Chicken Tetrazzini
Description
This is hands down the best chicken tetrazzini ever. It's creamy, cheesy and full of mushrooms and chicken. the flavors are amazing. Leftovers freeze well in individual containers.
Ingredients
Chicken Tetrazzini:
12 oz. thin spaghetti or linguine
4 c. shredded rotisserie chicken
1 lb. button mushrooms, thickly sliced
1 medium onion, finely chopped
3-4 garlic cloves, minced
2 T. olive oil
Creamy Sauce:
4 T. unsalted butter
1/3 c. all-purpose flour
2 1/2 c. low-sodium chicken broth
1 T. freshly squeezed lemon juice
1 1/2 c. half and half (or 3/4 c. milk and 3/4 c. heavy cream)
1 t. sea salt or to taste
1/4 t. freshly ground black pepper
1/4 c. freshly chopped parsley, plus more for garnish
1 1/2 c. shredded mozzarella cheese
Directions
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Preheat oven to 350 degrees.
Cook pasta in a large pot of well salted water until al dente, about 6 minutes or according to package directions; rinse to stop the cooking process; drain; set aside.
Shred 4 c. meat from a rotisserie chicken into bite-sized pieces; set aside.
Place a large pot over medium-high heat; add 2 T. oil; add mushrooms; sauté 3 minutes or until softened. Add onions; cook until onions are soft and golden, 5-7 minutes. Add garlic; sauté 1-2 minutes until fragrant. Set aside with the chicken.
Sauce:
In the same large pot, melt butter; whisk/stir in flour until lightly golden, 1 1/2 minutes. Add chicken broth, lemon juice, salt and pepper; whisk until smooth. Add half and half; bring to a simmer. Season sauce with more salt and pepper, to taste.
Return chicken, mushrooms, onions and pasta to the large pot; sprinkle in parsley; stir to combine. Sprinkle top generously with mozzarella; cover; bake for 30 minutes; remove cover; bake 15 minutes.
Or, if wanting to bake in a 13 x 9 casserole dish, cover with aluminum foil: bake 25-30 minutes; bake uncovered another 10-15 minutes. It bakes 5-10 minutes faster in a casserole dish.
Serve.
8 servings.