Chicken Tetrazzini

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IngredientsChicken Tetrazzini

  • Kosher salt
  • Freshly ground black pepper
  • 6 tablespoons butter
  • 1 pound white mushrooms, trimmed and sliced 1 inch thick
  • ½ cup all-purpose flour
  • 3 cups milk
  • 1 can (14 ½ ounce) reduced sodium chicken broth
  • ¾ cup dry white wine
  • 3 cups grated Parmesan cheese
  • ½ teaspoon dried thyme
  • 1 pound linguine, broken in half
  • 1 rotisserie chicken, skin removed, meat shredded (about 4 cups).
  • 1 – 10 ounce package frozen peas, thawed and drained


  1. Preheat oven to 400°
  2. Bring a large pot of salted water to a boil.
  3. 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.

Make a sauce

  1. In same saucepan, melt remaining 4 tablespoons butter over medium heat.
  2. Add flour; cook, whisking, about one minute.  Whisking constantly, gradually add milk, broth, and wine.
  3. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme.  Season with salt and pepper.


  1. Cook two minutes less than package instructions for al dentate; drain and return to pot.
  2. Add sauce, chicken, peas, and mushrooms.  Toss well to combine.
  3. Divide between two shallow 2 quart baking dish; sprinkle with remaining Parmesan.   Freeze (see below) or bake until browned, about 30 minutes.  Let stand 10 minutes before serving

To freeze

  1. After placing pasta mixture and baking dishes and sprinkling with Parmesan, cool to room temperature.  Cover tightly with aluminum foil, and frees up to three months

To bake when frozen

  1. Bake, covered with foil, at 400°, until center is warm, about two hours.  Uncover, and bake until top is browned, about 20 minutes more. Serve.

To bake from thawed

  1. Thaw overnight in refrigerator.  Bake, covered with foil, and 400°, until center is warm, about 30 minutes.  Uncover and bake until top is browned, about 20 minutes.
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