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Fast & Easy Dinner: Chicken Tetrazzini

Fast & Easy Dinner: Chicken Tetrazzini


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

Chicken Tetrazzini

Ingredients

  1. Coarse salt and ground pepper
  2. 6 tablespoons butter
  3. 1 pound white mushrooms, trimmed and sliced inch thick
  4. 1/2 cup all-purpose flour
  5. 3 cups milk
  6. 1 can (14.5 ounces) reduced-sodium chicken broth
  7. 3/4 cup dry white wine
  8. 3 cups grated Parmesan cheese
  9. 1/2 teaspoon dried thyme leaves
  10. 1 pound linguine, broken in half
  11. 1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
  12. 1 package (10 ounces) frozen peas, thawed and drained

Directions

  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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