POPSUGAR Celebrity

Fast & Easy Dinner: Chicken Tetrazzini

Oct 7 2008 - 6:45am

If you're short on time, this recipe is for you. Not because it [1]'s super quick, but because it makes enough food for two whole meals! You can enjoy some tonight and freeze [2] the rest for later.

With its savory rotisserie chicken and creamy Parmesan wine sauce, this classic baked pasta dish is rich and rewarding. To learn how it's made, .

Chicken Tetrazzini

Chicken Tetrazzini


Coarse salt and ground pepper
6 tablespoons butter
1 pound white mushrooms, trimmed and sliced inch thick
1/2 cup all-purpose flour
3 cups milk [5]
1 can (14.5 ounces) reduced-sodium chicken broth
3/4 cup dry white wine
3 cups grated Parmesan cheese
1/2 teaspoon dried thyme leaves
1 pound linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 package (10 ounces) frozen peas, thawed and drained


  1. Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta).
  2. In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
  3. Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine.
  4. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
  5. Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot.
  6. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.

Serves 8.

To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.
To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.
To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.

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