish perfect for any occasion.

Chicken Tetrazzini Recipe

Ingredients:

  • 12 ounces spaghetti noodles
  • 3 tablespoons vegetable oil
  • 1 ¼ – 1 ½ lbs chicken breast or thighs, cooked and cubed
  • 6 tablespoons butter
  • 1 lb white button mushrooms, thickly sliced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 1 cup heavy cream
  • 3 cups low-sodium chicken broth
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded white cheddar cheese
  • Salt and pepper to taste

Instructions:

  1. Cook spaghetti noodles until slightly al dente according to package instructions. Drain well and set aside. Preheat oven to 350°F. Grease a 9×13 inch baking dish with nonstick cooking spray.
  2. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add chicken pieces and cook until golden brown on both sides and almost fully cooked through. Remove chicken from skillet and set aside.
  3. In the same skillet, melt 2 tablespoons of butter with 1 tablespoon of oil over medium heat. Add sliced mushrooms and cook until lightly browned, stirring occasionally. Add chopped onions and continue cooking until onions are soft and mushrooms are golden brown. Stir in minced garlic and cook for an additional minute, stirring constantly. Transfer cooked vegetables to a plate and cover loosely with aluminum foil.
  4. In the skillet, melt 4 tablespoons of butter over medium-low heat. Whisk in all-purpose flour and cook for 2 minutes, whisking constantly. Gradually add heavy cream and chicken broth, alternating between the two and whisking until smooth and creamy. Add cooked vegetables back into the sauce. Simmer until slightly thickened, whisking frequently. Reduce heat to low and gradually add half of each shredded cheese, alternating between sharp cheddar and white cheddar, whisking until melted. Stir in dried parsley and crushed red pepper flakes. Season with salt and pepper to taste.
  5. Cut cooked chicken into bite-size pieces. In the prepared baking dish, combine cooked spaghetti, chicken pieces, and sauce, stirring gently to coat evenly. Sprinkle remaining shredded cheese over the top.
  6. Cover the baking dish with foil and bake for 30 minutes, or until cheese is melted and casserole is heated through.

Notes:

  • You can use different types of pasta like thin spaghetti, linguine, or fettuccine, cooked slightly al dente and drained well.
  • Rotisserie chicken can be substituted with poached, baked, or grilled chicken, cut into small cubes.
  • For a lighter version, substitute whole milk for heavy cream.
  • Experiment with different cheese combinations such as parmesan, gouda, or Monterey Jack for varied flavors.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze in a heavy-duty freezer bag for up to 2 months. Reheat in the microwave at 50% power in 1-minute intervals until heated through.

Conclusion:

This homemade Chicken Tetrazzini recipe offers a delightful twist on a cherished classic, showcasing a luxuriously creamy cheese sauce crafted entirely from scratch using wholesome, natural ingredients. Unlike traditional versions laden with canned soups and artificial additives, this rendition prioritizes flavor and quality. Whether served at family dinners, festive gatherings, or cozy weeknight meals, its comforting blend of tender chicken, hearty mushrooms, and perfectly cooked spaghetti promises to satisfy every palate. With its rich, savory profile and comforting textures, this dish is destined to become a beloved staple in your kitchen, eliciting smiles and requests for seconds with every serving.

Nutrition Information:

  • Calories: 559kcal
  • Carbohydrates: 41g
  • Protein: 20g
  • Fat: 36g
  • Saturated Fat: 19g
  • Polyunsaturated Fat: 5g
  • Monounsaturated Fat: 9g
  • Cholesterol: 94mg
  • Sodium: 311mg
  • Potassium: 486mg
  • Fiber: 2g
  • Sugar: 4g
  • Vitamin A: 1006IU
  • Vitamin C: 3mg
  • Calcium: 243mg
  • Iron: 1mg

Source of the picture : smalltownwoman